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Old 09-13-2005, 06:31 PM   #1
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Question Can I make this ahead of time?

Hi, I want to make and assemble a raspberry filled coffee cake and put it in the fridge to bake tomorrow. Does anyone know if I can do this? Or if it will damage the cake or baking process? I have guests coming over and want to server them fresh hot coffee cake for dessert (with our coffee)

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Old 09-13-2005, 06:33 PM   #2
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Here's a copy of the recipe I will use, if that helps...

Emeril's Raspberry Crumb Coffee Cake Recipe

Ingredients:

1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
2 pints fresh raspberries, picked over
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100% Pure Cane Syrup or other cane syrup
2 tablespoons milk

Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter.

2. In a medium-size nonreactive saucepan, combine the raspberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the raspberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.

3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.

4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

5. Spread half of the batter in the prepared pan. Spread the raspberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1 inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.
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Old 09-13-2005, 06:36 PM   #3
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I'm not a chef, and I don't play one on tv, BUT, I would think it would be better to go ahead and bake it just short of any browning before - and heat it at the last minute. I don't think the recipe would take the wait before cooking and turn out well.
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Old 09-13-2005, 06:59 PM   #4
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Thats what I thought too. Though if I make ahead, how should I reheat for best flavor? Just microwave it for a bit or pot the whole thing in the oven to warm?


Thanks~
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Old 09-13-2005, 07:04 PM   #5
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I would heat for a few minutes covered with foil and remove the foil the last few minutes (heating time would depend on how big, thick, etc the coffee cake is. If you ever want to make a smaller one that is practically instant, let me know, I have a wonderful recipe. It is really more like pastry, but I think they call it coffee cake in the recipe.
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Old 09-13-2005, 10:15 PM   #6
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You definitely cannot mix it ahead of time and keep it. The leaveners will be activated by the moisture and will lose thier punch before you bake.

I would bake it according to directions and serve it at room temperature.
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Old 09-13-2005, 10:30 PM   #7
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You could mix up the flour mixture and cover the bowl. Since the raspberry mixture must cool completely, you could probably make that the night before. You should be able to make the crumb mixture the night before also. You can't mix the wet and dry ingredients until you are ready to bake, because like Andy said, the leaveners will lose their punch. To me, it doesn't seem worth all the trouble.
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