Coffee Cake Recipes... you don't have to drink coffee to enjoy

    

doug and june

     As you know neither Doug not I drink coffee, we drink tea.  But we do like coffe cake, especially the following,  June does not like frosting, or anything too sweet (looks at Doug sideways).  So, I omit frosting every time, however if I am making it for family and friends, I will frost it.  These recipes are probably my favorite.  They have the important ingredients, cinnamon and sugar.  I included one with chocolate, because I want to make sure you get your minimum daily requirement of chocolate.  Read on, my litle foodies!


Sour Cream Coffee Cake Recipe

 

 

 

Though there’s no true “classic” style of coffee cake, this one seemed to remind us most of the coffee cake our moms used to make. A mixture of cinnamon, sugar, and nuts is ground fine and layered into a rich, buttery batter that includes a hearty hit of sour cream for a little tang.

 

 

INGREDIENTS

For the nut mixture:

• 6 ounces raw pecans (about 1 1/4 cups)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon fine salt

For the cake:

• 2 cups all-purpose flour, plus more for coating the pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

For the nut mixture:

1. Place the pecans in the bowl of a food processor fitted with a blade attachment and pulse until coarsely chopped, about 4 to 5 (1-second) pulses. Add the remaining ingredients and process until very fine and the texture of wet sand, about 30 seconds; set aside.

For the cake:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter and dust with flour, tapping out the excess; set aside.
2. Sift the measured flour, baking powder, baking soda, and salt into a medium bowl and set aside.
3. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until lightened in color and fluffy, about 3 minutes. Add the eggs 1 at a time, letting the first completely incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.
4. Add the sour cream and vanilla, turn the mixer to medium speed, and continue beating until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and paddle.
5. Turn the mixer to low speed and slowly add in the flour mixture. Mix until just incorporated.
6. Spread half of the batter in the prepared pan. Sprinkle with half of the nut mixture. Dollop the remaining batter over the nut mixture and spread into an even layer. Sprinkle with the remaining nut mixture and gently press it into the batter.
7. Bake until a cake tester or toothpick comes out dry with a few crumbs attached, about 45 minutes. Transfer the pan to a wire rack and let cool at least 20 minutes before serving.

 

 

 

 

 

Pumpkin Bread:

 

 

 

 

 

• 3 cups sugar
• 1 cup canola oil
• 4 eggs, cold
• 15 oz can of pure pumpkin puree
• 3 1/2 cups flour
• 2 tsp salt
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp pumpkin pie spice
• 1 1/2 tsp cinnamon
• 1 tsp fresh ground cloves
• 2/3 cup warm water

1. Preheat oven to 350 F.
2. Grease and flour your pans, set aside. If your pans stick, line the bottoms with parchment paper.
3. In a mixer with a paddle attachment, combine the sugar and oil.
4. Add the eggs, one at a time, mixing thoroughly after each addition. Mix on medium-high for 1 minute until light and smooth.
5. Slowly mix in the pumpkin. Scrape the sides and mix on medium-high speed for 30 seconds.
6. In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder.
7. With the mixer on low, add the flour mixture in three additions alternating with the water, beginning and ending with flour. Scrape the sides and mix on low ONLY UNTIL INCORPORATED.
8. Pour half of the batter into each pan.
9. Bake in the center rack of the oven for 55-65 minutes. Rotate 180 degrees after 30 minutes.
10. Once a toothpick comes out of the center clean, place pans on a wire rack to cool for 20 minutes.
11. After cooled, flip the bread out onto the wire rack and drizzle with the glaze.

Cinnamon Butter Glaze:

• 2 cups powdered sugar
• 1/2 tsp cinnamon
• 2 tbsp melted butter
• 1/2 tsp vanilla
• 4-5 tbsp milk

1. In a medium bowl, whisk together the cinnamon and sugar.
2. Add the butter and vanilla and whisk together. It will be clumpy at this point.
3. Add the milk 1 tbsp at a time and whisk until you reach your desired consistency.
4. Immediately drizzle over warm bread.

 

 

 

 

 

 

Holiday Morning Coffee Cake Recipe

 

 

 

 

 

Peanut Filling (see recipe below)
1 cup butter (prefer salted butter and not margarine)
2 cups granulated sugar2 cups all-purpose flour

1 teaspoon salt (use only if you did not use salted butter)

3 extra large eggs, room temperature

2 teaspoons pure vanilla extract

8 ounces sour cream

 

 

 

Preheat the oven to 325 degrees F. Thoroughly butter inside of your Bundt pan. Note: I use am plastic sandwich bag over my hand to butter the pan...works every time!

 

Prepare Peanut Filling; set aside.

In a large bowl, cream butter and sugar together. Sift in flour, salt, and eggs (alternating eggs with each addition). Mix the batter thoroughly at slow speed, then add the vanilla extract and sour cream. NOTE: The batter should have the texture of well stirred sour cream. If the texture is too thick, add approximately 1 to 2 tablespoon of water to get this texture.

