Glazed Cinnamon Walnut Coffee Cake Food

CINNAMON WALNUT COFFEE CAKE

Steps:

• Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
• Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
• In another bowl, combine the brown sugar, cinnamon and nuts.
• Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
• Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
• Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

STORM WARNING GLAZED CINNAMON COFFEE CAKE

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.).

WALNUT HONEY CAKE

Steps:

• For syrup, bring all ingredients to a boil in saucepan.
• Simmer 20 minutes.
• Set aside to cool.
• For cake, cream butter, orange peel, and sugar together until fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Mix flour, baking powder, cinnamon, and salt.
• Fold flour mixture into butter mixture, alternating with milk.
• Stir in nuts.
• Pour batter into a greased and floured 8-inch square pan.
• Bake at 350 degrees for 30 minutes, or until done.
• Remove cake from oven, cool, and cut into diamonds while in the pan.
• Pour syrup over cake.
• Cool.
• Refrigerate and let soak 24 hours before serving.

WALNUT PEAR CINNAMON COFFEE CAKE

Steps:

• Combine flour, baking powder, baking soda and salt together; set aside.
• Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
• Beat butter with an electric mixer.
• Add sugar and vanilla extract; add eggs one at a time.
• Add yogure and flour mixture alternately.
• Spread 2/3 in the bottom of a lightly greased 9" springform pan.
• Sprinkle half the crumb mixture over the batter.
• Layer pears over the topping.
• Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
• Bake at 350F for 55-60 minutes or until cake test done.
• Whisk together confectioners sugar, yogurt and cinnamon.
• Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.

MAPLE TWIST COFFEE CAKE

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.

CINNAMON COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

SPICED COFFEE CAKE WITH CINNAMON GLAZE

Steps:

• Preheat oven to 350°F Butter and flour one 8 inch round cake pan.
• Sift together flour, Splenda, sugar, spices, salt, baking soda and baking powder.
• Beat the eggs with the milk.
• Put the honey and butter into the microwave for about 30 seconds. Let it cool for a few seconds and then add it to the egg mixture along with the almond and vanilla extracts.
• Pour in half of the wet ingredients into the dry. Beat with an electric hand mixture until the batter starts to look dry. Add the rest of the wet mixture. Beat until everything is well mixed.
• Fold in the almonds and raisins. Bake for 30 minutes or until a toothpick comes out clean.
• While cake is cooling, mix together the confectioners sugar, milk and cinnamon. Pour over the cooled cake.