GRAHAM STREUSEL COFFEE CAKE
I use this sweet coffee cake recipe often. It's quick and easy to make. -Blanche Whytsell, Arnoldsburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.
Nutrition Facts : Calories 329 calories, Fat 15g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 332mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
GRAHAM CRACKER CAKE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
GRAHAM CRACKER COFFEE CAKE
Make and share this Graham Cracker Coffee Cake recipe from Food.com.
Provided by RecipeMonster
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour a 9 x 13 pan.
- Mix the first four ingredients together and put half of batter into pan.
- Mix the remaining ingredients together and put half the crumb mix over the batter in pan.
- Put remaining batter over the crumbs and last put remainder of crumbs on top.
- Bake at 350° for 25-30 minutes.
Nutrition Facts : Calories 516.9, Fat 29.9, SaturatedFat 9.9, Cholesterol 77.9, Sodium 470.3, Carbohydrate 58.8, Fiber 1.5, Sugar 36.4, Protein 5.7
CHOCOLATE GRAHAM CRACKER COFFEE CAKE
This is my version of a coffecake my Sister Lisa made for my and our Mama's shared Birthday. This one is for the chocolate lovers.
Provided by DaMama_rules
Categories Breads
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 x 13 pan with cooking spray.
- Mix the first four ingredients together and put half of batter into pan.
- Mix the remaining ingredients together, using 1/2 of the chocolate chips and put half the crumb mix over the batter in pan.
- Put remaining batter over the crumbs and last put remainder of crumbs on top.
- Bake at 350° for 25-30 minutes.
- Let cool for 20 minutes. Melt remaining chips in microwave at 30 second intervals until smooth. Drizzle over coffeecake with a spoon. Enjoy! This also freezes beautifully.
Nutrition Facts : Calories 699.7, Fat 46, SaturatedFat 17.1, Cholesterol 111.2, Sodium 610.1, Carbohydrate 73, Fiber 3.3, Sugar 50.2, Protein 7.9
CHOCOLATE GRAHAM CRACKERS
Graham flour is a coarse-grained whole-wheat meal and can be found in specialty and health food stores. It makes a graham cracker with a lovely texture and subtle nutty flavor, but regular whole-wheat flour makes a decent substitute if you can't find it.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 2 to 2 1/2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
- Preheat the oven to 350 degrees F.
- On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
- Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.
CHOCOLATE GRAHAM CRACKER CAKE
A unique twist to a chocolate cake. Found online at Culinary Concoctions. I think trying it with chocolate graham cracker crumbs would be really interesting too.
Provided by Topher
Categories Dessert
Time 55m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cream butter and add sugar and egg yolks, mixing until well combined.
- Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
- Beat egg whites until stiff and fold into mixture.
- Pour batter into two greased and floured 9 inch round pans.
- Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
- Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
- Stir until completely melted and smooth. Serve warm over cake.
Nutrition Facts : Calories 236, Fat 14.6, SaturatedFat 8.3, Cholesterol 74.5, Sodium 408.9, Carbohydrate 24.3, Fiber 0.5, Sugar 17.4, Protein 3
GRAHAM CRACKER (COFFEE) CAKE
There is no egg in this recipe, so it's more like a coffee cake than a typical cake. From "Beyond Oatmeal: 101 breakfast recipes" by Carlene Duda
Provided by Rachie P
Categories Breads
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; grease an 8 inch round cake pan and set aside.
- Crumb mixture: Crush enough graham crackers to have 3/4 cup. Combine all crumb mix ingredients and stir until well blended.
- Cake: Cream softened butter and sugar in large bowl until light and fluffy.
- Beat in vanilla and lemon peel; set aside.
- Sift together flour, baking soda, and baking powder in medium bowl. Add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
- Spoon half of the batter into prepared pan, spreading evenly.
- Sprinkle 2/3 of crumb mixture evenly over batter. Spoon remaining batter over crumbs and top with remaining crumb mixture.
- Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
- Let cool 10 minutes before removing from pan.
Nutrition Facts : Calories 322.9, Fat 22.2, SaturatedFat 12.2, Cholesterol 48.3, Sodium 270.7, Carbohydrate 28.9, Fiber 1.1, Sugar 12.3, Protein 3.1
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
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