APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
COFFEE CAKE CROWN
As the sun rises on December 13, Scandinavians honor Saint Lucia, the patroness of light, at an early-morning feast of cake or buns flavored with saffron, which imparts a golden hue.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 16
Steps:
- In the bowl of an electric mixer, stir together warm water, yeast, and a pinch of granulated sugar. Let stand until foamy, about 5 minutes. Meanwhile, heat 3/4 cup milk in a small saucepan until just steaming. Remove pan from heat. Add saffron; cover, and let steep 5 minutes.
- In a medium bowl, whisk together saffron-milk mixture, butter, eggs, remaining sugar, and salt. Add to yeast mixture. Using the dough-hook attachment, beat until combined, about 1 minute. With mixer on low speed, add flour, 1 cup at a time, until dough pulls away from side of bowl but is still slightly sticky (you may not need the fifth cup of flour). Add raisins, cherries, and zest. Mix until elastic and smooth, 7 to 8 minutes.
- Place dough in a large, lightly oiled bowl, and loosely cover with oiled plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour, or refrigerate overnight (let dough come to room temperature before proceeding).
- Preheat oven to 375 degrees, with rack in center. Punch down dough; divide into three equal pieces. Gently roll each into a rope, 18 to 20 inches long and about 1 1/2 inches thick. On a lightly floured work surface, lay ropes vertically in front of you. Working toward yourself, braid ropes; form into a circle, and pinch ends together to seal. Transfer to a parchment-lined baking sheet; loosely cover with lightly oiled plastic wrap; let rise 20 minutes.
- In a small bowl, whisk egg yolk and heavy cream. Brush dough with egg wash. Bake 15 minutes; reduce oven temperature to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool.
- When ready to serve, make icing: In a small bowl, stir together confectioners' sugar and remaining 2 tablespoons milk until smooth; drizzle over cake.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
CINNAMON COFFEE CAKE LOAF
Lynda Atteberry Hoskins from Mathis, Texas offers this cinnamony loaf that tastes just like a coffee cake. "When I worked as an elementary school secretary, I used to take a slice of this cake with me in the mornings for a snack," she remembers.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt. In another large bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. , Pour half of the batter into a greased 9x5-in. loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Sprinkle with half the cinnamon-sugar mixture; cut through batter with a knife to swirl the topping. Repeat. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 306mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON COFFEE CAKE
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
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
SAINT LUCIA CROWN
This Saint Lucia's inspired crown like coffee cake is an absolutely delightful dessert, especially on celebratory occasions!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 32
Number Of Ingredients 15
Steps:
- Stir saffron into warm milk. In large bowl, dissolve yeast in warm water. Stir in saffron-milk mixture, granulated sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat with spoon until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
- Grease 2 cookie sheets with shortening or cooking spray. Gently push fist into dough to deflate. Cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal.
- Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal. Cover both braids; let rise in warm place about 45 minutes or until double in size.
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheets to wire rack. Cool completely, about 1 hour.
- In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over both braids. Make holes for 5 candles in small braid. Place small braid on large braid. Garnish with cherries. Insert candles.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 9 g, TransFat 0 g
APPLE-CROWNED COFFEE CAKE
Cinnamon-sugared apples and walnuts are baked on top of a quick coffee cake batter for a scrumptious breakfast or snacking cake.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Combine flour, granulated sugar, baking powder, 1 tsp. cinnamon and salt in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Beat egg and 2/3 cup milk with whisk until blended. Add to flour mixture; stir just until moistened. Spread onto bottom of 9-inch square pan sprayed with cooking spray. Melt remaining butter. Toss apples with butter, nuts, brown sugar and remaining cinnamon; spoon over batter.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Mix powdered sugar and remaining milk; drizzle over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL PECAN COFFEE CAKE
Super EASY Caramel Coffee Cake!
Provided by Shelly
Categories Cake
Time 35m
Number Of Ingredients 12
Steps:
- Coat a 9.5- inch deep dish pie plate with nonstick spray. Set aside.
- In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Spread this into the prepared dish.
- Combine the sugar and cinnamon together and sprinkle on top of the cake batter.
- For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer.
- Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
Nutrition Facts : ServingSize 1 slice, Calories 245 calories, Sugar 12.6 g, Sodium 301.1 mg, Fat 11 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 1.7 g, Protein 3.7 g, Cholesterol 15.3 mg
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BROWN BUTTER-SOUR CREAM CRUMB CAKE RECIPE - FOOD & WINE
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5/5 Category Coffee CakeServings 10-12Total Time 1 hr 30 mins
- In a food processor, combine the butter with the sugar, flour, baking soda and salt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.
- In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
MAPLE COFFEE CAKE - A WICKED WHISK
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4.7/5 (18)Total Time 50 minsCategory BreakfastCalories 622 per serving
- To make your Maple Coffee Cake, start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray. Set aside and begin making your pecan streusel. Add brown sugar, flour, pecans, cinnamon and melted butter to a small bowl and stir to combine. Set aside.
- Then begin whisking together your flour, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. In a separate bowl, add the maple syrup, vegetable oil, milk, eggs, maple extract and sour cream and mix until well combined. Then add the wet ingredients to the dry ingredients and using a large mixing spoon, mix ingredients together until just incorporated. Do not overmix and do not break out the electric beater.
- Pour half of your cake mix into your prepared pan and even out with the back of the spoon. Sprinkle about 1/3 of your pecan struesel evenly on top of your cake mix and then spoon the remaining batter evenly on top of your pecan struesel layer and even out again with the back of the spoon. Sprinkle the remaining pecan struesel evenly on top of your cake and bake for 35 - 40 minutes. Remove from the oven and let cool on a baking rack for 20 minutes before serving.
- While your cake cools, make the icing. Combine powdered sugar, maple syrup, maple extract and milk to make an icing that can be drizzled on top. Too thin, add more powdered sugar. To thick, add a bit more milk. Drizzle maple icing on top of your Maple Coffee Cake and serve while warm. Leftovers can be covered and stored in the refrigerator for up to 3 days.
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