Copycat Recipe Sara Lee Butter Coffee Cake Food

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add sour cream, rest of flour and extracts, beating 2 minutes.
• Spread batter evenly in dish.
• Bake for 65 minutes or until tester comes out clean.
• Remove from dish. Slice 1/2" thick.
• Be sure to slice before freezing loaf.
• Thaw to use within 6 months.

SARA LEE BUTTER COFFEE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease a 9 x 13 baking pan. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. Pour 1/2 of the mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinkle 1/2 of the mixture over the batter Spread rest of batter and rest of sugar mixture on top. Swirl a knife through the batter. Bake for 30 to 35 minutes. Combine the topping ingredients and drizzle on the cake.

COPYCAT SARA LEE BUTTER STREUSEL COFFEECAKE

Steps:

• To make the dough, combine all of the dough ingredients (start with 3 cups flour) in order in the bowl of a stand mixer fitted with the paddle attachment.
• Mix until a smooth, soft dough comes together. Knead until the dough is smooth. The dough should be soft, but slowly add up to 1/2 cup more flour if it's sticky.
• Cover and let rise in a warm place for about an hour. The dough may not double in size but should appear to have been proofed.
• To make the filling, mix all of the ingredients (except the milk) together until well blended. Set aside.
• To make the streusel, whisk together the flour, sugars, salt, and cinnamon to combine. Pour in the butter and mix until combined.
• Preheat the oven to 350°. Grease two 9" round pans.
• Place the dough onto a floured work surface. I use a Roulpat for easy clean-up and roll into a 12 x 14-inch rectangle. Cut the dough into four lengthwise strips (each 3 inches wide). Brush each strip with milk and spoon a 1-inch strip of the filling down the center.
• Fold the dough over the filling and pinch to seal the filling inside. Repeat with the remaining strips of dough.
• Twist one of the dough strips and place one end of the twisted strip in the center of one of the prepared pans. Wind the dough around in a spiral, leaving a bit of room between the "coils" to allow space for expansion during baking. Twist the second strip and continue the spiral to fill the pan.
• Repeat the process to fill the second pan, then crumble the streusel over the top, dividing it between the pans. Let rise for 30 minutes.
• Bake for 30 minutes, or until golden brown. Remove to a rack and let cool before serving.

SARA LEE BUTTER COFFEE CAKE - COPYCAT

Steps:

• Preheat oven to 350*.
• Butter a 9 x 13 baking pan.
• Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
• Add butter extract and vanilla.
• Pour 1/2 of mixture in buttered 9 x 13 pan.
• Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
• Swirl knife through. Bake for 30 to 35 minutes.
• Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.

COPYCAT RECIPE: "SARA LEE" BUTTER COFFEE CAKE

Steps:

• Preheat oven to 350*. Grease a 9x13 baking pan.
• Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. (1 Tablespoon of each).
• Pour 1/2 of batter mixture into the greased pan.
• Mix white sugar and cinnamon and sprinkle 1/2 of this over the batter. Spread rest of batter into pan and then rest of sugar/cinnamon on top of that. Take a knife and swirl through the mixture. Bake for 30-35 minutes.
• Let cake cool and drizzle with glaze: Powdered sugar, hot milk, butter extract and vanilla extract.