CHOCOLATE CHIP COFFEE RING
Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well. Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one. -Laura Hertel, Columbia, Missouri
Provided by Taste of Home
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan. , For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 539 calories, Fat 28g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 454mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
COFFEE CAKE RING
The glaze on this delicious coffee cake makes is wonderful to serve at any get-together.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.
Nutrition Facts :
CINNAMON COFFEE RING
Crunchy walnuts and yummy cinnamon lend old-fashioned flavor to this comforting coffee cake. Serve a generous slice with coffee for breakfast or with a glass of iced tea for dessert. -Merrill Powers, Spearville, Kansas
Provided by Taste of Home
Time 1h20m
Yield 10-12 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 vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream., Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice., Bake at 350° for 65-70 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 566 calories, Fat 27g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 565mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 8g protein.
SOUR CREAM COFFEE CAKE
Make and share this Sour Cream Coffee Cake recipe from Food.com.
Provided by Caryn
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- STREUSEL TOPPING AND FILLING-------------------.
- Combine the sugars, nuts, and cinnamon together.
- Reserve 3/4 cup to use as a filling.
- To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
- BATTER-------------------.
- Preheat oven to 350°F.
- Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
- In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
- In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining sour cream.
- Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
- Scrape down the sides.
- Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Scrape down the sides.
- Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
- Smooth the surface, preferably with a small angled spatula.
- Sprinkle with the streusel filling*.
- Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
- Sprinkle with streusel topping.
- Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
- (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cover loosely with buttered foil after 45 minutes to prevent over browning.
- Let the cake cool in the pan on a rack for 10 minutes.
- The cake will have a level top.
- Loosen the sides with a small metal spatula and remove the sides of the springform pan.
- Cool completely before wrapping airtight.
- If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
- *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
- Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.
Nutrition Facts : Calories 670.4, Fat 39.2, SaturatedFat 18.9, Cholesterol 174.4, Sodium 196.3, Carbohydrate 74.2, Fiber 1.9, Sugar 37.7, Protein 8
ORANGE PULL-APART COFFEE RING
This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest. , Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes. , Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 356 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 293mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM COFFEE RING
Make and share this Sour Cream Coffee Ring recipe from Food.com.
Provided by sandinc7
Categories Breads
Time 52m
Yield 1 Coffee Cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease a 10 inch tube or bundt pan.
- Mix topping ingredients and set aside.
- Cream butter and sugar.
- Add eggs and mix.
- Add remaining ingredients.
- Put half the batter into the pan.
- Sprinkle with half the topping mix.
- Repeat with remaining batter and topping mix.
- Bake for 45 to 50 minutes, until the top springs back when lightly touched.
Nutrition Facts : Calories 414.6, Fat 18.5, SaturatedFat 9.3, Cholesterol 73.6, Sodium 559.6, Carbohydrate 58.3, Fiber 1.6, Sugar 37.3, Protein 5.6
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