Cinnamon Date Coffeecake Food

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
• Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

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.

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

CINNAMON DATE COFFEECAKE

Steps:

• 1. Preheat oven to 400 degrees. Prepare your pan. You can either put this into an 8" cake pan or on a parchment lined baking sheet. It will spread out more on the baking sheet, up more in the cake pan. Rub crisco or oil into the cake pan if using. I usually cut a piece of parchment to fit in it.
• 2. In one mixing bowl, whisk together the flour, sugar, salt and baking powder. Cut the butter in with a pastry cutter or your fingers. In another smaller mixing bowl mix the milk and egg together. Pour this into the bowl with the flour mixture and mix with a fork until a cohesive dough. If it seems too dry to come together, add a teaspoon of milk at a time until it works. Pull it out onto a floured surface and knead lightly 2-3 times. Set aside.
• 3. Rinse out the egg bowl and to it put the chopped dates (they do love to stick to the knife), brown sugar and rum or vanilla. Mix this up with a fork. Set aside. Have soft butter ready.
• 4. On a floured surface, roll out the dough into a rectangle about 8" x 14". There will be stickiness. Just add sprinkles of flour as needed. Spread the soft butter over the surface. Sprinkle the brown sugar date mixture over the butter. When done you can sprinkle on chopped nuts if you are using. (I once even added chopped fresh cranberries I had on hand. You could add chocolate chips, apricots or all kinds of things.)
• 5. Roll up the dough from one of the long sides. You may have to use the help of a bench scraper or spatula to help it when sticking to counter. When rolled, pinch the long edge shut. Gently roll back and forth a little pressing gently. You will have a snake like tube now. Slice this tube in half the long way, so you have 2 long half tubes, cut sides up. Pinch one of the ends together and now pick each half up gently and twist them around each other, picking up the right side and laying over the left one, now take the new right one and cross over the left one, etc. Try to keep the cut side up. When done, form a circle by pinching the 2 ends together to make a ring. You can bake it just like this. Or once I added some sprinkles of streusel and sliced almonds on top before baking.
• 6. Put into the hot oven and bake for 25-30 minutes, keeping an eye. When it is barely golden brown, take it out. You can glaze with a powdered sugar/milk mixture if you like. Or a light glaze made with powdered sugar, milk, a teaspoon of butter and a few drops of vanilla. Speaking of vanilla, if you dont want rum in the cake, but a teaspoon of vanilla in instead.

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.

CINNAMON-STREUSEL COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
• Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
• To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
• Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
• Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
• Sprinkle the filling evenly atop the batter.
• Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
• Sprinkle the topping over the batter in the pan.
• Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
• Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
• Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.

DELUXE COFFEE CAKE

Steps:

• For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.