Coffeecake Bars Food

THE BEST COFFEE CAKE RECIPE EVER

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
• In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
• To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
• For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
• Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
• Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
• Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
• Remove cake from oven and place pan on a wire rack to cool completely.
• Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
• In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
• To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
• Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.

COFFEE BARS

Steps:

• Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
• Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
• In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
• Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
• To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
• Frost the bars with the icing.

COFFEECAKE BARS

Steps:

• Cream sugar and butter.
• Add eggs one at time.
• Add vanilla.
• Mix flour and baking powder.
• Add to wet mixture.
• Spread 3/4 of the dough on a greased 9 x 13 inch pan.
• Spread pie filling in strips.(i just slathered on cherrypie filling and dropped clumps on top ).
• Cover strips with remaining dough.
• Bake 35 minutes at 350 degrees Fahrenheit.
• While baking mix powdered sugar, vanilla, and butter glaze ingredients together, adding just enough milk to make runny.
• Drizzle glaze over bars.

PLUM STREUSEL COFFEECAKE

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
• Make streusel:
• In a food processor pulse together streusel ingredients until combined well and crumbly.
• Make cake batter:
• In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
• Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

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.

WONDERFUL CREAM CHEESE PEACH COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch pan.
• In a bowl, combine flour, sugar and salt.
• Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
• Add in baking powder, eggs and vanilla to the remaining crumb mixture.
• Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
• Spread evenly into prepared pan.
• Bake for 20-25 minutes.
• For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
• Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
• Fold in peaches; spread evenly over cake.
• To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
• Bake for 30-35 minutes longer, or until set.
• Serve warm.
• Delicious!