CINNAMON COFFEE CAKE
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
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
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.
PEACH COFFEE CAKE
This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.
Provided by David
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
- In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 42.9 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 138.1 mg, Sugar 29.1 g
THE BEST (CINNAMON PECAN) COFFEE CAKE
I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
Provided by MissyMuffin
Categories Breakfast
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
- FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
- CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
- Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
- GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
- Reduce heat to medium; cook, stirring constantly, for 1 minute.
- (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
- Drizzle glaze over cake. Serve cake warm or at room temperature.
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
CINNAMON PEACH KUCHEN
This favorite dessert-a recipe from my mom-is one I make for many of my dinner guest. It tastes incredible warm or cold. -Rachel Garcia, Arlington, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches., Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 417 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 217mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON PEACH COFFEE CAKE
Cinnamon Peach Coffeecake is a deliciously light sweet coffeecake that has almost a chewy, crackly top after baking. Do make sure to use ripe, fresh peaches, but not too wet. A simple dusting of confectioners' sugar once completed finishes this off nicely.
Provided by - Carla -
Categories Breads
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prepare peaches.
- Spray a 9x13-inch pan with nonstick cooking spray. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest. Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the prepared peaches and nuts; gently combine. Spoon into prepared pan.
- Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees for an additional 40-45 minutes, or until cake tests done. (Watch cake toward end of first half-hour; if it browns too quickly, shield loosely with foil.) This is great served with lemon sorbet.
Nutrition Facts : Calories 555.5, Fat 23.5, SaturatedFat 2.9, Cholesterol 52.9, Sodium 280.6, Carbohydrate 82.8, Fiber 3.2, Sugar 56.6, Protein 6.5
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