Cake Mix Cinnamon Coffee Cake Food

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

EASY CAKE MIX COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees F and grease a 9x9 or 8x8 inch pan with cooking spray.
• Combine all of the cake ingredients in a large bowl and whisk to combine. Pour 1/2-3/4 of the batter into the greased pan.

APPLE CINNAMON COFFEE CAKE

Steps:

• Heat oven to 400 degrees F. Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter. Cut in butter with fork until mixture is crumbly; set aside.
• In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Sprinkle with streusel.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
• In small bowl, mix glaze ingredients until smooth; drizzle over coffee cake. Serve warm or cooled.

EASY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F.
• Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt.
• Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well; then stir in the milk and vanilla.
• Add the egg-milk mixture to the flour mixture all at once.
• Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly.
• Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon.
• Sprinkle on top of cake.
• Pour batter into prepared pan.
• Bake t 425 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

CINNAMON COFFEE CAKE

Steps:

• Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
• Add the beaten eggs and mix well.
• Sift together all dry ingredients.
• Add to creamed mixture alternately with the buttermilk.
• Pour into greased and floured 9 x 13-inch pan.
• Sprinkle topping over the batter.
• Cover with foil and refrigerate overnight.
• Remove foil and bake at 350° for 35 minutes or until cake tests done.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F
• Grease and sugar 8" or 9" square pan.
• In a medium size bowl, cream the sugaqr and butter.
• Beat in the egg.
• In a small bowl, sift together the flour, baking powder, salt and cinnamon.
• Add the flour mixture and the milk to the butter mixture, alternating each one.
• Blend thouroughly after each addition.
• Combine all of hthe Streusal Topping ingredients in a small bowl and stir until blended.
• By hand, stir half of the Streusal Topping into the batter. Spread the batter into the pan.
• Smooth the top of the dough and sprinkle on hte remaining Streusal Topping.
• Bake in oven for 35-40 minutes.
• Let rest for around 10 minutes before serving.

CINNAMON COFFEE CAKE LOAF

Steps:

• In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
• In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
• Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix with coffee, oil and eggs in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
• Combine brown sugar and cinnamon in medium bowl. Stir in coconut and nuts; sprinkle over cake batter.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream the butter and 2 c. sugar until fluffy.
• Add the vanilla; add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• Spoon one-third of the batter into a greased 10 inch tube pan.
• Combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.
• Repeat layers two more times.
• Bake at 350 degrees for 70 minutes or until cake tests done.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Butter a 13 X 9 inch pyrex baking dish.
• Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
• Transfer ½ cup of this mixture to a small bowl.
• Stir in walnuts and ¾ tsp cinnamon and set aside.
• Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
• Turn batter out into prepared pan, spreading evenly.
• Sprinkle with nut mixture.
• Bake about 35 minutes.
• Serve warm or let cool.

MOIST SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.