Chocolate Cinnamon Walnut Coffee Cake Food

CHOCOLATE WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F and grease the baking tin
• Combine brown sugar, cinnamon, butter, and walnuts in a small bowl to create crumble.
• Mix wet ingredients - oil, milk, eggs, vanilla - in a medium mixing bowl
• Mix dry ingredients - all purpose flour, sugar, salt, baking powder - in a large mixing bowl
• Pour wet ingredients into dry ingredients and whisk until just combined. The batter should be quite sticky. Fold in chocolate and walnuts with a spatula.
• Pour batter into greased baking tin. Cover the top evenly with crumble.
• Bake for 50 - 55 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before slicing and serving.

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.

COCONUT WALNUT COFFEE CAKE

Steps:

• In a large bowl, combine the biscuit mix and 1/4 cup sugar. Whisk the egg, milk and 2 tablespoons butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Pour chocolate over the batter; cut through batter with a knife to swirl the chocolate. , Combine the coconut, walnuts, and remaining sugar and butter; sprinkle over the top. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

CHOCOLATE-CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 8" square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and 1/4 cup sugar in a bowl.
• Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
• Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
• DO AHEAD: Cake can be made 1 day ahead. Store airtight at room temperature.

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.

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

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 II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
• In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
• Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

CINNAMON NUT COFFEE CAKE

Steps:

• In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon; set aside. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, butter flavoring, vanilla and remaining pecans. Beat on medium speed for 2 minutes.
• Pour half of the batter into a greased 13x9x2-inch baking pan. Sprinkle with reserved pecan mixture. Carefully spread remaining batter over top. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
• In a bowl, combine confectioners' sugar and butter flavoring; add enough milk to achieve desired consistency. Drizzle over coffeecake.

COCONUT CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

WALNUT COFFEE CAKE

Steps:

• Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
• Mix flour, baking powder, baking soda& salt together; set aside.
• Cream margarine and the 1cup sugar until light & fluffy.
• Add eggs& vanilla; beat thoroughly.
• Blend in sour cream alternately with flour mixture; stir in nuts.
• Divide& spread batter evenly in pan (s).
• Combine topping ingredients& sprinkle on top of batter.
• Bake at 350 for 35-40 minutes (40-45 if using 9x13).
• Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
• Also, this cake freezes well!

CINNAMON CHOCOLATE COFFEE CAKE - OR BABKA

Steps:

• Cream butter and sugar until smooth.
• Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
• Add flour and yeast and stir slightly.
• Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
• Knead for 4 minutes before tipping onto counter.
• Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
• Place dough in straight sided container, cover and rest 15 minutes.
• Stretch and fold again, resting 15 more minutes.
• Allow dough to rise 1.5 times its volume to double its volume.
• Roll dough out to a 12 inch by 12 inch rectangle.
• Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency. Add cold butter and pulse until well mixed.
• Spread mixture on dough, leaving a 1/4 inch rim uncoated.
• Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
• Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends. Place in an 8 inch x 4.5 inch loaf pan well oiled.
• Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
• Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
• To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
• Let cool completely before serving.

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.

WALNUT-COCONUT COFFEE CAKE

Steps:

• In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.