HONEY NUT COFFEE CAKE
New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.
Provided by Samantha Seneviratne
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
- Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
- In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
- Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.
PAULA DEEN'S NUTTY ORANGE COFFEE CAKE
I haven't made this yet, but it looked so good when Paula was making it with her sons on the Mother's Day episode, I had to post it here! It took them less than 10 minutes to put this together....
Provided by Raquel Grinnell
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
- Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
- Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
- Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
- Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
- Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Nutrition Facts : Calories 326.7, Fat 18.9, SaturatedFat 8.1, Cholesterol 31.3, Sodium 522.1, Carbohydrate 36.6, Fiber 0.7, Sugar 20.6, Protein 4.1
NUTTY ORANGE COFFEE CAKE
This cake is so pretty when it is done. It also is surprisingly good, that's why I had to share this.
Provided by paula giles
Categories Breads
Time 50m
Yield 1 bundt, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Place about 1 tsp cream cheese in center of each biscuit.
- Fold biscuit in half over cream cheese and seal edges by pressing together.
- Dip biscuits in melted butter.
- Then dredge in sugar mixture.
- Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
- Space biscuits evenly and do not stack.
- Place any remaining biscuits around center of tube filling any spaces.
- Drizzle any remaining sugar and butter over biscuits.
- Bake at 350°F for 35-40 minutes.
- Immediately invert onto serving plate.
- Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
Nutrition Facts : Calories 1167.7, Fat 63.9, SaturatedFat 28, Cholesterol 92.2, Sodium 1909.2, Carbohydrate 137.6, Fiber 1.7, Sugar 68.3, Protein 16
CINNAMON NUT COFFEE CAKE
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Provided by Taste of Home
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE-NUT COFFEE CAKE
"My great-grandmother created this recipe, and it has been passed down through our family," shares Cyndi Martin of Montgomery, Illinois. Cinnamon nicely spices the moist snack cake that's made with tart apples, crunchy nuts and other everyday ingredients.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 268mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE NUT COFFEE CAKE
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. -Rosadene Herold, Lakeville, Indiana
Provided by Taste of Home
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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