Cinnamon Crunch Coffee Cake Food

CINNAMON CRUNCH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) a bundt pan. Add pecans to a dry skillet and toast over medium-low heat, about 5-6 minutes, tossing frequently. Watch them carefully so you don't burn them, you'll be able to tell when they are done as they will become very fragrant. In a large bowl, combine flour, brown sugar and salt. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Scoop out 1/2 cup of mixture and set aside. Add baking powder, baking soda, 1/2 tsp cinnamon, nutmeg and ginger to remaining mixture.
• Beat eggs and add to buttermilk in a large measuring cup. Pour into flour mixture, stir until just mixed. Add half the batter to the bundt pan. Combine remaining flour mixture, toasted pecans and remaining cinnamon and sprinkle over batter. Top with remaining batter.
• Bake for 40-50 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in pan 10-15 minutes on a wire rack. Cover with cake plate and invert carefully to transfer cake. Cool completely and top with glaze.
• In a medium bowl, add powdered sugar, 1/2 the milk or cream, and vanilla. Whisk until smooth. Add remaining milk or cream as necessary to reach desired consistency. You want a syrup-like consistency that can be poured over the cake without running everywhere.

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.

OVERNIGHT CRUNCH COFFEE CAKE

Steps:

• Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
• Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
• Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
• Topping:.
• Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS

Steps:

• Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
• Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.