RIPPLED COFFEE CAKE
In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16-20 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
OREO RIPPLE COFFEE CAKE I
HIDE THIS FROM YOUR FAMILY:) Or, you can be nice and share some! This is SOOOO good, and no one would ever think it all started with a mix!
Provided by JamesDeansGirl
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
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.
CHOCOLATE RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
RIPPLE COFFEE CAKE
There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake-making it two treats in one!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CINNAMON RIPPLE COFFEE CAKE MUFFINS
this is the best coffee cake in a muffin cup you will ever eat...I have adapted this to a jar recipe..in fact, any recipe that has 4 cups of ingredients will fit in a wide mouth canning jar...
Provided by grandma2969
Categories Quick Breads
Time 32m
Yield 12 medium muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 297.6, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.8, Sodium 386.8, Carbohydrate 40.9, Fiber 1, Sugar 18.6, Protein 5
RASPBERRY RIPPLE CRESCENT COFFEE CAKE
A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.
Provided by Sassy in da South
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 399.9, Fat 20.6, SaturatedFat 8.6, Cholesterol 97.6, Sodium 256.2, Carbohydrate 48.4, Fiber 2.6, Sugar 28.7, Protein 7.3
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