Spiced Apple Butter Coffee Cake Recipes

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
• Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
• Whisk baking powder and baking soda into the flour mixture.
• Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
• Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

SPICED APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
• In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.

SPICED APPLE COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
• Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
• Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE BUTTER COFFEE CAKE

Steps:

• Heat oven to 350. Grease a 9 x 13 baking pan.
• Mix all topping ingredients in a small bowl and set aside.
• In another bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, and salt. Set aside.
• In the bowl of a mixer, beat together butter and sugar; add eggs and mix well. Add apple butter, vanilla, and wheat germ.
• Add dry ingredients alternately with yogurt, mix well after each addition.
• Stir in Craisins®.
• Pour 1/2 batter into pan, sprinkle on 1/2 the topping. Pour on the remaining batter and sprinkle on remaining topping.
• Bake about 40 minutes, or until toothpick inserted in the center only has a couple crumbs stuck to it.
• Additions: chopped apple, chopped dried apricots, mashed banana

SPICED APPLE BUTTER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in pecans, using hands if necessary. Reserve 1 cup mixture. Press remaining mixture in bottom of pan. Spread apple butter over crust. Crumble reserved pecan mixture over top.
• Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows.

SPICED APPLESAUCE COFFEE CAKE

Steps:

• Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
• In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
• In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
• Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
• Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

APPLE BUTTER COFFEE CAKE

Steps:

• In a medium bowl combine muffin mix and the first 1/4 cup wheat germ.
• In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice.
• Add the egg mixture all at once to the wheat germ mixture, stirring just till combined.
• Pour the batter into a greased 8x8x2-inch baking pan.
• For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter.
• Spoon mixture in small mounds atop batter in pan.
• Using a knife, marble the mixture through the batter.
• Bake in a 350°F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.
• To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired.
• Serve warm.

SPICED APPLE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9-inch round springform pan or a 9 x 9-inch square baking pan or baking dish.
• To Make the Cake: In a bowl, stir together the flour, baking powder and salt.
• In another bowl, toss the apples with the juice.
• In a small bowl, stir together the brown sugar, cardamom and cinnamon.
• Add to the apples and toss to coat.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, combine the butter, cream cheese, granulated sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Add the flour mixture in 2 or 3 additions and beat well until smooth.
• Using a large rubber spatula, gently fold in the apples just until evenly distributed, no more than a few strokes.
• Do not overmix.
• Spoon the batter into the prepared pan and spread evenly.
• Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
• To Make the Glaze: In a small bowl, whisk together the confectioners' sugar, the 2 tablespoons milk and the vanilla until smooth and pourable.
• Adjust the consistency of the glaze by adding more milk, a few drops at a time, if needed.
• Remove the sides of the springform pan, if using, and place the cake on a wire rack set over a piece of waxed paper to catch any drips.
• While the cake is warm, drizzle with the glaze.
• Let the cake cool to room temperature.
• Cut into wedges or squares to serve.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.