Cinnamon Twist 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 TWIST COFFEE CAKE



Cinnamon Twist Coffee Cake image

I got this recipe over 40 yrs ago from a Fleischmann's Yeast Cookbook, The section is called "Rising on Ice" I love it because I do all the work the day or several hours before and just bake it when I want it really fresh & warm from the oven!

Provided by Just Janie

Categories     Yeast Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

5 -6 cups bread or 5 -6 cups flour
1 1/4 cups sugar
1 teaspoon salt
2 tablespoons dry yeast
1 cup milk
2/3 cup water
1/4 cup butter or 1/4 cup margarine
2 eggs, room temperature
3/4 cup raisins (optional)
melted butter or margarine
1 tablespoon cinnamon
cinnamon or sugar, mixture

Steps:

  • In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
  • Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
  • Place in greased bowl, cover & let rise in warm place 20 minutes.
  • Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
  • Spread with melted butter.
  • Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
  • Fold from 9" side- 3" over the center of the sqaure. Then fold the other side over 3" so you will have it folded into thirds (3 layers)it will be 3" x 12".
  • Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 " square pan. (2 rows of 6). Repeat with other half.
  • Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
  • Chill for 2 - 24 hours.
  • When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
  • Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!

Nutrition Facts : Calories 185.9, Fat 6, SaturatedFat 3.3, Cholesterol 48.3, Sodium 343.4, Carbohydrate 30.4, Fiber 1.1, Sugar 21.5, Protein 3.6

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

MAPLE TWIST COFFEE CAKE



Maple Twist Coffee Cake image

If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
3/4 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
3 tablespoons sugar
1 large egg, room temperature
1 teaspoon maple flavoring
1/2 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon maple flavoring
1/4 cup butter, melted
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 to 2 tablespoons whole milk
1/2 teaspoon maple flavoring

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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 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

HONEY TWIST COFFEE CAKE



Honey Twist Coffee Cake image

You'll twist and shout over this yeast raised coffee cake that's covered and filled with tempting honey and nuts

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h5m

Yield 18

Number Of Ingredients 14

3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120°F to 130°F)
1 egg
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey
1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey

Steps:

  • In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
  • In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in pan. Punch down dough. On floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle.
  • In small bowl, mix all filling ingredients until well blended. Spread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into 6 (2-inch) strips. Twist each strip loosely; place strips crosswise in pan. Let rise until double, about 1 hour.
  • Heat oven to 375°F. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.

Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg

CINNAMON ROLL COFFEE CAKE RECIPE BY TASTY



Cinnamon Roll Coffee Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, milk, eggs, vanilla extract, melted butter, softened butter, brown sugar, salt, flour, McCormick® Ground Cinnamon, pecan, cream cheese, powdered sugar, milk, salt

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 18

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
2 eggs
2 teaspoons vanilla extract
½ cup melted butter
½ cup softened butter
½ cup brown sugar
1 teaspoon salt
1 tablespoon flour
1 tablespoon McCormick® Ground Cinnamon
½ cup pecan, chopped
4 oz cream cheese, softened
⅓ cup powdered sugar
1 tablespoon milk
¼ teaspoon salt

Steps:

  • Preheat oven to 350ºF (175°C).
  • Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
  • Cinnamon topping: Stir all ingredients together in a medium bowl.
  • Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
  • Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 51 grams, Fat 20 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams

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