Apple Cinnamon Walnut Coffee Cake Food

CINNAMON APPLE COFFEE CAKE

Steps:

• In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased 8-in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples. Top with remaining batter and sugar mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

WALNUT-COCONUT-APPLESAUCE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine applesauce, white sugar, brown sugar, eggs, and vanilla extract together in a bowl. Whisk flour, baking soda, salt, and cinnamon together in a separate bowl. Add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. Fold coconut and walnuts into batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. Cool on a wire rack. Dust coffeecake with confectioners' sugar.

CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Transfer to a greased 9-in. square baking pan. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE WALNUT COFFEE CAKE

Steps:

• Soak apple pieces in pure apple juice for one hour.
• In large mixing bowl add first six ingredients and mix at low/med speed in mixer.
• Add next three ingredients and mix well.
• Add nuts and mix well, add apple pieces (no juice should be drained) and mix until apple pieces are even distributed.
• Pour into 8x8 cake pan that has been sprayed with cooking spray.
• Bake in 350 degree oven for 20 to 25 minutes.
• Until middle of cake is firm to touch.
• After taking cake from oven and while still hot pour glaze of sugar, melted butter and apple juice that has been well blended over the cake.
• I used a fork to poke holes evenly over the top of the cake.
• Set cake on rack to cool.

APPLE-CINNAMON-WALNUT SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside.
• Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine.
• Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine.
• Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

CINNAMON WALNUT COFFEE CAKE

Steps:

• Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
• Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
• In another bowl, combine the brown sugar, cinnamon and nuts.
• Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
• Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
• Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

CARAMEL APPLE COFFEE CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra., In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, salt and baking soda; gradually beat into sugar mixture. Stir in apples., Transfer to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil, stirring constantly; cook 2 minutes. Remove from heat; let stand to thicken slightly. Spoon slowly over cake. Sprinkle with walnuts.

APPLE-NUT COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CINNAMON WALNUT COFFEE CAKE

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.