CINNAMON SWIRL COFFEE CAKE
This the most incredible coffee cake recipe! I tried this found at recipesource.com. It's a Mrs. Fields copycat recipe. I LOVED this!
Provided by spatchcock
Categories Breads
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°.
- Butter and flour the tube pan (10-inch).
- Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
- Scrape down the bowl.
- Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
- Scrape down the bowl again.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add this mixture to the butter mixture in thirds, alternating with the sour cream.
- Beat for 45 seconds after each addition, and begin and end with the flour mixture.
- Pour the batter into the prepared tube pan.
- Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
- Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
- Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
- With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
- Scatter the streusel over the batter in the pan.
- Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
- Remove the pan from the oven to a wire rack to cool for 15 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 539.4, Fat 35, SaturatedFat 18, Cholesterol 123.2, Sodium 114.2, Carbohydrate 53.8, Fiber 1.7, Sugar 36, Protein 5.1
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON STREUSEL COFFEE CAKE
Found this recipe on the internet and it sure is a keeper! Easy to make and so moist and delicious, no one would ever believe it starts with a cake mix.
Provided by Marie
Categories Breads
Time 1h20m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients for cake and mix well.
- Grease a bundt cake pan and pour half of cake batter into pan.
- Combine all filling ingredients and sprinkle half evenly over batter.
- Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
- Bake at 375° for 45 to 50 minutes or until done.
- Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
- Cool cake completely.
- For glaze, mix together butter and vanilla, then add powdered sugar.
- Whisk in milk a tablespoon at a time until glaze is desired consistency.
- Pour glaze over top of cake and let it run down the sides.
- Allow glaze to firm before serving.
Nutrition Facts : Calories 364, Fat 14.1, SaturatedFat 4.4, Cholesterol 65.4, Sodium 364.8, Carbohydrate 56.7, Fiber 0.6, Sugar 41.9, Protein 3.5
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
- Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
- Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
APPLE CINNAMON BUNDT CAKE
This recipe is from Every Day Foods. I saw it on TV, and it looked so easy, I had to make it. It's moist and full of tender and chunky apple slices, and has a rich cinnamon spice flavor. I served it still warm with a scoop of vanilla ice cream. Wow! Be sure to serve within the first day or two, as the apples will break down.
Provided by PanNan
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
- In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
- In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
- Gradually whisk in dry ingredients just until combined- don't overmix.
- Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
- Bake until a tester inserted into the center of the cake comes out clean (about an hour).
- Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
- Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
- Drizzle glaze over completely cooled cake, and let it firm up before serving.
SPLENDA CINNAMON SWIRL COFFEE CAKE
Make and share this Splenda Cinnamon Swirl Coffee Cake recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 1h10m
Yield 1 16, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
- Set aside.
- Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl.
- In a large mixing bowl, cream the butter with an electric mixer.
- Add SPLENDA® Granular and egg. Beat until smooth.
- Add the egg substitute and vanilla.
- Beat briefly to incorporate.
- Add applesauce and half of the sour cream.
- Beat until smooth.
- Add the sifted flour mixture and beat at medium speed just until smooth.
- Add remaining sour cream and blend just until incorporated and batter is uniform.
- Set aside.
- Make Filling: Place 1/4 of cake batter in a small bowl.
- Add brown sugar and cinnamon. Stir well.
- Place 1/2 of the remaining cake batter into prepared pan.
- Top with filling.
- Swirl with knife.
- Top with remaining batter.
- Bake in preheated 350° F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 196.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 34.4, Sodium 206, Carbohydrate 25.9, Fiber 1, Sugar 2.1, Protein 3.7
CINNAMON SWIRL COFFEE CAKE
Provided by Anita Hacker
Categories Cake Milk/Cream Egg Breakfast Brunch Dessert Bake Walnut Cinnamon Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
- Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
- Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
- Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.
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