Apple Butter Coffee Cake Recipes

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.

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the bourbon and vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

Steps:

• Butter the cake pan. Set aside.
• Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon. Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Chill in the refrigerator while you prepare the cake.
• Preheat the oven to 350 degrees F. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. In a medium bowl, beat the egg and egg yolk to blend. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. Fold in the apple cubes and pour the batter into the prepared pan. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. If so, use a thin knife to loosen them. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature.

Steps:

• Preheat oven to 350°.
• To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool.
• Spoon the flour into a dry measuring cup.
• Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well.
• Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
• Spoon the batter into 8 inch round cake pan coated with cooking spray.
• Arrange apple mixture over cake; top with almonds.
• Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan.
• Cool in pan on a wire rack for 10 minutes.
• Quickly invert cake onto wire rack, then invert onto serving plate.
• Prepare the glaze and drizzle over cake.
• Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

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.

Steps:

• Put flour, sugar, baking powder and salt in a large bowl. Cut or rub in butter until crumbly. Make a well in the center.
• In another bowl, beat egg till frothy. Mix in vanilla and milk.
• Pour into the well and stir just enough to moisten all the flour.
• Pour batter into greased 8 x 8 inch cake pan. Push apple pieces ( in neat rows) down into the batter. Put them really close together.
• TOPPING: Mix brown sugar and cinnamon together and sprinkle evenly over top of cake.
• Bake at 350 degees for 45-60 mins until it begins to shrink away from the edges. Serves 9.
• Credit - Company's Coming Muffins and More.

Steps:

• Topping.
• It is not necessary to peel the apples, but I do.
• Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
• Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
• In a large bowl cream butter, add sugar gradually, beat well.
• Beat eggs into creamed mixture.
• Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
• Add sour cream to the batter alternately with the dry ingredients. Blend well.
• Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
• Add remaining batter and arrange rest of the apples on top.
• Bake in 325 degree oven for 50-60 minutes.
• Especially nice served warm. Enjoy!

Steps:

• Place 1-1/2 cups apples in a greased 9-in. round baking pan. Separate biscuits into 10 pieces; cut each biscuit into quarters. Place over apples with point side up. Top with remaining apples. , In a small bowl, combine the egg, corn syrup, brown sugar, butter and cinnamon. Stir in pecans. Spoon over apples. Bake at 350° for 30-35 minutes or until biscuits are browned. , For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm coffee cake.

Steps:

• Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
• Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
• Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
• Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
• Sprinkle bacon on top of batter, followed by streusel.
• Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Heat oven to 350°F.
• Mix nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour and baking powder; set aside. Mix sour cream and baking soda; set aside.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in vanilla. Add flour mixture alternately with sour cream mixture, mixing after each addition. Spoon half the batter into 13x9-inch pan sprayed with cooking spray. Top with apples and half the nut mixture. Repeat layers with remaining batter and nut mixture.
• Bake 30 to 35 min. or until cake just begins to pull away from sides of pan. Cool in pan on wire rack.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky). , In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11x7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
• Mix pie filling and cinnamon, set aside.
• Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
• Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
• Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
• Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
• Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

Steps:

• For dough:
• Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
• For filling:
• Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
• Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
• Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For glaze:
• Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

Steps:

• Put flour, sugar, baking powder and salt in large bowl. Cut or rub in butter until crumbly. Make a well in the center.
• In another bowl beat egg until froth. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8 x 8 inch cake pan. Push apples well into batter close together.
• TOPPING: Mix brown sugar and cinnamon together and sprinkle over top. Bake in 350°F oven for 50 to 60 minutes until it begins to shrink from edge of pan. I baked for 50 minutes. Serves 9 or in my house 3 Ukrainians.
• Company's Coming Muffins & More.

Steps:

• In a bowl, cream sugar and 1/2 cup butter. Add eggs, one at a time, beating well after each. Add baking soda to buttermilk; add to creamed mixture. Mix in flour and salt. Stir in apples, nuts and raisins. Pour into two greased and floured 8x4-in. loaf pans. Melt remaining butter; drizzle over loaves. Combine brown sugar and cinnamon; sprinkle over loaves. Bake at 350° for 45-50 minutes. Let cool in pans for 10 minutes. Turn out on a wire rack to cool. Slice in 1-1/2-in. pieces to serve.

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.