CREAM-FILLED COFFEE CAKE
Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.
Provided by Taste of Home
Time 55m
Yield 2 cakes.
Number Of Ingredients 21
Steps:
- In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.
Nutrition Facts :
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
UPSIDE-DOWN COFFEE CAKE
This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!
Provided by Colleen Royal
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
- In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 66.5 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 5.6 g, Sodium 326.1 mg, Sugar 46.1 g
FRUIT-FILLED COFFEE CAKE
Watch our video to learn how to make an almond-topped Fruit-Filled Coffee Cake. They'll think you picked this Fruit-Filled Coffee Cake up at the bakery!
Provided by My Food and Family
Categories Nuts
Time 1h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with spoonfuls of pie filling.
- Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
- Mix sugar and milk until blended; drizzle over cake. Cool completely.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FRUIT FILLED COFFEE CAKE
Yummy + Easy = Delicious made this tonight with my breakfast dinner.
Provided by Kimi Gaines @kimijo
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Heat oven to 350f. Beat first 5 ingredients till well blended. Spray a 9x13 in pan with cooking spray. Pour batter into pan. With a tablespoon put spoonfuls of cherries all over the cake (do not mix in cake). Bake for 35-40 minutes. Meanwhile add powdered sugar, milk and butter for glaze. When cake is done spread over entire cake. Sprinkle with almonds. Serve warm.
- ****I used blueberry pie filling and it was amazing!!
FRUIT SWIRL COFFEE CAKE
Let morning greet you with a delicious, fruity coffee cake. Apricot on Sunday, apple on Monday, blueberry on Tuesday--just think of the possibilities!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
- Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
- Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 23 g, TransFat 0 g
MIXED FRUIT COFFEE CAKE
Dried fruits take the cake in a delicious quick-to-make coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
- In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
- In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
- Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
FRUIT FILLED COFFEE CAKE
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 1 coffee cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat together butter (or margarine) and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except pie filling)& combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350 for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
EASY FRUIT FILLED COFFEE CAKE
I found this in a Kraft cooking magazine. It is so easy and quick to prepare,and the taste is wonderful. I have made it with cherry pie filling, but next time I will use Blueberry pie filling.
Provided by LoveToBake67
Categories Breads
Time 50m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat first 5 ingredients with mixer until well blended.
- Pour into greased and floured13x9 inch pan; top with spoonfulls of pie filling.
- Bake 35 minutes or until toothpick inserted in center comes out clean.
- Sprinkle with nuts, let cool for 10 minutes.
- Mix sugar and milk: drizzle over cake.
- Cool completely.
- Note: If glaze is too thick, add a little more milk until it is thin enough to drizzle.
Nutrition Facts : Calories 217.1, Fat 7.2, SaturatedFat 2.3, Cholesterol 37, Sodium 193.4, Carbohydrate 35.5, Fiber 0.7, Sugar 20.1, Protein 3.1
EASY FRUIT COFFEE CAKE
Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cake mix, eggs and pie filling.
- Pour into a greased and floured 9 X 13 inch pan.
- Combine the brown sugar, flour, butter, cinnamon and nuts.
- Sprinkle over the top of the batter.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6
ANY-FRUIT COFFEE CAKE
This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!
Provided by Cindy Newell
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 18
Steps:
- Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
- Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
- Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
- Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 64.2 g, Cholesterol 62.6 mg, Fat 18.1 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 38.7 g
FRESH FRUIT COFFEECAKE
Provided by Food Network
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
- In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
- Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
- Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.
COFFEE CAKE WITH RASPBERRY FILLING
This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. "You could use cherries, blackberries or blueberries instead of raspberries," Mary Ross notes from Washburn, Wisconsin.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray. , In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl. , In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 519 calories, Fat 22g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 502mg sodium, Carbohydrate 75g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
FRUIT FILLED COFFEE CAKE
Make and share this Fruit Filled Coffee Cake recipe from Food.com.
Provided by smelly0610
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat together butter (or margarine) and Splenda.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except fruit) and combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350°F for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
Nutrition Facts : Calories 98.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 119.2, Carbohydrate 14.9, Fiber 0.9, Sugar 2, Protein 3.1
ANY-FRUIT COFFEE CAKE
I received this recipe from a friend. The version I had used blueberries. It comes with a streusel topping.
Provided by heidi
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
- In a medium saucepan combine fruit and 1/2 cup water.
- Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
- Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
- Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
- Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
- Bake in a 350°F oven for 40 to 45 minutes or till done.
- Cool.
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