COFFEE MUG CAKE
Steps:
- Gather the ingredients.
- To make the streusel topping, combine the chopped pecans, flour, brown sugar, and cinnamon in a small bowl.
- Cut the butter into small cubes and press into the flour mixture with a fork until it resembles coarse crumbs. Set aside in the refrigerator while making the cake.
- To make the cake, put the cake mix and the water into a 12-ounce mug. Use a fork to stir them together until they are smooth.
- Microwave for 60 seconds.
- Top with the streusel topping and microwave for 60 more seconds.
- The coffee cake is done when a toothpick inserted in the center comes out clean. Cool slightly before serving.
Nutrition Facts : Calories 417 kcal, Carbohydrate 75 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 39 g, Fat 12 g, UnsaturatedFat 0 g
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
CINNAMON STREUSEL COFFEE CAKE
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
- Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
- Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
- Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
- Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
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
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
COFFEE MUG CAKE RECIPE WITH A CINNAMON STREUSEL AND GLAZE TOPPING.
Moist and delicious coffee cake with a streusel and glaze topping that is the perfect size for share for two people.
Categories Desserts
Time 3m
Number Of Ingredients 15
Steps:
- Microwave 2 tablespoons unsalted butter in a 12-ounce microwaveable safe coffee cup or larger.
- Stir in the packed light brown sugar, milk, and vanilla extract with the melted butter using a fork. Add the flour, cinnamon, baking powder, and salt. Stir with the fork until well incorporated and no clumps of flour are visible. Set aside.
- In a small microwavable bowl melt the butter. Add the flour, packed light brown sugar, cinnamon, and salt. Stir with a fork until small crumbles appear. Sprinkle the streusel topping over the batter in the coffee mug.
- Place the cup in the microwave on HIGH power for 2 - 2 1/2 minutes or until a toothpick inserted into the center comes out clean. *Cooking times will vary depending on the power of your microwave. Start checking for doneness at the 2 minute mark.
- Add the confectioners sugar and milk in a small bowl and stir until smooth. The mixture should be thick but still able to be drizzled. Add more milk to thin it out as needed, or add more confectioner's sugar if too thick. Drizzle over the coffee mug cake and serve immediately.
Nutrition Facts : Calories 518 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 coffee mug cake, Sodium 405 grams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CINNAMON-STREUSEL COFFEE CAKE
From Martha Stewart Streusel, derived from an Old German word that means "something strewn," is quick and easy to toss together.The topping adds a sweet crunch to the sour cream cake. A basic glaze dresses up the dessert.
Provided by Chef Big John Jr
Categories Breakfast
Time 1h20m
Yield 1 9, 12 serving(s)
Number Of Ingredients 17
Steps:
- 1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
- 2. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
- 3. Preheat oven to 350. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
- 4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
- 5. Spoon half the batter into pan.Sprinkle streusel-center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel-topping mixture evenly over batter.
- 6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
- 7. make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. let set for 5 minutes before serving.
- STORAGE.
- Coffee cake can be stored at room temperature for up to 5 days.
Nutrition Facts : Calories 631.8, Fat 34, SaturatedFat 15.6, Cholesterol 92.1, Sodium 127.5, Carbohydrate 77.5, Fiber 2.5, Sugar 45.8, Protein 7
CINNAMON STREUSEL COFFEE CAKE
This old-time yeast coffee cake recipe is "out of this world" good! I use the same dough recipe to make Cinnamon Rolls. It makes 3 small coffee cakes that will be gobbled up as soon as they come hot out of the oven!
Provided by TheSimpleLife
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200 degrees and turn off.
- To make dough, melt yeast in warm water.
- Mix butter, shortening, salt, sugar, hot milk. Add 2 slightly beaten eggs and the proofed yeast. Gradually add 6-7 cups flour, just until soft, semi-sticky dough.
- Knead 10 minute on floured board.
- Turn in greased bowl. Cover and let rise in warm oven 1 1/2 hours.
- Punch dough and divide 3 equal portions into 3 greased 9" cake pans.
- To make topping, mix 1 cup flour, 1/2 cup each sugar, brown sugar, cinnamon, butter, and nuts. Sprinkle over the dough.
- Cover the pans and let rise in warm oven 45 minute.
- Uncover, and bake 375 degrees 20 minute.
- Drizzle 1/2 t. vanilla over each cake.
Nutrition Facts : Calories 548.4, Fat 19.4, SaturatedFat 9.3, Cholesterol 63.6, Sodium 416, Carbohydrate 83.6, Fiber 2.6, Sugar 27, Protein 10.2
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. 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 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
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