Apple Spice Coffee Cake Ii Recipes

SPICED APPLE COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
• Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
• Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

APPLE SPICE CINNAMON SWIRL COFFEE CAKE

Steps:

• 1. For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
• 2. In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
• 3. Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
• 4. Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
• 5. CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
• 6. Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
• 7. Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
• 8. With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
• 9. BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
• 10. If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
• 11. Drizzle or spread over cooled cakes.

SPICED APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
• In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.

SPICED APPLESAUCE COFFEE CAKE

Steps:

• Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
• In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
• In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
• Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
• Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

APPLE SPICE COFFEE CAKE II

Steps:

• Cream matgarine, 3\4 cup granulated sugar and brown sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour, baking powder, salt, and apple pie spice alternately with milk; mix well after each addition. Pour into greased 13x9-inch baking pan. Arrange apples on top of batter. Sprinkle with combined 1/4 cup granulated sugar and cinnamon. Bake at 375 F, 40 to 45 minutes or until wooden pick inserted in center comes out clean.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (325 degrees F if using glass baking pan).
• Line 13x9 inch metal cake pan with foil and lightly grease or spray pan.
• In bowl and using electric mixer, beat butter with sugar.
• Beat in eggs, one at a time, then vanilla and applesauce.
• In separate bowl, combine flour, baking powder, cinnamon, baking soda, ginger, salt and nutmeg; stir into egg mixture alternately with Milk.
• Stir in apples.
• Pour into prepared pan.
• Bake for 35 to 40 minutes or until tester inserted in centre comes out clean.
• Let cool in pan on rack for 15 minutes.
• Invert pan and turn out cake; remove foil from bottom.
• Turn right side up on rack and let cool completely.
• To make Glaze.
• In small bowl, whisk icing sugar with lemon juice until smooth, then using fork drizzle over cake.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8-inch pan.
• Combine the ingredients from cool whip to the spices.
• Pulse in a food processor for 10 to 15 times (do not over process).
• In a large bowl, mix with the 2 1/2 cups Bisquick mix.
• Stir gently about 20 strokes until well mixed, moist, yet still lumpy.
• Spread into pan.
• Mix the crumb ingredients cold butter to 1/3 cup oatmeal until well mixed and crumbly.
• Put on the batter in pan.
• Bake for 30-35 minutes or until toothpick comes out clean.
• Mix the icing ingredients and add half & half until the icing is not too fluid.
• Drizzle over the warm, not hot cake.