CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
- Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
- For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
- For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
- Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
- Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
- To serve, cut the cake into squares and serve topped with the roasted fruit.
MISS HELEN'S COFFEE CAKE
I searched through ALL 500+ coffee cakes listed, and did not find one like this !! Have NO idea who Miss Helen was, but my MIL gave me this recipe when we were first married (48 years ago), and it has always been a favorite - and a hit.
Provided by NurseJaney
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut stick of butter in half length-wise, then cut each half in half lengthwise, to make 4 long pieces.
- Cut 4 pieces into cubes and keep cold.
- Mix topping and set aside.
- Mix batter ingredients.
- Spread stiff batter into buttered 9x13 baking dish.
- Push butter cubes into batter.
- Pour topping evenly over batter.
- Bake at 350 degrees for 20-30 minutes, until inserted knife comes out clean.
Nutrition Facts : Calories 311.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 46.4, Sodium 289.9, Carbohydrate 48.6, Fiber 1.1, Sugar 20.1, Protein 5.2
MARION CUNNINGHAM'S COFFEE CAKE
Categories Bread Cake Breakfast Brunch Bake Buffet Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 10-inch tube cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan or Bundt pan.
- Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well. Add the flour mixture to to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.
- Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm.
COFFEE COFFEE CAKE
Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen.
Provided by Kitchen__Princess
Categories Dessert
Time 31m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10 inch fluted tube pan.
- In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
- Add eggs; whisk until combined.
- In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
- Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
- Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
- Cool in pan on wire rack for 20 minutes.
- Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
- Cool for 30 minutes. Brush again with syrup.
- Sprinkle with the 1/4 cup hazelnuts.
- Serve cake warm with remaining syrup.
KAREN'S CHOCOLATE BIRTHDAY CAKE
Moist- Chocolate & Easy ! I use a Texas Pecan Coffee- a praline or almond coffee would be good too ! also ...Mexican Vanilla is all I use- do not use imitation vanilla- real vanilla is much better.
Provided by staceyelee
Categories Dessert
Time 45m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry items- add wet then mix. This can be mixed by hand.
- I mix until blended well.
- 350 degrees- preheated oven for about 20-25 minutes until set- use toothpick to test middle. My ovens both cook fast so check often- may take longer in your oven.
- Cool then frost with your fave buttercream or cream cheese frosting.
- I bake in a 9 by 13 pan- sprayed or use a pan coating to ensure easy removal.
- Frost w/ fave frosting.
- I like it chilled overnight and served the next day !
Nutrition Facts : Calories 252.8, Fat 12.3, SaturatedFat 2, Cholesterol 28.9, Sodium 256.9, Carbohydrate 33.7, Fiber 1.3, Sugar 17.7, Protein 2.9
MISS KAREN'S COFFEE CAKE
Number Of Ingredients 11
Steps:
- Mix together flour and brown sugar in a large bowl; cut in butter until crumbly. Press 2-3/4 cups of mixture into a greased 13"x9" baking pan; set aside remaining mixture. In a separate bowl, combine sour cream, egg, vanilla, ginger and baking soda; add remaining crumbly mixture. Pour over crust. In a small bowl, combine sugar, cinnamon and pecans; sprinkle over sour cream mixture. Bake at 350 degrees for 25 to 30 minutes. Tip: Share a cup of tea with a special friend. On a doily-covered tray, arrange a cream pitcher, small bowls of sugar cubes and lemon wedges alongside a pot of hot spice tea. Add a basket of muffins...what could be more cheerful?
Nutrition Facts : Nutritional Facts Serves
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