Category: coffee cakes

cinnamon apple coffee cake

Cinnamon Apple Coffee Cake

1 (18.25 ounce) box yellow cake mix
1 box instant vanilla pudding mix
2 eggs
1/2 cup sour cream
1/4 cup butter or margarine melted
2 medium tart apples, peeled and shredded
1/2 cup granulated sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon

In a mixing bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on medium speed for 2 minutes. Pour half into a greased 8-in square baking dish. Top with apples.

Combine the sugar, nuts and cinnamon, sprinkle half over the apples. Top with remaining batter and sugar mixture. Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

Makes 9 servings.

sour cream coffee cake

Sour Cream Coffee Cake

1 cup (2 sticks) soft butter
1 cup granulated sugar
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon baking powder
1 teaspoon baking soda

Topping
1 cup granulated sugar
1 1/2 cups chopped walnuts
1 tablespoon cinnamon
1 teaspoon nutmeg

Cream butter and sugar. Add eggs, then the flour. Stir in vanilla extract, sour cream, baking powder and baking soda. Pour 1/2 the batter into a greased tube pan. Spread 1/2 the topping over this. Pour remaining batter over topping and cover with remaining topping. Bake 50 minutes at 350 degrees F.

Let stand 10-15 minutes before serving.

peach yogurt coffee cake

Peach Yogurt Coffee Cake

Dear Recipe Goldmine Friends,

It has been a long time since I last checked in. As many of you might know, I returned to the states for a month-long vacation last summer. While it was great to visit with relatives and friends, I did pay a BIG price when I returned to my office (lots of unfinished work and long hours–smile).

My trip to the states was enlightening to say the least. I discovered that many things have changed for the better, especially in Northern Virginia where I found there to be more of a sense of community. There are also awesome shopping centers (at least to me since I don’t visit them everyday) that have sprung up everywhere. Wow!–talk about consumer choices.

Anyhow, it was also great to finally have a chance to stock up on impossible-to-find items such as coconut extract, double boilers, roasting pans, countertop fryers, etc. When I passed through customs, they must have thought I had a few loose screws. Now that I’m caught up on most of my work, I plan to put all of these aforementioned items–that most people take for granted–to use.

I miss visiting online with everyone and look forward to spending more time now that I am able to balance work, family and recreation. This past year has been fulfilling , but quite overwhelming. Anyhow, without further ado, here is a coffee cake recipe I recently threw together as an experiment. The kids and wife gobbled it up and I think you will enjoy it too. My family also liked the firm topping due to addition of oats. Lastly, I will also post a Szechuan Chicken recipe in a few minutes. Hope all is well with everyone and sorry for such a long message.

Regards,

Cookin’ Dad

Peach Yogurt Coffee Cake

1 cup (2 sticks) margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
7/8 cup of your favorite peach yogurt
1 teaspoon butter extract
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (can leave out if
    not available in your area supermarket)
2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Topping
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup Quaker oats
1 teaspoon cinnamon
1/2 cup margarine

To make topping, mix all ingredients except margarine. Cut in margarine until mixture is crumbly (By the way, I finally bought a pastry blender; it is very handy when making coffee cake toppings. I’m starting to get spoiled – smile).

Directions Preheat oven to 350 degrees F.

Sift all dry ingredients and set aside.

In another bowl, cream sugars and margarine until fluffy. Add eggs one at a time, beating well after each addition. Alternately add peach yogurt and flour mixture, starting with and ending with flour. Stir in extracts. Pour batter into greased and floured 8-inch square pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes. Enjoy!

cinnamon raisin coffee cake

Cinnamon Raisin Coffee Cake

1 cup granulated sugar, divided
1/4 cup butter or margarine, melted
2 teaspoons cinnamon
2 1/2 cups sifted all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 eggs
5 tablespoons white (distilled) vinegar plus enough
    milk to make 1 cup liquid
1/2 cup raisins
1/4 cup melted shortening
1/4 cup chopped nuts

Combine 1/2 cup sugar, butter and cinnamon until well blended; set aside.

Sift flour, baking soda, salt and remaining 1/2 cup sugar into large bowl.

Beat eggs in medium bowl; add vinegar mixture and mix well. Blend in raisins and shortening. Pour egg mixture all at once into flour mixture; stir just until moistened. Spread half of batter in greased 8-inch square baking pan; sprinkle with half of cinnamon mixture. Top with remaining batter; draw knife through batter several times to distribute filling slightly. Sprinkle with remaining cinnamon mixture and nuts.

Bake 45 minutes at 350 degrees F. Cut into squares and serve warm.

Makes 16 servings.

lemon crunch coffee cake

Lemon Crunch Coffee Cake

1 cup finely chopped nuts
3 cups Bisquick baking mix
1 1/4 cups granulated sugar
1/4 cup margarine or butter, softened
3 eggs
1/2 cup milk
2 tablespoons grated lemon peel
1/4 cup lemon juice
Glaze

Heat oven to 350 degrees F. Generously grease 12-cup Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.

Beat remaining ingredients except Glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Drizzle with glaze.

Makes 12-16 servings.

Glaze
Mix 1 cup confectioners’ sugar and 1 to 2 tablespoons lemon juice until smooth and of desired consistency.

french toast bundt pan breakfast

French Toast Bundt Pan Breakfast

This is a cross between coffee cake and cinnamon rolls!

12 (very cold) unbaked dinner rolls
2 eggs
1/3 cup liquid hazelnut coffee creamer
1/4 cup pancake syrup or honey
3 tablespoons butter, melted
2 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
1/2 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the freezer/refrigerator before the dough starts rising.

Cut rolls in fourths.

Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan which has been sprayed with nonstick spray. Pour remaining mixture over rolls.

