Apple Cinnamon Streusel Coffee Cake

[fatkat]

bexleygirl
Posted May 17, 2006 08:25 AM

Whats your favourite tried and true coffee cake recipe - here is mine to share - everyone loves it.

Apple cinnamon streusel coffee cake -

1 1/2 cups flour, 2 tsp baking powder, 1/2 cup butter, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 3/4 cup milk. Streusel - 1/3 cup brown sugar, 2T chopped walnuts or pecans, 1T cinnamon, 4 apples peeled cored and sliced - sift flour with baking powder - set aside. Cream butter til light, beat in sugar gradually, add eggs one at a time, beat well after each addition. Stir in vanilla then stir in flour mixture alternately with milk. Begin and end with flour mixture. Combine brown sugar with nuts and cinnamon. Spread half of the cake batter into greased 8 or 9" sq baking dish. Arrange half of the apple slices on batter, sprinkle with half the brown sugar mixture, spread top with remaining batter, arrange remaining apple slices on top, sprinkle with remaining brown sugar mixture - bake in 350 oven for 40-45 mins. Serve from pan.

Hope you enjoy it - and please share your recipes.

[fatkat]

Damar12
Posted May 18, 2006 11:03 AM


Orange Cream Cheese Coffee Cake

3/4 cup granulated sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11 ounce) cans refrigerated buttermilk biscuits (1869 brand)
1 (3 ounce) package cream cheese, cut into 20 squares
1/2 cup margarine or butter, melted

Glaze

1 cup sifted powdered sugar
2 tablespoons orange juice

Combine the granulated sugar, pecans and orange rind in a bowl; set aside for future use.

Separate biscuit dough into individual biscuits; then gently separate individual biscuits in half.

Place a cream cheese square between the 2 halves and pinch sides to seal each back together.

Dip in butter and dredge in granulated sugar mixture.

Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.

Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.

Bake at 350 degrees for 45 minutes or until golden.

Immediately invert onto a serving plate.

Glaze: Combine powdered sugar and orange juice; stir well.

Drizzle over warm bread.

Serve immediately.

You may omit the cream cheese but still separate biscuits in half and dip as normal in sugar mixture.

We do a half and half batch.

There is not a strong orange flavor here.

[fatkat]

giddy
Posted May 18, 2006 01:09 PM

1 box of yellow cake mix (without pudding in the mix)
1 small package of instant toasted coconut pudding
4 eggs
1 pint of sour cream

mix together for 5 minutes.

mix together:

1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons of cinnamon
1/2 to 1 cup pecans

pour 1/2 of cake mixture in 9' by 13' pan
sprinkle 1/2 of sugar mixture over cake mixture.
pour last half of cake mixture over sugar mixture
sprinkle lasr of sugar mixture over this.

bake for 45 minutes at 350*

you can leave out nuts if you want too. its still scrumptious

giddy

[fatkat]

Bean
Posted May 31, 2006 12:39 PM


Banana-Nut Coffee Cake

This is a wonderful breakfast or dessert recipe. It is best if served slightly warm. Serve with strawberries, bananas, or a mixed fruit cup.

Serves 10-12

1/4 cup butter, softened
1/3 cup sugar
2 soft-ripe bananas, mashed
1/4 sour cream
1 egg
1 1/4 cups flour
1 tbs. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 cup milk
1/3 cup chopped walnuts (optional)

Streusel Topping

1/4 cup flour
1/4 cup brown sugar
2 tbs. sugar
1/2 tsp. cinnamon
3 tbs. butter

Preheat oven to 375 degrees. Grease an 8-inch square baking pan. In a large bowl cream butter and sugar until fluffy with electric mixer; Blend in banana, sour cream, and egg.

Mix flour, baking powder, soda, salt and nutmeg. Stir flour mixture into banana mixture alternately with milk, blending after each addition until combined.

In a small bowl mix flour, sugars, and cinnamon. Cut in butter until coarse crumbs form. Sprinkle the top with streusel, then with walnuts.

Bake for about 35-40 minutes. Let cool before cutting into squares.

*Bakes in about 30 minutes in my oven - keep an eye on it.

[fatkat]

Bean
Posted May 31, 2006 12:44 PM


Peach Caramel Coffeecake

1 12 ounce jar peach preserves
1/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup butter, melted
2 12 ounce cans Pillsbury Big Country® Refrigerated Buttermilk Biscuits

Heat oven to 350F. Grease 12 cup bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, butter and the remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350F for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake. 10 servings.

*Bakes in about 30 min.