POTATO COFFEE CAKE
This is an old German recipe that's become a family favorite. I have adapted it to mix and raise the first time in your bread machine. I make it every year at Christmas for gifts and everyone loves it. It's also delicious anytime, especially warm with butter on it!
Provided by Oaksfan
Categories Desserts Cakes Holiday Cake Recipes
Time 2h20m
Yield 15
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
- When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 16.9 g, Cholesterol 38.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 49 mg, Sugar 16.6 g
POLISH COFFEE CAKE
This recipe makes 3 deliciously simple yeasted coffeecakes.
Provided by NANCI RENN
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 36
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
- In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
- In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
- Divide dough into the prepared pans, and sprinkle with the topping mixture.
- Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.8 g, Cholesterol 73.6 mg, Fat 9.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 147.8 mg, Sugar 13.2 g
OUTRAGEOUSLY BUTTERY CRUMB CAKE
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
- Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
- While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
- Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
- Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g
CRUMBLE-TOP COFFEE CAKE
Thinly sliced apples are baked right in the cake, providing delicious flavor and moisture. The golden crumb topping only adds to the dessert's popularity. -Janice L Hose, Hagerstown, Maryland
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Spoon half of the batter into a greased 13x9-in. baking dish. Top with apple slices; spread with remaining batter. , In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 485 calories, Fat 18g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 301mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 7g protein.
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
CRUMB COFFEE CAKE
A sweet treat that uses common ingredients. I like to add cinnamon to the crumb topping, but it's good either way. Margarine or shortening will work instead of butter in this recipe. If you don't have sour milk you can make it by adding 1 tablespoon of lemon juice or vinegar in a measuring cup and filling with milk to the one-cup measurement. Stir and let stand at room temperature for 10 minutes. You'll have sour milk for the recipe.
Provided by _Pixie_
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
- Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
- Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
- Mix in the baking powder, then add the milk and egg and mix well.
- Sprinkle the reserved crumbs evenly over the top of the batter.
- Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
- Serve warm, even better with whipped cream, cool whip or ice-cream.
Nutrition Facts : Calories 400.5, Fat 11.9, SaturatedFat 7.2, Cholesterol 53.3, Sodium 151.2, Carbohydrate 70.2, Fiber 0.8, Sugar 48.6, Protein 4.5
CRUMB COFFEE CAKE
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE
Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
COFFEE CRUMB CAKES
This luscious look alike taste just like the old school fave that inspired it - only better because it's homemade! I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories Dessert
Time 25m
Yield 12 coffee cakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Coat 12 muffin cups with nonstick spray and dust with flour.
- Combine flour, baking powder, and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
- Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
- Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter. Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
- Bake until a toothpick inserted in centers comes out clean; 15-20 minutes. Cool completely on wire rack.
Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 8.5, Cholesterol 69.8, Sodium 85.9, Carbohydrate 40.2, Fiber 0.8, Sugar 20.2, Protein 4.1
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