Sara Lee Butter Coffee Cake Recipe 445 Food

COPYCAT SARA LEE BUTTER STREUSEL COFFEECAKE

Steps:

• To make the dough, combine all of the dough ingredients (start with 3 cups flour) in order in the bowl of a stand mixer fitted with the paddle attachment.
• Mix until a smooth, soft dough comes together. Knead until the dough is smooth. The dough should be soft, but slowly add up to 1/2 cup more flour if it's sticky.
• Cover and let rise in a warm place for about an hour. The dough may not double in size but should appear to have been proofed.
• To make the filling, mix all of the ingredients (except the milk) together until well blended. Set aside.
• To make the streusel, whisk together the flour, sugars, salt, and cinnamon to combine. Pour in the butter and mix until combined.
• Preheat the oven to 350°. Grease two 9" round pans.
• Place the dough onto a floured work surface. I use a Roulpat for easy clean-up and roll into a 12 x 14-inch rectangle. Cut the dough into four lengthwise strips (each 3 inches wide). Brush each strip with milk and spoon a 1-inch strip of the filling down the center.
• Fold the dough over the filling and pinch to seal the filling inside. Repeat with the remaining strips of dough.
• Twist one of the dough strips and place one end of the twisted strip in the center of one of the prepared pans. Wind the dough around in a spiral, leaving a bit of room between the "coils" to allow space for expansion during baking. Twist the second strip and continue the spiral to fill the pan.
• Repeat the process to fill the second pan, then crumble the streusel over the top, dividing it between the pans. Let rise for 30 minutes.
• Bake for 30 minutes, or until golden brown. Remove to a rack and let cool before serving.

SARA LEE BUTTER COFFEE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease a 9 x 13 baking pan. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. Pour 1/2 of the mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinkle 1/2 of the mixture over the batter Spread rest of batter and rest of sugar mixture on top. Swirl a knife through the batter. Bake for 30 to 35 minutes. Combine the topping ingredients and drizzle on the cake.

COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
• Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
• In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
• Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

SARA LEE BUTTER COFFEE CAKE - COPYCAT

Steps:

• Preheat oven to 350*.
• Butter a 9 x 13 baking pan.
• Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
• Add butter extract and vanilla.
• Pour 1/2 of mixture in buttered 9 x 13 pan.
• Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
• Swirl knife through. Bake for 30 to 35 minutes.
• Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add sour cream, rest of flour and extracts, beating 2 minutes.
• Spread batter evenly in dish.
• Bake for 65 minutes or until tester comes out clean.
• Remove from dish. Slice 1/2" thick.
• Be sure to slice before freezing loaf.
• Thaw to use within 6 months.

COPYCAT RECIPE: "SARA LEE" BUTTER COFFEE CAKE

Steps:

• 1. Preheat oven to 350*. Grease a 9x13 baking pan.
• 2. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. (1 Tablespoon of each).
• 3. Pour 1/2 of batter mixture into the greased pan.
• 4. Mix white sugar and cinnamon and sprinkle 1/2 of this over the batter. Spread rest of batter into pan and then rest of sugar/cinnamon on top of that. Take a knife and swirl through the mixture. Bake for 30-35 minutes.
• 5. Let cake cool and drizzle with glaze: Powdered sugar, hot milk, butter extract and vanilla extract.