CINNAMON COFFEE CAKE I
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
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
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.
CINNAMON SPICED COFFEE CAKE
Paired with a hot cup of java, this cute coffee cake, courtesy of Alice Wrisley of Mohawk, New York, will shine as bright as the sunrise.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine baking mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Spread into an 8x4-in. loaf pan coated with cooking spray. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
QUICK CINNAMON COFFEE CAKE
This was in a church cookbook. I usually dress it up with raisins and shredded apple, but the recipe is good as it is. It is a great recipe to put into the oven while cooking something else.
Provided by Eldeevee
Categories Breads
Time 30m
Yield 1 Cake, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease round cake pan.
- Combine sugar and cinnamon; set aside.
- Measure all remaining dry ingredients into a bowl and mix well.
- Beat together butter, milk and egg; pour over dry ingredients.
- Stir until dry ingredients are moistened - don't beat!
- Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
- Bake for 20 minutes and serve warm.
BLUEBERRY-CINNAMON COFFEE CAKE
Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.
Provided by Yossy Arefi
Categories brunch, snack, cakes
Time 4h
Yield 1 (8-inch-square) cake
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
- Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
- Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
- Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
- Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
- Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
- Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.
SPICED COFFEE CAKE WITH CINNAMON GLAZE
This is a lighter version of a coffee cake that I had eaten. I think I did a pretty good job of lightening it up.
Provided by Hypothermiakid
Categories Breads
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Butter and flour one 8 inch round cake pan.
- Sift together flour, Splenda, sugar, spices, salt, baking soda and baking powder.
- Beat the eggs with the milk.
- Put the honey and butter into the microwave for about 30 seconds. Let it cool for a few seconds and then add it to the egg mixture along with the almond and vanilla extracts.
- Pour in half of the wet ingredients into the dry. Beat with an electric hand mixture until the batter starts to look dry. Add the rest of the wet mixture. Beat until everything is well mixed.
- Fold in the almonds and raisins. Bake for 30 minutes or until a toothpick comes out clean.
- While cake is cooling, mix together the confectioners sugar, milk and cinnamon. Pour over the cooled cake.
Nutrition Facts : Calories 352.3, Fat 13.5, SaturatedFat 6.1, Cholesterol 93, Sodium 570.9, Carbohydrate 51.4, Fiber 2.5, Sugar 23.4, Protein 7.5
CINNAMON COFFEE CAKE
Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish.
Provided by Tina Penley
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
- In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
- In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
- Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 50.4 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 247.8 mg, Sugar 32 g
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