Bourbon Glazed Peach Coffee Cake With Almond Crumbs Recipes

GLAZED BLACKBERRY COFFEE CAKE WITH LEMONY CRUMBS

Glazed Blackberry Coffee Cake with Lemony Crumbs image

Fresh blackberries and a crumb topping with lemon zest brighten up this sour cream coffee cake.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

Ingredients

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 teaspoons finely grated lemon zest
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

Chocolate Chip Coffee Cake with Cocoa Crumbs image

This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 16

Ingredients

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup chocolate chips

Steps:

Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

PEACH-ALMOND COFFEE CAKE

Peach-Almond Coffee Cake image

Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

2/3 cup fat-free (skim) milk
1 egg or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons canola or vegetable oil
1/2 teaspoon almond extract
2 cups Reduced Fat Bisquick™ mix
1/3 cup sugar
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

Steps:

Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

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