CREAM-FILLED COFFEE CAKE
Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.
Provided by Taste of Home
Time 55m
Yield 2 cakes.
Number Of Ingredients 21
Steps:
- In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.
Nutrition Facts :
CREAM FILLED COFFEE CAKE
Sweet cream filling between layers of cinnamon infused coffee cake topped with a thick, vanilla glaze. Serve this cream filled coffee cake to your guests!
Provided by Lizzy T
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
- In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
- In a separate bowl, combine the topping ingredients and mix until crumbly.
- In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
- Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
- Immediately invert the cakes onto a plate and allow them to cool.
- While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
- In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
- To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
- Store this cake in the refrigerator.
Nutrition Facts : Calories 589 kcal, Carbohydrate 88 g, Protein 6 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 338 mg, Fiber 1 g, Sugar 60 g, ServingSize 1 serving
CREAM FILLED COFFEE CAKE
I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!
Provided by aksingingbreeze
Categories Yeast Breads
Time 4h
Yield 2 cakes, 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
- In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
- Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
- Place dough in a greased bowl, turning one to grease top.
- Cover and let rise until doubled, about 1 to 1-1/2 hours.
- Meanwhile, prepare topping.
- Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
- Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
- With a fork, pierce entire cake top.
- Divide topping and sprinkle over each cake.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350° for 20-25 minutes.
- Remove from pans and cool on wire racks.
- For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
- Cool.
- In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
- Cut each cake in half horizontally; spread each with half the filling.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 414.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 82.1, Sodium 568.9, Carbohydrate 58.7, Fiber 1.5, Sugar 21.9, Protein 7.2
GLAZED LEMON CURD-FILLED COFFEE CAKE
A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE
Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
COFFEE AND CREAM COFFEE CAKE
In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it's fine enough to dissolve completely so you don't get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 25
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
- Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
- Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
- In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
- Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
- Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
- Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
- Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
- Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.
FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE
This cake is buttery delicious, it has a cream cheese layer in the middle and topped with a crumb topping, I always double the topping! You can also bake this cake in an 11 x 7-inch baking pan --- top baked cake with sweetened whipped cream or vanilla ice cream if desired :)
Provided by Kittencalrecipezazz
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (oven rack set to second-lowest position).
- Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
- Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
- In a bowl, sift together flour, baking powder and salt.
- Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
- Spread more than half of the batter in the prepared baking pan.
- In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
- Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
- For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
- Bake for about 50-55 minutes or until middle feels set and not jiggly.
CREAM-FILLED CINNAMON COFFEE CAKE
Repeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. -Arlene Wengerd, Millersburg, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined., Pour into 2 greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. , Place 1 cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.
Nutrition Facts : Calories 419 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM COFFEE CAKE
This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.
Provided by CountryLady
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter with sugar in a large bowl& beat until light.
- Beat in eggs one at a time.
- Add vanilla.
- Sift together flour, baking powder& soda in a medium bowl.
- Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
- Spoon half the batter into a buttered 8 inch baking dish.
- Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
- Top with remaining batter& sprinkle with rest of the brown sugar mixture.
- Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
- Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5
CREAM CHEESE COFFEE CAKE II
A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!
Provided by AMAGU2
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g
COFFEE CREAM FILLING / FROSTING
Make and share this Coffee Cream Filling / Frosting recipe from Food.com.
Provided by Emily1
Categories Dessert
Time 3m
Yield 2 or more cups
Number Of Ingredients 3
Steps:
- Mixed all three ingredients in a medium sized glass bowl.
- Beat ingredients still stiff.
- Use as a filling in your favourite cake or as frosting for cupcakes.
- Be creative!
FRUIT FILLED CREAM CHEESE COFFEE CAKE
I found this recipe in a church cookbook and made a couple of changes to it. It uses bisquick baking mix and other ingredients that I always have on hand. You can choose any pie filling you want. The dough can be tricky to work with so have yourself a nice large, clean area and flour handy to help with the rolling process.
Provided by Pam-I-Am
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Cut the cream cheese and margarine into the bisquick until crumbly.
- Blend in milk until it makes a dough.
- Turn dough onto lightly floured surface and kneed 8 to 10 times. Form dough into a fat rectangle shape.
- Using a rolling pin, begin to roll out the dough into a 12 x 8 inch rectangle. You may need to use flour under and on top several times to keep the dough from sticking.
- Lift dough onto a greased baking sheet.
- Spread a can of pie filling of your choice down the center of the dough.
- With a knife, cut strips about 1 inch apart down the sides. Fold the strips up and over the fruit filling at an angle.
- Mix the cinnamon and sugar. Sprinkle on the top evenly.
- Place in the preheated oven on the center rack. Bake for 15 - 17 minutes.
- Be sure and check it at about 8 minutes to see if the top is browning. If it has, place a piece of foil, lightly on top to prevent burning.
- You can also skip the cinnamon/sugar step and drizzle with a glaze instead.
Nutrition Facts : Calories 227.5, Fat 14.4, SaturatedFat 4.7, Cholesterol 13.7, Sodium 485.8, Carbohydrate 21.1, Fiber 0.8, Sugar 4.6, Protein 3.6
CHEESE-FILLED COFFEE CAKES
I began collecting interesting recipes years ago when I had dreams of owning a bed-and-breakfast. I never met that goal but came away with flavorful recipes like this.
Provided by Taste of Home
Time 45m
Yield 4 loaves (10 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours., In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 132 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
MOIST SOUR CREAM COFFEE CAKE
Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g
FRUIT-FILLED COFFEE CAKE
Watch our video to learn how to make an almond-topped Fruit-Filled Coffee Cake. They'll think you picked this Fruit-Filled Coffee Cake up at the bakery!
Provided by My Food and Family
Categories Nuts
Time 1h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with spoonfuls of pie filling.
- Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
- Mix sugar and milk until blended; drizzle over cake. Cool completely.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CREAM CHEESE COFFEE CAKE I
Smooth, and full of raisins, chocolate, nuts. SOOO good!
Provided by MARBALET
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
- Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
- Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
- Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.
Nutrition Facts : Calories 498.6 calories, Carbohydrate 67.6 g, Cholesterol 120.9 mg, Fat 22.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 11.6 g, Sodium 299.3 mg, Sugar 38.1 g
More about "cream filled coffee cake food"
CREAM FILLED COFFEE CAKE RECIPE {WITH FLUFFY MERINGUE …
From thebestcakerecipes.com
Servings 12Total Time 1 hr 5 minsEstimated Reading Time 2 minsCalories 589 per serving
- Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
- In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
CREAM-FILLED COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (10)Total Time 3 hrs 38 minsServings 20Calories 246 per serving
- To make the dough: In a large bowl or the pan of your bread machine, combine the sugar, salt, and butter.
11 SOUR CREAM COFFEE CAKES FOR ANY OCCASION | ALLRECIPES
From allrecipes.com
SOUR CREAM COFFEE CAKE - MAMA LOVES FOOD
From mamalovesfood.com
CREAM FILLED COFFEE CAKE - TASTES OF LIZZY T'S | COFFEE CAKE, FOOD ...
From pinterest.ca
15 COFFEE CAKE RECIPES TO TRY IF YOU LOVE STREUSEL
From allrecipes.com
COFFEE CAKE RECIPE - BBC FOOD
From bbc.co.uk
CREAM CHEESE FILLED COFFEE CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CREAM CHEESE FILLED COFFEECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAM-FILLED COFFEE CAKE | RECIPE | COFFEE CAKE, CAKE RECIPES, …
From pinterest.com
SOUR CREAM COFFEE CAKE WITH CINNAMON STREUSEL AND FILLING
From southernfoodandfun.com
COFFEE CREAM FILLING FOR CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAM FILLED COFFEE CAKE - TASTES OF LIZZY T'S | BREAKFAST CAKE …
From pinterest.ca
THIS CREAMY COFFEE CAKE IS A PERFECTLY RICH DESSERT
From sweetandsavory.co
SOUR CREAM COFFEE CAKE WITH CREAM CHEESE FILLING (WITH COOKING …
From cosmopolitancornbread.com
CLASSIC COFFEE CAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CREAM FILLED COFFEE CAKE - RECIPE | COOKS.COM
From cooks.com
CREAM CHEESE-FILLED COFFEE CAKE RECIPE | DIETHOOD
From diethood.com
CREAM CHEESE STUFFED COFFEE CAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
10 BEST CAKE FILLING FLAVORS RECIPES - YUMMLY
From yummly.com
COFFEE CAKE FILLING CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FINALLY A COFFEE CAKE WITHOUT CINNAMON AND SPICE, WITH A CREAM …
From fiercefork.com
SOUR CREAM COFFEE CAKE (TONS OF STREUSEL) - THE FOOD CHARLATAN
From thefoodcharlatan.com
CREAM CHEESE FILLED COFFEE CAKE | URBAN BAKES
From urbanbakes.com
CREAM FILLED COFFEE CAKE - TASTES OF LIZZY T'S | FAMILY DESSERT …
From pinterest.ca
10 BEST COFFEE CREAM FILLING RECIPES | YUMMLY
From yummly.com
CREAM FILLED COFFEE CAKE - RECIPE | COOKS.COM
From cooks.com
LAYERED COFFEE & CREAM CAKE … #COFFEE #DELICIOUS #SIMPLE
From passionateaboutbaking.com
CREAM FILLED COFFEE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAM FILLED COFFEE CAKE - TASTES OF LIZZY T'S | BREAKFAST CAKE …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love