Cinnamon Quick Coffee Cake 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.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

CINNAMON CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
• In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
• To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
• To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
• Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
• Sprinkle the topping over the top and press lightly so it adheres.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

CINNAMON-LACED COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.
• Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.
• Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.
• Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.
• Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

QUICK CINNAMON COFFEE CAKE

Steps:

• In a bowl, combine mix and sugar. Whisk the egg and milk; stir into dry ingredients just until moistened. Spread into a greased 9-in. square baking pan., For topping, combine the brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

QUICK CINNAMON STREUSEL COFFEE CAKE

Steps:

• For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
• Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
• Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
• Using rubber spatula, scrape batter into prepared pan and smooth top.
• Sprinkle streusel evenly over batter.
• Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
• Cool cake on wire rack for 15 minutes before slicing and serving.
• Serves 8.

CINNAMON COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F
• Grease and sugar 8" or 9" square pan.
• In a medium size bowl, cream the sugaqr and butter.
• Beat in the egg.
• In a small bowl, sift together the flour, baking powder, salt and cinnamon.
• Add the flour mixture and the milk to the butter mixture, alternating each one.
• Blend thouroughly after each addition.
• Combine all of hthe Streusal Topping ingredients in a small bowl and stir until blended.
• By hand, stir half of the Streusal Topping into the batter. Spread the batter into the pan.
• Smooth the top of the dough and sprinkle on hte remaining Streusal Topping.
• Bake in oven for 35-40 minutes.
• Let rest for around 10 minutes before serving.

CINNAMON LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.
• Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
• Divide the batter between the two prepared pans.
• Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
• Beat 1 cup butter in large bowl of an electric mixer (whisk attachment and medium speed) until light, fluffy and almost white in appearance.
• Add 1 teaspoon vanilla. Mix until blended.
• Add in 1 tablespoon cinnamon and 2 cups powdered sugar**. Beat until well blended.
• Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
• Place one cake layer on a cake plate.
• Spread a thin layer of frosting over the top of the cake.
• Place the second cake layer on top.
• Frost the entire outside of the cake with the remaining frosting.
• Dust the top of the cake with cinnamon and decorate with cinnamon sticks if desired.

CINNAMON COFFEE CAKE

Steps:

• Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Use a pastry cutter to cut the butter into the flour mixture until a coarse crumb forms.
• Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
• In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the top of the batter in the pan. Use a butter knife to cut lines through the batter. Sprinkle the top with the chopped walnuts, if desired.
• Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes on a cooling rack.
• Whisk together the water and powdered sugar to make the glaze and drizzle over the top of the cake before slicing and serving.

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
• In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
• In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
• For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
• For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
• Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin 3/4 to the top.
• Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
• Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
• Once cooled, drizzle a little glaze over cooled muffins.

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

QUICK COFFEE CAKE WITH CINNAMON-OAT STREUSEL

Steps:

• In a medium bowl, combine the brown sugar, cinnamon, and butter and mix together with a spoon until blended. Stir in the oatmeal until the mixture is crumbly.
• Set this topping aside while preparing the batter.
• Heat the oven to 375 F. Grease a 13 x 9-inch pan with unsalted butter, or solid shortening, or spray with a nonstick cooking spray containing flour, and set aside.
• Crack the eggs into a large bowl and beat with a fork or wire whisk until combined. Add the milk and mix well until smooth. Add the sugar, oil, and vanilla and mix until blended.
• Sift together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the egg mixture and mix with a spoon for 20 to 30 strokes just until combined and all the dry ingredients are moistened. The batter will be lumpy but that's OK. That's what makes the cake more tender.
• Pour the batter into the prepared baking pan. Sprinkle the reserved oatmeal streusel mixture evenly over the batter.
• Bake the coffee cake for 25 to 35 minutes until it is puffed and golden brown, and a toothpick inserted in the center comes out clean. Let cool for about 15 minutes, and cut into squares to serve.

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

CINNAMON QUICK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and sugar an 8" round pan or a 8" or 9" square pan.
• Cream the butter and sugar together using a mixer until light and fluffy. Add the egg and mix well.
• In a small bowl, sift together the dry ingredients.
• Add the flour mixture and the milk to the butter mixture, alternating them. Mix well.
• Combine all the streusel topping ingredients in a small bowl and stir until blended. By hand, stir half of the streusel topping into the batter.
• Spread the batter into the pan, smooth the top of the dough and sprinkle on the remaining streusel topping. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.