PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
PECAN CREAM CHEESE COFFEE CAKE WITH PECAN STREUSEL
Rich Cream Cheese Coffee Cake with Pecan Streusel is a delicious treat for a holiday breakfast or brunch or with a nice cup of joe for an afternoon treat.
Provided by Audrey
Number Of Ingredients 17
Steps:
- Spray a 9-inch round cake pan or a 9-inch springform pan with nonstick cooking spray. Preheat oven to 325 degrees.
- In a small bowl, mix flour, sugar, pecans and cinnamon with a whisk. Use a fork or your fingers to cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Lightly pack into the bowl and put in the freezer while preparing the cake.
- In a medium bowl, whisk together the flour, baking powder, ground pecans and spices. Set aside. In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and brown sugar until light and creamy, about 2-3 minutes.
- Beat in the eggs, one at a time, beating well after each addition. Alternate adding a 1/4 cup of milk with half the flour (finish with the final 1/4 cup of milk) until batter is combined. It will be thick! Spread batter into prepared pan.
- Crumble the streusel mixture on top of the cake, leaving some bigger pieces.
- Bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
- Let cool completely. Combine the powdered sugar and milk in a small bowl (add extra milk if needed to achieve desired consistency) then drizzle over the cake.
CREAM CHEESE PECAN COFFEE CAKE
This recipe makes a really moist delicious cake! If you really want to be indulgent you could add glaze to the top.
Provided by sweetcakes
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Blend butter with cream cheese.
- Add sugar, beat until fluffy.
- Blend in eggs, baking powder, vanilla, soda, and salt.
- Mix in half the flour, then the milk. Blend in remaining flour.
- Combine all topping ingredients except nuts.
- Spread half the cream cheese batter in greased 9x13 inch pan.
- Sprinkle with half the topping. Spread remaining batter over top. Sprinke with remaining topping and nuts.
- Bake at 350* for 30 to 35 minutes.
- Glaze if desired.
PECAN COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
- Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
CREAM CHEESE COFFEE CAKE
This is a fabulous coffee cake. Cream Cheese adds to the richness and it just melts in your mouth. I like to make this when I have a good friend coming by for coffee, as if I just whipped it up! Impressive and Yummy!
Provided by Vseward Chef-V
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan.
- Combine flour and 3/4 cup sugar.
- Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
- To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
- Spread batter in pan.
- Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan.
- Sprinkle reserved 1 cup of crumb mixture over all.
- Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden.
- Cool at least 15 minutes before removing sides of pan slice and serve warm or at room temperature.
Nutrition Facts : Calories 370.1, Fat 22.2, SaturatedFat 13.6, Cholesterol 92.9, Sodium 273.5, Carbohydrate 37.8, Fiber 0.7, Sugar 16.9, Protein 5.7
APPLE-CREAM CHEESE COFFEE CAKE
Take a coffee cake break! This tempting coffee cake is filled with cream cheese and topped with apples, cinnamon and walnuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
- In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
- Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
- Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 26 g, TransFat 1 g
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