THE BEST (CINNAMON PECAN) COFFEE CAKE
I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
Provided by MissyMuffin
Categories Breakfast
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
- FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
- CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
- Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
- GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
- Reduce heat to medium; cook, stirring constantly, for 1 minute.
- (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
- Drizzle glaze over cake. Serve cake warm or at room temperature.
CINNAMON-COFFEE PECANS
Make and share this Cinnamon-Coffee Pecans recipe from Food.com.
Provided by Chemaine
Categories Lunch/Snacks
Time 34m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Spread pecans in an ungreased roasting pan or 15x10-inch jelly roll pan.
- Bake at 350 for 10 minutes, stirring after 5 minutes.
- Combine sugar and remaining 4 ingredients in a saucepan.
- Cook over medium-low heat until sugar and coffee dissolve, stirring often.
- Add pecans, and cook 3 minutes, stirring constantly.
- Remove from heat.
- Spread pecans in ungreased pan.
- Bake at 300 for 15 minutes, stirring every 5 minutes.
- Cool completely; store in an airtight container.
Nutrition Facts : Calories 153.3, Fat 13.4, SaturatedFat 1.1, Sodium 9.9, Carbohydrate 9, Fiber 1.9, Sugar 7, Protein 1.7
TOFFEE-PECAN CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 18
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
- Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
- For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
- For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
- Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
- Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
- To serve, cut the cake into squares and serve topped with the roasted fruit.
CINNAMON PECAN COFFEE CAKE
I can't remember where I got this recipe- I think it was from an old "Victoria" magazine-but it's simply devine! (Update: This recipe has been proofread and bake-tested with no problems):)
Provided by Raspberry Cordial
Categories Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease and flour a 10-inch fluted tube pan.
- In a small bowl combine nuts, brown sugar and cinnamon. Set aside.
- In a large bowl whisk together sugar, oil, zest and eggs. Set aside.
- In blender or food processor combine yogurt and cottage cheese until smooth. Add to sugar mixture.
- Stir in lemon juice and vanilla.
- Combine flour and baking powder and gradually stir into sugar mixture until blended.
- Pour 2/3 of the batter into the pan.Sprinkle with nut mixture. Spoon remaining batter over nuts.
- Bake 40-45 minutes till done (cake tester comes out clean).
- Cool 10 min in pan. Remove and let cool completely.
Nutrition Facts : Calories 357.2, Fat 19.5, SaturatedFat 1.7, Cholesterol 27.2, Sodium 113.2, Carbohydrate 42.7, Fiber 1.2, Sugar 29.4, Protein 4.5
CINNAMON COFFEE CAKE WITH PECANS
This ia a yummy cinnamon coffee cake that is great fresh and fantastic the next day so make it ahead of time and enjoy!
Provided by Karamae31
Categories Breakfast
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl (or using the kitchen aid) cream together the butter, applesauce, 1 cup brown sugar, and 1 cup white sugar until fluffy.
- Add vanilla to the sugar mix.
- Add eggs, one at time. If you are using the Kitchen Aid, just add one at a time. If mixing by hand, add an egg, stir, repeat for until all four eggs are incorporated.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add about a fourth of the flour mix to the sugar mix. Then add about a fourth of the sour cream (or vanilla yogurt) to the sugar mix. Repeat until all the flour and sour cream have been added to the mix.
- To make the topping/filling, combine the pecans, cinnamon, brown sugar, and cold butter in a dish.
- In a greased 9x13 inch cake pan or a bundt cake pan, spread about 1/3 of the cake mix, then top with 1/3 of the pecan mix. Repeat two more times.
- Bake at 350 degrees for 60 to 70 minutes.
Nutrition Facts : Calories 516.4, Fat 24.7, SaturatedFat 10.5, Cholesterol 90, Sodium 422.4, Carbohydrate 69.2, Fiber 2.6, Sugar 40, Protein 6.9
CINNAMON PECANS
Put these cinnamon pecans in glass containers (jars), tie a pretty red or green bow around neck of jar with a gift card, and give as gifts for Christmas, or anytime during the holiday season. Don't forget to save some of these delicious treats for yourself and your family.
Provided by Annacia
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (160 C).
- Combine sugar, cinnamon and salt in small bowl.
- Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
- Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
- Spread pecans in a single layer on a large cookie sheet.
- Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
- Using a spatula, immediately loosen pecans from cookie sheet and let cool.
- Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!
Nutrition Facts : Calories 788.4, Fat 71.3, SaturatedFat 6.1, Sodium 304.8, Carbohydrate 39.8, Fiber 10.2, Sugar 29, Protein 10
CINNAMON-PECAN COFFEE CAKES
With their decorative cinnamon swirls, these lovely braids taste as good as they look! And their aroma while baking will make your mouth water. For a holiday touch, you could decorate the drizzle of icing with pecans and candied cherries. -Vick Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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