IF you need more coffee cake recipes or want to order a coffee cake try searching with infolinks.Cinnamon Coffee Cake Recipe
I enjoy the outstanding texture of this old-fashioned streusel-topped coffee cake. Constantly a crowd-pleaser, its fabulous vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's!
Prep: 20 min. Bake: 1 hour + cooling
Yield: 16-20 Servings
Ingredients :
1 cup butter, softened
2-3/4 cups sugar, divided
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts
Directions :
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, Scrambling well after each addition. Beat in vanilla. Mix flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon a third of batter into a greased 10-in. tube pan. Mix cinnamon, nuts & remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 mins before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.
Nutritional Facts 1 serving (1 piece) equals 340 calories, 16 g fat (9 g saturated fat), 83 mg cholesterol, 299 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein
Everyone wants a classic coffee cake recipe. Easy to make and a delicacyto eat , Here it is !
Ingredients :
Cinnamon Streusel
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Directions :
- Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
- In average bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
- Bake 18 to 22 mins or until golden brown.
Bisquick Coffee Cake
- Ingredients :
2 cups Bisquick mix
2/3 cup milk
1 egg
2 tablespoons sugar
For Bisquick coffee cake topping:
1/3 cup Bisquick
1/3 cup brown sugar
1/4 tsp ground cinnamon
2 tablespoons butter
Directions : - Preheat oven to 400 degrees. Grease a 8 & 8 inch baking pan. Add two cups of the Bisquick baking mix, milk, egg and two tablespoons of sugar. Blend all the ingredients together for 30 secs and pour it into a baking pan. For topping, mix together cinnamon, brown sugar, butter & Bisquick baking mix. Crumble this on top of the Bisquick coffee cake. Bake at 400 degree for 25 minutes. Your Bisquick coffee cake is ready to serve and eat .
Cinnamon Surprise Coffee Cake :
Delicious gift for valentines and christmas day for your love ones :)
Ingredients :
Cinnamon Fillings
1 tablespoon cinnamon
4 tablespoons softened butter
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
Coffee Cake
3 cups all-purpose flour
2 teaspoons baking powder
3 eggs
2 teaspoons vanilla extract
1 16-ounce container sour cream
Confectioners' sugar, for dusting
Directions : - Heat the oven to 350ยบ & grease a 12-cup bundt pan (or two 9- by 5-inch loaf pans, or two 6-cup bundt pans). To produce the cinnamon filling, set the cinnamon, butter, brown sugar, & flour in a small bowl & mix with your fingers. Set aside.
- For the coffee cake, combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract & the sour cream. Gradually add the dry ingredients, beating well after each addition.
- Cinnamon Surprise Coffee Cake - Step 3 Spoon half of the coffee cake batter into the large bundt pan (or, if you're using two smaller pans, one quarter of it into each pan). Crumble the cinnamon mixture over the top. Pour in the remaining butter & then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 mins (or 35 to 40 mins for the smaller loaves) or until a toothpick inserted in the cake comes out clean.
- Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners' sugar. Place the cake on a doily-covered plate, wrap it in red or green cellophane, & tie with a bow. Serves 10 to 12.
Big Crumb Coffee Cake : - Ingredients :
Butter for greasing pan
For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
Directions : - Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
- To make crumbs [this step now updated, see comment #150] in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl & set aside.
- To set cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, combine together flour, sugar, baking soda, baking powder & salt. Add butter and a spoonful of sour cream mixture & mix on medium speed until flour is moistened. Increase speed & beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter & set aside.
- Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
- Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 mins. Cool completely before serving.
Yield: 6 to 8 servings.
Bundt Coffee Cake for lovers sure their gonna Love it
Ingredients :
Cooking spray
1 tablespoon dry breadcrumbs
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1 large egg white
1 1/4 cups fat-free sour cream
1 teaspoon vanilla extract
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup all-purpose flour (about 1 ounce)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter, chilled and cut into small pieces
1/4 cup chopped pecans
1 teaspoon powdered sugar
Directions :
- Preheat oven to 350°.
- Coat a 12-cup bundt pan w/ cooking spray; dust with breadcrumbs.
- Place granulated sugar & 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in sour cream & vanilla.
- Gently spoon cake flour into dry measuring cups; level w/ a knife. Combine cake flour & next 3 ingredients (through 1/2 teaspoon salt), stirring with a whisk. Add cake flour mixture to butter mixture, beating at low speed until blended.
- Gently spoon all-purpose flour into a dry measuring cup; level with a knife. Combine all-purpose flour, brown sugar, cinnamon, & 1/4 teaspoon salt; cut in 1 tablespoon butter w/ a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pecans.
- Pour half of batter into prepared pan. Sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Bake at 350° for 40 mins or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Invert onto a platter. Sprinkle w/ powdered sugar.
- Pecan Coffee Cake Recipe :
A very delicious Pecan Coffee Cake for your love ones :
Ingredients :
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
4 eggs
1/3 cup canola oil
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons orange juice
Directions : - In a large bowl, mix the 1st 6 ingredients; beat on low for 30 secs.. Beat on medium for 2 mins. Pour into a greased 13-in. x 9-in. baking pan. Combine pecans, sugar & cinnamon; sprinkle over batter. Cut through batter w/ a knife to swirl pecan mixture.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile in a small bowl, mix confectioners' sugar & orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack. Yield: 12-15 servings.
