PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
SUNRISE COFFEECAKE
A light, flaky coffee "cake".
Provided by Mikekey * @Mikekey
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Preheat oven to 350F. Coat an 8-inch round baking pan with nonstick cooking spray.
- Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side.
- Arrange rolled triangles, point-side-down, in a spoke fashion in prepared baking pan.
- Bake for 20 minutes, or until golden brown. Immediately invert onto rack and place right-side-up on serving plate.
- Mix together confectioners' sugar, milk and orange extract (or vanilla) until smooth; drizzle over warm coffeecake. Serve warm.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
SUNRISE SURPRISE COFFEE CAKE
We recently purchased a new dutch oven which we don't really have any recipes for. I scoured the library and found this recipe in "the scouts outdoor cookbook". I haven't tried it yet, but I'm saving it here for safekeeping. I did change the directions a smidge to make it easier to pack in. I am not one to bring my entire kitchen with me when I camp!! If you make it, please let me know how/if you like it!
Provided by Banriona
Categories Breakfast
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients (except nuts) together in a ziplock bag. Label bag.
- Mix all wet ingredients together and seal in a watertight container. Keep in cooler until ready to use. Label container.
- At campsite: Line sides and bottom of a dutch oven with greased heavy-duty aluminum foil. **I like to purchase the pre-formed dutch oven liners at the camping supply store**.
- Preheat oven using 8 coals underneath and 17 briquettes on the lid.
- In a medium-size bowl, mix bag of dry ingredients with container of wet ingredients.
- Remove oven from heat and pour coffee cake batter into the oven, spreading evenly over the foil on bottom.
- Sprinkle the nuts over top of batter.
- Return oven to the original set of coals and bake for 30 minutes.
Nutrition Facts : Calories 610.5, Fat 30.5, SaturatedFat 4.2, Cholesterol 27.7, Sodium 515.2, Carbohydrate 79, Fiber 3, Sugar 47.6, Protein 8.4
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