Aunt Jemima Coffee Cake Recipe 395

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AUNT JEMIMA COFFEE CAKE RECIPE - (3.9/5)



Aunt Jemima Coffee Cake Recipe - (3.9/5) image

Provided by jacksrecipes

Number Of Ingredients 14

TOPPING:
1 cup graham cracker crumbs (5 full size graham crackers)
1/4 cup granulated sugar
1/4 cup chopped nuts (optional)
1 1/2 teaspoons ground cinnamon
5 tablespoons butter or margarine, melted
COFFEE CAKE:
3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
3/4 cup granulated sugar
1 cup (8-ounce) sour cream
3/4 cup 2% milk
3 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside. For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm and enjoy!

AUNT DEE DEE'S APPLE COFFEE CAKE



Aunt Dee Dee's Apple Coffee Cake image

Layers of apple pie filling make this cake moist and delicious.

Provided by Lisa Martin

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 24

Number Of Ingredients 16

1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 ½ cups milk
½ cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
3 eggs
¼ cup packed brown sugar
¼ cup chopped walnuts
2 tablespoons butter, melted
¾ cup confectioners' sugar
1 tablespoon butter, melted
¾ teaspoon vanilla extract
2 ½ teaspoons hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
  • Mix pie filling and cinnamon, set aside.
  • Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  • Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
  • Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
  • Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
  • Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 34 g, Cholesterol 38.5 mg, Fat 7.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 222.3 mg, Sugar 15.1 g

AUNT ANNE'S COFFEE CAKE



Aunt Anne's Coffee Cake image

This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.

Provided by Mary

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla extract
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
  • In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g

AUNT PATTY'S COFFEE CAKE



Aunt Patty's Coffee Cake image

Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 Bundt cake

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

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