Pull Apart Coffee Cake Recipes

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

PULL-APART CARAMEL COFFEE CAKE

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

PULL-APART YEAST CAKE - HUNGARIAN COFFEE CAKE

Steps:

• Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
• Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
• If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
• Add the eggs and the very soft butter.
• Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
• Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
• Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Pour the oil into a shallow bowl or a soup/pasta plate.
• Mix the almonds and sugar in a similar dish.
• Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
• Turn each piece first through the oil and then through the almond-sugar mixture. Don't worry if the pieces look lumpy, they are supposed to be like that.
• Place each piece of dough in the prepared pan. After you've arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
• Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.

LEMON PULL-APART COFFEE CAKE

Steps:

• In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt.
• In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
• Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing just until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
• Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
• While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don't be alarmed when you see this.)
• Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
• Gently deflate the dough. On a lightly floured work surface, roll the dough into a 20-by-12-inch rectangle with a short edge facing you. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over 1 of these buttered strips. Top with a second strip and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining strips and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
• Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
• Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Place on a wire rack and let cool in the pan for 10 to 15 minutes.
• In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
• Tilt and rotate the pan while gently tapping it on the counter to release the cake sides or simply slip a thin knife or spatula between the coffee cake and the pan. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
• Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
• To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake rather than pull it apart, don't attempt to cut it until it's almost completely cool.

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
• In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
• Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

HOME

Steps:

• Preheat oven to 375° F. Lightly grease 8- or 9-inch-round cake pan. Melt 1/4 cup butter in small, microwave-safe dish until just melted; set aside. Combine 2/3 cup granulated sugar and cinnamon in another small bowl; set aside.
• Combine flour, remaining 1/4 cup granulated sugar, baking powder and salt in large bowl. Using pastry blender or 2 knives, cut in remaining 1/3 cup butter until mixture resembles coarse crumbs. Stir in morsels. Add 2/3 cup milk; stir until dough holds its shape. Transfer dough to slightly floured board. Knead dough 8 times and form into a ball, flatten slightly. Cut into 4 wedges. Cut each wedge into four equal pieces. When finished you should have 16 pieces. Roll each piece into a ball.
• Roll each ball in melted butter and then in cinnamon-sugar mixture. Arrange in prepared pan.
• Bake for 30 to 35 minutes (25 to 30 for 9-inch pan) or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Carefully invert onto wire rack. Cool slightly. Invert again onto serving platter.
• Combine sifted powdered sugar and remaining 2 teaspoons milk in small bowl. Drizzle over coffecake slices. Serve warm.

LEMON PULL-APART COFFEE CAKE

Steps:

• FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
• In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
• Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
• Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
• FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

PULL-APART CARAMEL COFFEE CAKE (TOH WINNING RECIPE)

Steps:

• Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray.
• Combine the brown sugar, cream and cinnamon; pour over biscuits.
• Bake in preheated 350° oven for 25-30 minutes or until golden brown.
• Cool for 5 minutes before inverting onto a serving platter.

LEMON SCENTED PULL APART COFFEE CAKE

Steps:

• Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
• Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
• Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.
• Make the lemon paste filling
• In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).
• Make the coffee cake
• Center a rack in the oven and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray.
• Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
• Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
• Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
• Make the tangy cream cheese icing
• In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
• To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
• Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.
• Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don't attempt to cut it until it is almost completely cool.