CINNAMON COFFEE CAKE I
You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.
Provided by Kelsey
Categories Desserts Cakes Coffee Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
- In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
- Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
- Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
- Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
- Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 70.8 g, Cholesterol 102.5 mg, Fat 30 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 13.9 g, Sodium 457.6 mg, Sugar 39.9 g
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON COFFEE CAKE
Make and share this Cinnamon Coffee Cake recipe from Food.com.
Provided by Seebee
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream together white sugar and shortening.
- Beat in the eggs, then stir in sour cream and vanilla.
- Add flour, baking powder, baking soda, and salt.
- Stir until just wet, then pour half the batter into a well greased bunt pan Sprinkle on half of the topping mixture.
- Layer the other half of the batter ontop and then the rest of the topping.
- Bake at 350 degrees F for 40-50 minutes or until a toothpick pulls out clean.
CINNAMON COFFEE CAKE - KAFFEEKUCHEN
Make and share this Cinnamon Coffee Cake - Kaffeekuchen recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first three ingredients until crumbly.Remove 1/2 c mixture and mix with cinnamon and nuts. RESERVE for topping.
- Add baking soda and baking powder to step 1 mixture and stir to mix it all in evenly.
- Add vinegar to milk to sour the milk. Stir egg into the milk and stir vigorously with a fork to blend the egg. Add to the dry mixture and stir just until blended.
- Spray or grease a 9x13 pan and pour mixture into pan. Top with reserved topping.
- Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes.
Nutrition Facts : Calories 294.4, Fat 10.5, SaturatedFat 5.7, Cholesterol 38.7, Sodium 238.4, Carbohydrate 47.4, Fiber 1.2, Sugar 29.3, Protein 3.9
CINNAMON COFFEE CAKE
Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan. And because it's so easy to make, this would be a great cake for beginning bakers.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*F. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
- 2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
- 3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325*F. and bake for an additional 35 to 40 minutes.
- My Note: The cake batter takes only five or ten minutes to whip up and seems pretty forgiving. Though the recipe calls for one vanilla pudding mix and one butterscotch pudding mix, I've never used the butterscotch (since I never have any in the cupboard!). Instead, I've used two vanilla mixes or one vanilla and one chocolate mix. Either way, the cake has always turned out great. Also, for a little extra flavor dimension, I've added a couple tablespoons of espresso or instant coffee to the water. The addition of coffee gives the cake a nice, subtle bite--and makes it into a true 'coffee cake.' Overall, this is a moist, yummy recipe that my family members always ask for. And because it's so easy to make, this would be a great cake for beginning bakers.
- For optional icing/toping, I put 1/2C powdered sugar and 1T of milk in a ziplock bag, cut off corner, and pour over. Looks real pretty and it's only enough to zig zag over. DEFINITELY take the advice of using Duncan Hines cake mix (white or yellow) or one that doesn't already have pudding in it. My oven is fast, and I still had to bake for 45 min at 325*F., so definitely check with toothpick! Also, you can use 2 pkgs of vanilla INSTANT pudding or 1 of cream cheese if you don't have butterstotch. I think putting 1/3 off batter, 1/3 off brown sugar mix, 1/3 batter, 1/3 brown sugar mix, then last of batter, last of brown sugar mix is the best. It VISUALLY looks prettier when you cut it (again, see pic), and it also isn't too overwhelming. Plus, any more layers then you don't get to taste the brown sugar mix and that's the best part right? I never put nuts b/c the kids don't like it, but if I did -- I'd use pecans.
- To made this recipe LOW-FAT and it was INCREDIBLE! Seriously, it is the best coffee cake and SO moist! Instead of oil I use half a cup of apple sauce, and half a cup of apple butter. I sware you'll never know it's low-fat. I made it in a bundt pan, and layered it as follows: 1. batter 2. cinnamon mixture 3. semi-sweet chocolate chips 4. batter 5. cinnamon mixture 6. semi-sweet chocolate chips 7. batter 8. cinnamon mixture. I promise you will not be disappointed!
- Since this cake adds 2 pkgs of pudding, use a cake mix that does not already have pudding in the mix. Duncan Hines is the only one I know of that doesn't have pudding added.
