CINNAMON SWIRL COFFEECAKE
Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.
Provided by By Sarah Caron
Categories Side Dish
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
- Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
- In a medium bowl, sift together the flour, baking powder and salt.
- With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
- In a separate small bowl, stir together all filling ingredients.
- Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
- In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
- Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
- Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.
Nutrition Facts : ServingSize 1 Serving
CINNAMON SWIRL COFFEE CAKE
This the most incredible coffee cake recipe! I tried this found at recipesource.com. It's a Mrs. Fields copycat recipe. I LOVED this!
Provided by spatchcock
Categories Breads
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°.
- Butter and flour the tube pan (10-inch).
- Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
- Scrape down the bowl.
- Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
- Scrape down the bowl again.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add this mixture to the butter mixture in thirds, alternating with the sour cream.
- Beat for 45 seconds after each addition, and begin and end with the flour mixture.
- Pour the batter into the prepared tube pan.
- Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
- Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
- Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
- With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
- Scatter the streusel over the batter in the pan.
- Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
- Remove the pan from the oven to a wire rack to cool for 15 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 539.4, Fat 35, SaturatedFat 18, Cholesterol 123.2, Sodium 114.2, Carbohydrate 53.8, Fiber 1.7, Sugar 36, Protein 5.1
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON ROLL SWIRL COFFEE CAKE
A 9x13-inch cake that tastes like a cinnamon roll.
Provided by djrecon
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
- Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 41.8 g, Cholesterol 47.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 123.5 mg, Sugar 28.5 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 SWIRL COFFEE CAKE
Make and share this Cinnamon Swirl Coffee Cake recipe from Food.com.
Provided by mermaidmagic
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
- Add sour cream, mix again.
- In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
- Pour half of batter into greased and floured tube pan.
- Sprinkle half of the topping mixture over it.
- Add rest of batter.
- Top with remaining topping mixture.
- Bake in preheated 350 degree oven for 45 minutes.
Nutrition Facts : Calories 3745.9, Fat 187.6, SaturatedFat 91.9, Cholesterol 735.6, Sodium 3348.9, Carbohydrate 476.5, Fiber 12.1, Sugar 277.3, Protein 53.1
CINNAMON SWIRL COFFEE CAKE RECIPE
Turn refrigerated biscuits into a delicious Cinnamon Swirl Coffee Cake Recipe. Our Cinnamon Swirl Coffee Cake Recipe features pecans and vanilla pudding. Go ahead and try to tell us there are other ways you would like to spend your morning. We can wait!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 12 servings, 1 piece each.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spray 12-cup fluted tube pan with cooking spray. Sprinkle 1/2 the pudding mix evenly on bottom of pan. Top with 1/2 the pecans; set aside.
- Combine cinnamon and sugar; set aside. Separate dough into 20 biscuits. Place 10 biscuits in pan, slightly overlapping. Sprinkle with remaining pudding mix, remaining pecans and 1/2 the cinnamon-sugar. Drizzle with 1/2 the butter. Top with remaining biscuits, cinnamon-sugar and butter.
- Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Serve warm.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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