Best Nutty Coffee Cake Recipes
PAULA DEEN'S NUTTY ORANGE COFFEE CAKE
I haven't made this yet, but it looked so good when Paula was making it with her sons on the Mother's Day episode, I had to post it here! It took them less than 10 minutes to put this together....
Provided by Raquel Grinnell
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
- Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
- Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
- Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
- Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
- Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Nutrition Facts : Calories 326.7, Fat 18.9, SaturatedFat 8.1, Cholesterol 31.3, Sodium 522.1, Carbohydrate 36.6, Fiber 0.7, Sugar 20.6, Protein 4.1
NUTTY COFFEE CAKE
A festive one layer coffeecake with a nutty lemon streusel on top. Beautiful for company
Provided by sal
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch round pan.
- In a medium bowl, stir together the biscuit mix and 1/3 cup of sugar. Add the egg, oil, and milk, mix until smooth. Spread evenly into the prepared pan. In another bowl, stir together the chopped nuts, 1/4 cup of sugar and lemon zest. Sprinkle this mixture over the batter in the pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Serve warm.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 27.8 g, Cholesterol 17.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 351.6 mg, Sugar 13.6 g
NUTTY APPLE COFFEE CAKE
"When I was growing up, my mother used to make this during apple season," recalls Debbie Tilley of Riverview, Florida. "The original recipe called for butter and egg, but I replaced them with applesauce and egg substitute."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the sugar, applesauce and egg substitute. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans., Spread into an 8-in. square baking dish coated with cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 134mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 2g protein.
NUTTY CREAM CHEESE COFFEE CAKE
A good friend gave me this recipe. I've made it often, and everyone loves it.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Set aside. , In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until smooth. Spoon half of the batter into a greased and floured 10-in. tube pan. Top with filling and remaining batter. Combine topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 255mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
NUTTY ORANGE COFFEE CAKE
This cake is so pretty when it is done. It also is surprisingly good, that's why I had to share this.
Provided by paula giles
Categories Breads
Time 50m
Yield 1 bundt, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Place about 1 tsp cream cheese in center of each biscuit.
- Fold biscuit in half over cream cheese and seal edges by pressing together.
- Dip biscuits in melted butter.
- Then dredge in sugar mixture.
- Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
- Space biscuits evenly and do not stack.
- Place any remaining biscuits around center of tube filling any spaces.
- Drizzle any remaining sugar and butter over biscuits.
- Bake at 350°F for 35-40 minutes.
- Immediately invert onto serving plate.
- Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
Nutrition Facts : Calories 1167.7, Fat 63.9, SaturatedFat 28, Cholesterol 92.2, Sodium 1909.2, Carbohydrate 137.6, Fiber 1.7, Sugar 68.3, Protein 16
NUTTY COFFEE CAKE
A hot mug of coffee paies perfectly with this rich coffee cake loaded with toasted nuts and topped with smooth coffee-flavored frosting and a sweet drizzle. You can use any nut or nut mix that you like. My favorite's are pecans or hazelnuts. I found this recipe a few years back in Women's Day magazine from Australia and long since converted the measurements to North American standard.
Provided by Annacia * @Annacia
Categories Cakes
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.
- Make Coffee Cake: Spread nuts on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.
- Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.
- Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.
- Make Coffee Frosting: Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners' sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.
- Garnish: Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.
- Keeping: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.
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