Lemon Swirl Coffee Cake Food

LEMON COFFEE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

LEMON CRUMB COFFEE CAKE

Steps:

• For the cake, grease and flour a 9-inch springform pan. Set aside.
• In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
• For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
• In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
• Refrigerate cake for 3 hours to allow cheesecake filling to set up.
• Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

SWIRL SPICE CAKE

Steps:

• Streusel
• Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
• Cake and Assembly
• Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
• Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
• Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
• Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
• Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
• Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

CINNAMON COFFEE CAKE LOAF

Steps:

• In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
• In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
• Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

LEMON STREUSEL CAKE

Steps:

• Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
• Add sour cream, mix again.
• In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
• Pour half of batter into greased and floured tube pan.
• Sprinkle half of the topping mixture over it.
• Add rest of batter.
• Top with remaining topping mixture.
• Bake in preheated 350 degree oven for 45 minutes.

CREAM CHEESE SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10" tube pan.
• In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
• In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
• Sift flour, baking powder, baking soda, and salt into a medium bowl.
• In a large bowl, mix butter and 1 cup sugar until smooth.
• Add eggs and vanilla; mix well.
• Add sour cream alternately with flour mixture; mix well.
• Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
• Bake for 40-45 minutes.