SUNDAY MORNING COFFEE CAKE
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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
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.
SOUR CREAM COFFEE CAKE "SURPRISE"
Member's Choice! This WAS a great surprise inside this sour cream coffee cake! The chocolate and coffee combination is what sets this coffee cake apart from others. We really liked the nut meal that coats the cake pan. At first bite, you're like, "yum, what is that?" A delicious homemade coffee cake to enjoy alongside a mug of coffee or tea.
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Cakes
Number Of Ingredients 13
Steps:
- TO MAKE NUT MEAL CRUST: Toast nuts in a skillet until they smell toasted, about 8 minutes. Pulse in a food processor until finely ground. Note: a coffee grinder may work also (have not tried it).
- Spritz a 10-inch Bundt pan with cooking spray. Sprinkle with nut meal; turn the pan to coat evenly. Set aside. NOTE: If nut meal does not adhere well to the sides of your Bundt pan or you have a Teflon pan, use butter flavored Crisco to grease sides of the pan.
- TO MAKE CAKE: Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large mixer bowl, on medium speed, beat butter and 1 cup sugar until light, about 3 minutes. Beat in eggs, one at a time, and then vanilla. Mix in sour cream. Stir dry ingredients into the batter until just combined.
- Spoon 1/2 of batter into prepared pan.
- In a small bowl, mix 1/3 cup sugar, cinnamon, and instant coffee powder. Sprinkle 1/2 of this mixture over the batter and top with 2/3 cup chocolate chips. Spread remaining batter on top. Sprinkle with the remaining cinnamon-sugar mixture and then the remaining chocolate chips. Gently push into batter.
- Bake 40-45 minutes or until the tester inserted in middle comes out clean. Let cool on a wire rack for 15 minutes. Invert on a wire rack to complete cooling.
- SERVING NOTE: Delish in the morning (or anytime) with a cup of coffee or your favorite hot beverage!
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