Stuffed Coffee Cake Recipes

Steps:

• 1. Heat oven to 350 Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool. Make the topping: Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside. Grease and flour a 9 x 13-inch baking dish, knocking out excess flour, and set aside. To make the coffee cake: Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you're using it. Add one cup flour, baking powder, soda and salt. Add sour cream and then remaining cup flour. Beat just until combined. Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 45-50 minutes, until a knife inserted into the center of the cake comes out clean. Cool for 15 to 30 minutes. Stir powdered sugar and a little milk together until you have a glaze that runs thickly from the spoon. Drizzle over top of cake.

Steps:

• Make cake mix according to package directions.
• Spray the cupcake tin or use cupcake liners. Drop 1 to 2 tbsp. of cake batter into each cupcake cup.
• Add a mini pie and top with another tbsp. of cake batter.
• Bake according the cake mix package directions. Let cool when done.
• Frost to your liking.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.