Sprinkle approximately 1/3 of the prepared Peanut filling into the prepared bundt pan. Spoon 1/2 of the batter over the top of the Peanut Filling; smooth it out a little bit with a rubber spatula. Add the remaining Peanut Filling, then the rest of the batter. Finish by gently smoothing the batter again with your rubber spatula.

Place your filled bundt pan on a cookie sheet and place in the preheated oven. Bake for approximately 65 to 70 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: If you let the cake set in the pan, the Peanut Topping can adhere itself to the pan and you won’t be able to remove your cake in one piece.

 

 

Peanut Filling:

1 cup dry roasted peanuts

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

3 tablespoons firmly-packed brown sugar

In a small bowl, mix together the peanuts, cinnamon, cardamom, and brown sugar.

I have made this with and without this peanut filling.. Personally, I dont use nuts.  But that's just me.

 

This recipe is from Peggy Weaver of Peggy's Baking Corner. Peggy says, "For a holiday morning, I like a breakfast that is filling, easy and tasty. This is the recipe that we use. It can be put together in a jiffy and it is easy enough that the kids can make the coffee cake for you. What could be better than that?

Rich Coffee Cake Recipe
 
 

 

 
Cinnamon-pecan swirls and a chocolatey drizzle enhance this tender coffee cake.
 

 
1. 1 cup butter, softened
2. 2 cups sugar
3. 2 eggs
4. 2 cups all-purpose flour
5. 1-1/2 teaspoons baking powder
6. 1/2 teaspoon salt
7. 1 cup (8 ounces) sour cream
8. 1/2 teaspoon vanilla extract

 

1. TOPPING:
2. 1 cup chopped pecans
3. 2 tablespoons sugar
4. 1 teaspoon ground Cinnamon

 

1. CHOCOLATE GLAZE:
2. 1/2 cup semisweet chocolate chips
3. 1/4 cup butter, cubed

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined.
• Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with remaining topping.
• Bake at 350° for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired. Yield: 12 servings.

Gaytha Holloway from Marion, Indiana submitted the recipe.

 
 

 
 
 
 

 
 
 
 
 

 
 
Overnight Eggnog Coffee Cake w/ Nog Glaze

TOPPING:

1/3 cup granulated sugar

1 Tablespoon all-purpose flour

1 Tablespoon butter, softened

1/2 teaspoon ground nutmeg

 

CAKE:

1 cup granulated sugar

1/2 cup butter, softened

1 cup eggnog

8 ounces sour cream

1 teaspoon rum extract

2 large eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground mace

 

GLAZE:

1/2 cup powdered sugar

2 Tablespoons eggnog

1/8 teaspoon nutmeg

 

Directions:

1. Grease 12-cup round molded cake pan with shortening.
2. In a small bowl, mix all topping ingredients with a fork until crumbly; sprinkle evenly into prepared pan.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.
4. In a separate bowl, whisk together flour and remaining dry cake ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on top of the topping). Cover and refrigerate at least 8 hours.
5. Preheat oven to 350°F. Uncover pan; bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.
6. In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake. Cut and serve.

Tips:

*Freshly grated nutmeg is best!

*I used full fat eggnog and full fat sour cream for this recipe, and the end result was a super moist and rich cake. You can certainly try to sub the lower fat versions but the baked product might turn out slightly different.

*Use real rum if you'd like (in place of the extract).

 

 

 

 

Blueberry Best Coffee Cake

 

 

Crumb Topping                               

 

1/2 cup granulated sugar

1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Coffee Cake

 

2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or frozen blueberries (thawed and drained)

Vanilla Glaze

 

1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water


 Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.

 

In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.

 

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

 

 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

 

 

You can tightly wrap and freeze the baked coffee cake for up to six months.

 

 

 

 

Banana Coffee Cake

 

ok,  let me get the lame joke out of the way...you will go bananas over thos coffee cake...phew...that feels better. Thank you.

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed

 

Yes, my little foodies, as of 10/03/2012, we have only 82 days till Christmas...YAY!!!
We love Christmas!!


Christmas Morning Coffee Cake Recipe

Bananas and cranberry sauce make every slice of this pretty coffee cake moist and marvelous. You could also serve slices as dessert along with vanilla ice cream.

2 cups biscuit/baking mix

2 tablespoons sugar

1/2 teaspoon ground  Cinnamon

1/4 teaspoon ground allspice

2 eggs, beaten

2/3 cup mashed ripe bananas (about 2 medium)

1/4 cup milk

1 teaspoon vanilla extract

1 can (14 ounces) whole-berry cranberry sauce

TOPPING:

1/2 cup packed brown sugar

1/2 cup coarsely chopped pecans

2 tablespoons all-purpose flour

2 tablespoons butter, melted

In a large bowl, combine the baking mix, sugar, cinnamon and allspice. Combine the eggs, bananas, milk and vanilla; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.

Place the cranberry sauce in a bowl; stir. Spread over batter. Combine topping ingredients; sprinkle over cranberry sauce. Bake at 400° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack.