COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING
A light, moist and richly delicious coffee cake that is perfect for Brunch, Breakfast or any ole time at all.
Provided by Judy
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Mix the brown sugar, cinnamon and melted butter well
- Stir in chopped walnuts and set aside
- In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
- Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
- Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
- Preheat the oven to 375 and grease and 8 X 8 square pan.
- Press the cake mixture into the plan
- Add small chunks of cream cheese around the top - I push them in slightly with my finger!
- Spoon on the brown sugar topping (this will sink into the cake as it bakes)
- Bake for 30 to 35 minutes.
- Let cool and Enjoy with a smoky dark coffee.
SUNNY'S 1-2-3 CARAMEL SAUCE
Steps:
- In a saucepan over medium-low heat, combine the half-and-half, butter and brown sugar. Cook, whisking often, until everything comes together and the sauce thickens, 10 to 15 minutes. Refrigerate until cold or use warm.
RHUBARB COFFEE CAKE WITH CARAMEL SAUCE
Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. -Angie Fehr, Ottosen, Iowa
Provided by Taste of Home
Time 55m
Yield 18 servings (1-2/3 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13x9-in. baking pan., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving., For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened. Serve with warm coffee cake.
Nutrition Facts : Calories 336 calories, Fat 15g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 148mg sodium, Carbohydrate 48g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL APPLE COFFEE CAKE WITH WALNUTS
I created this recipe after a trip to an orchard with my family. This moist cake is full of hearty apples and nuts, while the caramel topping adds a delectable finish. -Sharon Cable, Dyersville, Iowa.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra., In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, salt and baking soda; gradually beat into sugar mixture. Stir in apples., Transfer to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil, stirring constantly; cook 2 minutes. Remove from heat; let stand to thicken slightly. Spoon slowly over cake. Sprinkle with walnuts.
Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 268mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL APPLE COFFEE CAKE
When you visit friends or relatives in my area of the country, you can be sure the coffee will be brewing soon and their favorite dessert will be served. This is my favorite - maybe that's why I get a lot of visitors!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)
Nutrition Facts : Calories 545 calories, Fat 33g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 313mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
"SUNNY BOY" COFFEE CAKE WITH CARAMEL TOPPING
When I was a kid I found this among Mom's recipes that she had collected or clipped from magazines. I tried it then and really enjoyed it. It was the only way I would eat my "Sunny Boy cereal" at that age. Sunny Boy cereal is like Red River cereal if I am right. We used to call it bird seed cereal.
Provided by Shar-on
Categories Breads
Time 1h
Yield 1 9x13 cake
Number Of Ingredients 15
Steps:
- Pour boiling water over Sunny Boy cereal and stir to blend; let cool.
- In a large mixing bowl, cream sugar, butter and eggs.
- Add vanilla, Sunny Boy cereal mixture and dry ingredients.
- Beat well and put into a greased 9 x 13 inch pan.
- Bake at 375 degF for about 30 minutes or till done.
- While cake is baking prepare the topping by mixing tog the melted butter, brown sugar and egg, beating it well.
- Add the coconut and vanilla.
- Spread this topping over hot cake and return to the oven for about 10 more minutes.
Nutrition Facts : Calories 5072.1, Fat 255.6, SaturatedFat 170.2, Cholesterol 1122.5, Sodium 5293.2, Carbohydrate 674.3, Fiber 18.4, Sugar 529.3, Protein 43.9
COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING
Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
- In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g
PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h35m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
- Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
- Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
- Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
- Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
- Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
- To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 193 milligrams, Sugar 34 grams, TransFat 0 grams
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