Coffee Swirl Cake Food

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COFFEE SWIRL CAKE



Coffee Swirl Cake image

Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 24

Number Of Ingredients 10

1/4 cup instant coffee granules or crystals
1 tablespoon hot water
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 cup milk
1/2 cup sour cream

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
  • Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g

COFFEE SWIRL YOGURT CAKE



Coffee Swirl Yogurt Cake image

The flavor of coffee and the goodness of yogurt, all in one delicious loaf cake!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 teaspoon vanilla
3 eggs
1 cup plain yogurt
1/4 cup international instant coffee mix (any flavor)

Steps:

  • Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
  • Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
  • Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
  • Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

CINNAMON SWIRL COFFEE CAKE



Cinnamon Swirl Coffee Cake image

This the most incredible coffee cake recipe! I tried this found at recipesource.com. It's a Mrs. Fields copycat recipe. I LOVED this!

Provided by spatchcock

Categories     Breads

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 16

16 tablespoons unsalted butter, softened (2 sticks)
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup sour cream
2 tablespoons unsalted butter, melted
3 teaspoons sugar
1 teaspoon ground cinnamon
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans, toasted
8 tablespoons cold unsalted butter, cut into tablespoons (1 stick)

Steps:

  • Preheat the oven to 350°.
  • Butter and flour the tube pan (10-inch).
  • Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
  • Scrape down the bowl.
  • Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
  • Scrape down the bowl again.
  • In another bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add this mixture to the butter mixture in thirds, alternating with the sour cream.
  • Beat for 45 seconds after each addition, and begin and end with the flour mixture.
  • Pour the batter into the prepared tube pan.
  • Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
  • Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
  • Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
  • With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
  • Scatter the streusel over the batter in the pan.
  • Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  • Remove the pan from the oven to a wire rack to cool for 15 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 539.4, Fat 35, SaturatedFat 18, Cholesterol 123.2, Sodium 114.2, Carbohydrate 53.8, Fiber 1.7, Sugar 36, Protein 5.1

CINNAMON SWIRL BUNDT COFFEE CAKE



Cinnamon Swirl Bundt Coffee Cake image

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SWIRL SPICE CAKE



Swirl Spice Cake image

This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

Provided by Tara O'Brady

Categories     Cake     Pecan     Butter     Egg     Sour Cream     Vanilla     Orange Juice     Breakfast     snack     Dessert     Coffee     Bake     Spice

Yield Makes one 8½"x4½" loaf

Number Of Ingredients 20

Streusel
1 cup coarsely chopped pecans
⅓ cup Savory-to-Sweet Coffee Spice Mix
6 Tbsp. (75 g) light brown sugar
3 Tbsp. (24 g) all-purpose flour
1 tsp. kosher salt
4 Tbsp. unsalted butter, melted
Cake and Assembly
Nonstick cooking oil spray or room-temperature unsalted butter (for pan)
2 cups (250 g) all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt, plus more
1¼ cups (250 g) granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs, room temperature
½ cup sour cream, room temperature
2 tsp. vanilla extract
¼ cup (28 g) powdered sugar
1 tsp. (or more) orange juice

Steps:

  • Streusel
  • Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
  • Cake and Assembly
  • Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
  • Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
  • Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
  • Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
  • Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
  • Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

COFFEE COFFEE COFFEE CAKE



Coffee Coffee Coffee Cake image

Provided by Anna Stockwell

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-14

Number Of Ingredients 33

For the crumb topping:
1 cup all-purpose flour
3/4 cup chilled unsalted butter, cubed
1/4 cup (packed) light brown sugar
1/4 cup powdered sugar
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
For the chocolate swirl:
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped
1/4 cup strong brewed coffee
1 tablespoon granulated sugar
For the cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup strong brewed coffee, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
3 large eggs plus 1 egg yolk, room temperature
For the glaze:
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon sour cream
Special Equipment:
A 10-inch tube pan

Steps:

  • Make the crumb topping:
  • Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
  • Make the chocolate swirl:
  • Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
  • Make the cake:
  • Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
  • Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
  • Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
  • Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
  • Glaze the cake:
  • When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
  • Do Ahead
  • Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

CHOCOLATE SWIRL COFFEE CAKE



Chocolate Swirl Coffee Cake image

This easy coffee cake is so rich and yummy as an extra-special breakfast treat, or even a delicious snack or dessert for anytime. So much comfort for so little effort. Another Betty Crocker goodie. For me, her recipes always seem to come out so well. This is no exception.

Provided by Charmed

Categories     Breads

Time 37m

Yield 9 serving(s)

Number Of Ingredients 9

1/3 cup sweetened flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons butter or 3 tablespoons margarine, melted and divided
2 cups baking mix (like Bisquick)
1/4 cup sugar
1 egg
2/3 cup milk (or water, if desired)
1/3 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray).
  • In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside.
  • In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan.
  • Melt the chocolate chips and spoon over batter.
  • With a knife, cut through batter several times to marble with the chocolate.
  • Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 280.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.7, Sodium 419.3, Carbohydrate 35.4, Fiber 1.4, Sugar 19.3, Protein 4.5

FRUIT SWIRL COFFEE CAKE



Fruit Swirl Coffee Cake image

Make and share this Fruit Swirl Coffee Cake recipe from Food.com.

