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Coffee Cakes



Cranberry Upside-Down Coffee Cake

By: Marjorita Whyte 
"Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's."

Servings: 12

Ingredients

  • 2/3 cup packed brown sugar
  • 1/3 cup butter
  • 1 1/4 cups cranberries
  • 1/2 cup chopped pecans
  •  
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
  3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.


Apple Coffee Cake

By: Dawn Fagerstrom 
"Tart apples and sour cream flavor this moist coffee cake covered with brown sugar and crunchy nuts. 'The recipe makes two pans, so you can serve one and freeze the other for a busy morning or unexpected company,' says Dawn Fagerstrom of Warren, Minnesota."

Servings: 12

Ingredients

  • 1/2 cup butter flavored shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 3/4 cups chopped, peeled tart apples
  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  • 1/2 cup chopped walnuts

Directions

  1. In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.



Blueberry Sour Cream Coffee Cake

By: d newman 

"One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries."

Servings: 12

Ingredients

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tablespoon confectioners' sugar for dusting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.


Amazing Pecan Coffee Cake

By: DWBH 
"Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something."

Servings: 12

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  •  
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.


Cinnamon Swirl Bundt Coffee Cake

By: Ruth 
"A friend of mine gave me this recipe years ago. It is really a coffee cake but may serve your purposes. I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily. "

Servings: 12

Ingredients

  • 1 cup sour cream
  • 3/4 cup butter
  • 1 1/2 cups white sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 tablespoon ground cinnamon
  • 1/4 cup white sugar

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan.
  2. Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
  3. Mix the remaining 1/4 cup of white sugar with the cinnamon.
  4. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
  5. Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.



Braided Date Coffee Cake

By: Muriel Lerdal 
"'At Christmas, I decorate these braids with candied cherries and pecans,' relates Muriel Lerdal, Humboldt, Iowa."

Servings: 30

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1/2 cup sugar
  • 1/2 cup warm milk (110 to 115 degrees F)
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 4 cups all-purpose flour
  • FILLING:
  • 1 cup chopped dates
  • 2/3 cup water
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 cup apricot preserves
  • ICING:
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons boiling water
  • 1/2 teaspoon vanilla extract

Directions

  1. In a mixing bowl, let yeast and water stand for 5 minutes. Add sugar, milk, oil, salt, eggs and 2 cups flour; beat on low 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Combine first five filling ingredients in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
  3. Punch dough down; divide into thirds. On a floured surface, roll each portion into a 15-in. x 6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of rectangles. On each long side, cut 1-1/2-in. wide strips 1-3/4 in into center. Starting at one end, fold alternating strips at an angle across filling. Cover and let rise for 30 minutes or until doubled. Bake at 375 degrees F for 15-20 minutes or until browned. Cool on wire racks. Combine icing ingredients; drizzle over braids.



Chocolate Chip Coffee Cake

By: Michelle Krzmarzick 
"When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. --Michelle Krzmarzick Redondo Beach, California"

Servings: 10

Ingredients

  • 1 cup butter or margarine, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 cup semisweet chocolate chips
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon

Directions

  1. In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips. Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
  2. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.


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