Microwave Apple Coffee Cake Food

EVERYDAY COFFEE CAKE (MICROWAVE)

Steps:

• In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
• Add 1/2 cup milk, egg, and oil.
• Beat by hand, mixing well.
• Pour into greased 8-inch round dish.
• Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
• Sprinkle over batter and sprinkle with nuts.
• Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
• Cool 15 minutes; drizzle with fine glaze.
• Serve warm.
• Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
• From tip of spoon, drizzle glaze over cake in spoke fashion.

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.

CINNAMON APPLE COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 F and grease a 9×9 (or 8x8) pan or line with parchment paper.
• To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated. Finally, stir the apples into the batter.
• Pour half of the cake batter into the bottom of an 9×9 (or 8x8) pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
• To make the crumble, add the flour, sugar, and spices, to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms and mix in 1/2 cup of chopped apples and the pecans.
• Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 50-60 minutes, until a toothpick inserted into the middle of the cake comes out clean.
• While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!

MICROWAVE APPLE COFFEE CAKE

Steps:

• Spray an 8 inch microwave safe dish with a non stick cooking spray.
• Mix the brown sugar and ¼ C of walnuts together in a small mixing bowl and set aside.
• In a separate bowl mix together the baking mix, remaining walnuts and the cinnamon.
• Pour the milk into the mixture.
• Add the applesauce and beat with an electric mixer on low speed for 30 seconds.
• Spread the batter into the prepared pan.
• Sprinkle the top with the brown sugar mixture.
• Microwave on high for 8 minutes or until the cake springs back when lightly touched.

APPLE COFFEE CAKE

Steps:

• Place the apple in a microwave-safe bowl, tightly cover with plastic wrap, and microwave on HIGH until softened, about 90 seconds; set aside.
• Preheat oven to 350°; spray an 8-inch square pan with cooking spray.
• In a big bowl, whisk together the flours, baking soda, and salt.
• In a small bowl, stir together the sugar, cinnamon, and walnuts.
• In another big bowl, beat the brown sugar, butter, and oil until well combined.
• If necessary, use the back of a spoon to press out any lumps in the brown sugar.
• Beat in the eggs until well combined.
• Beat in the vanilla and yogurt.
• Add the flour mixture in two batches, stirring until just combined after each addition.
• Pour half of the batter into the prepared pan and spread evenly.
• Sprinkle half of the nut mixture over the batter and top with the apples, gently pressing them into the batter.
• Spoon the rest of the batter into the pan, smoothing the top.
• Sprinkle the remaining nut mixture over the batter, pressing gently.
• Bake until a pick comes out clean, about 35 minutes.
• Allow to cool slightly before cutting the cake into 12 squares.
• Per square-230 calories, 9 g total fat, 34 g carb, 2 g fiber.

MICROWAVE COFFEE & WALNUT CAKE

Steps:

• In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
• After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
• Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.