Cinnamon Brown Sugar Coffee Cake Recipes

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CINNAMON AND BROWN SUGAR COFFEE CAKE



Cinnamon and Brown Sugar Coffee Cake image

A light, sweet cake that goes perfectly with your morning coffee

Provided by Cristina

Categories     Breakfast

Time 30m

Number Of Ingredients 13

1 egg
1/2 cup sugar
1/2 cup milk
1 tsp vanilla
2 tbsp vegetable oil
1 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 cup brown sugar
1 tsp cinnamon
1 tbsp flour
1 tbsp melted butter
OPTIONAL: 1/4 cup chopped walnuts or pecans

Steps:

  • Preheat your oven to 375°.
  • Beat the egg in a bowl.
  • Add sugar, milk, vanilla and oil, and stir until smooth.
  • Add flour, salt and baking powder to the mixture, and stir only until smooth. Do not over-beat, or it will be tough.
  • Spread in a 9x9 inch pan.
  • In a separate bowl, make your topping: mix brown sugar, cinnamon, flour, melted butter and optional nuts.
  • Sprinkle mixture over the top of the cake.
  • Bake for 25 minutes.
  • Let cool for 5 minutes and then serve.

CINNAMON NUT COFFEE CAKE



Cinnamon Nut Coffee Cake image

On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.

Provided by Taste of Home

Time 45m

Yield 12-15 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2 large eggs, lightly beaten
1/2 cup whole milk
1 teaspoon vanilla extract
TOPPING:
1 cup chopped walnuts
1 cup packed brown sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

CINNAMON SWIRL POUND CAKE LOAF



Cinnamon Swirl Pound Cake Loaf image

Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.

Provided by Jennifer

Categories     Snack

Time 1h15m

Number Of Ingredients 14

1/2 cup salted butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 tsp vanilla (or vanilla bean paste)
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup full-fat sour cream (at room temperature)
3 Tbsp brown sugar
1 Tbsp cinnamon
1 Tbsp milk
2 Tbsp brown sugar
1/4 tsp cinnamon

Steps:

  • Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
  • Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
  • Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
  • Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
  • Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
  • Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving

AWESOME YOGURT COFFEE CAKE WITH BROWN SUGAR-CINNAMON TOPPING



Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping image

This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.

Provided by starmaster25

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup packed brown sugar
½ cup chopped walnuts
½ cup chopped pecans
¼ cup all-purpose flour
¼ cup softened butter
1 teaspoon ground cinnamon
Cake:
cooking spray
1 ½ cups white sugar
1 cup yogurt
¾ cup softened butter
2 eggs
⅓ cup milk
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 72.5 g, Cholesterol 69.7 mg, Fat 23.4 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 10.9 g, Sodium 498.6 mg, Sugar 45 g

EASY CINNAMON BROWN SUGAR COFFEE CAKE



Easy Cinnamon Brown Sugar Coffee Cake image

Wow, this is a moist and delicious coffee cake. We all loved it! Part of the topping is swirled and mixed into the batter which carries all the brown sugar goodness throughout the cake. The maple glaze is so tasty. We opted to add macadamia nuts along with pecans to the topping which added a nice a crunch to the cake. Oh, and it...

Provided by Donna Woodford

Categories     Other Breakfast

Time 40m

Number Of Ingredients 14

CAKE MIX INSTRUCTIONS
1 box yellow cake mix, I use Betty Crocker with a pudding mix
3 eggs
1 c water
1/3 c butter
TOPPING
3/4 c brown sugar
1 tsp cinnamon
1/2 c pecans
1/4 c flaxseed or another nut, as desired
THE DRIZZLE
1 c powdered sugar
dash(es) maple extract
milk or whipping cream, as needed

Steps:

  • 1. Spray bottom of 9 x 13 pan.
  • 2. Combine the cake ingredients as directed on the box.
  • 3. Combine topping ingredients.
  • 4. Pour batter into the baking dish. Sprinkle 1/2 of topping and swirl in cake.
  • 5. Sprinkle the remaining topping on top of the cake.
  • 6. Bake at 350 until a toothpick comes out clean about 30-35 min or according to cake instructions. Let cool.
  • 7. Mix together the powdered sugar, maple extract, and milk until a glaze forms.
  • 8. Drizzle the glaze over the cooled cake.

