CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
BISQUICK® COFFEE CAKE
This coffee cake that uses Bisquick® is even better than if bought at the bakery. It took me a while to get this recipe just right.
Provided by Shelley Harris
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
- Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
- Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.6 g, Cholesterol 32.1 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 452.2 mg, Sugar 13.3 g
CINNAMON-SUGAR PINWHEELS
Enjoy these delicious pinwheels made with Bisquick® mix and filled with walnuts and currant - perfect when you want breakfast to be ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
- Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
- Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pinwheel, Sodium 290 mg, Sugar 17 g, TransFat 1 g
CINNAMON PINWHEEL COFFEE CAKE
Invite your neighbour for a nice hot cup of coffee and serve this special treasure! This type of cinnamon sweetbread is just perfect with coffee! Great when you get the craving for a cinnamon bun but you prefer not to do all the work. Recipe from a lipton cookbook.Enjoy!!!
Provided by Chef Decadent1
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar.
- Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven.
- Arrange cherry halves in rows on cinnamon mixture.
- In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth.
- Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan.
- Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.
Nutrition Facts : Calories 244.6, Fat 11.5, SaturatedFat 2, Cholesterol 2.1, Sodium 288.1, Carbohydrate 32.8, Fiber 1.1, Sugar 15.1, Protein 3.5
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