COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
CHOCOLATE SOUR CREAM COFFEE CAKE
Make and share this Chocolate Sour Cream Coffee Cake recipe from Food.com.
Provided by dojemi
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream together the butter and sugar.
- Add eggs one-at-a-time.
- Gradually add the flour, baking powder, baking soda and salt.
- When dry ingredients are completely blended, add the sour cream& vanilla.
- Fold in the chocolate bits.
- Prepare streusal by mixing all ingredients together.
- Pour 1/2 of the batter into prepared loaf or tube pan.
- Top with 1/2 of the streusal.
- Add remaining batter on top of streusal.
- Top with with remaining streusal.
- Bake for one (1) hour at 350 degrees.
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE
My daughter made this coffee cake for some of us here at the home! Needless to say, we want to know when we will be treated again? Hint, hint.:)
Provided by Manami
Categories Breads
Time 2h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- MAKE FILLING AND TOPPING:.
- Place sugar, pecans and cinnamon in food processor.
- Cover and pulse until nuts are coarsely chopped.
- Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
- To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
- MAKE CAKE:
- Preheat oven to 325°F
- Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
- Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
- Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
- Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
- Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
- Beat in vanilla extract.
- Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
- Scrape half of batter into prepared pan and smooth top.
- Sprinkle with filling.
- Scrape remaining batter over filling and smooth top.
- Sprinkle with topping.
- Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
- Let cake cool in pan set on wire rack for 10 minutes.
- Remove side of pan and cool completely.
- Dust cake lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 668.5, Fat 40.5, SaturatedFat 20.5, Cholesterol 155.6, Sodium 255.5, Carbohydrate 72.9, Fiber 3.5, Sugar 41.4, Protein 8.6
CHOCOLATE CHIP SOUR CREAM COFFEE CAKE
The aroma of this cake will make your mouth water with anticipation; it does not disappoint and is always a hit at the office. This sour cream coffee cake is a moist cake with the sweet taste of chocolate chips, cinnamon, and brown sugar. The walnuts add an extra bonus of texture and flavor to this dessert that makes it almost addictive.
Provided by SPROUT2000
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
- Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
- Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.
Nutrition Facts : Calories 510.2 calories, Carbohydrate 63.4 g, Cholesterol 95.6 mg, Fat 27.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.8 g, Sodium 386.1 mg, Sugar 40.6 g
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