QUICK CINNAMON COFFEE CAKE
This was in a church cookbook. I usually dress it up with raisins and shredded apple, but the recipe is good as it is. It is a great recipe to put into the oven while cooking something else.
Provided by Eldeevee
Categories Breads
Time 30m
Yield 1 Cake, 4-8 serving(s)
Number Of Ingredients 9
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.
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
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.
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
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.
CINNAMON RAISIN BUNDT CAKE
There's cinnamon raisin bagels and bread, so why not a bundt cake too? A light and moist cake with home-style flavours; perfect for the holidays!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Liberally coat the inside of a bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
- Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over mix - just until the flour is incorporated.
- Add the raisins and beat until just mixed into the batter.
- Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
- Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
- Bake for 45 minutes. Check to see if the cake is done by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If there's wet cake batter on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
- Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.
Nutrition Facts : Calories 311 kcal, Carbohydrate 51 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 349 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
ICED CINNAMON ROLL COFFEE CAKE
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture.
- Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture.
- Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.
CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by chef FIFI
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine flour,raisins and pecans in a bowl and set aside.
- In a large mixing bowl add sugar,butter and mix until creamed.
- Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
- Add flour mixture in alternately with the sour cream unto cake mix.
- Add cake mixture into a greased and floured bundt pan.
- Bake in a 350 degree oven for 55 minutes or until cake is done.
- Can drizzle favorite icing.
- Enjoy!
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
RAISIN BUTTERMILK COFFEE CAKE
Folks will be lining up in your kitchen while this coffee cake is baking, and then they'll come back for more once they've tasted it! Along with awesome aroma and flavor, the fruity treat is light and tender, and sure to be a hit whenever you serve it.
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 5 ingredients until mixture resembles coarse crumbs; set aside. , In another bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. , Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. , Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 421 calories, Fat 16g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 65g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by Ducky
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dry ingredients.
- Sift with wet ingredients until smooth.
- Bake in a 9 inch pan at 350 degrees for 25 to 30 minute.
Nutrition Facts : Calories 356.6, Fat 16.7, SaturatedFat 7.8, Cholesterol 77.7, Sodium 310, Carbohydrate 47.7, Fiber 1.6, Sugar 29.1, Protein 5.9
COFFEE CAKE
Provided by Sandra Lee
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
- Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
- In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
- Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.
CINNAMON RAISIN RUSSIAN COFFEE CAKE
Provided by Amanda Powell
Time 6m
Number Of Ingredients 10
Steps:
- Line a 9 x 9 inch baking pan with parchment paper.
- Take 8 ounces of the babka dough and place on a well floured surface and roll out into a large square, about an inch around bigger than the baking pan. Transfer the dough into the pan and stretch out as needed to meet the edges of the pan. I find it's easiest to fold the dough into quarters to transfer into the pan. Freeze the pan with the dough until needed.
- Flour your surface again and roll out the remaining dough so that it measures 12 x 14. Lay the dough so that the shorter side faces you. Spread one cup of the processed almond paste on two thirds of the dough leaving the smallest border around the edges. top woth the ground cinnamon. Evenly cover with 1 1/4 cups of the raisins, then 1 1/2 cups of the walnuts. Cover then with 2 cups of the cake crumbs. It will seem like a lot of stuff on just 2/3 of dough, but go with me here. Pat everything down lightly and sprinkle one cup of the cinnamon sugar mixture. Drizzle half the butter over the sugar.
- Take the egg wash and spread on the uncovered 1/3 of the dough. Fold the uncovered dough over the covered portion. You should still have 1/3 of the dough that is covered with the filling still exposed. Spread egg wash over the bare exposed dough that you just folded down with the egg wash and fold again to cover the last bit of the dough with the filling. This process is simiarl to folding a business letter. Press the dough to seal and seal the edges with your hands. Lightly dust the dough with flour and gently roll out so the folded dough is 12 x 10. You may need to allow the dough to rest a bit in order to roll to this size. I had to chill my dough for a few minutes.
- Take a pizza sutter and cut 1-inch strips lengthwise from the dough. Twist each rope of dough. It's okay if filling comes out, you can stuff it back in later. Set aside the dough and take out your 9 x 9 baking pan.
- Top the dough in the pan with the remaining processed almond paste, then with the raisins, walnuts, and cake crumbs. Top with half the remaining cinnamon sugar, then top with the remaining butter.
- Place the twisted ropes of dough and place side by side into the baking pan, keeping everything close together. You can gently stretch out the dough as needed to reach each edge. It should be a snug fit. Now is also the time to stuff in any filling that fell out. Brush the top with egg wash and top with the remaining cinnamon sugar. Lightly cover and allow to rest for 20 minutes. As it is resting, preheat the oven to 325 degrees F.
- Bake for 60 - 80 minutes, or until evenly brown and the top springs back when gently touched.
- Allow to cool completely in the baking pan before removing. Can be left at room temperuate for about a week.
