Best Recipe For Coffee Cake?
August 30th, 2009 by Rexx
Hi everyone…I need a fast good receipe for a coffee cake (I’m using a box cake) What goes into the other part? Sugar? Brown sugar? Butter? Can I use Walnuts? What do you have for me?
Posted in Coffee | 
3 Comments »
August 30th, 2009 at 12:47 pm
No cake mix needed on these, but I’ll post them anyway.
Easy Cinnamon Coffee Cake
2 cups Bisquick baking mix
2/3 cup milk or water
3 Tbsp. sugar
2 eggs
Grease round pan, 9″ x 1 1/2″. Mix above ingredients, b eat 30 seconds. Spread in pan; sprinkle with Streusel Topping.
Streusel Topping:
Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until crumbly.
Bake at 375ºF for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.
——————————
Blueberry Streusel Coffee Cake
2 c. flour
1 c. sugar
2 tsp. baking soda
pinch salt
1 egg, beaten
1 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans
Streusel Topping
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter
In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9″ square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.
————————————–…
BLUEBERRY SOUR CREAM COFFEE CAKE
serves 10 – 12
For topping:
½ cup packed dark brown sugar
1½ tsp. cinnamon
1 cup coarsely chopped walnuts
4 Tbsp. unsalted butter, softened slightly
For Cake:
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup sour cream
2 tsp. vanilla extract
1 pint fresh or frozen blueberries
To make Topping:
In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.
To make Cake:
Preheat oven to 350º. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until toothpick inserted in center comes out clean
———————————
Raspberry Cream Cheese Coffee Cake
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a 9-in. springform pan. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
———————————–
Lynn’s Sour Cream Streusel Coffee Cake
Streusel Filling:
¼ cup packed brown sugar
¼ cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 ½ cups sour cream
¼ cup butter, softened
1 ½ teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350ºF. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 ¼ cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
August 30th, 2009 at 2:19 pm
1/2 c Shortening
3/4 c Granulated sugar
1 ts Vanilla extract
3 Eggs
2 c Flour; sifted
1 ts Baking powder
1 ts Baking soda
1 c Sour cream
6 tb Butter; softened
1 c Brown sugar
2 ts Cinnamon
1 c Chopped nuts
Cream shortening,
granulated
sugar and vanilla thoroughly. Add eggs one at a time beating well after
each addition. 2) Sift together flour, baking powder and baking soda.
Add
to creamed mixture alternately with sour cream, blending after each
addition. 3) Grease 10″ tube pan and line bottom with wax paper. Turn
half
batter into pan. 4) Mix butter with brown sugar and cinnamon. Add nuts
and
toss. Place half nut mixture over first layer of batter. Spread with
remaining cake batter and top with remaining nut mixture. 5) Bake at
350
degrees until cake springs back when touched lightly, 30 to 40 minutes.
Makes 8 servings.
August 30th, 2009 at 2:27 pm
Cherry coffee cake
INGREDIENTS
1 1/2 cups cherries, pitted and halved
2 tablespoons all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
or
Pumpkin coffee cake for something different!
INGREDIENTS
TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans
CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
DIRECTIONS
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
JM