SLOW-COOKER CLASSIC COFFEE CAKE
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker
Provided by Katrina Wynn
Categories Breads
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir first five ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients (cake mix, sour cream, butter, eggs) until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat powdered sugar, milk and vanilla until smooth. Drizzle over cake.
- For an even easier version, you can skip the glaze, and sprinkle powdered sugar on top of cooled cake.
- If preferred, 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture.
Nutrition Facts : Calories 358.9, Fat 19.8, SaturatedFat 10.5, Cholesterol 103.1, Sodium 323.4, Carbohydrate 41.5, Fiber 0.8, Sugar 24.8, Protein 4.8
CLASSIC SOUR CREAM COFFEE CAKE
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
- In small bowl, mix all Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
- Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
- Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g
CLASSIC COFFEE CAKE RECIPE BY TASTY
You can never go wrong with a classic! With two perfectly spongy cake layers filled with cinnamon sugar and crowned with a delicious browned butter streusel topping, this coffee cake is the most delicious way to start your day.
Provided by Lauren Lee
Categories Bakery Goods
Time 1h30m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish or 2 9-inch round cake pans with nonstick spray.
- Make the brown butter streusel topping: Add the butter to a small light-colored saucepan over medium heat. Swirl the pan occasionally until the butter completely melted, then continue cooking, swirling or stirring with a heatproof spatula occasionally, until the butter bubbles and foams, then begins to brown as the foam subsides. Once the butter is golden brown and smells nutty, 5-8 minutes total, transfer to a heatproof container (make sure to get all the delicious browned bits from the bottom of the pot) and let cool to room temperature for 5-10 minutes before using.
- In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the browned butter and stir with a rubber spatula until well combined.
- Make the filling: In a small bowl, mix together the brown sugar, and cinnamon.
- Make the cake: In a liquid measuring cup or medium bowl, whisk together the milk and sour cream until well combined.
- In a medium bowl, whisk together the flour, salt, and baking powder until well combined
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2-3 minutes. Add the vanilla, then the eggs, 1 at a time, beating well after each addition.
- Add a third of the flour to the butter mixture, beating on low speed to combine. Add half of the milk mixture and beat to incorporate. Continue alternating between the dry and wet ingredients, beating between each addition just to incorporate before adding the next. Do not overmix.
- Pour half of the batter into the prepared baking dish and spread all the way to the edges. (If using 2 9-inch round pans, spread about 1⅓ cups batter in each pan.) Sprinkle the filling evenly over the batter. Spread the remaining batter on top of the filling, all the way to the edges of the pan, then use a butter knife to gently swirl the filling into the batter. Crumble the streusel evenly on top.
- Bake the coffee cake until dark golden brown around the edges and a toothpick inserted in the center of the cake comes out clean, 55 minutes for a large pan or 50-55 minutes for 2 smaller pans.
- Remove the cake from the oven and let cool for 20 minutes before slicing and serving straight from the pan.
- Enjoy!
CLASSIC COFFEE CAKE
Make and share this Classic Coffee Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
- For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
- With pastry blender, cut butter into flour mixture until crumbs form; chill.
- For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
- Set aside.
- In medium bow, whisk together flour, baking powder, baking soda and salt.
- In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
- Add eggs, one at a time, beating well after each.
- Working in batches, beat in milk mixture alternately with flour mixture.
- Scrape batter into pan.
- Sprinkle with topping.
- Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
- Cool in pan on wire rack.
- Dust with confectioners' sugar; cut in squares.
- If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.
Nutrition Facts : Calories 376.7, Fat 14.3, SaturatedFat 8.5, Cholesterol 80.9, Sodium 277.9, Carbohydrate 57.1, Fiber 1.1, Sugar 28.3, Protein 5.4
SLOW-COOKER APPLE CRISP COFFEE CAKE
Not only will it make your house smell heavenly, this harvest-style coffee cake will have everyone asking for seconds. Betty Crocker™ Super Moist™ yellow cake mix and apple pie filling team up for a dish that's perfect for brunch or dessert.
Provided by Corey Valley
Categories Breakfast
Time 3h50m
Yield 10
Number Of Ingredients 15
Steps:
- Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
- In small bowl, mix Apple Mixture ingredients; set aside.
- To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
- In large bowl, mix Cake Batter ingredients until well combined.
- In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
- Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
- Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
- When ready to serve, invert coffee cake onto serving plate.
Nutrition Facts : Calories 530, Carbohydrate 81 g, Cholesterol 85 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 56 g, TransFat 1/2 g
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