For make-ahead, cover with plastic wrap and refrigerate at this time.

When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan.

Bake at 350 degrees F for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.

fresh apple coffee cake

Fresh Apple Coffee Cake

Fresh apples make this coffee cake moist and tender. Serve warm or cooled with a dusting of powdered sugar. Use golden or red delicious apples.

1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups cored, peeled and diced sweet apple
1/4 cup salad oil
1 egg
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped nuts
Powdered sugar

Sift flour, salt and soda together; set aside.

Place apple in a medium-size bowl. Break egg over apples. Add oil, sugar, cinnamon, nutmeg and nuts; blend thoroughly. Stir dry mixture into apple mixture just until flour is moist. (The mixture will seem dry.) Spread in a greased 8-inch square pan. Bake in a 350 degree F oven for 30-35 minutes until a wooden pick comes out clean. Turn out on plate and sprinkle with powdered sugar.

lemon poppy seed raspberry coffee cake

Lemon Poppy Seed Raspberry Coffee Cake

Source: 1998 Pillsbury Bake-Off – Pillsbury Classic Cookbooks

I was in charge of coffecake for our Easter Brunch this year. This was a winner – quick and easy and best of all delicious!

1 (14 ounce) package Pillsbury Lemon Poppy
    Seed Quick Bread Mix*
3/4 cup milk
1/3 cup oil
1 egg
1/2 cup (or more) raspberry preserves
1/4 cup granulated sugar
1 (3 ounce) package cream cheese, softened

Heat oven to 350 degrees F. Grease 9-inch springform pan (or use cooking spray). Reserve 1/2 cup of the quick bread mix in small bowl for topping.

In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 batter in bottom of pan. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan. Drop remaining batter by spoonfuls over preserves. Carefully spread. (Some preserves may show through.)

Add sugar to reserved 1/2 cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 degrees F for 35 to 45 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool. 10 servings.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 cup flour to dry quick bread mix; mix well. Reserve the 1/2 cup. Bake at 375

maple almond coffee cake

Maple Almond Coffee Cake

Dear Recipe Gold Mine Friends,

I threw this experiment together for breakfast the other morning. I’ve never heard of a coffee cake that uses both maple and almond extracts, so I thought I’d play around in the kitchen and see what the final product would taste like. It actually tastes really good. Hope you also enjoy this as much as my family did.

Regards,

Cookin’ Dad

1 cup (2 sticks) margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup sour cream
2 teaspoons almond extract
1 teaspoon maple extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Topping
1 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnuts, crushed
1 teaspoon cinnamon
1/2 cup margarine

Preheat oven to 350 degrees F.

Sift dry ingredients and set aside.

In another bowl, cream sugars and shortening until fluffy. Add eggs one at a time, beating well after each addition. Alternately add sour cream and flour mixture, starting with and ending with flour. Stir in almond and maple extracts. Pour batter into greased and floured pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes or until done.

rhubarb ripple coffee cake

Rhubarb Ripple Coffee Cake

Elegant and easy, this crumb-topped, moist, dense coffeecake does triple duty as a breakfast sweet, coffeecake snack, or springtime dessert; for something a bit more elaborate, warm the cake before serving and top it with vanilla ice cream. I like the way the rose-colored filling is hidden inside, only appearing at the first cut, when it oozes just a bit from either edge of the cake slice.

1 1/3 cups rhubarb puree or sauce (see rhubarb puree recipe)
2 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon orange zest, finely minced, or 1/4 teaspoon orange oil
A heaping 1/4 teaspoon salt
1 beaten egg
1 teaspoon vanilla extract
3/4 cup buttermilk or sour milk *
Confectioners’ sugar for dusting

Basic Rhubarb Puree
3 1/2 cups rhubarb, cut in 1-inch dice
3/4 cup granulated sugar
3 1/2 tablespoons cornstarch

* To sour milk, place one tablespoon lemon juice or vinegar in a glass 1-cup measure. Pour milk to the 1-cup mark. Allow the mixture to stand for 5 minutes to curdle. (Don’t use old milk that’s gone bad; that’s spoiled milk, not soured.)

Prepare the rhubarb puree, and let it cool.

Spray a 9-inch removable-bottom tart or quiche pan, or 9-inch springform pan, with vegetable oil spray.

In a large bowl, combine the flour and sugar. Using a mixer, your hands, a fork or a pastry blender, cut in the butter until the mixture is crumbly and mealy. Set aside 1/2 cup for topping.

To the remaining flour/sugar mixture, add the baking powder, baking soda, cinnamon, orange zest or oil, and salt. Stir in the egg, vanilla extract and buttermilk or sour milk.

Spread two-thirds of the batter over the bottom and up the sides of the prepared pan. Spread the rhubarb on top of the batter, and spoon or dollop the remaining batter over the rhubarb. Sprinkle with the reserved sugar/flour mixture.

Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, or until the top crust is golden brown around the edges, and slightly brown in the center. Cool thoroughly. Dust with confectioners’ sugar just before serving.

Yield: 12 servings

Rhubarb Puree: Microwave Method: Place the rhubarb in a glass dish or other microwave-safe 2-quart dish. Toss it with the sugar and cornstarch.

Cover the dish and microwave on HIGH power for 5 minutes. Stir the fruit, cover it again, and microwave on HIGH power for an additional 5 minutes, or until the fruit is completely softened. Stir till you have a fairly smooth puree.

Stove-Top Method: Place the rhubarb in a 1 1/2-quart, heavy-bottomed saucepan. Toss with sugar and cornstarch. Cook on low heat, covered, for about 5 minutes. Remove the cover, and cook on medium-low heat to cook down the fruit, stirring occasionally, about 10 to 15 minutes, until the fruit is very soft, and the sauce is smooth and thickened.