Spiced Coffee Cake With Cinnamon Glaze Food

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

CHAI SPICED COFFEE CAKE

Steps:

• Preheat the oven to 350. Grease a 9x9 baking pan with butter or cooking spray. Set aside.
• In a small bowl, add whole milk and 1 tsp espresso powder. Mix together until it's combined and then set it aside.
• In a large bowl, beat together softened butter and 3/4 cup granulated sugar until combined and fluffy - about 2 to 3 minutes. Add the 2 eggs in ONE at a time and vanilla extract and continue to beat until fluffy.
• In a medium bowl, add the all purpose flour, cozy chai spices and baking powder. Whisk together to combine.
• Slowly add both the dry ingredients and the espresso/milk mixture at the same time - a little bit of each at the same time.
• Lastly, add brown sugar, turbinado sugar, all purpose flour, chai spices and espresso powder to the dry ingredients bowl you just used. Mix together and then add 1 stick of melted butter. Mix together.
• Add the cake mixture to the pan and spread evenly. On top of the pan, add the brown sugar mixture you just made. Swirl it in if gently to the top.
• Place in the oven and bake for about 30 minutes or until you can put a toothpick in it and it is clean! Let it cool in the pan until COMPLETELY cool.
• Move cake to a wire rack. For the glaze, add powdered sugar, milk and chai spices. Mix until desired consistency and then pour over the coffee cake.
• Slice and eat up! YUM!

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

SPICED COFFEE CAKE WITH CINNAMON GLAZE

Steps:

• Preheat oven to 350°F Butter and flour one 8 inch round cake pan.
• Sift together flour, Splenda, sugar, spices, salt, baking soda and baking powder.
• Beat the eggs with the milk.
• Put the honey and butter into the microwave for about 30 seconds. Let it cool for a few seconds and then add it to the egg mixture along with the almond and vanilla extracts.
• Pour in half of the wet ingredients into the dry. Beat with an electric hand mixture until the batter starts to look dry. Add the rest of the wet mixture. Beat until everything is well mixed.
• Fold in the almonds and raisins. Bake for 30 minutes or until a toothpick comes out clean.
• While cake is cooling, mix together the confectioners sugar, milk and cinnamon. Pour over the cooled cake.