Spiced Apple Butter Coffee Cake Food

SPICED APPLE COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
• Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
• Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
• Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
• Whisk baking powder and baking soda into the flour mixture.
• Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
• Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

SPICED APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
• In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.

APPLE BUTTER COFFEE CAKE

Steps:

• In a medium bowl combine muffin mix and the first 1/4 cup wheat germ.
• In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice.
• Add the egg mixture all at once to the wheat germ mixture, stirring just till combined.
• Pour the batter into a greased 8x8x2-inch baking pan.
• For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter.
• Spoon mixture in small mounds atop batter in pan.
• Using a knife, marble the mixture through the batter.
• Bake in a 350°F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.
• To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired.
• Serve warm.

SPICED APPLESAUCE COFFEE CAKE

Steps:

• Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
• In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
• In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
• Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
• Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

SPICED TOFFEE APPLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
• Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
• Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake - you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
• Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

LIGHT SPICED APPLE COFFEE CAKE

Steps:

• Lightly grease an 8-inch square baking pan.
• In a measuring cup, combine 1/4 cup sugar, 1/4 teaspoons cinnamon, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.
• Halve and core apples; peel one of the halves and finely chop; thinly slice remaining 3 apple halves.
• In a large bowl, combine baking mix, remaining 1/4 cup sugar, remaining 1 1/2 teaspoons cinnamon, remaining 1/2 teaspoons nutmeg and remaining 1/8 teaspoons cloves.
• In a small bowl, combine egg, milk and butter; stir into dry ingredients, beating until combined, about 30 seconds (batter will be lumpy).
• Stir in the chopped apple; spread batter in prepared pan.
• Arrange appple slices over batter, overlapping slightly.
• Bake in a preheated 375 degree oven until a wooden pick inserted in center comes out clean, about 25 minutes.
• Let cool on a wire rack.
• Serve warm.

APPLE BUTTER SPICE CAKE

Steps:

• Combine flour, spices, baking powder, baking soda and salt. Set aside.
• Combine butter, apple butter, sugar and oil in large mixing bowl. Stir until smooth.
• Add in the raisins, buttermilk, egg and vanilla extract. Mix until well combined.
• Add the dry ingredients and stir until just combined.
• Pour into a lightly sprayed or greased 9 x 13 inch baking pan and level the batter.
• Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted in the middle comes out clean.
• Cool on rack 25 minutes or until just warm.
• Combine glaze ingredients and whisk until smooth. Drizzle over warm cake or spread thinly and then let cake cool completely.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8-inch pan.
• Combine the ingredients from cool whip to the spices.
• Pulse in a food processor for 10 to 15 times (do not over process).
• In a large bowl, mix with the 2 1/2 cups Bisquick mix.
• Stir gently about 20 strokes until well mixed, moist, yet still lumpy.
• Spread into pan.
• Mix the crumb ingredients cold butter to 1/3 cup oatmeal until well mixed and crumbly.
• Put on the batter in pan.
• Bake for 30-35 minutes or until toothpick comes out clean.
• Mix the icing ingredients and add half & half until the icing is not too fluid.
• Drizzle over the warm, not hot cake.

SPICED APPLE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9-inch round springform pan or a 9 x 9-inch square baking pan or baking dish.
• To Make the Cake: In a bowl, stir together the flour, baking powder and salt.
• In another bowl, toss the apples with the juice.
• In a small bowl, stir together the brown sugar, cardamom and cinnamon.
• Add to the apples and toss to coat.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, combine the butter, cream cheese, granulated sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Add the flour mixture in 2 or 3 additions and beat well until smooth.
• Using a large rubber spatula, gently fold in the apples just until evenly distributed, no more than a few strokes.
• Do not overmix.
• Spoon the batter into the prepared pan and spread evenly.
• Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
• To Make the Glaze: In a small bowl, whisk together the confectioners' sugar, the 2 tablespoons milk and the vanilla until smooth and pourable.
• Adjust the consistency of the glaze by adding more milk, a few drops at a time, if needed.
• Remove the sides of the springform pan, if using, and place the cake on a wire rack set over a piece of waxed paper to catch any drips.
• While the cake is warm, drizzle with the glaze.
• Let the cake cool to room temperature.
• Cut into wedges or squares to serve.