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.
WALNUT COCONUT APPLESAUCE COFFEE CAKE
This Walnut, Coconut, Applesauce, Coffee Cake Hits Every Cake Baker's Goals. An Infamous Cake Trick Is to Use Applesauce, Combined with 2-3 Eggs to Get ...
Provided by Lilly Mathuse
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F. (175 °C)
- In a bowl, combine the applesauce, brown sugar, white sugar, eggs and vanilla extract.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together.
- Add the flour mixture to the egg mixture, alternating with the buttermilk, just until the batter is moistened.
- Fold the coconut and walnuts into the batter.
- Transfer the batter into the prepared baking dish and bake in the oven for 45-55 minutes, until a toothpick inserted near the center comes out clean.
- Remove the baked cake from the oven to a wired rack and allow to cool. Dust coffee cake with confectioners sugar.
Nutrition Facts : Calories 354, Fat 9.4g, Carbohydrate 63.2g, Protein 6.2g, Cholesterol 32mg, Sodium 356mg
APPLE WALNUT CAKE
This slightly spicy cake is better if you use butter and it's delicious warmed up the next morning.
Provided by JEWELJAY
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
- Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
- Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
- Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 75.2 g, Cholesterol 104.6 mg, Fat 28 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 564.9 mg, Sugar 44.1 g
CARAMEL APPLE COFFEE CAKE WITH WALNUTS
I created this recipe after a trip to an orchard with my family. This moist cake is full of hearty apples and nuts, while the caramel topping adds a delectable finish. -Sharon Cable, Dyersville, Iowa.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra., In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, salt and baking soda; gradually beat into sugar mixture. Stir in apples., Transfer to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil, stirring constantly; cook 2 minutes. Remove from heat; let stand to thicken slightly. Spoon slowly over cake. Sprinkle with walnuts.
Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 268mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
APPLESAUCE COFFEE CAKE
Make and share this Applesauce Coffee Cake recipe from Food.com.
Provided by dev_carlsen
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- To Assemble.
- Preheat oven to 350 °F and grease and flour a 9-x-5-inch loaf pan.
- For loaf, whisk vegetable oil, brown sugar, sugar, whole egg, egg yolk and vanilla until smooth. Stir in applesauce. In a separate bowl, sift flour, baking powder, baking soda, nutmeg and ginger and stir gently into applesauce mixture.
- For streusel, combine brown sugar, flour and cinnamon. Stir in melted butter and walnut pieces and toss to coat.
- Spoon half of the applesauce batter into prepared loaf pan and sprinkle with half of the streusel. Top with remaining batter and sprinkle remaining streusel to finish. Bake for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool loaf for 20 minutes, before turning out on a rack to cool completely.
Nutrition Facts : Calories 341.5, Fat 18.4, SaturatedFat 3.3, Cholesterol 38.5, Sodium 122.8, Carbohydrate 41.7, Fiber 1.6, Sugar 23.5, Protein 4.2
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
WALNUT APPLE CAKE
I first tasted this delicious cake at a Halloween party and quickly asked for the recipe. It's not too sweet, and the butter sauce makes it a super dessert.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.
Nutrition Facts : Calories 376 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 200mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
- Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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