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Coffee cake without a hand mixer or a kitchen aid

chefematician Apr 14, 2011 10:08 AM

I've been looking at a lot of recipes for coffee cake and all the ones I've seen require a mixer to cream the butter and sugar together. Does anyone have a recipe that I can make by hand with just a spoon and a bowl?

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  1. m
    masha RE: chefematician Apr 14, 2011 10:13 AM

    You do not need a mixer for this Blueberry Crumbcake: http://www.virtualcities.com/ons/wi/l...
    I'm sure you could adopt the recipe to omit the blueberries and substitute some other kind of fruit, or nuts.

    4 Replies
    1. re: masha
      chefematician RE: masha Apr 14, 2011 11:06 AM

      Have you tried this yourself?

      1. re: chefematician
        masha RE: chefematician Apr 14, 2011 11:11 AM

        I've made it a number of times, most recently about 2 weeks ago, always with the blueberries. As to the "crumb" component, I've made it alternately with butter, using a pastry-blender to manually blend the butter, flour, etc, and I've made it with oil. It is a very easy cake and tastes quite good.

        1. re: masha
          chefematician RE: masha Apr 14, 2011 11:30 AM

          Good to know. Thanks!

          1. re: masha
            pine time RE: masha Apr 14, 2011 11:42 AM

            Agree on using a pastry blender. If I'm making a small portion, I'll use the pastry blender rather than drag out the mixer.

      2. Becca Porter RE: chefematician Apr 14, 2011 10:25 AM

        You don't have to use a mixer for pretty much any baking recipe. It just makes things much faster/easier. You can cream by hand, you should just about double the time recs for a hand mixer recipe, or quadruple the time from a stand mixer recipe.

        4 Replies
        1. re: Becca Porter
          arashall RE: Becca Porter Apr 14, 2011 11:38 AM


          I learned to do lots of baking the old-fashioned way when I lived overseas without an electric mixer. It just takes muscle and patience.

          1. re: arashall
            escondido123 RE: arashall Apr 14, 2011 11:43 AM

            Exactly. People did bake before they had electricity. Just make sure the butter is soft.

            1. re: escondido123
              visciole RE: escondido123 Apr 14, 2011 06:11 PM

              I'm fourthing this!

              1. re: visciole
                chefematician RE: visciole Apr 15, 2011 01:14 PM

                Thanks all. I made sure my butter was super soft and just made some muffins by hand. I was going to go with a coffee cake but I didn't have any nuts and didn't want to make a trip to the store.

        2. roxlet RE: chefematician Apr 14, 2011 11:41 AM

          There is a baking book called Baking Unplugged that has recipes meant for hand mixing. I make an apple cake by hand. It is sort of a coffee cake...

          APPLE CAKE

          Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
          (I make this batter in a single bowl using a whisk. Easy clean up!)
          -Beat 4 large eggs and add 1 ¾ cups of sugar
          Add in:
          -1 cup vegetable oil
          -¼ cup of orange juice
          -1 teaspoon of vanilla
          Then mix in:
          -3 cups of flour
          -3 teaspoons baking powder
          -½ teaspoon of salt.

          Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
          Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
          Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!

          3 Replies
          1. re: roxlet
            Novelli RE: roxlet Apr 14, 2011 12:10 PM

            ooooo, that recipe sounds nice! I may have to check that book out.

            1. re: Novelli
              roxlet RE: Novelli Apr 14, 2011 12:27 PM

              Actually, the recipe is not from the book. That's a recipe that I make a lot that I don't use a mixer for...

              1. re: roxlet
                Novelli RE: roxlet Apr 14, 2011 12:44 PM

                Wow, still sounds good!

                I remember when I was first stocking up on kitchen appliances and such, standing there staring at this large Kitchenaid standing mixer on the store shelf, thinking, "Wow, I could make so many things with this!"...then realizing that I could still make them without it, it just may take a little more time. So, ever since then, I always try and conquer a recipe by hand before attempting it in some electronic gadget. Granted, it's a definite time saver, but if you don't understand the feel or texture of what you're working with by hand, then I find it hard to try and improve upon using appliances.

                ok, I'm rambling now

          2. i
            icecone RE: chefematician Apr 14, 2011 12:49 PM

            This ginger-coffee coffee cake doesn't need a mixer, but the preparation is a little involved. It has both a regular and a low-carb version made with a soy-gluten-oat low carb flour (the soy flour is toasted to reduce the beany aftertaste) and a low-carb sweetener blend. It could be reconfigured as a plain coffee cake by taking out the coffee flavorings and substituting vanilla and milk.


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