APPLE-PECAN COFFEE CAKE
Mmm! Warm fiber-rich apple coffee cake boasts a crunchy streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix streusel ingredients; set aside.
- Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together cereal and milk; let stand 5 minutes. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Gently stir in apple. Spread half the batter in pan; sprinkle streusel on top. Spoon remaining batter over streusel; spread to cover.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 17 g, TransFat 0 g
APPLE CREAM COFFEE CAKE
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful-the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 212mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE PECAN COFFEE CAKE
My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold.
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
SOUR CREAM APPLE COFFEE CAKE
I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.
Nutrition Facts :
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
CRUNCHY PECAN-APPLE SOUR CREAM COFFEE CAKE
Steps:
- Heat oven to 350 Mix 1 c cereal, 1/2 c pecans, brown sugar and cinnamon in large bowl for pecan mixture; set aside. Mix remaining 1/2 c cereal and 1/3 c flour in med bowl. Cut in 1/4 c butter/marg until mixture resembles coarse crumbs. Stir in 3/4 c of pecan mixture to form streusel crumb mixture. Set both mixtures aside. Toss apple slices with lemon juice; set aside. Mix 1 3/4 c flour, baking powder, baking soda and salt in med bowl. Beat remaining 1/2 c butter, granulated sugar and vanilla in large bowl with mixer on med speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream until blended, beating on low speed. Microwave caramels and helf and half in small microwave bowl on HIGH 1-2 min or until melted. Stir; set aside. Spread 1/2 of the batter into greased 9" springform pan; sprinkle with reserved pecan mixture. Layer apple slices and drizzle with 1/4 c of the caramel sauce. Gently spread with remaining batter. Top with reserved streusel crumb mixture. Bake 10 min. Sprinkle with remaining 1/2 c pecans. Bake 45 min or until tester inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Remove from pan.
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APPLE PECAN COFFEE CAKE RECIPE - LANA’S COOKING
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4.9/5 (9)Total Time 1 hr 25 minsCategory Breakfast, Brunch, SnacksCalories 470 per serving
- Preheat the oven to 350 degrees. Generously grease a 9-inch springform pan (or 9-inch square pan) with butter or spray with cooking spray. Set aside for now.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Add the flour and sour cream alternately beating well after each addition. Spread the batter in the prepared pan.
- Core the apple and slice it into 1/4 inch thick slices. Put the slices in a bowl and sprinkle them with the lemon juice, brown sugar and cinnamon. Toss apple slices to coat. Arrange the slices around the top of the batter.
- To make the topping: Mix together the flour, brown sugar, butter and cinnamon using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs. Stir in the pecan pieces and raisins. Sprinkle topping evenly on top of the layer of apple slices.
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