Good Morning Coffee Cake Recipes

Steps:

• Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• Preheat oven to 350 degrees F. Unwrap and chop the
• 3 MUSKETEERS® Brand FUN SIZE®.
• Measure 1 cup of chopped candy; set aside.
• Combine the flour, baking powder and baking soda in a bowl; set aside.
• Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
• Beat the eggs into the batter, one at time, until smooth.
• Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
• Beat in the remaining flour mixture and sour cream.
• Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
• Give the batter a final mix with a large spatula. Set aside.
• To make the crumb topping, stir the ingredients with a mixer until evenly blended.
• Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
• Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
• Bake for 50-55 minutes.
• Remove from the oven, transfer to a wire rack, and let cool completely.
• Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
• ®/™/© Mars, Inc. 2011

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.

Steps:

• For Cake: Blend the first 6 ingredients; beat until well blended. Place mixture in a greased 9-inch square pan.
• For Topping: Mix the 3 topping ingredients; crumble over top the cake mixture.
• Bake in a 375°F preheated oven for 25 to 30 minutes or until done.
• Serve warm.

Steps:

• Preheat oven to 350* F. Grease an 8 inch square baking dish.
• In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
• To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
• Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Steps:

• Grease bundt or tube pan and fill around the stem with one layer of rolls.
• Sprinkle with 1/2 brown sugar, pudding powder mix, cinnamon, and nuts.
• Pour 1/2 melted butter over all.
• Repeat the process.
• Place a plate upside down over the pan.
• Let rise overnight or until rolls fill pan.
• Bake 350°F for 35 minutes.

Steps:

• Sift together the flour and baking powder. Fold in the margarine and set aside.
• In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth.
• Pour the batter into a greased 13 x 9 inch pan.
• Bake for 30 minutes at 325 deg F.
• Tips:
• To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.