TIFFY'S CINNAMON & RAISIN COFFEE CAKE
Make and share this Tiffy's Cinnamon & Raisin Coffee Cake recipe from Food.com.
Provided by Lady in love
Categories Breads
Time 1h14m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter two 5-9 in loaf pans.
- Combine 3 1/4 cups all purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy. Scrape down sides of bowl.
- Reduce speed to med. and add vanilla extract.
- Lightly beat eggs, and add to butter mixture a little at a time, mixing thoroughly and scraping down sides.
- Reduce speed to low, and add flour mixture a little at a time, mixing until just blended. Toss raisins in remaining 2 tablespoons of flour; fold into finished batter.Divide batter in half with 2 bowls. In one bowl,fold cinnamon into the batter. Scoop batters into 2 prepared pans. 1/2 cup at a time, alternating plain and cinnamon.Do two layers, scoop plain,cinnamon,plain on bottom. Then cinnamon, plain, cinnamon on top layer. Drag a knife through top to swirl, tap on counter to distribute evenly.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minute ( a little more for high altitudes )Let cool in pans on a wire rack for 30 minute Remove from pans, and let cool completely on wire rack.
- Make the glaze; Combine 2 cups confectioners sugar and 4-5 tablespoons milk in a bowl. Drizzle over cooled cakes.
Nutrition Facts : Calories 4523.9, Fat 209.7, SaturatedFat 124.8, Cholesterol 1329.3, Sodium 3873.7, Carbohydrate 623.5, Fiber 15.8, Sugar 404.8, Protein 60.2
RAISIN-WALNUT COFFEE CAKE
Steps:
- Heat oven to 375°F. Butter an angel food cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, combine walnuts, brown sugar, and cinnamon; transfer half to a second bowl and mix in raisins.
- Using electric mixer, on medium speed, beat granulated sugar and butter to combine, 2 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low and mix in flour mixture until just combined. Mix in sour cream until just combined.
- Spread half of batter evenly in prepared pan and sprinkle with raisin-walnut mixture. Top with remaining batter and sprinkle with walnut mixture. Bake 30 minutes.
- Reduce oven temperature to 300°F and continue baking until wooden pick inserted into cake comes out clean, 20 to 25 minutes more. Cool cake completely in pan on wire rack.
- Unmold cake. Slice and serve, or wrap in plastic and freeze for up to 3 days. One hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in 375°F oven.
Nutrition Facts : Calories 523 calories
CINNAMON RAISIN COFFEE CAKE
Provided by Meagan Fikes
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F and grease an 8x8 inch glass baking dish with a little coconut oil.
- Use a fork to stir together 1/3 C coconut sugar and 1 tsp cinnamon. Use the fork to work out any clumps. Set aside, along with 1/4 C of raisins measured out. You will use all this for the filling later.
- In a separate bowl, combine all the ingredients for the topping (1/4 C coconut sugar, 1 tsp cinnamon, chopped pecans, 1/3 C raisins, and 3 Tbsp softened coconut oil). Once again a fork can help work out any large clumps of sugar as you combine these. Set aside.
- Use a hand mixer or stand mixer to combine the eggs, 1/3 C melted coconut oil, honey, milk, vanilla extract, and the inside of the vanilla bean (just split it lengthwise with a knife then use the back of the knife to scrape out the inside. The outside can be discarded.) Increase the speed on the mixer to incorporate additional air into the mixture. If bubbles form, that's perfect.
- In a separate bowl, stir together the almond flour, coconut flour, baking soda, baking powder, salt, and 1 tsp cinnamon. Run this mixture through a sifter - this step is very important to prevent the cake from being too dense.
- Slowly blend your sifted flour mixture into the wet ingredients. Pour half of this batter into the greased dish. Sprinkle the filling from step 2 over the top then pour on the other half of the batter. Evenly distribute the topping mixture from step 3 over the top of the cake.
- Bake 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
RAISIN-WALNUT COFFEE CAKE
Make and share this Raisin-Walnut Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Spray a 9-inch springform pan with nonstick cooking spray.
- In a small bowl, combine raisins, walnuts, 1/4 cup brown sugar, and cinnamon; set aside.
- In a large bowl, beat butter, sugar, and remaining 1/4 cup brown sugar at medium speed with a mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add to butter mixture, beating just until combined.
- Stir in sour cream.
- Spoon half the batter into prepared pan.
- Top evenly with reserved raisin mixture.
- Spread remaining batter evenly over raisin mixture.
- Bake for 45-55 minutes or until a pick comes out clean.
- Remove sides of pan.
- In a small bowl, combine powdered sugar and cream.
- Drizzle over cake.
- Garnish with walnuts, if desired.
- Cut into wedges and serve.
Nutrition Facts : Calories 357.3, Fat 16.6, SaturatedFat 8.2, Cholesterol 64.7, Sodium 232, Carbohydrate 50.2, Fiber 1.5, Sugar 33.8, Protein 4.5
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