CINNAMON NUT COFFEE CAKE
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Provided by Taste of Home
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL
From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
Categories Breakfast & Brunch
Time 1h40m
Yield 16
Number Of Ingredients 11
Steps:
- Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
- Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
- Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 328, Fat 16 g, Carbohydrate 42 g, Protein 4 g, SaturatedFat 9 g, Sugar 28 g, Fiber 1 g, Sodium 200 mg, Cholesterol 73 mg
MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON GLAZED BLUEBERRY COFFEE CAKE
This cake is not only gorgeous, but delicious! Blueberry Coffee Cake with loads of pecan streusel and cinnamon glaze. The best way to start the day!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees fahrenheit and grease an 8 inch cake pan. Line the bottom of the pan with a round of parchment paper to prevent cake from sticking.
- To make the streusel, combine flour, brown sugar, melted butter, cinnamon, nutmeg, and pecans in a medium mixing bowl. Stir until well combined then set aside.
- To make the coffee cake, combine sugar and butter and mix until light and fluffy.
- Add greek yogurt and milk to the sugar mixture and mix until smooth.
- Add vanilla extract and large egg and mix until smooth and well incorporated.
- In a separate mixing bowl, combine flour and baking powder.
- Add dry ingredients to wet ingredients and mix until well combined.
- Taking your prepared cake pan and pour half of the cake mixture in. Top with half of the streusel mixture and 3⁄4 cup of blueberries.
- Pour the remaining cake mixture on top of the blueberry layer then sprinkle the remaining streusel and blueberries.
- Bake for 30-35 minutes.
- While the coffee cake is baking,make your glaze. In a mixing bowl, combine powdered sugar, cinnamon, and milk. Mix until a glaze forms.
- Once your cake is finished baking, transfer it to a wire rack to finish cooling.
- Put a layer of parchment paper under the rack and drizzle the cinnamon glaze on top of the cake.
- Cut into slices and enjoy!
Nutrition Facts : Calories 390 kcal, Carbohydrate 50 g, Protein 5 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 57 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
CINNAMON NUT COFFEE CAKE
I have not tried this coffeecake. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006. I plan to use Splenda for baking for the sugar, a homemade cake mix, and sugar free pudding. I do not plan to use a glaze.
Provided by internetnut
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon; set aside. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, butter flavoring, vanilla and remaining pecans. Beat on medium speed for 2 minutes.
- Pour half of the batter into a greased 13x9x2-inch baking pan. Sprinkle with reserved pecan mixture. Carefully spread remaining batter over top. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
- In a bowl, combine confectioners' sugar and butter flavoring; add enough milk to achieve desired consistency. Drizzle over coffeecake.
Nutrition Facts : Calories 490.8, Fat 26.9, SaturatedFat 3.7, Cholesterol 71.6, Sodium 420.1, Carbohydrate 59.1, Fiber 1.7, Sugar 42.2, Protein 5
BRANDY APPLE COFFEE CAKE
I got this recipe from a friend of mine and it comes out better than before. The brandy gives it a very nice aroma, and sometimes my hand goes a little heavy when i add it! It's a very simple recipe with amazing flavor. I prefer using honeycrisp apples for this recipe, fuji apples are fine too. And I usually have the apple and nuts soaking in the brandy while I am putting the rest of the ingredients together. Ingredients where you can adjust the amounts: brandy, apples, nuts.
Provided by kmariem4
Categories Breads
Time 1h40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees Fahrenheit. Coat a 10 inch bundt cake pan with cooking spray and flour.
- In a large bowl and electric mixer, beat the oil and sugar until thick and SMOOTH. Beat in the eggs. Mix in the cloves, cinnamon, nutmeg, baking soda, and salt. Then mix in the flour.
- Fold in nuts, apples, and brandy. Let it sit for about 5 minutes. Pour into pan. Bake for 1 hour and 15 minutes, or until knife comes out clean.
- Let it cool for about 10 minutes.
- In a small bowl, mix in the ingredients for the glaze.
- Remove cake from pan (it helps to separate the outer edges with a plastic cake spatula before doing so). Pour glaze over it.
Nutrition Facts : Calories 742.5, Fat 44.1, SaturatedFat 3.9, Cholesterol 56.2, Sodium 324.8, Carbohydrate 78.5, Fiber 2, Sugar 52.3, Protein 7.5
STORM WARNING GLAZED CINNAMON COFFEE CAKE
Made this just before Tropical Storm Sandy took out our power. It is very rich, and lasted 5 days before the two of us finished it. Recipe from swirth in KAF community, who said his family adapted it from Anne Byrn's Cake Mix Doctor. I modified it slightly for personal preference. We loved this combination. I plan to try this with a silicone coffee cake Bundt form, checking doneness at 50 minutes; in that case, I will put half of the cake batter in the Bundt form, sprinkle the filling, and top with the remaining batter and when done, I will let cool for 5 minutes before releasing from form and coating with glaze while cake is still hot.
Provided by KateL
Categories Breads
Time 50m
Yield 1 9x13 coffeecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray.
- FILLING:.
- Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
- CAKE:.
- If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended.
- 9x13 PAN:.
- If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze.
- COFFEE CAKE BUNDT PAN:.
- If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate.
- GLAZE:.
- Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake.
- Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).
Nutrition Facts : Calories 536.3, Fat 27.4, SaturatedFat 4.9, Cholesterol 73.8, Sodium 328.8, Carbohydrate 69.7, Fiber 1.2, Sugar 52.8, Protein 5.4
EASY CINNAMON COFFEE CAKE WITH CAKE MIX
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
BLUEBERRY CINNAMON NUT COFFEE CAKE
Make and share this Blueberry Cinnamon Nut Coffee Cake recipe from Food.com.
Provided by HeatherN
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
- Combine filling ingredients, mix well.
- Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
- Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
- For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.
Nutrition Facts : Calories 359.1, Fat 15.7, SaturatedFat 8.6, Cholesterol 66.7, Sodium 250.6, Carbohydrate 51.1, Fiber 1.3, Sugar 32.5, Protein 4.7
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