Apple Cream Coffee Cake Food

FANTASTIC APPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
• In a mixing bowl, cream the shortening and sugar for a couple of minutes.
• Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
• In a bowl, sift together the flour, baking powder, baking soda and salt.
• Add to creamed mixture alternating with sour cream.
• Fold in the apples.
• Spread the batter into prepared baking pan.
• In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
• Sprinkle the nut mixture evenly over the batter.
• Bake for 35-40 minutes, or until the cake tests done.

DYLAN'S APPLE CREAM COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
• Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
• Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.

SOUR CREAM & APPLE COFFEE CAKE

Steps:

• In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
• Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
• Add Eggs one at a time, beating after each addition.
• Add vanilla.
• Add flour, baking powder, salt and baking soda, beating well.
• Add sour cream; mix well.
• Spread 1/2 of the batter in a 9 or 10 inch square pan.
• Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
• Add remaining batter and then sprinkle remaining nut mixture over all.
• Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
• Set out of oven on wire rack for 30 minutes.
• Loosen edges, lift out and let cool.

APPLE CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

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 SOUR CREAM COFFEE CAKE

Steps:

• For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
• Add butter and cut in using on/off turns until clumps begin to form.
• (Can be made 1 day ahead) Cover and chill.
• For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
• For Cake: Preheat oven to 350F.
• Butter 13 x 9 x 2 inch glass baking dish.
• In a small bowl, whisk sour cream and buttermilk to blend.
• In a medium bowl, sift flour, baking powder, baking soda, and salt.
• In a large bowl, beat butter and both sugars until creamy.
• Add eggs, one at a time, beating well after each addition.
• Mix in lemon juice and vanilla extract.
• Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
• Spread half of batter in prepared pan.
• Spoon apple filling on top of batter.
• Spread remaining batter over filling.
• Sprinkle with topping.
• Bake cake until tester inserted into center comes out clean, about 45 minutes.
• If the top starts browning too quickly, cover with foil.

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

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.

OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING

Steps:

• Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Mix nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour and baking powder; set aside. Mix sour cream and baking soda; set aside.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in vanilla. Add flour mixture alternately with sour cream mixture, mixing after each addition. Spoon half the batter into 13x9-inch pan sprayed with cooking spray. Top with apples and half the nut mixture. Repeat layers with remaining batter and nut mixture.
• Bake 30 to 35 min. or until cake just begins to pull away from sides of pan. Cool in pan on wire rack.

SIMPLE APPLE COFFEE CAKE

Steps:

• Topping.
• It is not necessary to peel the apples, but I do.
• Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
• Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
• In a large bowl cream butter, add sugar gradually, beat well.
• Beat eggs into creamed mixture.
• Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
• Add sour cream to the batter alternately with the dry ingredients. Blend well.
• Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
• Add remaining batter and arrange rest of the apples on top.
• Bake in 325 degree oven for 50-60 minutes.
• Especially nice served warm. Enjoy!

APPLE AND CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with cranberries in large microwaveable bowl. Combine 1/2 cup powdered sugar, flour and cinnamon. Add to fruit; toss to evenly coat fruit with sugar mixture. Add butter and lemon juice; mix lightly. Microwave on HIGH 7 min., stirring after 4 min. Set aside until ready to use.
• Unroll crescent dough; separate into 2 squares. Press 1 square onto bottom of 8-inch square pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, egg white, vanilla and 1/4 cup of the remaining powdered sugar in medium bowl with mixer until blended; spread onto crust. Cover with fruit mixture.
• Press remaining dough into 8-inch square, firmly pressing perforations and seams together to seal. Place over fruit mixture.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert. Sprinkle with nuts.

MAKEOVER APPLE COFFEE CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky). , In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11x7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

YEASTED APPLE COFFEE CAKE

Steps:

• Cake:
• Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and 1/4 cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60-90 minutes.
• Add sour cream, orange zest, orange juice, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes.
• Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60-70 minutes.
• Streusel and assembly:
• Just before dough is finished rising, preheat oven to 350°F. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs.
• Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35-45 minutes. Transfer to a wire rack and let cool.
• Whisk powdered sugar, orange juice, and a pinch of salt in a medium bowl, adding more orange juice by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.

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.

APPLE AND SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
• Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

APPLE-CHEESE COFFEE CAKE

Steps:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk egg and oil. Stir into dry ingredients just until moistened. Fold in the apple, dates and walnuts., Spread half of the batter into a 6-in. springform pan coated with cooking spray. Sprinkle with 2/3 cup cheese. Top with remaining batter; sprinkle with remaining cheese., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.

APPLE CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
• Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

AUNT DEE DEE'S APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
• Mix pie filling and cinnamon, set aside.
• Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
• Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
• Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
• Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
• Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.

APPLE PIE COFFEE CAKE

Steps:

• Set aside 1 Tblsp. cake mix.
• Set aside 1-1/2 cups pie filling.
• In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling.
• Beat on med. speed for 2 minutes.
• Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray.
• Combine brown sugar, cinnamon, and reserved cake mix.
• Sprinkle over batter.
• Spoon reserved pie filling over batter, to within 3/4 of edges.
• Top with remaining batter.
• Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn.
• Cool in pan 10 minutes before removing from pan to wire rack.
• Turn cake upright, on rack.
• In a small bowl, combine glaze ingredients.
• Drizzle over cooled cake, on plate from which it is to be served.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• Cream together the sugar and shortening.
• Add eggs, sour cream, vanilla, flour baking soda and salt.
• Beat till smooth.
• In a separate bowl, mix together the sugar, cinnamon and nuts.
• Grease a tube of bundt pan.
• Pour 1/2 of the cake batter into the pan.
• Add 1/2 of the sugar/cinnamon/nut mixture.
• Add 'all' of the apples.
• Add remaining batter.
• Add remainder of the filling.
• Bake at 350 degrees for 1 hour.

EASY APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts.
• Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
• Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.