Cinnamon Crusted Coffee Cake Food

CINNAMON COFFEE CAKE

Cinnamon Coffee Cake image

Treat your morning coffee to something special with our Cinnamon Coffee Cake. This Cinnamon Coffee Cake is a moist cake topped off with a cinnamon crust.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) yellow cake mix
1-1/3 cups brewed MAXWELL HOUSE Decaffeinated Coffee, cooled
1/3 cup oil
3 eggs
1 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8627 g, Sugar 0 g, Protein 2 g

NANNA'S OLD WORLD CINNAMON CRUMB COFFEE CAKE

Nanna's Old World Cinnamon Crumb Coffee Cake image

This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)

Provided by HotPepperRosemaryJe

Categories Breads

Time 40m

Yield 8 pieces, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, melted
1/2 cup sour cream
1/2 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Steps:

Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

Nutrition Facts : Calories 524.8, Fat 24.8, SaturatedFat 15.1, Cholesterol 94.7, Sodium 557.2, Carbohydrate 71.2, Fiber 1.1, Sugar 43.6, Protein 5.8

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Old Fashioned Coffee Cake with Cinnamon-Streusel Topping image

Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.

Provided by NicoleMcmom

Categories Coffee Cake

Time 1h35m

Yield 12

Number Of Ingredients 17

Ingredients

¾ cup brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 cup brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened
3 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, softened
3 large eggs
¾ cup milk
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg