1. Pumpkin Spice Coffee Cake
Take a nice basic coffee cake recipe and add pumpkin, spice, and you have this delicious Pumpkin Spice Coffee Cake. This cake is moist and best served warm. If you do not eat all of it, warm a slice up in the microwave for about 15 seconds. You can control how much confectioners’ sugar you sprinkle over the top to suit your sweet tooth.
Makes 12 servings.
Ingredients:
- 2 1/2 cups of sugar (granulated).
- 2 1/2 cups of flour (all-purpose).
- 1 cup of canola oil.
- 1 can of pumpkin puree (15 oz).
- 1/2 cup of walnuts (chopped).
- 3 eggs.
- 1 teaspoon of vanilla extract.
- 1 teaspoon of baking soda.
- Nutmeg (1 teaspoon, ground).
- 1 teaspoon of allspice (ground).
- Cinnamon (1 teaspoon, ground).
- 1 teaspoon of cloves (ground).
- 1/4 teaspoon of salt.
- Confectioners’ sugar for dusting.
Directions:
First, preheat the oven to 350 degrees Fahrenheit, and then spray a 10-inch Bundt pan with cooking spray.
In a bowl, add the 1 cup of canola oil, can of pumpkin puree, 3 eggs and 1 teaspoon of vanilla extract.
Beat until combined.
In a separate bowl add the 2 1/2 cups of granulated sugar, 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground nutmeg, 1 teaspoon of ground allspice, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves and the 1/4 teaspoon of salt and combine well.
Gradually add the dry ingredients into the batter, stirring well. Fold in the 1/2 cup of chopped walnuts.
Pour into the Bundt pan and bake until an inserted toothpick in the center comes out clean for about 60 minutes.
Allow the cake to cool for about 5 minutes before turning upside down onto a platter.
Dust the top with confectioners’ sugar and serve.
2. Banana Oatmeal Coffee Cake
This Banana Oatmeal Coffee Cake takes breakfast or brunch to new heights by providing the goodness of oats and bananas in a delicious warm and moist coffee cake. The bananas make the cake extra moist and the walnuts make a perfect topping and flavor match with both the oats and the bananas. Serve with a cold glass of milk for a wholesome meal, or drink with a cup of coffee for a nice treat.
Makes 12 servings.
Ingredients:
- 1 1/3 cup of rolled oats + 3/4 cup.
- 1 cup of bananas (mashed).
- 2/3 cup of brown sugar (packed) +1/3 cup.
- 3/4 cup of flour (all-purpose).
- 1/2 cup butter (softened) +2 tablespoons (melted).
- 1/3 cup of brown sugar.
- 2 eggs.
- 2 tablespoons of walnuts (chopped).
- 1 teaspoon of vanilla extract.
- 1 teaspoon of baking soda.
- 1/2 teaspoon of cinnamon (ground).
- 1/4 teaspoon of salt.
Directions:
First, preheat oven to 350 degrees Fahrenheit.
Spray an 8-inch square baking pan with cooking spray.
In a bowl, combine 1 1/3 cup of rolled oats, 3/4 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
In a separate bowl, mix the 2/3 cup of packed brown sugar with the 1/2 cup of softened butter.
Beat the 2 eggs and add to the batter, stir in the 1 cup of mashed bananas and the 1 teaspoon of vanilla extract.
Mix in the dry ingredients.
Pour the batter into the prepared square baking dish.
In another bowl, add the 3/4 cup of rolled oats, 2 tablespoons of melted butter, 2 tablespoons of chopped walnuts and the 1/2 teaspoon of ground cinnamon. Mixture will be crumbly.
Sprinkle crumbles over the batter and bake until inserted toothpick in the center comes out clean about 45 minutes. Allow to cool before serving.
3. Lemon Coffee Cake
This is a different twist to your average coffee cake, adding the luscious and refreshing flavor of lemon, not only in the cake but also in the delectable glaze. The silky glaze adds a sweet texture to the warm and moist lemony cake. This is good enough to eat as a dessert after supper, or as a treat for breakfast or brunch.
Makes 8 servings.
Ingredients:
- 1 1/2 cup of flour (cake).
- Sugar (1 cup, granulated).
- 1 cup of confectioners’ sugar + 1 tablespoon.
- 1/2 cup of canola oil.
- 1/3 cup of lemon juice.
- 3 eggs.
- 2 tablespoons of butter (softened).
- 2 tablespoons of half-and-half.
- 1 teaspoon of vanilla extract.
- 1 1/2 teaspoon of lemon extract (divided 1 teaspoon and 1/2 teaspoon).
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of baking powder.
- Salt (1/2 teaspoon).
Directions:
First preheat the oven to 350 degrees Fahrenheit.
Spray a 9×5 loaf pan with cooking spray.
In a bowl, combine the 1 1/2 cups of cake flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt.
In another bowl add the 3 eggs and beat.
Stir in the 1 cup of granulated sugar, 1/2 cup of canola oil, 1/3 cup of lemon juice, 2 tablespoons of softened butter, 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, beat with an electric mixer until well blended.
Next, add the batter to the dry ingredients, stirring with a fork until combined.
Pour into the loaf pan.
Bake in the preheated oven until an inserted toothpick comes out clean from the center about 45 minutes.
Meanwhile, add the 1 cup of confectioners’ sugar in a medium sized bowl.
Slowly add the 2 tablespoons of half-and-half stirring until the mixture is nice and silky smooth.
Stir in the 1/2 teaspoon of lemon extract.
After the cake is cooled, pop it out of the pan and drizzle the glaze over the top.
4. Super Easy Blueberry Coffee Cake
Talk about an easy coffee cake recipe. This one is a no-brainer. This one is so easy to make, even a child can cook this without messing up. When you are pressed for time and need a delicious coffee cake, try this Super Easy Blueberry Coffee Cake recipe. You will not only be amazed at how simple it is, but how delicious it is with the cinnamon and blueberries. Use a quality brand of refrigerated biscuits, and you want a can with ten biscuits for best results.
Makes 8 servings.
Ingredients:
- 1 1/2 cup of blueberries.
- 1 cup of rolled oats (quick cooking) (divided into two).
- 1/2 cup of sugar (granulated).
- 1/2 cup of brown sugar (packed light).
- Butter (1/2 cup, melted).
- 1 can of biscuits (12 oz refrigerated).
- 1/2 teaspoon of cinnamon (ground).
Directions:
First, preheat the oven to 375 degrees Fahrenheit.
Next, spray a 9-inch square baking dish with cooking spray.
In a bowl, add the 1/2 up of packed light brown sugar with the 1/2 teaspoon of ground cinnamon and set aside.
Open the canned biscuits and cut each individual biscuit into fours (quartered). Take each biscuit piece and dip into the 1/2 cup of melted butter, then coat with the brown sugar and cinnamon mixture.
Place each coated piece in the bottom of the baking dish.
Next dash the 1/2 cup of rolled oats over the biscuit pieces. Then, add the 1/2 cup of granulated sugar to the 1 1/2 cups of blueberries and toss for even coating.
Pour the blueberries over the top of the biscuits and oats.
Then sprinkle the remaining 1/2 cup of rolled oats on top and finally drizzle what is left of the melted butter on top of the oats.
Bake until the cake is a golden brown, about 20 minutes.
Cool for about 15 minutes, and then serve.
5. Orange Nut Coffee Cake
Here is another super simple recipe using refrigerated biscuits to make a delicious orange nut coffee cake that is quick and easy. The orange glaze is the perfect topper for the warm luscious biscuits. The pecans add a wonderful crunch and the cream cheese keeps the “cake” nice and moist. This is a perfect recipe for when you want a nice tasty sweet treat for breakfast.
Makes 12 servings.
Ingredients:
- 2 cans of refrigerated biscuits (12 oz each).
- 1 package of cream cheese (8 oz, softened).
- 1 cup of confectioners’ sugar (sifted).
- 3/4 cup of sugar (granulated).
- 1/2 cup of butter (melted).
- 1/2 cup of pecans (chopped).
- 2 tablespoons of orange juice.
- 2 teaspoons of orange zest.
Directions:
First, preheat oven to 350 degrees Fahrenheit.
Spray a 12-cup Bundt pan with cooking spray.
In a bowl add the 3/4 cup of granulated sugar with the 1/2 cup of chopped pecans and the 2 teaspoons of orange zest.
Next, remove the biscuits from the cans.
Spread 3/4 teaspoon of the soften cream cheese in the middle of every biscuit.
Fold the biscuit over to seal the cream cheese in the middle. Next, dip each biscuit into the melted butter, then coat with the sugar / pecan mixture.
Set each coated biscuit in a single layer on the bottom with even spacing and then any leftovers up on the side of the center tube.
Pour the left over melted butter over the biscuits and sprinkle the remaining sugar mixture over the top.
Bake until the top is golden brown about 40 minutes. Meanwhile, while baking take the 1 cup of confectioners’ sugar and mix with the 2 tablespoons of orange juice to make a silky smooth orange glaze.
Drizzle the orange glaze over the warm coffee cake and serve.