Cream Cheese Pecan Coffee Cake Food

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Lightly grease and flour a 9×13-inch baking dish and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, one at a time, until well combined. With the mixer on low speed, beat in the vanilla, sour cream and heavy cream. Slowly add the dry ingredients and beat until batter is thick and smooth. Pour into the prepared baking dish.
• For the filling and topping, stir together the brown sugar, pecans and cinnamon until well combined. In a separate bowl, beat the cream cheese until smooth, then add 1 cup of the pecan mixture and stir together until well combined.
• Place large scoops of the cream cheese mixture evenly over the top of the batter in the baking dish. Using a butter knife, swirl the cream cheese mixture into the batter, trying not to overmix so there will be thick swirls of the mixture throughout the cake batter. Sprinkle the remaining pecan mixture evenly over the cake.
• Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack while you prepare the cream cheese drizzle.
• For the drizzle, beat the cream cheese until smooth. Add the powdered sugar, vanilla and heavy cream, and beat until smooth and thin enough to drizzle. Add more powdered sugar if too thin or more cream if too thick. Drizzle over warm cake and serve!

POLISH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
• Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
• Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

PECAN CREAM CHEESE COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Spray a 9-inch round cake pan or a 9-inch springform pan with nonstick cooking spray. Preheat oven to 325 degrees.
• In a small bowl, mix flour, sugar, pecans and cinnamon with a whisk. Use a fork or your fingers to cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Lightly pack into the bowl and put in the freezer while preparing the cake.
• In a medium bowl, whisk together the flour, baking powder, ground pecans and spices. Set aside. In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and brown sugar until light and creamy, about 2-3 minutes.
• Beat in the eggs, one at a time, beating well after each addition. Alternate adding a 1/4 cup of milk with half the flour (finish with the final 1/4 cup of milk) until batter is combined. It will be thick! Spread batter into prepared pan.
• Crumble the streusel mixture on top of the cake, leaving some bigger pieces.
• Bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
• Let cool completely. Combine the powdered sugar and milk in a small bowl (add extra milk if needed to achieve desired consistency) then drizzle over the cake.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

CREAM CHEESE COFFEE CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with oil or butter.
• In a bowl, sift together 3 cups of flour, baking soda, and baking powder. Set aside.
• In a large bowl, add 1/2 cup of butter and 1 cup of granulated sugar. Beat with an electric mixer on medium speed until light and fluffy (this process is called u201ccreaming the butter and sugaru201d). Add the egg and beat until combined.
• Add in the sour cream and vanilla, and continue to beat until well-combined.
• Add the dry ingredients into the bowl. Beat until the mixture forms into a sticky dough.
• Spread half of the dough evenly into the greased baking dish.
• To make the cream cheese filling, beat together cream cheese, 1/2 cup granulated sugar, and 1 egg in a bowl until smooth. Spoon over the mixture over the dough.
• Drop spoonfuls of the remaining dough over the cream cheese mixture.
• To make the topping, combine pecans, brown sugar, 1/3 cup of flour, and 1/3 cup butter in a bowl until crumbly. Sprinkle topping over the dough.
• Bake for 45 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool completely before slicing. Enjoy!

PECAN CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch cast-iron wedge pan with cooking spray.
• In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating just until combined.
• In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon ⅓ cup batter into a small bowl, and stir in cinnamon. Pour remaining batter into wedges. Top each wedge with cinnamon batter, and swirl with a knife. Sprinkle with Crumb Topping.
• Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool for 20 minutes before serving.
• In a small bowl, stir together sugar and flour. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Refrigerate until ready to use.

CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350° and grease an 11"x 7" pan
• Cream butter and sugar together, then add in eggs and buttermilk and beat for 3 minutes.
• In another bowl, mix the flour, baking soda and salt. Slowly add the dry mixture to the wet and mix together. The batter will be thick. You will spread it, rather than pour it. Spread a little more than half the mixture in the pan.
• In another bowl, mix together the filling ingredients until well blended and then spread the filling layer over the cake batter. Add the rest of the batter on top of the filling.
• In a small bowl, mix the topping ingredients together with a fork or your fingers until you get crumbs and sprinkle them over the top.
• Bake for 45 minutes and then check. It should be golden brown and look set in the middle (not too jiggly.) Bake for additional 3-5 minute increments as needed.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

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.

SOUR CREAM COFFEE CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat your oven to 350 degrees. Line the bottom of a spring form cake pan with parchment paper. Spray the pan & paper with cooking spray, or grease & flour it. Set it aside.
• In a bowl, combine the flour, baking powder, baking soda and salt. Set it aside.
• In your mixing bowl beat together the butter and sugar until creamy and smooth. Mix in the eggs and beat until airy.
• Mix in the vanilla.
• Add in half of the flour mixture, and mix well.
• Add in the sour cream, and mix in.
• Add the remaining flour mixture and again, mix well. Set this aside for now.
• In another bowl, beat together the cream cheese, powdered sugar and lemon juice until smooth.
• Spread half of the cake batter in the bottom of the pan.
• Spread the filling over the cake batter.
• Spoon the remaining half of the cake batter over the filling, then gently spread it smooth.
• In a little bowl, combine the sugar, the cinnamon and pecans for the topping.
• Sprinkle these over the top of the cake.
• Bake the cake for 45-48 minutes or until the cake tests done with a toothpick in the center.
• Place the can on a cooling rack and allow it to cool for 10 minutes in the pan.
• Run a knife around the edge. Remove the side of the pan, and cool the cake completely.
• Enjoy!

PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
• In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
• Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
• Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

BRAIDED COFFEE CAKE

Steps:

• Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

TOFFEE PECAN CARAMEL CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• For the Cake Layers Preheat oven to 350 degrees, if using dark colored pans reduce heat to 325 degrees. Grease and flour three 8x2 inch round pans. In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend. Set aside. In another bowl combine the sour cream, vanilla, oil and milk. Stir and set aside. In the bowl of your mixer, add the butter and beat on low to medium speed until smooth. Slowly add the white and brown sugar beating on MEDIUM speed until the mixture is lighter in color and fluffy, approximately 3 to 5 minutes ( a bit longer if using a hand mixer). Add the eggs one at a time, mixing after each egg until the yellow of the yolk is blended in. Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients. Scraping the bowl at least twice. Once the batter is mixed, using a spatula fold in the toffee bits and the chopped pecans. The cake batter is thick, this will help to keep the nuts and toffee bits from sinking to the bottom of the pan. Pour batter into 3 prepared cake pans and bake for 22 to 25 minutes. The cakes are done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out. Makes 8 cups of batter Works well for cupcakes - bake cupcakes at 350 degrees for 18 to 20 minutes For the Caramel Cream Cheese FrostingIn the bowl of your mixer, add the softened butter and cream cheese, mix until smooth. Do not mix above medium speed. Slowly add the powdered sugar along with the caramel topping, salt and vanilla. Mix until the mixture is creamy and smooth. Don't over mix or it may become too soft. If it does become too soft, refrigerate for 10 minutes or so to firm it up to a consistency you like. If you plan to do any piping, you may need to chill the piping bag occasionally, as warm hands soften the frosting. NOTE: Substitution for cake flour: For each cup of flour in the recipe, measure out 1 cup all purpose flour (plain in the UK) remove 2 Tablespoons of the all purpose flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so measure 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend. TO ASSEMBLE THE CAKE Place the first cake layer onto your cake base or pedestal. Spread a thin layer of caramel. Follow with the Caramel Cream Cheese Frosting. Add the other layer and repeat. Top with the last layer and frost the cake as desired . *We used additional crushed pecans mixed with toffee bits to press around the base of the cake. We also piped a spiral of caramel on top using a disposable piping bag with the tip snipped away. We used a french piping tip for the decorative stars around the top, and used pecan halves for additional decoration.

CREAM CHEESE PECAN COFFEE CAKE

Steps:

• Blend butter with cream cheese.
• Add sugar, beat until fluffy.
• Blend in eggs, baking powder, vanilla, soda, and salt.
• Mix in half the flour, then the milk. Blend in remaining flour.
• Combine all topping ingredients except nuts.
• Spread half the cream cheese batter in greased 9x13 inch pan.
• Sprinkle with half the topping. Spread remaining batter over top. Sprinke with remaining topping and nuts.
• Bake at 350* for 30 to 35 minutes.
• Glaze if desired.

CREAM CHEESE COFFEE CAKE RECIPE

Steps:

• Cream together butter, cream cheese, sugar and eggs.
• In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.
• Sift dry ingredients together and then add to creamed mixture. Mix well.
• Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger).
• Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.

COFFEE CAKE

Steps:

• Preheat oven to 350F.
• In a mixing bowl, beat together butter and cream cheese until creamy (about 2-3 minutes).

CARBALOSE PECAN WALNUT COFFEE CAKE

Steps:

• Combine all the crumb ingredients in a small bowl. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
• Beat the cream cheese and allulose until fluffy. Mix in the vanilla, Sucralose cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
• Preheat oven to 350°F. Lightly butter a 10"x10 pan. Mix the flour, baking powder, & baking soda. Set aside. With an electric mixer beat the butter, allulose and EZSweetz until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined. Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl. Sprinkle the nut topping evenly over the top of the cake. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense....and good. Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan. 16 Servings 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb

BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CINNAMON COFFEE CAKE

Steps:

• Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Use a pastry cutter to cut the butter into the flour mixture until a coarse crumb forms.
• Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
• In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the top of the batter in the pan. Use a butter knife to cut lines through the batter. Sprinkle the top with the chopped walnuts, if desired.
• Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes on a cooling rack.
• Whisk together the water and powdered sugar to make the glaze and drizzle over the top of the cake before slicing and serving.