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Posts Tagged ‘coffee cake’

Glazed Cherry Coffee Cake

Ingredients
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted

GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions
Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Gently spoon pie filling over top.

In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.

Recipe found here: Glazed Cherry Coffee Cake

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Coffee Ripple Coffee Cake

Coffee Ripple Coffee Cake

Ingredients
1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon

CAKE:
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder

GLAZE:
2/3 cup confectioners’ sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted

Directions
In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.

Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.

Recipe found here: Coffee Ripple Coffee Cake

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Orange Coffee Cake

Ingredients
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:
1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Recipe found here: Orange Coffee Cake

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