Harrys Coffee Break Cinnamon Cake Food

CINNAMON COFFEE CAKE

Steps:

• Cream butter and 2 cups sugar until fluffy.
• Add vanilla.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, soda and salt.
• Add alternately with sour cream, beating lightly after each addition.
• Spoon 1/3rd of the batter into greased 10 inch tube pan.
• Mix nuts, cinnamon and remaining sugar.
• Sprinkle 1/3 over batter.
• Repeat layers 2 more times.
• Bake at 350* for 70 minutes, or until cake tests done.

CINNAMON COFFEE CAKE

Steps:

• Cream together white sugar and shortening.
• Beat in the eggs, then stir in sour cream and vanilla.
• Add flour, baking powder, baking soda, and salt.
• Stir until just wet, then pour half the batter into a well greased bunt pan Sprinkle on half of the topping mixture.
• Layer the other half of the batter ontop and then the rest of the topping.
• Bake at 350 degrees F for 40-50 minutes or until a toothpick pulls out clean.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream the butter and 2 c. sugar until fluffy.
• Add the vanilla; add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• Spoon one-third of the batter into a greased 10 inch tube pan.
• Combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.
• Repeat layers two more times.
• Bake at 350 degrees for 70 minutes or until cake tests done.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.

MOIST & YUMMY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together, cake mix, eggs, pudding mix, oil, water, & sour cream.
• In a separate bowl, mix together, with a fork, the brown sugar, sugar, flour, melted butter, & optional, nuts.
• In a greased & floured 9x13 inch cake pan, place 1/2 of cake batter. Sprinkle, on top, 1/2 of cinnamon sugar mixture. Layer the rest of the batter & then the rest of the cinnamon sugar topping. You can take a butter knife & cut through the batter, length wise & width wise, to help distribute the topping mixture. This can, also, be baked in a Bundt Pan, too, ( though it may need to bake a little bit longer).
• Bake for 35 minutes or until top springs back to touch or toothpick comes out clean.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
• Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
• Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
• Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.

DELUXE COFFEE CAKE

Steps:

• For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
• Prepare the Batter - In a large bowl whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy; about 5 minutes.
• Add in eggs one at a time, scraping down the bowl as necessary. The batter will appear to be a bit curdled, but it will come together once fully mixed.
• Add in the sour cream and vanilla extract and mix until evenly incorporated.
• Gradually add in the flour mixture and mix on low speed until combined; scraping down the sides of the bowl as needed.
• Prepare the filling and topping - In a medium mixing bowl, use a fork to combine the flour, brown sugar, cinnamon and melted butter. You'll want this to be slightly clumpy for those yummy pieces of crumbs. Set aside.
• Evenly spread half the batter into the prepared pan. Sprinkle half of the filling/topping mixture over the batter. Top with remaining batter and spread evenly. Finish with the remaining filling/topping mixture.
• Bake in preheated oven for 45-50 minutes. Allow coffee cake to cool completely before drizzling on the glaze.
• Prepare the Glaze - In a small bowl, whisk together the powdered sugar, melted butter, vanilla and 1 tablespoon milk. You want the glaze to be thin enough to drizzle over the cooled cake, but not watery. If the glaze is too thick after adding in the first tablespoon of milk, gradually add in a little more milk, ½ teaspoon at a time until you reach the desired consistency. Drizzle topping over cooled cake.

CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix with coffee, oil and eggs in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
• Combine brown sugar and cinnamon in medium bowl. Stir in coconut and nuts; sprinkle over cake batter.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.

CINNAMON PINWHEEL COFFEE CAKE

Steps:

• In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar.
• Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven.
• Arrange cherry halves in rows on cinnamon mixture.
• In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth.
• Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan.
• Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Butter a 13 X 9 inch pyrex baking dish.
• Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
• Transfer ½ cup of this mixture to a small bowl.
• Stir in walnuts and ¾ tsp cinnamon and set aside.
• Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
• Turn batter out into prepared pan, spreading evenly.
• Sprinkle with nut mixture.
• Bake about 35 minutes.
• Serve warm or let cool.

HARRY'S COFFEE BREAK CINNAMON CAKE

Steps:

• Cream together sugar, vanilla and margarine.
• Add eggs and milk; beat well.
• Mix flour, baking powder and salt.
• Slowly stir in the dry ingredients (do not overhandle).
• Grease a 9x9-inch pan and pour in half of the batter.
• Top with half of the nut mixture.
• Pour in remaining batter.
• Top with remaining nut mixture.
• Bake in 375°F for about 25 minutes or until a knife comes out clean when inserted in the middle.
• Cool for 10 minutes and then remove from pan and cool on a wire rack.