Coffee Cake

Crumb cake is in a class by itself when it comes to coffee cake. The buttery, slightly crunchy, melt-in-your-mouth crumbs that top the cake make it not only delicious, but actually drive people to seek it out in bakeries, cafes and restaurants. If you’re used to a streusel-topped cake, which lacks the signature large clumps of topping found on a crumb cake, the prospect of making one at home can

Don’t be fooled by the cake-like appearance of the treat in the photo above, nor by the name. This coffee cake has only a slightly resemblance to the moist, dense cakes you can find in just about any coffee shop. It is actually more like a sweet bread than a cake because it is made with a yeasted dough instead of being leavened with a chemical leavener, such as baking soda. The original recipe c

I'm trying to make up for not posting as many low-sugar or sugar-free recipes as I had hoped before this Easter holiday weekend. Time has managed to get away from me and although we regularly cook and bake with lower sugar or even low-carb dishes, I find that I have the photos stuck inside my computer and I never get the time to post them as I intend! LOL. I'm hoping (?) that once we get through Easter and Spring vacation, Prom and Track season that life will slow down a tiny bit. And yes, I'm just shaking my head at the absurdity of what I just wrote. LOL.Never-the-less here is another yummy Splenda recipe that I've collected as I am signed up with them to receive their monthly emails. If you need a quick dessert, give it a go!Cinnamon Swirl CoffeecakeServes: 16Preparation Time: 20

"I orchestrate my mornings to the tune of coffee." Harry MahtarMy recipe 'MOCHA WALNUT CAKE'...with chocolate chips thrown in for good measure!A variation to my own recipe...this time it's a 'MOCHA WALNUT CAKE'. I love experimenting, and even though the kids never seem to tire of the regular stuff I bake, I'm always restless for a 'change'. The original recipe, a YUMMY PICNIC CHOCOLATE CAKE , was one that I had created & posted a while ago trying to put together a good, tasty & healthy chocolate cake, with just 1/2 a cuppa butter. This is just a variation off that one, is delicious, & has a light crumb. It tastes great warm. More than anything else, it has a portion of whole wheat flour & doesn't need frosting.Ingredients:Butter - ½ cupEggs - 4Sugar - 1 1/2 cupsFlour - 1 cupWhole wheat flour - 1/2 cupCocoa - ½ cupInstant coffee powder - 1 tbspBaking powder - 1 tspBaking Soda - 1/2 tspSalt - ¼ tspYogurt - 4 tbsp / thickCream - 2 tbsp / 25

By: Tana Ticer Are looking to create your own coffee cake but having trouble deciding? Here are a list of specialty coffee cake descriptions to get you started.Coffee cake of fruit macedoine a delicious fruit-bearing coffee cake, made with the fruit macedoine, sugar, oil, eggs, and other ingredients, with cut nuts of pécan.To employ the bulky fruit or the fruit macedoine in this tasty cake, and to supplement with little melted butter and confectioners sugar. Cake of brown sugar crumb - easy cake of crumb. Cake of brown sugar crumb with optional nuts of pécan in the mixture of écrimage.A cake of delicious butter crumb, made with brown sugar and the buttermilk.Coffee cake of crumb - a cake of crumb with brown sugar and butter.Special coffee cake This special cake of coffee is made with cinnamon cocoa filling of nut or nut of pécan. A special coffee cake made with sour cream and a chocolate cinnamon filling.Soft Apple coffee cake of earthnut of pécan with coconut. This nut coffee cak

Ingredients : 1 egg2 cups biscuit mix1/3 cup sugar2/3 cup milk2 tsp. grated lemon zest1 and 1/2 cups frozen blueberries, thawed, rinsed and drained2/3 cup confectioner's sugar1 Tbsp. fresh lemon juiceCombine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.The Skinny: Use your favorite egg and sugar substitute and fat free milk.

My Mom's in town today so I made this cake for her this morning. It's easy, good, and not overly sweet, so she had no complaints! Now, I'm off to Ontario Place to begin prep for a dinner cruise on Lake Ontario. My client is going to "pop the question" to his girlfriend. How romantic!Blueberry Brunch Coffee CakeBase:1/2 cup butter, softened2/3 cup sugar1 egg2 tsp lemon rind, grated1 1/2 cups all purpose flour2 tbsp poppy seeds1/2 tsp baking soda1/4 tsp salt1/2 cup sour creamFilling2 cups fresh blueberries1/3 cup sugar2 tsp all purpose flour1/4 tsp nutmegGlaze1/3 cup icing sugar, sifted1-2 tsp milkPreheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9" springform pan.Beat butter and sugar until fluffy. Add egg and lemon rind. Beat 2 more minutes at medium speed.Combine flour, poppy seeds, baking soda, and salt. Stir into butter mixture, alternately with sour cream. Spread dough evenly over bottom and 1 inch up sides of pan. Base and sides should be about 1/4 inch

Energy: 335 kcalIngredients:10 ounces margarine;20 ounces granulated sugar;3 ounces all-purpose flour;1 ounce ground cinnamon;1 1/2 teaspoons salt;54 ounces all-purpose flour;2 ounces baking powder;2 pounds granulated sugar;1 2/3 tablespoons salt;10 ounces eggs (about 6 total) - beaten;1 1/4 quarts milk;26 ounces shortening - melted and cooled.Instructions:Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.Add shortening and mix on low speed for 1 minute.Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.