CINNAMON SUGAR SWIRL COFFEE CAKE



Cinnamon Sugar Swirl Coffee Cake image

Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it's perfect with coffee!!

Provided by Averie Sunshine

Categories     Cakes & Cupcakes

Time 1h30m

Number Of Ingredients 10

1/2 cup granulated sugar
1 tablespoon cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Add both ingredients to a small bowl and stir to combine.
  • Preheat oven to 350F.
  • Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
  • To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
  • Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
  • Add the sour cream and beat on high speed to incorporate.
  • Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don't overmix or cake will be tough.
  • Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip - Make sure you don't add more than half; novice bakers tend to underestimate how much batter they're adding and the problem is that you then don't have sufficient batter to properly complete the cake. Set remaining batter aside.
  • Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
  • Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
  • Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it's done; don't overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
  • Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 128 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CINNAMON-SUGAR COFFEE CAKE



Cinnamon-Sugar Coffee Cake image

I'm a big fan of coffee cake, but I wanted to come up with a lighter version. This rendition has less fat and sugar, but it still tastes great. It's a fabulous addition to breakfast! -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Time 45m

Yield 15 servings.

Number Of Ingredients 17

2 large eggs
1/3 cup canola oil
1/4 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free plain Greek yogurt
TOPPING:
1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat eggs, oil, sugar, honey and vanilla until well blended. In another bowl, whisk flours, baking powder, baking soda and salt; add to egg mixture alternately with yogurt, beating well after each addition., Transfer batter to prepared pan. In a small bowl, mix sugars, cinnamon and vanilla until blended. Stir in pecans; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Nutrition Facts : Calories 211 calories, Fat 9g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

STORM WARNING GLAZED CINNAMON COFFEE CAKE



Storm Warning Glazed Cinnamon Coffee Cake image

Made this just before Tropical Storm Sandy took out our power. It is very rich, and lasted 5 days before the two of us finished it. Recipe from swirth in KAF community, who said his family adapted it from Anne Byrn's Cake Mix Doctor. I modified it slightly for personal preference. We loved this combination. I plan to try this with a silicone coffee cake Bundt form, checking doneness at 50 minutes; in that case, I will put half of the cake batter in the Bundt form, sprinkle the filling, and top with the remaining batter and when done, I will let cool for 5 minutes before releasing from form and coating with glaze while cake is still hot.

Provided by KateL

Categories     Breads

Time 50m

Yield 1 9x13 coffeecake, 12 serving(s)

Number Of Ingredients 12

1/3 cup light brown sugar, packed
1 tablespoon ground cinnamon, up to 2 tablespoons if you want an intense cinnamon taste
1/2 cup walnuts or 1/2 cup pecans, finely chopped
1/3 cup honey
vegetable cooking spray, for misting
18 1/4 ounces yellow cake mix
1 cup sour cream or 1 cup plain Greek yogurt
3/4 cup canola oil or 3/4 cup vegetable oil
4 large eggs, lightly whisked
2 cups confectioners' sugar, sifted
1/3 cup milk or 1/3 cup soymilk
1 teaspoon pure vanilla extract

Steps:

  • Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray.
  • FILLING:.
  • Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
  • CAKE:.
  • If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended.
  • 9x13 PAN:.
  • If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze.
  • COFFEE CAKE BUNDT PAN:.
  • If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate.
  • GLAZE:.
  • Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake.
  • Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).

Nutrition Facts : Calories 536.3, Fat 27.4, SaturatedFat 4.9, Cholesterol 73.8, Sodium 328.8, Carbohydrate 69.7, Fiber 1.2, Sugar 52.8, Protein 5.4

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