Provided by Carol

Categories     Breads

Time 55m

Yield 15 serving(s)

Number Of Ingredients 13

1/2 cup margarine
1/2 cup shortening
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 1/2 teaspoons baking powder
4 cups fruit (ie. apples, blueberries, or raspberries)
3 tablespoons minute tapioca
3/4 cup sugar
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mix margarine and shortening together; add sugar and blend well.
  • Then add eggs, vanilla and almond extract.
  • Beat at high speed for 3 minutes.
  • Sift the flour and baking powder together and add to the mixture.
  • Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
  • Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
  • Spread fruit filling on top of batter.
  • Drop remaining batter on fruit filling by spoonfuls.
  • Bake for 40-45 minutes. Cool 15 minutes.
  • Combine powdered sugar and milk then drizzle this frosting on top.

CINNAMON SWIRL COFFEE CAKE



Cinnamon Swirl Coffee Cake image

Make and share this Cinnamon Swirl Coffee Cake recipe from Food.com.

Provided by mermaidmagic

Categories     Breads

Time 55m

Yield 1 cake

Number Of Ingredients 12

1/4 lb melted butter
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 pint sour cream
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/3 cup sugar

Steps:

  • Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
  • Add sour cream, mix again.
  • In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
  • Pour half of batter into greased and floured tube pan.
  • Sprinkle half of the topping mixture over it.
  • Add rest of batter.
  • Top with remaining topping mixture.
  • Bake in preheated 350 degree oven for 45 minutes.

Nutrition Facts : Calories 3745.9, Fat 187.6, SaturatedFat 91.9, Cholesterol 735.6, Sodium 3348.9, Carbohydrate 476.5, Fiber 12.1, Sugar 277.3, Protein 53.1

COFFEE CAKE WITH CRANBERRY SWIRL



Coffee Cake With Cranberry Swirl image

What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.

Provided by Meryl

Categories     Breads

Time 1h40m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I used nonfat plain yogurt)
1 teaspoon almond extract
1 (8 ounce) can whole berry cranberry sauce (I used 1 cup of fresh cranberry sauce)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • (Decrease the temperature by 25 degrees if using dark pan).
  • Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs just until well blended.
  • Mix together the flour, baking powder, baking soda and salt.
  • Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
  • Stir in the almond extract and mix only until just combined.
  • Pour 1/3 of the batter into the pan.
  • Swirl 1/2 of the cranberry sauce into the batter.
  • Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
  • Bake about 55 minutes or until toothpick inserted in the center comes out clean.
  • Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Nutrition Facts : Calories 287, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 332.9, Carbohydrate 40.7, Fiber 0.8, Sugar 24.7, Protein 3.7

SOUR CREAM STREUSEL COFFEE CAKE RECIPE



Sour Cream Streusel Coffee Cake Recipe image

This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.

Provided by Karen

Categories     Dessert

Time 1h5m

Number Of Ingredients 21

3 cups all purpose flour (spooned and leveled)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons cinnamon
1 cup butter (2 sticks, melted)
2 & 1/4 cups all purpose flour
1 & 1/4 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup butter (1 and 1/2 sticks, softened but still cool )
1/2 cup sour cream
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup butter (half stick, very soft)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup milk (more to taste)
2 cups powdered sugar

Steps:

  • Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
  • Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
  • Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
  • For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
  • Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
  • Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
  • In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
  • Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
  • Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
  • Spread another 2 cups batter on top and spread it around as best you can.
  • Add another 1 cup streusel on top.
  • Add the rest of the batter and spread evenly.
  • Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
  • Bake the cake at 350 for 25 minutes.
  • Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
  • Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
  • Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
  • Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
  • Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
  • Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
  • The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
  • This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g

CINNAMON SWIRL COFFEE CAKE



Cinnamon Swirl Coffee Cake image

Provided by Anita Hacker

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Dessert     Bake     Walnut     Cinnamon     Bon Appétit     Los Angeles     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

1 3/4 cups sugar
1/2 cup chopped walnuts, toasted
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

Steps:

  • Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
  • Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
  • Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
  • Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.

EASY CINNAMON COFFEE CAKE WITH CAKE MIX



Easy Cinnamon Coffee Cake with Cake Mix image

This beautiful Cinnamon Coffee Cake looks like you spent hours in the kitchen, but the easy recipe starts with a box of yellow cake mix and a package of vanilla instant pudding!

Provided by Blair Lonergan

Categories     Breakfast     Brunch     Dessert

Time 3h10m

Number Of Ingredients 15

1 cup finely chopped pecans
1 cup all-purpose flour
1 cup light brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup (1 stick) butter, cut into small cubes and chilled ((I use salted butter, but unsalted butter is fine too))
1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
½ cup vegetable oil
1 cup water
4 eggs
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.

Nutrition Facts : ServingSize 1 /16 of the cake, Calories 407 kcal, Carbohydrate 56 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 380 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 8 g

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