CHRISTMAS TREE COFFEE CAKE
I discovered this recipe in Good Housekeeping many years ago. Guests for breakfast are always surprised and in awe of this Coffee Cake - I shape according to my mood or the holiday. Prep time does NOT include rise or chill times.
Provided by CindiJ
Categories Yeast Breads
Time 50m
Yield 2 cakes, 22 serving(s)
Number Of Ingredients 17
Steps:
- In large mixing bowl throughly mix 2 cups flour, sugar, salt& dry yeast. Set aside.
- In small saucepan combine milk, water and butter.
- Heat to 130ºF (butter does not need to melt).
- Slowly add liquid to the above dry ingredients; beat for 2 minutes with electric mixer, scraping bowl occasionally.
- Add egg and 1 cup flour.
- Beat at high speed additional 2 minutes.
- Stir in enough remaining flour to make stiff dough (approx. 1 cup).
- Cover tightly.
- Refrigerate at least 2 hours or up to 3 days.
- When ready to make rolls, prepare filling.
- In large mixing bowl combine cream cheese, sugar, salt, nutmeg and vanilla.
- Beat just until well blended.
- Stir in drained pineapple.
- Grease 2 large cookie sheets.
- Divide dough in half; keep one half in refrigerator while working with other half.
- On lightly floured surface roll first dough half to an 11" x 10" rectangle.
- Spread with half of the cream cheese pineapple filling.
- Roll up on 11" side- pinch seams to seal.
- Cut into 1" slices and arrange in shape of Christmas tree on cookie sheet.
- Cover lightly with plastic wrap.
- Repeat with remaining dough and filling.
- Let arranged slices rise approximately 1 hour in draft free warm place.
- Preheat oven to 375ºF- Bake 15 minutes; cover with aluminum foil to prevent browning.
- Bake additional 5-10 minutes.
- Remove from oven and allow to cool.
- Place cherries, cut side down in center of each roll.
- Combine powdered sugar with milk and drizzle over the rolls.
CHRISTMAS COFFEE CAKE
Christmas morning wouldn't be complete at our house without this yummy moist coffee cake. A streusel filling and topping sweetens the delightful cake, and red and green cherries add a festive touch. It's a perfect addition to any holiday breakfast buffet.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.
Nutrition Facts :
HOLIDAY MORNING COFFEE CAKE
Provided by Food Network
Time 1h25m
Yield 24 squares
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F. Unwrap and chop the
- 3 MUSKETEERS® Brand FUN SIZE®.
- Measure 1 cup of chopped candy; set aside.
- Combine the flour, baking powder and baking soda in a bowl; set aside.
- Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
- Beat the eggs into the batter, one at time, until smooth.
- Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
- Beat in the remaining flour mixture and sour cream.
- Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
- Give the batter a final mix with a large spatula. Set aside.
- To make the crumb topping, stir the ingredients with a mixer until evenly blended.
- Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
- Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
- Bake for 50-55 minutes.
- Remove from the oven, transfer to a wire rack, and let cool completely.
- Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
- ®/™/© Mars, Inc. 2011
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
CHRISTMAS COFFEE CAKE
This is a delicious coffee cake recipe i found in a local cookbook from a past home, the topping swirled throughout the cake makes it moist, but crunchy! you won't regret trying this one.
Provided by -BreanneMarie-
Categories Breads
Time 43m
Yield 1 9x13 Coffee Cake, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
- For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
- Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.
Nutrition Facts : Calories 444, Fat 26.3, SaturatedFat 9.3, Cholesterol 76.6, Sodium 211.4, Carbohydrate 48.9, Fiber 1.6, Sugar 30.7, Protein 5.2
VIOLA'S COFFEE CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
- For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
- Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.
CHRISTMAS MORNING COFFEE CAKE
The gooiest, most scrumptious coffee cake, and so quick and easy. Assemble the night before, put in the oven during present opening time, and wow everyone later. I think of a long-time friend (from whom I got the recipe) when I make this.
Provided by mammamia 2
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease bundt or tube pan and fill around the stem with one layer of rolls.
- Sprinkle with 1/2 brown sugar, pudding powder mix, cinnamon, and nuts.
- Pour 1/2 melted butter over all.
- Repeat the process.
- Place a plate upside down over the pan.
- Let rise overnight or until rolls fill pan.
- Bake 350°F for 35 minutes.
Nutrition Facts : Calories 202.6, Fat 13.1, SaturatedFat 6.2, Cholesterol 24.4, Sodium 74, Carbohydrate 22.4, Fiber 0.7, Sugar 21.4, Protein 0.6
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
NIGHT BEFORE CHRISTMAS COFFEE CAKE
This recipe was given to me by a friend from work. I have not tried it yet. Her emails had tons of cakes listed. I am going to post the interesting sounding ones. The email had a link to the www.northpole.com website where this recipe is From the kitchen of Kay Smittle.
Provided by senseicheryl
Categories Breads
Time 40m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size.
- When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping.
- To make the topping: Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts).
- Place in a cold oven and leave it in there overnight to rise.
- The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm.
Nutrition Facts : Calories 156.6, Fat 6.1, SaturatedFat 2.9, Cholesterol 28.5, Sodium 152.1, Carbohydrate 23, Fiber 0.9, Sugar 9.9, Protein 3
CHRISTMAS MORNING COFFEE CAKE
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.-Rosemary Snyder, Kenosha, Wisconsin
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- 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 in the center comes out clean. Remove to a wire rack.
Nutrition Facts :
CHRISTMAS CRANBERRY ALMOND COFFEE CAKE
This is a sweet/tart coffee cake with holiday spices. I like to make this the night before a holiday for breakfast, this way I can start cooking holiday dinner and still have something to eat. This is based off the original recipe #147253, but I have made enough changes it has turn in to a new item, with new flavors. This calls for only 2 cups cranberries, either fresh OR frozen.
Provided by Coppercloud
Categories Breads
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
- Combine flour, sugar, salt, cinnamon, clove. Mix well. Stir in cranberries and the almonds and toss to coat. Or add almonds and put berries in bottom of pie pan. Stir in butter, eggs and extracts. Spread into pie pan.
- For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
- Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean. Serve warm or cold. Heats up nicely in microwave for a few seconds.
- P.S. Frozen berries last one year. Make sure to pick through your frozen berries before using. The more wrinkles on a frozen berry the older it is. The batter will be a little thicker if you use frozen cranberries. It is easier to see the bad berries if you unfreeze them in warm water.
Nutrition Facts : Calories 404.2, Fat 20.1, SaturatedFat 9.9, Cholesterol 84.6, Sodium 221.1, Carbohydrate 52.8, Fiber 2.9, Sugar 35.4, Protein 5.5
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