1. Creamy Apple Coffee Cake
This is a delicious coffee cake for apple lovers. Makes 12 servings…
Ingredients:
- 2 cups of flour (all-purpose).
- 1 cup of sour cream.
- 1/2 cup of butter (softened).
- Brown sugar (1/2 cup).
- 1/2 cup of sugar (granulated).
- 1/2 cup of oats (rolled).
- 3 apples (peeled and cored – 1 chopped and 2 sliced).
- Two eggs.
- 2 tablespoons of flax seeds.
- 2 teaspoons of cinnamon (ground).
- Vanilla extract (1 teaspoon).
- 1 teaspoon of baking powder.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of salt.
Directions:
First, preheat the oven to 375 degrees Fahrenheit.
Spray a 10-inch removable-bottom tube pan with cooking spray.
Add the 1/2 cup of rolled oats, the 1/2 cup of brown sugar, and the 2 tablespoons of flax seeds and combine in a bowl.
In a separate bowl, add in the 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and the 1/2 teaspoon of salt and stir.
In bowl number three add the 1/2 cup of softened butter, 1/2 cup of brown sugar and the 1/2 cup of granulated sugar and using an electric mixer, beat until creamy, a couple of minutes. Add in the eggs, one at a time, beating until well blended.
Stir in the 1 teaspoon of vanilla extract.
Next, slowly add the flour mixture in increments, stirring well between and alternating with the 1 cup of sour cream.
Beat until blended and smooth.
Next, add in the chopped apple.
Stir, and then pour half of the batter into the greased tube pan. Place the apple slices from the 2 apples on top of the batter. Sprinkle half of the sugar and oat mixture on top of the sliced apples.
Then pour the second half of the batter over the top and sprinkle the remaining sugar and oat mixture on top.
Place in the preheated oven and bake for around 40 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for half an hour before removing from the pan and serving.
2. Polish Coffee Cake
Cream cheese and pecans makes this coffee cake extra special.
Makes 12 servings…
Ingredients:
- 3 1/3 cups of flour (all-purpose divided into 3 cup and 1/3 cup portions).
- 1 1/2 cup of sugar (granulated divided into 1 cup and 1/2 cup portions).
- 1 cup of sour cream.
- Butter (divided into 1/2 cup and 1/3 cup portions).
- 1/2 cup of pecans (chopped).
- 1/2 cup of brown sugar.
- 2 packages of cream cheese (16 oz total- softened).
- 2 eggs.
- 1 teaspoon of vanilla extract.
- 1 teaspoon of baking soda and 1 teaspoon of baking powder.
Directions:
First, preheat the oven to 350 degrees Fahrenheit.
Spray a 9×13 baking pan with cooking spray.
In a bowl using an electric mixer, beat the 1 cup of granulated sugar, 1/2 cup of butter and the 1 egg until blended and smooth.
Add in the 1 cup of sour cream and the 1 teaspoon of vanilla extract and beat for a minute until smooth.
In a separate bowl, add the 3 cups of flour, 1 teaspoon of baking soda, and the 1 teaspoon of baking powder and mix. Slowly add to the batter, with a fork, mixing it into dough.
The dough will be sticky.
Add half of the sticky dough into the baking pan.
In a separate bowl, add the 2 packages of cream cheese, 1/2 cup of granulated sugar and 1 of the eggs and beat them with electric mixer until blended and smooth.
Add the cream cheese batter over the dough in the pan, then add the 2nd half of the dough on top of the cream cheese mixture.
In another bowl, mix the 1/3 cup of all-purpose flour, 1/3 cup of softened butter, 1/2 cup of pecans and the 1/2 cup of brown sugar, mixing until crumbly.
Sprinkle over the dough. Place pan in the preheated oven and bake for about 45 minutes or until an inserted toothpick comes out clean.
3. Coffee Cake with Sour Cream
This is a make ahead coffee cake because the batter needs to chill in the baking dish for at least 8 hours prior. It is best to prepare the night before, chill in the refrigerator overnight, then bake first thing the following morning for a moist and delicious Coffee Cake with Sour Cream.
Makes 15 servings.
Ingredients:
- 2 cups of flour (all-purpose).
- 1 cup of sugar (granulated).
- 1 cup of sour cream.
- 3/4 cup of butter (softened).
- 3/4 cup of brown sugar (packed).
- 1/2 cup of pecans (chopped).
- 2 eggs.
- Baking powder (1 teaspoon).
- Baking soda (1 teaspoon).
- 1 teaspoon of nutmeg (ground).
- 1 teaspoon of cinnamon (ground).
- 1/2 teaspoon of salt.
