COFFEE RIPPLE COFFEE CAKE
I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! -Sandy Znetko, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 475 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE RIPPLE COFFEE CAKE
Steps:
- Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.
- In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
- In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
- Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on another 1/2 cup of filling and then the remaining batter. (You'll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
- Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Clump the reserved chocolate filling mixture together with your hands and sprinkle over the streusel. Press both toppings lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.
- See our test kitchen's tip on how to keep the streusel from falling off when you remove the cake from the pan.
Nutrition Facts : ServingSize sixteen., Calories 600 kcal, Fat 330 kcal, SaturatedFat 18 g, TransFat 37 g, Carbohydrate 64 g, Fiber 3 g, Protein 7 g, Cholesterol 115 mg, Sodium 310 mg, UnsaturatedFat 16 g
CHOCOLATE RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
- Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
- Dunk a biscuit in the coffee and then let excess coffee run of it.
- Place the biscuit side up and stand it in the cream dab you put on the plate.
- Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
- Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
- Now cover the whole cake in the left over cream.
- All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
- Place cake in fridge for at least 4 or 5 hours.
- Just before serving place crumbled flake on the top.
- You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
- It will still turn out fine.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
RIPPLED COFFEE CAKE
In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan. , Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Combine icing ingredients; drizzle over warm cake.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CREAM CHEESE COFFEE CAKE
This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
- Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
- In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.
Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg
RIPPLE COFFEE CAKE
There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake-making it two treats in one!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
- Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
OREO RIPPLE COFFEE CAKE I
HIDE THIS FROM YOUR FAMILY:) Or, you can be nice and share some! This is SOOOO good, and no one would ever think it all started with a mix!
Provided by JamesDeansGirl
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
- Set aside.
- Prepare the cake mix with the water and eggs as directed on the package.
- Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
- Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
- Cool completely.
- Combine the powdered sugar and milk; drizzle over the cooled cake.
APPLE COFFEE CAKE
This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!
Provided by Nancy Gibson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
- Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
- Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
- Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 275 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.7 g, Sodium 235.7 mg, Sugar 24.3 g
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
- In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
- Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
- In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
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