CINNAMON NUT COFFEE CAKE
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Provided by Taste of Home
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
HONEY NUT COFFEE CAKE
New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.
Provided by Samantha Seneviratne
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
- Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
- In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
- Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.
CRUMB TOPPING FOR COFFEE CAKE
This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.
Provided by Charlotte J
Categories Breads
Time 5m
Yield 1 topping recipe
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Sprinkle crumbs lightly on top of coffee cake.
- Bake as directed.
STREUSEL NUT COFFEE CAKE
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. -;Carol Roth,Uhrichsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 261mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
Provided by NicoleMcmom
Categories Coffee Cake
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
- Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
- Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
- Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
- Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg
APPLE NUT COFFEE CAKE
This is one of my favorite quick breakfasts in the fall and winter, especially if you warm it up in the microwave. I've been making this for 20 years! It is one of the first recipes I ever learned.
Provided by dicentra
Categories Breads
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Grease pan.
- In a bowl, stir together dry ingredients.
- In a large bowl, beat together shortening and sugar. Add egg and vanilla.
- Core, peel and chop the apple.
- Stir ½ of the flour mixture into the sugar mixture.
- Add the sour cream and then the rest of the flour.
- Stir in apple.
- Spread evenly in pan.
- Chop the nuts.Mix with cinnamon, brown sugar and butter. Sprinkle on top.
- Bake at 350 for 25-30 minutes.
NUT TOPPING
A quick and special nut topping that goes with almost anything!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 5m
Number Of Ingredients 2
Steps:
- Mix ingredients.
Nutrition Facts :
CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE
This recipe is the topping for Sour-Cream Coffee Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.
CHERRY-NUT COFFEE CAKE
This is one of my most favorite cakes that my mom used to make when I was growing up. I make this cake often as I love the almond flavor with cinnamon sugar topping and each slice is so pretty with the red cherries and nuts.
Provided by Caryn
Categories Breads
Time 1h15m
Yield 1 ten inch (or less) ring cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine flour, baking powder, and salt; set aside.
- In a large bowl, combine butter and confectioner's sugar; cream well.
- Add eggs, one at a time, beating well after each addition.
- Stir in almond extract.
- Blend in flour mixture alternating with milk.
- Fold in maraschino cherries and nuts.
- Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
- Bake 55 minutes.
- Cool for 5 minutes.
- Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
- Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
- Cool completely.
Nutrition Facts : Calories 5644.6, Fat 252.3, SaturatedFat 133.8, Cholesterol 1368.2, Sodium 3059.3, Carbohydrate 772, Fiber 16.3, Sugar 451.4, Protein 85.7
CRUMB COFFEE CAKE
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
NUT TOPPING FOR COFFEE CAKE
This recipe is from Mrs. Edmund Mueller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.
Provided by Charlotte J
Categories Breads
Time 5m
Yield 1 topping recipe
Number Of Ingredients 6
Steps:
- Mix all together and add walnuts or coconut.
- Spread on coffee cake after it has risen and bake unti1 brown.
- Look for Coffee Cake Dough recipe #40265.
Nutrition Facts : Calories 2123.9, Fat 135.2, SaturatedFat 62.7, Cholesterol 459.8, Sodium 740.3, Carbohydrate 219.9, Fiber 4.7, Sugar 201, Protein 24.9
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