Best Apple Cinnamon Coffeecakecoffee Cake Cooking Light Recipes

APPLE CINNAMON COFFEE CAKE

Apple Cinnamon Coffee Cake image

Provided by Food Network

Categories dessert

Time 43m

Yield 12 servings

Number Of Ingredients 13

Ingredients

Streusel
4 cups packed brown sugar
4 cups old-fashioned oats
2 tablespoons chopped walnuts
1 tablespoon butter
Coffee Cake
1 box (15.3 oz) Betty Crocker Fiber One apple cinnamon muffin mix
4 cups water
2 tablespoons vegetable oil
2 eggs
Glaze
4 cups powdered sugar
1 teaspoon water

Steps:

Heat oven to 400 degrees F. Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter. Cut in butter with fork until mixture is crumbly; set aside.
In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Sprinkle with streusel.
Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
In small bowl, mix glaze ingredients until smooth; drizzle over coffee cake. Serve warm or cooled.

APPLE COFFEE CAKE

Apple Coffee Cake image

This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!

Provided by Nancy Gibson

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

cooking spray
1 tablespoon flour, or as needed
¼ cup butter, softened
¾ cup brown sugar
1 large egg
¼ cup sour cream
¼ cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 cups diced Granny Smith apple
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons butter
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 275 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.7 g, Sodium 235.7 mg, Sugar 24.3 g

APPLE-CINNAMON COFFEECAKE/COFFEE CAKE (COOKING LIGHT)

Apple-Cinnamon Coffeecake/Coffee Cake (Cooking Light) image

This is a moist, easy, healthy and delicious coffee cake with a streusel topping. I modified the original recipe a little but included the original amounts in brackets so you can make my adapted version or the original. The magazine recommends serving it warm (you can rewarm slices for a few seconds in the microwave). Recipe can easily be doubled. MAKE AHEAD: Cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250 F for 15-20 minutes. The recipe is from Robin Miller in "Cooking Light" (Nov. 2007).

Provided by blucoat

Categories Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour (original recipe calls for 1 1/2 cups all-purpose flour, about 6 3/4 ounces)
1/2 cup whole wheat flour (not in original)
2/3 cup granulated sugar (original recipe calls for 1 cup)
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2-2 cups diced peeled granny smith apples (original recipe calls for 1 cup)
cooking spray
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Steps:

To prepare cake, lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.
To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter.
Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

APPLE-CINNAMON COFFEE CAKE

Apple-Cinnamon Coffee Cake image

This coffee cake recipe comes from Cook's Illustrated. It is suggested that this is best eaten the day it is prepared. It has a very dense batter, so be sure to use your electric mixer, rather than trying to mix by hand.

Provided by Bev I Am

Categories Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
2 granny smith apples, medium-large, peeled and cored, cut into 1/4-inch dice
1 1/4 cups granulated sugar
2 cups unbleached all-purpose flour
2 teaspoons ground cinnamon, divided
1 teaspoon table salt
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk (or low-fat plain yogurt)
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup walnuts, finely chopped (or pecans)
1/2 cup dark brown sugar, packed

Steps:

Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.
Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed.
Cool to room temperature.
Adjust oven rack to center position and heat oven to 350 degrees.
Generously grease bottom and lightly grease sides of 10-inch springform pan.
Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat.
Tap out excess crumbs.
Whisk flour, remaining sugar, and salt in large mixing bowl until blended.
Add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs.
Remove 1 cup of crumbs to separate bowl.
Whisk 1 teaspoon cinnamon, baking powder, and baking soda into mixture remaining in large mixing bowl.
Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes.
Fold in apples using a rubber spatula, then scrape batter into prepared pan and smooth top.
Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs; toss with a fork or your hands until blended.
Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes (See Tip *).
Transfer cake to rack; remove pan sides.
Let cake cool completely, about 2 hours, before serving.
When completely cooled, cake can be slid off pan bottom onto serving plate.
Tip:.
*Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
Serves 8-10.