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Need a Recipe for a Coffee Cake to Travel

Pipenta May 23, 2012 12:26 PM

I'm out-island bound. Need a recipe for a nice sturdy coffee cake that will travel and be WONDERFUL.

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    Abby0105 RE: Pipenta May 23, 2012 01:21 PM

    This chocolate bundt cake has been on my list of recipes to try. She talks specifically about how well it travels, so it might do, though it's not a traditional coffee cake.

    http://www.101cookbooks.com/archives/...

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      Erika L RE: Pipenta May 23, 2012 01:24 PM

      Whatever recipe you choose, it's probably best to leave it in the pan and just cover it with plastic wrap or foil.

      1. TrishUntrapped RE: Pipenta May 23, 2012 01:49 PM

        This Mocha Streusel Coffee Cake travels well:

        http://www.sundesertpark.com/cms/inde...

        6 Replies
        1. re: TrishUntrapped
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          cleopatra999 RE: TrishUntrapped May 23, 2012 02:39 PM

          This Caramel Apple cake stays moist for days. I always get asked for the recipe. I have taken it camping many times and even warmed it up over the campfire (not necessary though, it is just as good cold)

          http://www.robinhood.ca/recipe-detail...

          1. re: cleopatra999
            TrishUntrapped RE: cleopatra999 May 23, 2012 05:36 PM

            Cleo,

            That Caramel Apple Cake sounds great! Think I'll make it for Father's Day breakfast!

            1. re: cleopatra999
              TrishUntrapped RE: cleopatra999 May 26, 2012 03:25 AM

              Just made the Caramel Apple Cake for another event, so we'll see how it travels! (I omitted the white chocolate chips.)

              Pic:

              Caramel Apple Cake - cooling.

               
              1. re: TrishUntrapped
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                cleopatra999 RE: TrishUntrapped May 26, 2012 02:06 PM

                enjoy! how come you omitted the white chocolate chips? while not a fan usually, they added a nice 'creaminess' to the topping.

                1. re: cleopatra999
                  TrishUntrapped RE: cleopatra999 May 28, 2012 12:19 PM

                  Here is a picture of the sliced coffeecake. It was hot and humid in Boston so after serving, we refrigerated it and the next day it was very good too. Would I pack this in a suitcase though as the OP wanted.... ? No. Maybe a fruitcake in a tin would fare better.

                  Cleo, my husband and daughter don't like white chocolate so I just omitted the chips.

                   
                  1. re: TrishUntrapped
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                    cleopatra999 RE: TrishUntrapped May 28, 2012 07:08 PM

                    glad you liked it. Yes, in a suitcase would not be ideal. Perhaps you could try butterscotch chips or something along those lines. I actually despise white chocolate, but in this it is fine, you don't 'taste' white chocolate, it is just adds creamy bits.

          2. Pipenta RE: Pipenta May 23, 2012 03:17 PM

            Thank you for the quick responses. They all sound great, but I have to have some room in my luggage for essentials like mask, fins and camera. I might even pack some clothes.

            The leave-it-in-the-pan idea is good. But need to save weight so perhaps I'll use a disposable foil pan.

            1 Reply
            1. re: Pipenta
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              escondido123 RE: Pipenta May 23, 2012 03:44 PM

              I have the feeling no one who posted thought you meant "travel" as in "put it in the suitcase." Thank you for my chuckle of the day and have a great trip.

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              valerie RE: Pipenta May 23, 2012 04:39 PM

              This coffee cake is pretty sturdy and very good.

              Sour Cream Coffee Cake

              Batter
              ¼ Cup Butter (unsalted)
              1 Cup Sugar
              ½ pint Sour Cream (1 cup) – you can use low-fat if desired
              2 Eggs
              1 Tsp. Vanilla
              ¼ Tsp. Salt
              2 Cups Flour
              1 Tsp. Baking Powder
              1 Tsp. Baking Soda

              Filling
              ¾ Cup Chopped Walnuts
              2 Tsp. Cinnamon
              ¼ Cup Sugar
              ¾ Cup Chocolate Chips (semi-sweet)

              Preheat over to 350.

              Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla.

              Combine flour, baking powder, baking soda and salt. Add alternately with the sour cream blending well.

              Pour half the batter into a well-greased baking pan.

              Combine filling ingredients. Sprinkle half of mixture over batter in pan. Top with remaining batter and then sprinkle with remaining filling mixture. Slightly press chocolate chips and nuts down so that they stay on the cake when it is baked.

              Bake at 350 for 45 minutes. Test with a toothpick – it might need a little more time in the oven (like 10 or 15 minutes).

              3 Replies
              1. re: valerie
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                nizza RE: valerie May 23, 2012 05:55 PM

                Valerie, what size pan 9 x 13?

                1. re: nizza
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                  valerie RE: nizza May 23, 2012 06:25 PM

                  No, smaller. I usually use a 9" round but you could use and 8x8 square.

                  1. re: valerie
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                    nizza RE: valerie May 23, 2012 09:29 PM

                    Thanks Valerie can't wait to try making it.

              2. jmcarthur8 RE: Pipenta May 23, 2012 05:59 PM

                We like to take a sliced loaf of Kona Inn Banana Bread when we travel. I gave a loaf to a friend who was taking a cross country road trip, and was told that it saved the day a time or two. I have used the recipe in my Fanny Farmer Baking Book for years, but it's easy enough to find online. Here's a link:

                http://www.hawaiiforvisitors.com/reci...

                I always add about a cup of mini chocolate chips along with the nuts. Last time I made it, I was lucky to have some black walnuts to use in it.
                This bread travels well, stays in nice firm slices, and is devastatingly delicious.

                3 Replies
                1. re: jmcarthur8
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                  HillJ RE: jmcarthur8 May 23, 2012 06:12 PM

                  Which temp, length of bake works best for the two loaves, jmc? I noted a few suggestions regarding this in the recipe.

                  1. re: HillJ
                    jmcarthur8 RE: HillJ May 23, 2012 06:45 PM

                    HillJ, my FFBB recipe says 350' for 65 to 70 minutes. I think I usually set the timer for 55 minutes and give it 5 more if it needs it. I've never baked it at any other temperature.
                    I just noticed one difference in the recipes. Mine calls for 1 teaspoon of salt, theirs calls for 1/2 teaspoon.
                    I made this in a bundt pan the last couple of times - same temp, probably 65 minutes in the oven.

                    1. re: jmcarthur8
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                      HillJ RE: jmcarthur8 May 23, 2012 06:53 PM

                      Thank you!

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                  HillJ RE: Pipenta May 23, 2012 06:14 PM

                  Smitten Kitchen has a pear bread, done in a bundt pan, that it not super sweet but very moist, travels exceptionally well (I took several from NY to CA recently) and is delicious. Any pear, just make sure they are ripe, will work.

                  http://smittenkitchen.com/2009/12/pea...

                  1. Emme RE: Pipenta May 24, 2012 12:53 AM

                    I have a great Ricotta Loaf that travels really well. Happy to post if you're interested.

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                      Querencia RE: Pipenta May 26, 2012 10:14 AM

                      Not sure what you mean by travel---ride in car for two hours? Fly to Europe? I have taken a whole Julekaka when traveling to Europe (haven't tried it since 9-11 but this is about whether it travels well). This was a rather firm braided yeast bread with raisins and candied fruit in it. I would just put it on top of the other stuff in my hand luggage and we would hack off a slice for breakfast every morning to replace the plain rolls that usually came with our coffee. It traveled perfectly and lasted for over a week. I bought it at a Swedish bakery but you could easily make it---Julekaka recipes are online.

                      1 Reply
                      1. re: Querencia
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                        escondido123 RE: Querencia May 26, 2012 10:55 AM

                        The OP wants to pack this in her suitcase for a snorkeling vacation.

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