Moms Coffee Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees. Cream butter, and sugar in a large bowl. Add eggs, sour cream and vanilla, beating on medium speed until well blended.
• 2. In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition.
• 3. Have walnuts, sugar and cinnamon mixed together. Butter a 9-inch spring form pan. Put 1/2 the batter into pan and sprinkle 1/2 the cinnamon mixture over batter. Add remaining batter and sprinkle with the rest of the cinnamon mixture. **batter will be thick, so I dollop it over the cinnamon layer of cake, and gently blend it together with the back of a spoon, then sprinkle cinnamon over top of cake.
• 4. Bake for 45-60 minutes, or until a toothpick comes out clean.

Steps:

• 1. Mix the filling ingredients and set aside. Preheat the oven to 375 degrees and grease a 10 inch Bundt pan or tube pan.
• 2. In a large mixing bowl, combine the cake mix, sour cream, oil, sugar, water, and eggs together.
• 3. Beat for 2 minutes.
• 4. Pour 2/3 of the batter into the prepared pan.
• 5. Then the filling sprinkling it evenly around the top of the batter.
• 6. Pour the remaining batter over the filling.
• 7. Bake in the preheated oven (375 degrees) for 45-55 minutes.
• 8. Once baked, allow the cake to cool about 10 minutes and turn out onto a serving plate.

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
• For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
• Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.

Steps:

• COMBINE nuts with the 1/4 cup sugar and cinnamon; set aside.
• BLEND together flour, baking powder & soda; set aside. Cream butter with the 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and sour cream; beat until well blended (do not overbeat).
• POUR half batter into greased and lightly floured 9 inch square pan;
• Top with half of cinnamon-nut mixture. Cover with remaining batter; top with last of cinnamon-nut mixture.
• Bake at 375° for 30 minutes or until golden brown.