CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
BLUEBERRY CINNAMON-SWIRL BUNDT CAKE
Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.
Provided by Julie Bs Hive
Categories Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Grease a 12-cup Bundt pan.
- Drain and rinse blueberries; set aside.
- Mix brown sugar, nuts and cinnamon; set aside.
- In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
- Repeat, ending with last 1/3 of muffin batter.
- NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
- Bake 50 minutes.
- Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
- A great breakfast treat for the whole family.
Nutrition Facts : Calories 170.7, Fat 9.8, SaturatedFat 3.7, Cholesterol 52.9, Sodium 32.5, Carbohydrate 19.2, Fiber 0.8, Sugar 16.7, Protein 3
BLUEBERRY-CINNAMON COFFEE CAKE
Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.
Provided by Yossy Arefi
Categories brunch, snack, cakes
Time 4h
Yield 1 (8-inch-square) cake
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
- Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
- Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
- Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
- Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
- Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
- Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.
BLUEBERRY SWIRL CAKE
Make and share this Blueberry Swirl Cake recipe from Food.com.
Provided by Gingerbear
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Beat egg whites until frothy; gradually beat in 1/2 C sugar.
- Continue beating until very stiff and glassy.
- Sift remaining sugar, flour, baking powder and salt in to another bowl.
- Add canola oil, half of milk, and vanilla.
- Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
- Add remaining milk and egg white meringue.
- Fold in blueberries (if very large, cut into quarters or halves).
- Pour into greased, floured 9" cake pans.
- Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
- Cool.
- Frost with cream cheese frosting and swirl with blueberry mixture.
- Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
- Place one cake layer bottom-side up on plate; spread with frosting.
- Place second layer right-side up and frost top and side of cake.
- Swirl top with cooled blueberry mixture.
- Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
- Cool, and swirl on top of cake.
Nutrition Facts : Calories 554.9, Fat 19.4, SaturatedFat 7.8, Cholesterol 74.4, Sodium 329.3, Carbohydrate 95.5, Fiber 0.7, Sugar 90.2, Protein 3.2
BLUEBERRY MUFFIN BUNDT CAKE
Make and share this Blueberry Muffin Bundt Cake recipe from Food.com.
Provided by cvggrrl
Categories Breads
Time 1h
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Grease the bundt pan and dust with flour.
- Rinse the blueberries. Measure 2 tablespoons of cake mix and shake with the blueberries. This prevents the blueberries from moving to the bottom of the cake pan. Set aside.
- Mix cake mix, pudding mix, yogurt, oil, water, eggs, and cinnamon in a large bowl for 1 minute on low, then 2 minutes on high.
- Pour 2/3 of the batter into the bundt pan. Spread the blueberries evenly around the pan, and then pour the last 1/3 of batter so the blueberries are covered.
- Bake cake on 350 for 45-50 minutes, and check occasionally. When the cake is golden brown on top, remove from oven and let cool.
- After about half an hour, put a large plate on top of the pan, then flip it over. Sprinkle powdered sugar on top.
Nutrition Facts : Calories 420.4, Fat 19.8, SaturatedFat 3.5, Cholesterol 88.8, Sodium 517.9, Carbohydrate 56, Fiber 1.5, Sugar 36.5, Protein 5.9
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