Cinnamon Crunch Coffee Cake Recipes

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CINNAMON COFFEE CAKE



Cinnamon Coffee Cake image

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

CINNAMON CRUNCH COFFEE CAKE



Cinnamon Crunch Coffee Cake image

Make and share this Cinnamon Crunch Coffee Cake recipe from Food.com.

Provided by annh53182

Categories     < 60 Mins

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 1/2 cups light brown sugar, firmly packed
1/2 teaspoon salt
2/3 cup unsalted butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
2 eggs
1 1/3 cups buttermilk
3/4 cup pecans, chopped
1 cup powdered sugar
1/4 cup heavy cream or 1/4 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) a bundt pan. Add pecans to a dry skillet and toast over medium-low heat, about 5-6 minutes, tossing frequently. Watch them carefully so you don't burn them, you'll be able to tell when they are done as they will become very fragrant. In a large bowl, combine flour, brown sugar and salt. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Scoop out 1/2 cup of mixture and set aside. Add baking powder, baking soda, 1/2 tsp cinnamon, nutmeg and ginger to remaining mixture.
  • Beat eggs and add to buttermilk in a large measuring cup. Pour into flour mixture, stir until just mixed. Add half the batter to the bundt pan. Combine remaining flour mixture, toasted pecans and remaining cinnamon and sprinkle over batter. Top with remaining batter.
  • Bake for 40-50 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in pan 10-15 minutes on a wire rack. Cover with cake plate and invert carefully to transfer cake. Cool completely and top with glaze.
  • In a medium bowl, add powdered sugar, 1/2 the milk or cream, and vanilla. Whisk until smooth. Add remaining milk or cream as necessary to reach desired consistency. You want a syrup-like consistency that can be poured over the cake without running everywhere.

Nutrition Facts : Calories 334.1, Fat 14.7, SaturatedFat 6.8, Cholesterol 56.2, Sodium 211.8, Carbohydrate 47.6, Fiber 1.2, Sugar 30.4, Protein 4.4

CINNAMON CRUMB COFFEE CAKE



Cinnamon Crumb Coffee Cake image

This scrumptious coffee cake is served at Sunday brunch in the Wisconsin Room of The American Club, a luxurious resort in Kohler, Wisconsin.-The American Club, Edward Allman, Kohler, Wisconsin

Provided by Taste of Home

Time 50m

Yield 2 coffee cakes, 8 servings per cake.

Number Of Ingredients 14

1/3 cup packed almond paste
1/4 cup butter, softened
1 cup plus 5 tablespoons sugar, divided
1/3 cup shortening
6 egg yolks
1/2 cup milk
2 cups cake flour
1 teaspoon baking powder
2 egg whites
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • In a bowl, cream almond paste, butter and 1 cup plus 2 tablespoons sugar. Add shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to creamed mixture and mix well. In another bowl, beat egg whites until frothy. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. Transfer to two greased and floured 8-in. round baking pans., For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

NANNA'S OLD WORLD CINNAMON CRUMB COFFEE CAKE



Nanna's Old World Cinnamon Crumb Coffee Cake image

This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)

Provided by HotPepperRosemaryJe

Categories     Breads

Time 40m

Yield 8 pieces, 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, melted
1/2 cup sour cream
1/2 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Steps:

  • Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
  • Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
  • Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

Nutrition Facts : Calories 524.8, Fat 24.8, SaturatedFat 15.1, Cholesterol 94.7, Sodium 557.2, Carbohydrate 71.2, Fiber 1.1, Sugar 43.6, Protein 5.8

CINNAMON COFFEE CAKE I



Cinnamon Coffee Cake I image

You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.

Provided by Kelsey

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 14

Number Of Ingredients 11

1 cup butter
2 ¾ cups white sugar
4 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1 ½ cups chopped walnuts
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
  • In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
  • Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
  • Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  • Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
  • Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 70.8 g, Cholesterol 102.5 mg, Fat 30 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 13.9 g, Sodium 457.6 mg, Sugar 39.9 g

CINNAMON COFFEE CAKE



Cinnamon Coffee Cake image

For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Number Of Ingredients 9

2 cups flour
3/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
  • Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS



Cinnamon Toast Crunch™ Coffee Cake Muffins image

Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 4

1 box (14.8 oz) Betty Crocker™ Cinnamon Toast Crunch™ Coffee Cake Mix
Water, vegetable oil and eggs called for on coffee cake mix box
1/3 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
1/2 cup Cinnamon Toast Crunch™ Cereal

Steps:

  • Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
  • Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
  • Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g

CINNAMON COFFEE CAKE II



Cinnamon Coffee Cake II image

Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan.

Provided by Janis Woods

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coffee Cake

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
  • In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
  • Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 34.1 g, Cholesterol 31.4 mg, Fat 15.7 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 24.3 g

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