Coffee Cake Pancakes Recipe 45

DELUXE COFFEE CAKE

Deluxe Coffee Cake image

This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!

Provided by Alex Guarnaschelli

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1/2 cup toasted and coarsely chopped pecans
1/2 cup toasted and coarsely chopped walnuts
2/3 cup all-purpose flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon, sifted
1 teaspoon kosher salt
5 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk yogurt

Steps:

For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

COFFEE PANCAKES

Coffee Pancakes image

Make and share this Coffee Pancakes recipe from Food.com.

Provided by Sonya01

Categories Breakfast

Time 25m

Yield 10 pancakes

Number Of Ingredients 12

Ingredients

2 tablespoons instant coffee
1 1/3 cups self-raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 tablespoon caster sugar
1 egg
200 g Greek yogurt, plus extra
Greek yogurt, to serve
200 ml milk
40 g unsalted butter, melted, plus extra
unsalted butter, to brush
icing sugar, to dust

Steps:

Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
Dust with icing sugar.

Nutrition Facts : Calories 115.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 32.5, Sodium 328.2, Carbohydrate 15.1, Fiber 0.5, Sugar 1.3, Protein 3.1

CAKE BATTER PANCAKES

Cake Batter Pancakes image

Who says you can't eat cake for breakfast? These birthday cake pancakes take two amazing sweets and turn them into one celebration-worthy treat that you can enjoy any time of the day. The secret to these soft and pillowy beauties? Combining Bisquick™ mix and Betty Crocker™ Super Moist™ yellow cake mix together to create an extra-fluffy pancake. Bright colored sprinkles and a homemade powdered sugar glaze are the icing on these festive cake batter pancakes!

Provided by By Jessica Walker

Categories Breakfast

Time 20m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup Original Bisquick™ mix
1 cup Betty Crocker™ Super Moist™ yellow cake mix
3 tablespoons candy sprinkles
1 cup milk
1 teaspoon vanilla
2 eggs
2 1/2 cups powdered sugar
3 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Additional candy sprinkles

Steps:

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
To serve, top each serving with glaze and additional candy sprinkles.

Nutrition Facts : ServingSize 1 Serving

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