This is super easy to prepare and is perfect for a weekend brunch.Not too sweet.Great with coffee.This kids love it with a dollop of whipped cream and chocolate milk.Cinnamon Pecan Coffee CakeTopping 3/4 cup pecans, chopped 1/2 cup brown sugar 1 1/2 teaspoons cinnamon Batter 1/4 cup butter 1 cup brown sugar 1 teaspoon vanilla 2 eggs 1 cup milk 1 1/2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt Cream together sugar, vanilla and butter. Add eggs & milk, beat well. Mix flour, baking powder& salt. Slowly stir in the dry ingredients, just until moist. Grease a 9x9" pan and pour in half of the batter. Top with half of the nut mixture. Pour in remaing batter. Top with remaining nut mixture. Bake in 375 degrees for about 25 minutes or until a knife comes out clean when inserted in the middle. Cool for 10 minutes and then remove from pan and cool on a wire rack.

Don't call this coffee cake to a 7-year-old, call it something tasty This morning I was stretching out after my run, and I hear Demetrius’ feet hit the floor upstairs and I follow the sounds of his steps down the stairs and in to the kitchen. I love that sound. He’s never gotten up, not once in his life, and just walked down the hall, he always runs down the hall – since the day he learned he could put one foot in front of the next. If it is a manifestation of his autism, I wouldn’t want to get rid of this one tick of his – it just seems he's so damn happy about what happening for him that day. Anyway, I digress; he hits the kitchen, mid jog: Demetrius: Daddy, do we leave for Nanny and Poppy’s house today? Daddy: Not until Friday Demetrius. Want some breakfast? Demetrius: I Want Some Fruit Shake! I have to admit, I do make an excellent fruit shakes. I whipped one up. But how can you just have fruit shake when you are 7-yr-old?  Throw in some starch there, Daddy! D

by LeAnn RalphThe taste of strawberry Jello goes well with the rhubarb in this coffee cake.Be sure to use at least 4 cups of cut up rhubarb, otherwise the cake tends to be on the dry side. Also, if you want, you can substitute 2/3 cup of Canola oil (or another vegetable oil) for the butter in the bottom layer.Bottom Layer: ~ 1/2 cup butter or margarine (or 2/3 cup of Canola oil or another vegetable oil)~ 1 cup sugar ~ 2 cups flour ~ 1/2 teaspoon salt ~ 1 teaspoon baking powder ~ 1/4 cup milk ~ 2 eggs ~1 teaspoon vanillaCream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.Middle Layer: ~ 4 to 5 cups of rhubarb (cut up into small pieces) ~ 2 eggs ~ 1/4 cup milk ~ 2 cups sugar ~ 1 cup flour ~ 1 three-ounce package strawberry JelloMeasure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mix

Oh, how I wish the computer came with some sort of scent transmitter. This coffee cake will make your whole kitchen smell like cinnamon, vanilla, and sugar. Oooh, and the longer the cake sits, the better it seems to get. (Why is that?) I love coffee cakes, but I hardly ever bake them. Why?Hello, my name is Gigi and I am a coffee cake addict. It always starts off the same way. I cut a small wedge for myself, with the intentions of giving away the rest of the cake. It just never seems to quite work out for me. I'll go back for another "small" wedge, and then before you know it, the cake is too "small" to share with co-workers. Trust me, this time I WILL bring the coffee cake to work. Just one more slice for the road!Cinnamon Walnut Coffee Cake by Nick Malgieri2 cups of flour1 teaspoon of baking powder1/2 teaspoon of soda8 ounces of butter at room temperature1 1/2 cups of sugar2 large eggs1/2 teaspoon of vanilla8 ounces of sour creamFor the topping:1 cup of walnut of coarsely c

Andrew's favorite breakfast--one he always requests for his Birthday Breakfast.3/4 cup sugar1 1/2 teaspoon cinnamon3/4 cup walnutsCombine the above ingredients and set aside.3/4 cup butter1 1/4 cup sugar3 cups flour1 1/2 cup sour cream3 eggs1 1/4 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons vanilla extractCream the butter and sugar, then add the sour cream and eggs. Mix the dry ingredients together and add to the creamed mixutre. Spoon half of the batter into a greased 9 x 13 pan and sprinkle half of the cinnamon/sugar/nut mix on top. Smooth the remaining batter over the top and sprinkle the remaining cinnamon/sugar/nut mix on top.Bake at 350 degrees for 35-40 minutes. Serve warmed with a bit of whipped cream on top.*Note I have also left out the nuts and added a layer of frozen blueberries tossed with a tablespoon or two of flour or cornstarch in between the two layers of batter. Very tasty.Technorati tags: sour cream, coffee cake, breakfast, desserts