Coffee Cake Recipe: September 2011

Sunday 25 September 2011

Jewish Coffee Cake Recipe

Original Recipe Yield 1 -9x9 inch pan

Ingredients:

· 1/2 cup butter

· 1 cup white sugar

· 2 eggs

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 1 teaspoon baking powder

· 1 cup sour cream

· 1 teaspoon vanilla extract

· 1 cup chopped walnuts

· 1/2 cup confectioners' sugar

· 2 teaspoons ground cinnamon

· 2 tablespoons butter, melted

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Nutritional Information:

Amount Per Serving Calories: 366 | Total Fat: 21.2g | Cholesterol: 70mg

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Blueberry Coffee Cake Recipe

Prep Time: 10 Min Cook Time: 40 Min Ready In: 50 Min

Original Recipe Yield 6 servings

Ingredients:

· 1/4 cup butter, softened

· 2/3 cup sugar

· 1 egg

· 1 1/8 cups all-purpose flour, divided

· 1/2 teaspoon baking powder

· 1/4 teaspoon salt

· 1/2 cup milk

· 1 cup fresh or frozen blueberries

· 1 (3 ounce) package cream cheese, cubed

TOPPING:

· 2 tablespoons all-purpose flour

· 2 tablespoons sugar

· 1 tablespoon cold butter

Preparation:

For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.

For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Mini Coffee Cakes Recipe II

Original Recipe Yield 1 dozen

Ingredients:

· 1/3 cup butter or margarine, softened

· 1/4 cup sugar

· 1 egg

· 1 1/2 cups all-purpose flour

· 1 (3.4 ounce) package instant vanilla pudding mix

· 1 tablespoon baking powder

· 1/4 teaspoon salt

· 1 1/4 cups milk

· 1/2 cup chopped walnuts

TOPPING:

· 1/2 cup chopped walnuts

· 1/3 cup packed brown sugar

· 2 tablespoons butter or margarine, melted

· 1/4 teaspoon ground cinnamon

Preparation:

In a mixing bowl, cream the butter and sugar. Beat in egg.

Combine the flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full.

Combine topping ingredients; sprinkle over batter.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

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Mini Coffee Cakes Recipe

Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min

Original Recipe Yield 12 servings

Ingredients:

· 1/3 cup butter, softened

· 1/4 cup sugar

· 1 egg

· 1 1/2 cups all-purpose flour

· 1 (3.4 ounce) package instant vanilla pudding mix

· 1 tablespoon baking powder

· 1/4 teaspoon salt

· 1 1/4 cups milk

· 1/2 cup chopped walnuts

· TOPPING:

· 1/2 cup chopped walnuts

· 1/3 cup packed brown sugar

· 2 tablespoons butter, melted

· 1/4 teaspoon ground cinnamon

Preparation:

In a mixing bowl, cream butter and sugar. Beat in egg. combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

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Overnight Coffee Cake Recipe

Prep Time: 15 Min Cook Time: 35 Min Ready In: 50 Min

Original Recipe Yield 12 servings

Ingredients:

· 3/4 cup butter, softened

· 1 cup sugar

· 2 eggs

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 1 teaspoon ground nutmeg

· 1/2 teaspoon salt

· 1 cup sour cream

· 3/4 cup packed brown sugar

· 1/2 cup chopped pecans or walnuts

· 1 teaspoon ground cinnamon

· 1 1/2 cups confectioners' sugar

· 3 tablespoons milk

Preparation:

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

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Easy Platz Coffee Cake Recipe

Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min

Original Recipe Yield 1 - 9 inch square pan

Ingredients:

· 2 cups all-purpose flour

· 1 1/2 cups white sugar

· 2 teaspoons baking powder

· 1 teaspoon salt

· 2/3 cup margarine

· 2 eggs, beaten

· 2/3 cup milk

· 1 cup blackberries

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl. Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutritional Information: