Cinnamoncoffeecakekaffeekuchen Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

Steps:

• In a large bowl, cream the butter and 2 c. sugar until fluffy.
• Add the vanilla; add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• Spoon one-third of the batter into a greased 10 inch tube pan.
• Combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.
• Repeat layers two more times.
• Bake at 350 degrees for 70 minutes or until cake tests done.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
• In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
• In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

Steps:

• Cream butter and 2 cups sugar until fluffy.
• Add vanilla.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, soda and salt.
• Add alternately with sour cream, beating lightly after each addition.
• Spoon 1/3rd of the batter into greased 10 inch tube pan.
• Mix nuts, cinnamon and remaining sugar.
• Sprinkle 1/3 over batter.
• Repeat layers 2 more times.
• Bake at 350* for 70 minutes, or until cake tests done.

Steps:

• Cream together white sugar and shortening.
• Beat in the eggs, then stir in sour cream and vanilla.
• Add flour, baking powder, baking soda, and salt.
• Stir until just wet, then pour half the batter into a well greased bunt pan Sprinkle on half of the topping mixture.
• Layer the other half of the batter ontop and then the rest of the topping.
• Bake at 350 degrees F for 40-50 minutes or until a toothpick pulls out clean.

Steps:

• Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
• FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
• FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
• Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
• Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
• NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
• NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
• NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.

Steps:

• Heat oven to 350°F.
• Beat cake mix with coffee, oil and eggs in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
• Combine brown sugar and cinnamon in medium bowl. Stir in coconut and nuts; sprinkle over cake batter.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
• Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

Steps:

• Mix first three ingredients until crumbly.Remove 1/2 c mixture and mix with cinnamon and nuts. RESERVE for topping.
• Add baking soda and baking powder to step 1 mixture and stir to mix it all in evenly.
• Add vinegar to milk to sour the milk. Stir egg into the milk and stir vigorously with a fork to blend the egg. Add to the dry mixture and stir just until blended.
• Spray or grease a 9x13 pan and pour mixture into pan. Top with reserved topping.
• Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.
• Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.
• Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.
• Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.
• Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
• Place pecans on the prepared baking sheet.
• Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
• Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
• Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.

Steps:

• In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
• In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
• Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350F.
• Butter a 13 X 9 inch pyrex baking dish.
• Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
• Transfer ½ cup of this mixture to a small bowl.
• Stir in walnuts and ¾ tsp cinnamon and set aside.
• Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
• Turn batter out into prepared pan, spreading evenly.
• Sprinkle with nut mixture.
• Bake about 35 minutes.
• Serve warm or let cool.

Steps:

• Mix all ingredients together.
• Store in airtight container no longer than 6 months.
• For one serving: 1 cup hot water and 2 to 3 tablespoons coffee mix.