Addies Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.

Steps:

• (All bread ingredients must be at room temperature!) Measure all ingredients into bread pan. Select Dough/Pasta setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Pat dough into greased 9-inch round or 5x7-inch oblong cake pan. Add TOPPING. TOPPING: 2T. butter, melted 1/2 C. sugar 1 tsp. cinnamon 1/2 C. chopped pecans Drizzle butter over dough. In small bowl, mix sugar, cinnamon, and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes. Bake in a preheated 375° oven for 20 to 30 minutes, until golden brown. Cool 10 minutes in pan on rack. Drizzle with Glaze. POWDERED SUGAR GLAZE: 1 C. sifted powdered sugar 1 tsp. butter or margarine, softened 1 or 2 T. water or milk 1/2 tsp. vanilla In small bowl, combine all ingredients and blend until smooth. Spread or drizzle Glaze on slightly warm coffee cake.