SPICED APPLE BUTTER COFFEE CAKE
A few dashes of apple pie spice and a few dollops of apple butter make this crumb-topped coffee cake the ultimate fall treat.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
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.
BUTTER TART COFFEE CAKE
This dessert-style coffee cake tastes exactly like a butter tart!Makes 1 9-inch round cake
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,fruit,Party Favourites
Yield 10-12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 F. Grease a 9-inch springform pan and dust it with flour, taping out any excess.
- For the cake, sift the flour, baking powder, salt and cinnamon together and stir in the brown sugar. Cut in the cool butter until the mixture is crumbly, but bits of butter are still visible.
- In a separate bowl, whisk the sour cream, egg and vanilla together and add this to the flour mixture, beating on medium-high speed if using electric beaters or a stand mixer, or vigorously by hand, until the mixer is smooth, light and fluffy, about 3 minutes. Scrape this into the prepared pan, spread to level and bake for about 25 minutes, or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool for 10 minutes while preparing the topping.
- For the topping, whisk the brown sugar, flour, baking powder and cinnamon together. In a separate bowl, whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if using) and vanilla. Pour this into the sugar mixture and whisk until it is evenly blended. Stir in the raisins. Pour this over the slightly cooled cake and spread the raisins evenly over the top (sometimes they clump up when the topping is poured on). Return the cake to the 350 F to bake for 20 minutes until the topping has bubbled and set. Cool the cake to room temperature before serving.
- The cake will keep, wrapped and unrefrigerated for up to 3 days.
SIMPLE BUTTERMILK COFFEE CAKE
This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
- Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
SARA LEE BUTTER COFFEE CAKE - COPYCAT
Posted in response to a request. Found in an online search. I have to admit, it sounds pretty good.... *making note to self to try this soon* EDITED TO SAY: I made this recipe yesterday to take to an early morning meeting at work. It was quite good and everyone liked it... even folks who don't generally like sweet things. I followed the directions exactly... even beating the batter for exactly 8 minutes. The results weren't "gag me w/ a spoon" sweet, thankfully and, altho buttery, not as buttery as the real thing. I will keep the recipe on file for future "I need to take something breakfast-y" reference.
Provided by Impera_Magna
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Butter a 9 x 13 baking pan.
- Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
- Add butter extract and vanilla.
- Pour 1/2 of mixture in buttered 9 x 13 pan.
- Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
- Swirl knife through. Bake for 30 to 35 minutes.
- Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.
Nutrition Facts : Calories 763, Fat 33.4, SaturatedFat 5.1, Cholesterol 107.8, Sodium 772.4, Carbohydrate 108.6, Fiber 1.9, Sugar 76.1, Protein 7.2
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
BUTTERMILK COFFEE CAKE
Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.
Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER COFFEE CAKE
This was served at a marriage retreat my husband and I attended. It was so fantastic I begged the cook for the recipe. (I guessed on the servings!)
Provided by Julie
Categories Breads
Time 1h5m
Yield 12 Slices, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar. Add eggs, sour cream and vanilla. Beat well.
- Mix baking powder and soda. Gradually add this mixture.
- Pour half of batter in a greased and floured pan.
- Cover with a layer of apples.
- Add half of strudel.
- Add the rest of batter.
- Top with remaining strudel.
- Bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 393, Fat 20.3, SaturatedFat 12, Cholesterol 79.3, Sodium 269.7, Carbohydrate 50, Fiber 1.3, Sugar 30.9, Protein 4.1
BUTTERY STREUSEL COFFEE CAKE
Coffee cake to die for. Great on a weekend morning or for brunch. Very rich and sweet. Makes a lot. YUM
Provided by brunettebaker
Categories Breads
Time 50m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Spray two 9-inch square cake pans with cooking spray.
- Mix all dough ingred. together until moist, and beat 1 minute.
- Spread 1/4 of the dough in each pan.
- Mix all filling ingred. together.
- Divide filling in half and sprinkle over dough in each pan.
- Then divide remaining batter between each pan.
- Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
- Bake 30-35 minutes or until a toothpick comes out clean.
- Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
- Drizzle the baked cakes while warm.
Nutrition Facts : Calories 608, Fat 20.8, SaturatedFat 9.4, Cholesterol 65.8, Sodium 618.9, Carbohydrate 101.4, Fiber 1.7, Sugar 70.4, Protein 6.4
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