Ripple Coffee Cake Food

RIPPLED COFFEE CAKE

Steps:

• In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan. , Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Combine icing ingredients; drizzle over warm cake.

COFFEE RIPPLE COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.

OREO OREO RIPPLE COFFEE CAKE

Steps:

• 1. Preheat the oven to 350F. Mix the chopped cookies,flour & butter. Stir in the mini chocolate chips in a large bowl & set a side.
• 2. Prepare the pound cake mix with the water & egg as directed on the box. Pour half of the batter into a greased 9or 10 inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over the batter. Cover with the remaining layer with the rest of the batter & cookie mixture. Press cookie mixture lightly into the batter.
• 3. Bake for about 45 to 50 mins or until toothpick comes out clean. Cool in a pan on the wire rack for about 10 mins. Carefully invert cake onto the wire rack, remove the cake from pan & completely cool.
• 4. Then mix the powdered sugar & milk. Drizzle over the cake. Let it stand until frim.

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.
• In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
• In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
• Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on another 1/2 cup of filling and then the remaining batter. (You'll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
• Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Clump the reserved chocolate filling mixture together with your hands and sprinkle over the streusel. Press both toppings lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.
• See our test kitchen's tip on how to keep the streusel from falling off when you remove the cake from the pan.

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.

COFFEE CAKE WITH BROWN SUGAR CINNAMON RIPPLE

Steps:

• Preheat oven to 375 degrees F. Prepare an 8-inch springform or tube pan (with removeable sides) by spraying with non-stick spray.
• Sift flour before measuring, and then sift with baking powder, salt and sugar.
• Cut in shortening until like the consistency of corn meal. NOTE: I did this in the standing mixture but you could use a pastry blender to cut it in the traditional way.
• Blend in well-beaten eggs mixed with milk and vanilla. Beat mixture just enough to mix well.
• To make Streusel: Mix brown sugar, 2 tablespoons flour and cinnamon. Blend in butter and nuts.
• Pour half of the batter into the prepare pan and smooth to evenly distrube. Sprinkle with half the streusel mixture. Add remaining batter and put remaining streusel over the top.
• Bake 25 to 30 minutes or until a toothpick comes out clean. Cool on a wire rack 15 minutes before releasing the sides of the pan to allow the coffee cake to cool fully.

CHOCOLATE CHIP RIPPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray.
• In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla
• Add the salt and baking powder. Mix well.
• Add 1/2 cup of the flour and once it is incorporated add 1/3 cup milk.
• Once the milk is incorporated add another 1/2 cup flour, then the remaining 1/3 cup of milk, followed by the remaining 1/2 cup flour.
• Spread 1/2 the batter in the prepared baking dish. Sprinkle with 1 to 1 1/2 Tbs chocolate milk mix powder and 1/2 cup chocolate chips.
• Carefully spread the remaining batter over the top and sprinkle with another 1 to 1 1/2 Tbs chocolate milk mix powder and remaining 1/2 cup chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the top is lightly golden brown.

OREO RIPPLE COFFEE CAKE I

Steps:

• Preheat oven to 350*F.
• Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
• Set aside.
• Prepare the cake mix with the water and eggs as directed on the package.
• Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
• Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
• Bake at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
• Cool completely.
• Combine the powdered sugar and milk; drizzle over the cooled cake.

RIPPLE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
• Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 inch round cake pan or 9 inch pie pan.
• In small bowl, beat sugar, butter and eggs until smooth.
• Stir in ground almonds, flour.
• Add to sugar mixture. Set aside.
• Separate dough into 8 triangles.
• Spread 1 teaspoon of the preserves on each triangle.
• Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
• Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
• Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
• In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
• Drizzle over warm coffee cake.

CHERRY RIPPLE SOUR CREAM COFFEE CAKE

Steps:

• To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
• Combine whole wheat flour and next 4 ingredients.
• Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
• Preheat oven to 350°F.
• To prepare cake, coat a 9-inch tube pan with cooking spray.
• Combine 1/4 cup oil and melted butter in a medium bowl.
• Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
• Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
• Combine all-purpose flour and next 3 ingredients in a large bowl.
• Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
• Stir in cherries.
• Spoon half of batter into prepared pan; sprinkle with half of streusel.
• Spoon in remaining batter; top with remaining streusel.
• Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
• Cool completely in pan.

CINNAMON RIPPLE COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 400*.
• Lightly butter 12 muffin cups or coat with nonstick spray or use paper liners.
• CINNAMON RIPPLE:.
• Combine the brown sugar, butter, flour and cinnamon in a small bowl. Work together with a fork or your fingertips until well blended -- set aside.
• BATTER:.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.stir until well blended.In a seperate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla till smooth.
• Add the liquid ingredients to the dry ingredients all at once and fold just until moistened.
• Sprinkle with the CINNAMON RIPPLE and fold once or twice to distribute evenlt.Do not overmix.
• Divide batter evenly among muffin cups.
• Bake until tops are golden and a tooth pick inserted in centers comes out clean.22-25 minutes.
• Cool on wire rack before removing from pan.