Directions:
Spray a 9×13 baking pan with cooking spray.
In a bowl using an electric mixer, beat the 1 cup of granulated sugar and the 3/4 cup of butter for a couple of minutes until blended and fluffy.
Add the 2 eggs and the 1 cup of sour cream and beat another minute.
In a separate bowl stir together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground nutmeg and the 1/2 teaspoon of salt. Gradually add to the batter, mixing well with a fork.
Pour the prepared batter into the sprayed 9×13 baking pan.
In another bowl mix the 3/4 cup of brown sugar, 1/2 cup of chopped pecans and the 1 teaspoon of ground cinnamon.
Spread the crumbly mixture on top of the batter in the baking pan.
Cover the pan with plastic wrap and place in the refrigerator overnight.
The next day preheat the oven to 350 degrees Fahrenheit.
Pull the plastic wrap off the baking dish and bake the coffee cake for about 40 minutes or until an inserted toothpick comes out clean from the center.
4. Walnut Blueberry Coffee Cake
Walnuts and blueberries created a wonderful taste with this rich coffee cake. It makes for a wholesome breakfast or for a wonderful warm treat anytime. If the cake cools, pop a piece in the microwave for 10 to 15 seconds to warm it. The coffee cake is good without the blueberries and or walnuts too if you desire a more plain cake.
Makes 6 servings…
Ingredients:
- 1 1/2 cups flour (all-purpose).
- 1 cup of sour cream.
- 3/4 cup of sugar + 5 tablespoons (granulated).
- 1/4 cup of blueberries.
- 1/4 cup of walnuts (chopped).
- Two eggs.
- 2 tablespoons of butter.
- 2 teaspoons of baking powder.
- 1/2 teaspoon of baking soda.
- A half teaspoon of vanilla extract.
- 1/2 teaspoon of cinnamon (ground).
- 1/4 teaspoon of salt.
Directions:
First, preheat the oven to 350 degrees Fahrenheit.
Spray a 9×9 baking dish with cooking spray.
Mix together the 1 1/2 cups of all-purpose flour with the 3/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt.
Set bowl of dry ingredients aside.
In another bowl, stir the 1 cup of sour cream with the 2 eggs and the 1/2 teaspoon of vanilla extract.
Slowly add the flour mixture to the eggs and blend well.
Pour the batter into the prepared pan.
Sprinkle the 1/4 cup of blueberries and 1/4 cup of walnuts over the top of the batter.
Drag a spoon through to help them stay in place.
In another bowl, mix the 5 tablespoons of granulated sugar, 2 tablespoons of butter and the 1/3 teaspoon of ground cinnamon. The mixture will be crumbly.
Sprinkle this crumbly mixture over the top of the blueberries and walnuts and the batter.
Bake for 25 minutes in the preheated oven, making sure an inserted toothpick comes out clean.
Allow to cool for a few minutes before serving.
5. Strawberry Rhubarb Coffee Cake
Many old-timers love the flavor of rhubarb with strawberries. This recipe takes these two fruits and combines them with the ingredients to create a warm and delicious coffee cake. Plus the fact that this coffee cake requires you to use actual coffee. You can then enjoy the rich coffee flavor along with the sweet crunch of the pecans on top. This coffee cake makes an excellent breakfast but also creates a delicious snack or dessert any time of day or night.
Makes 15 servings…
Ingredients:
- 3 cups of flour (all-purpose).
- 3 cups of rhubarb (chopped).
- 2 cups of sugar (granulated).
- 1 1/2 cups of sliced strawberries.
- 1 cup of coffee (cold).
- 1/2 cup of brown sugar.
- 1/2 cup of pecans (chopped).
- Two eggs.
- 2 teaspoons of baking soda.
- 2 teaspoons of cinnamon (ground).
- 1/2 teaspoon of salt.
Directions:
First, preheat the oven to 350 degrees Fahrenheit.
Spray a 9×13 baking pan with cooking spray.
In a bowl add the 2 cups of granulated sugar and beat in the 2 eggs.
Stir in the 1 cup of cold coffee.
In a separate bowl add the 3 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon and the 1/2 teaspoon of salt and stir.
Slowly add the flour ingredients into the egg mixture beating with a fork.
Fold in the 3 cups of chopped rhubarb and the 1 1/2 cups of sliced strawberries, until distributed throughout the batter.
Pour the batter into the prepared 9×13 baking dish.
Sprinkle the top with the 1/2 cup of brown sugar and the 1/2 cup of chopped pecans.
Bake for about 50 minutes until an inserted toothpick in the center comes out clean.
Allow to cool for a few minutes before serving.