DELUXE BISQUICK SOUR CREAM COFFEE CAKE
I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!
Provided by jskrop
Categories Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325 degrees(300 degrees for convect).
- 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
- 3. Grease 9 x 13 pan.
- 4. Combine all cake ingredients in medium bowl.
- 5. Mix on medium speed until batter becomes fluffy.
- 6. Spread half of batter in pan.
- 7. Drain raisen/cranberries and put in a bowl.
- 8. Mix in the rest of topping/filling ingredients.
- 9. Spread half of topping/filling over batter in pan.
- 10. Spread the rest of batter over top.
- 11. Repeat with remaining topping/filling.
- 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
- 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.
Nutrition Facts : Calories 626.2, Fat 30.9, SaturatedFat 11.2, Cholesterol 71.2, Sodium 362.2, Carbohydrate 86, Fiber 2.3, Sugar 69.9, Protein 6.7
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
CINNAMON STREUSEL COFFEE CAKE RECIPE
Our recipe for Cinnamon Streusel Coffee Cake is a great way to kick off your morning. It's so easy to make and is ready in less than 30 minutes.
Provided by Kristen Hills
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Spray the bottom of a 9-inch round cake pan with cooking non stick cooking spray.
- In medium bowl, stir the Bisquick mix, brown sugar, and cinnamon.
- Cut in butter, using pastry blender or fork until crumbly; set aside.
- In a large bowl stir cake ingredients until blended.
- Spread about 1 cup of the batter in pan.
- Sprinkle with about 3/4 cup of the streusel.
- Drop remaining batter over top of streusel by teaspoons. Spread carefully over streusel. (It helps to wet your fingertips with water for spreading)
- Don't spread the batter all the way to the edge because you want the cinnamon sugar on the edges.
- Sprinkle remaining streusel over top and spread as even as you can.
- Bake 18-20 minutes or until golden brown.
- Let stand for a few minutes before serving.
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 570 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 6 g, ServingSize 1 serving
SOUR CREAM BLUEBERRY COFFEE CAKE
This is a spin on traditional coffee cake that me and my fiance love!
Provided by Mrs.Encinas:)
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
- Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.2 g, Cholesterol 87.7 mg, Fat 30 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 14.9 g, Sodium 224.7 mg, Sugar 63 g
MOIST SOUR CREAM COFFEE CAKE
Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g
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