Sunday Morning Coffee Cake Recipes

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SUNDAY MORNING COFFEE CAKE



Sunday Morning Coffee Cake image

This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 tablespoons butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg
2/3 cup whole milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 teaspoons baking powder
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/4 cup cold butter

Steps:

  • Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.

Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

AUNT ANNE'S COFFEE CAKE



Aunt Anne's Coffee Cake image

This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.

Provided by Mary

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla extract
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
  • In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g

AVON'S END OF SUMMER SUNDAY MORNING PEACH COFFEE CAKE



Avon's End of Summer Sunday Morning Peach Coffee Cake image

Picking peaches with my daughter and watching her create a peach/blueberry muffin inspired me to make this really nice and flavorful coffee cake with a tender crumb. Peaches and bananas are great together. The aroma while baking is heavenly. Not really restricted to Sunday mornings!

Provided by Avon- status quo PRO

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h15m

Yield 9

Number Of Ingredients 19

½ cup brown sugar
¼ cup maple syrup
¾ cup peach yogurt
1 very ripe banana, mashed
¼ cup butter, melted
1 egg, beaten
½ cup steel cut oats
1 cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup chopped ripe peach
½ cup chopped pecans
½ cup whole wheat flour
¼ cup brown sugar
¼ cup butter, melted
1 pinch ground cinnamon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.
  • Mix together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats in a large bowl until well blended. Allow mixture to rest until the oats have softened, 10 to 20 minutes. Combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt in a bowl. Stir the flour mixture and peaches into the banana mixture until just combined. Pour the mixture into the prepared baking pan.
  • Mix the pecans, 1/2 cup whole wheat flour, 1/4 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon in a bowl. Spread pecan mixture over the cake batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 416 calories, Carbohydrate 62.4 g, Cholesterol 49.1 mg, Fat 16.6 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 344.6 mg, Sugar 29.5 g

SUNDAY COFFEE CAKE



Sunday Coffee Cake image

A Sunday morning treat from the pages of my Fannie Farmer cookbook...It's called, "Sunday Coffee Cake," but you could have it any day of the week! Makes 2 8-inch round pans or 1 13x9" pan of coffee cake

Provided by SilentCricket

Categories     Breads

Time 1h

Yield 1-2 pans, 4-8 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
2 cups brown sugar
1/2 teaspoon salt
2/3 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, well beaten

Steps:

  • Grease/flour two 8-inch round pans or one 13x9 pan.
  • (I use the 13x9 pan).
  • In mixing bowl, combine the flour, sugar, and salt.
  • Toss together.
  • Then add the shortening.
  • Using a fork or pastry blender, work shortening into the dry ingredients until the mixture is in fine crumbs.
  • Scoop out 1/2 cup of the crumbs and set aside.
  • This will be used as topping later.
  • To the rest of the crumbs, add the baking powder, baking soda, cinnamon, and nutmeg.
  • Mix well.
  • Add the buttermilk and eggs.
  • Stir until blended.
  • The batter should not be smooth.
  • Spread the batter in prepared pan (s).
  • Sprinkle batter with reserved crumbs.
  • Bake at 375 for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.
  • Serve warm from the pan.
  • **Forthe buttermilk, I often use what milk I have on hand, with 1 TBSP vinegar added per cup of milk.

SUNDAY MORNING COFFEE CAKE



Sunday Morning Coffee Cake image

From TOH magazine. It sounds a lot like the Bisquick coffeecake I love but without using Bisquick (which I don't like to bake with). Cooking time includes 10 minutes cooling time. Note: I find the vanilla flavor to be a bit strong and makes it a bit too sweet for my taste. I don't think I'll use it in future, but I'll leave it in as optional for those who might like their coffee cake a bit more sweet than cinnamony.

Provided by Halcyon Eve

Categories     Breads

Time 1h

Yield 9 serving(s)

Number Of Ingredients 12

2 tablespoons butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg
2/3 cup milk
1 teaspoon vanilla (optional)
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
1/4 cup butter, chilled

Steps:

  • Preheat oven to 350* F. Grease an 8 inch square baking dish.
  • In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
  • To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
  • Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.

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