- I substituted a box of instant cheesecake pudding for the butterscotch pudding and 3/4 Cup of apple butter for the oil. I also skip the nuts, as some of us can't have them.
CINNAMON AND COFFEE CHEESECAKE
From *A Gourmet Book of Tea and Coffee* by Lesley Mackley, this dessert is so easy-to-fix & so good that it almost has to be made & tasted to be believed. Cheesecakes are rich & I love them, but I find it annoying that they are usually too sweet, too heavy & too large. This cheesecake is less sweet, lighter in texture & more appropriately sized as it is baked in an 8-in rd spring-form cake tin. I modified the butter & sugar amts slightly & gave both US & metric measurements as the recipe did. (Time does not include cooling or chilling under refrigeration time) *Enjoy* !
Provided by twissis
Categories Cheesecake
Time 1h10m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
- FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
- FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
- Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
- Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
- NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
- NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
- NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
Nutrition Facts : Calories 581.4, Fat 45.6, SaturatedFat 24.4, Cholesterol 183.1, Sodium 329, Carbohydrate 38.6, Fiber 2.2, Sugar 17.2, Protein 9.9
CINNAMON COCOA COFFEE
For gift giving, place coffee mix in clear canisters. Decorate canisters with ribbon. Don't forget to add mixing directions in the gift card.
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Store in airtight container no longer than 6 months.
- For one serving: 1 cup hot water and 2 to 3 tablespoons coffee mix.
Nutrition Facts : Calories 59.5, Fat 0.9, SaturatedFat 0.8, Sodium 4.9, Carbohydrate 12.6, Fiber 0.2, Sugar 11.3, Protein 0.5
CINNAMON COFFEE BARS
This is a quick and easy bar. It has raisins and nuts in it. Great with a hot cup of coffee or even a cold glass of milk. My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing.
Provided by Debbie Borsick
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
- Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 13.5 g
CINNAMON COFFEE CAKE
Make and share this Cinnamon Coffee Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and 2 cups sugar until fluffy.
- Add vanilla.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, soda and salt.
- Add alternately with sour cream, beating lightly after each addition.
- Spoon 1/3rd of the batter into greased 10 inch tube pan.
- Mix nuts, cinnamon and remaining sugar.
- Sprinkle 1/3 over batter.
- Repeat layers 2 more times.
- Bake at 350* for 70 minutes, or until cake tests done.
Nutrition Facts : Calories 427.2, Fat 21.4, SaturatedFat 11.7, Cholesterol 96, Sodium 384.6, Carbohydrate 54.8, Fiber 1.2, Sugar 34.7, Protein 5.6
CINNAMON COFFEE CAKE
Treat your morning coffee to something special with our Cinnamon Coffee Cake. This Cinnamon Coffee Cake is a moist cake topped off with a cinnamon crust.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cake mix with coffee, oil and eggs in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
- Combine brown sugar and cinnamon in medium bowl. Stir in coconut and nuts; sprinkle over cake batter.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8627 g, Sugar 0 g, Protein 2 g
CINNAMON COFFEE CAKE
For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
- Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
CINNAMON COFFEE CAKE
All the coffee cakes I make are flavoured with cinnamon. That's because of the natural affinity that cinnamon and coffee have the one for the other. This one is delicious!!!
Provided by evelynathens
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Butter a 13 X 9 inch pyrex baking dish.
- Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
- Transfer ½ cup of this mixture to a small bowl.
- Stir in walnuts and ¾ tsp cinnamon and set aside.
- Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
- Turn batter out into prepared pan, spreading evenly.
- Sprinkle with nut mixture.
- Bake about 35 minutes.
- Serve warm or let cool.
Nutrition Facts : Calories 397.4, Fat 19.3, SaturatedFat 2.5, Cholesterol 18.4, Sodium 267.4, Carbohydrate 53, Fiber 1.6, Sugar 31.4, Protein 5
CINNAMON COFFEE CAKE MUFFINS
I made these coffee cake muffins for my partner who requested them for his birthday. These are slightly more wholesome as I have substituted applesauce for half of the butter needed.
Provided by miazmommi
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
- Place pecans on the prepared baking sheet.
- Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
- Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
- Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 26.4 g, Cholesterol 41.8 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 106.7 mg, Sugar 16.2 g
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