A: We are at 1750 Weir Dr., Suite 20, Woodbury, MN, 55125. We also have eight other locations around the Twin Cities and Hudson, WI. We are on Facebook at Keys Café & Bakery of Woodbury or at keyscafe.com.
Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.
keys cafe house cake recipe
This utterly unforgettable cake layers moist chocolate-pumpkin cake, luscious milk chocolate ganache and fluffy pumpkin-spice whipped cream. The recipe comes from Minnesota blogger Amanda Rettke iambaker.net.
This recipe has been perfected through the years. We think you'll agree that it is the moistest, richest, "chocolatiest" cake ever. Of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting - though you can certainly use your family's favorite.
The memory of a childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe. The cakes are moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).
Begging for a crown of birthday candles, this layer cake has two kitchen tricks working in its favor. Mayonnaise yields a moist crumb; sour cream keeps sugary buttercream in tangy check. (Note: This recipe makes enough frosting to fill and frost the entire cake [top and sides]. To leave the sides unfrosted as we did in our photograph, just make a half batch.
You only need a few pantry staples to make this decadent Brick Street Chocolate Cake recipe, including granulated sugar, unsalted butter (softened to room temperature), pure vanilla extract, eggs (also at room temperature), cake flour, cocoa powder (sifted), baking soda, and salt.
Happy, Happy Anniversary to you and THLG!!!??? I am so fortunate to have been able to take a back seat on your blogging journey. You have taught me so much about blogging and life! Thank you my friend!!You have given many people the chance to get to know you and your beautiful family. We have all laughed, cried and learned a lot from you and your wonderful stories. We now also have a good size collection of fantastic recipes.? So thank you again for all that you give. I wish you many more very successful years with THLG!Now I am ready for a piece of that decadent chocolate cake. All I can say is WOW! Love you!
Saw this amazing looking cake on Pinterest, and had to follow the link. I typically only use real chocolate bars in my cakes, but this look delicious enough to give the recipe go. Thanks for sharing & congratulations on your one year blogiversary.
I made this for my husbands birthday and it was fantastic! I made it in 2 88 pans for a double layered cake. I thought it might be a little too rich for us so I added some homemade blackberry jam as a filling between the layers. The jam gave the cake a lightly tart flavor that complimented the cake wonderfully. Since I made it in a regular oven I increased the heat by 25 degrees and cooked for an hour. Perfect cake, perfect icing, thank you for this awesome recipe!
I live in a high altitude area above 6000 feet. Are there any adjustments I should make? Normally, I have to adjust some of my other cake recipes first. Thank you! My oven also bit the dust back in July (caught fire!) and now I have a new double oven with convection feature as well. ?
Bluff View Art District is located in Downtown Chattanooga and features restaurants, cafes, art galleries, public art and gardens. With freshly baked breads, pastries, house roasted coffees and hand cut pastas, Bluff View features the best that Chattanooga has to offer.
Question ? Can I also use this buttercream for a cake filling, or will it be too soft?And is the recipe enough for a 10 inch cake, one layer? Or do you think I should double the recipe?TIA
Ii followed the recipe to a T, and it came out so liquidy. I kept adding sugar to see if maybe it would stiffen it up but its like soup. Im so devasted right now because everyone else seems to be having a better time than me ): it looks almost like curdled milk. I didnt even add the milk because it was already soupy. If anything it looks like cake batter. Highly disappointed.
I feel like I have crammed all the things that you would ever want in a coffee cake into my recipe. What you have is a dense, but moist, buttery cake with a layer of sweet cinnamon filling baked in the middle. The whole cake is topped with a buttery, cinnamon crumb topping and then drizzled with a sweet icing glaze. No cake mix is involved in this recipe, it is a from-scratch-baked-with-love kinda vibe, and you are going to LOVE it.
I had a bed and breakfast for 13 years and I tried many cinnamon coffee cakes. I have to say that this one was the best. Thanks for the great recipe. I did have to bake it for 40 minutes and that was in a convection oven.
Hi Patti! It sounds like your cake was simply underbaked. Make sure to really get into the center of the cake when doing the toothpick test. An easy fix for next time. Thank you for making our recipes!
I have tried a lot of coffee cakes but never had any that were outstanding. This recipe is outstanding!!! It is moist and so flavorful!!! And freezes extremely well! I used a 9 inch round pan and that worked very well!! Awesome recipe!!! Thanks Sally!! 2ff7e9595c
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