Caramel Scotch Cream Cheese Coffee Cake Recipes

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CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE



Caramel-Scotch Cream Cheese Coffee Cake image

I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. Serving it when it's cold means that all the cozy filling stays with each slice. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 tube (12 ounces) large refrigerated buttery crescent rolls
1 carton (7-1/2 ounces) spreadable brown sugar and cinnamon cream cheese
1/3 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons cold butter
1 large egg, beaten

Steps:

  • Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.

Nutrition Facts : Calories 381 calories, Fat 19g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 472mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING



Coffee-Toffee Cake with Caramel Frosting image

Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h

Yield 15

Number Of Ingredients 9

1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g

CREAM CHEESE COFFEE CAKE



Cream Cheese Coffee Cake image

These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Time 55m

Yield 20-24 servings.

Number Of Ingredients 19

1 cup sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, lightly beaten
4 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

Steps:

  • In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
  • Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
  • In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

POLISH CREAM CHEESE COFFEE CAKE



Polish Cream Cheese Coffee Cake image

Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.

Provided by Tammy M Curry

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

1 cup white sugar
½ cup butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  • Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  • Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 g

CARAMEL-PECAN SOUR CREAM COFFEE CAKE



Caramel-Pecan Sour Cream Coffee Cake image

Make and share this Caramel-Pecan Sour Cream Coffee Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped
1/2 cup butter
6 tablespoons milk
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped

Steps:

  • For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
  • For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
  • Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
  • For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
  • When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

CREAM CHEESE COFFEE CAKE II



Cream Cheese Coffee Cake II image

A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!

Provided by AMAGU2

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
½ cup finely chopped walnuts
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
  • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g

CREAM CHEESE SWIRL COFFEE CAKE



Cream Cheese Swirl Coffee Cake image

Moist, light, and crunchy all at the same time, this cake makes a great breakfast and snack at any time of the day. Simple and easy to make, most of its ingredients are probably already in your kitchen. Found in the Great American Favorite Brand Name Cookbook.

Provided by caffeine junkie

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup chopped nuts
2 tablespoons sugar
1/2 teaspoon cinnamon
6 ounces cream cheese, room temperature
2 tablespoons powdered sugar
2 tablespoons lemon juice
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3 eggs
1 teaspoon vanilla
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10" tube pan.
  • In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
  • In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
  • Sift flour, baking powder, baking soda, and salt into a medium bowl.
  • In a large bowl, mix butter and 1 cup sugar until smooth.
  • Add eggs and vanilla; mix well.
  • Add sour cream alternately with flour mixture; mix well.
  • Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
  • Bake for 40-45 minutes.

Nutrition Facts : Calories 286.5, Fat 19.7, SaturatedFat 11.2, Cholesterol 97.6, Sodium 327.7, Carbohydrate 21.8, Fiber 0.9, Sugar 3.9, Protein 6

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