CRANBERRY BANANA COFFEE CAKE
I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. -Gloria Friesen, Casper, Wyoming
Provided by Taste of Home
Time 1h
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13x9-in. baking pan. Top with cranberry sauce., In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 264 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
BANANA PECAN SOUR CREAM COFFEE CAKE
Make and share this Banana Pecan Sour Cream Coffee Cake recipe from Food.com.
Provided by Marie
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Combine pecans, 1/4 cup of sugar and cinnamon and set aside.
- Cream butter and sugar until light, then beat in eggs, bananas and vanilla alternately with sour cream.
- Mix dry ingredients together and add slowly to creamed mixture.
- Do not overbeat.
- Sprinkle half the topping mixture in the bottom of a well greased 10" bundt pan.
- Pour half of batter over, then sprinkle with rest of topping.
- Pour remaining batter over.
- Bake at 350° for 45 minutes or until cake tests done.
- Cool ten minutes in pan, then invert onto wire rack to cool completely.
Nutrition Facts : Calories 3605.9, Fat 168.3, SaturatedFat 80.3, Cholesterol 717.6, Sodium 3064.7, Carbohydrate 490.6, Fiber 16.5, Sugar 272.3, Protein 49.7
SANDY'S CRANBERRY COFFEE CAKE
We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
- Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g
BANANA COFFEE CAKE
This cake is so yummy and easy to make! Perfect with a nice hot cuppa! I originally found this in Quick Cooking Magazine.
Provided by truebrit
Categories Breads
Time 45m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat cream cheese, butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in bananas and vanilla.
- Combine the flour, baking powder and baking soda, and add gradually to the creamed mixture.
- Mix the topping ingredients together; add half to the batter.
- Pour batter into a greased 13" x 9" x 2" baking pan, and sprinkle with the remaining topping.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Cool, then cut into slices.
Nutrition Facts : Calories 315.4, Fat 17.4, SaturatedFat 7.5, Cholesterol 57.7, Sodium 191.1, Carbohydrate 36.9, Fiber 1.6, Sugar 20.4, Protein 4.5
BANANA COFFEE CAKE
You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY-WALNUT COFFEE CAKE
A moist coffee cake filled with cranberries and nuts and covered with glaze.
Provided by JANET33
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
- Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
- Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.1 g, Cholesterol 59.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 328.9 mg, Sugar 36.8 g
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