Grandmas Cinnamon Crunch Coffee Cake Recipes

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine 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. Combine cinnamon, nuts and 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 in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Combine topping ingredients until crumbly. Set aside.
• Combine dry cake ingredients. Add wet cake ingredients. Stir together mixing well.
• Pour cake batter into greased 8 or 9 inch square pan. Sprinkle topping mixture over top.
• Bake 25 minutes at 375 degrees or until cake tests done. Cut and serve. Best warm.

Steps:

• Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
• Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

Steps:

• Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) a bundt pan. Add pecans to a dry skillet and toast over medium-low heat, about 5-6 minutes, tossing frequently. Watch them carefully so you don't burn them, you'll be able to tell when they are done as they will become very fragrant. In a large bowl, combine flour, brown sugar and salt. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Scoop out 1/2 cup of mixture and set aside. Add baking powder, baking soda, 1/2 tsp cinnamon, nutmeg and ginger to remaining mixture.
• Beat eggs and add to buttermilk in a large measuring cup. Pour into flour mixture, stir until just mixed. Add half the batter to the bundt pan. Combine remaining flour mixture, toasted pecans and remaining cinnamon and sprinkle over batter. Top with remaining batter.
• Bake for 40-50 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in pan 10-15 minutes on a wire rack. Cover with cake plate and invert carefully to transfer cake. Cool completely and top with glaze.
• In a medium bowl, add powdered sugar, 1/2 the milk or cream, and vanilla. Whisk until smooth. Add remaining milk or cream as necessary to reach desired consistency. You want a syrup-like consistency that can be poured over the cake without running everywhere.