Coffee Cake Recipes (several)

  • 2-1/4 cups all-purpose flour
    2 tsp baking soda
    2 tsp ground cinnamon
    1 tsp baking powder
    1 tsp salt
    1-1/2 cups sugar
    3 eggs
    1 tsp vanilla
    1 cup vegatable oil
    2 cups finely grated carrots (about 6 medium)
    1 can (14oz) crushed pineapple, drained
    1 cup shredded coconut
    1 cup chopped walnuts
    Cream Cheese Frosting:
    1 pkg(250g) cream cheese,softened
    1/3 cup butter,soften
    1 tsp vanilla
    2 cups sifted icing sugar

    Cake:Preheat the oven to 350F. Grease a 13x9 inch baking pan and line the base with greased parchment. Stir together flour, baking soda, cinnamon, baking powder and salt in a medium bowl. Set aside. In a separate bowl and using an electric mixer, beat sugar and eggs on high speed until thickened and pale yellow. Beat in vanilla, the beat in oil in a thin stream until well combined. Stir dry ingredients into egg mixture, along with carrots, pinapple,coconut and walnuts, until well combined. Spoon batter into the prepared pan, smoothing surface with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove from the pan and let cool completely on a wire rack. Frosting: Using an electric mixer, beat together cream cheese and butter in a large bowl until light and fluffy, then beat in vanilla. On low speed, beat in icing sugar until smooth and fluffy. Spread frosting over top of cake. Cut into squared to serve.
  • Walnut Orange Coffee Cake
    Originally posted by Chris in Feb. 2003 WFD Thread


    1 c quick-cooking oats (I use Old Fashioned)
    1 1/2 c orange juice (This time I used fresh squeezed as I had many oranges to use up)
    1/2 c butter
    1 1/2 c sugar
    1/2 c packed brown sugar
    2 eggs
    1 t vanilla extract
    1 3/4 c all-purpose flour (I use wheat)
    1 t baking powder
    1 t baking soda
    1/2 t salt
    1/4 t ground cinnamon
    1/2 c chopped walnuts
    1 T grated orange peel

    1 1/2 c packed brown sugar
    3/4 cup butter, cubed
    3 T grated orange peel
    3 T orange juice
    3 c flaked coconut
    1 1/2 cups chopped walnuts

    In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13x9x2 baking dish. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

    In a small saucepan combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat and cook for 2 minutes. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 inches from the heat for 2 minutes or until the topping is bubbly.
  • Blueberry Coffee Cake
    Originally posted by barbszy in Aug 2003 WFD

    (makes 1 9" square or round cake)

    1 1/4 cup flour
    1/4 cup sugar
    1 tbl baking powder
    pinch of salt
    1/2 stick margarine
    2/3 cup milk
    1 egg
    1 tsp vanilla extract

    Combine all ingredients, then add 1 cup fresh blueberries. Fold fruit in gently. It's OK if batter is a little lumpy.
    Pour into greased cake pan.

    1/2 stick margarine
    1/3 heaping cup flour
    1/2 cup sugar
    1 1/2 tsp cinnamon

    Mix with your fingers and crumble over cake batter.

    If you don't want to bake this immediately, cover with plastic wrap and refrigerate up to 24 hours.

    Bake 25 minutes at 400. (might take a little more time depending on your pan. Topping should be nice and brown. It WILL sink down into the cake some). This recipe is easily doubled but I've never baked it in a large pan, I always just make a couple of small cakes.

    Refrigerate cake if you're keeping it longer than overnight.
  • Originally posted by HappyPuppy in Sept 2003 WFD

    Banana Coffee Cake with Chocolate Chip Streusel
    Makes 12 servings

    3/4 cup mini semisweet chocolate chips
    1/2 cup dark brown sugar, packed
    1/3 cup chopped pecans or walnuts
    2 teaspoon ground cinnamon
    6 tablespoons ground flaxseed (optional)
    1 cup whole wheat pastry flour
    1/2 cup white flour
    3/4 teaspoon baking soda
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup granulated sugar
    1/4 cup no-trans margarine (butter can also be used), softened
    1 large egg
    1 1/3 cups mashed very rip bananas (about 3 large bananas)
    1/4 cup plus 3 tablespoons lowfat buttermilk

    1. Preheat oven to 350-degrees. Coat an 8 x 8 x 2-inch baking dish with canola cooking spray.
    2. Add chocolate chips, brown sugar, pecans, cinnamon (and flaxseed if desired) to small bowl and stir with whisk until well blended; set streusel aside.
    3. Add whole wheat and white flour, baking soda, baking powder, and salt to medium bowl and stir with whisk until blended.
    4. Add sugar and margarine and egg to mixing bowl and beat on medium speed until fluffy (scraping sides of bowl at least once). Beat in bananas and buttermilk and blend well. Add dry ingredients slowly into mixing bowl and beat on low until blended.
    5. Spread half of the batter in prepared baking dish and sprinkle with half of streusel. Spread the remaining batter in baking dish and top with remaining streusel. Bake coffee cake until tester inserted in center comes out clean (about 45-55 minutes).

    Per serving: 240 calories, 4.5 g protein, 39 g carbohydrate, 9 g fat (3 g saturated fat, 3.5 g monounsaturated fat, 2 g polyunsaturated fat), 28 mg cholesterol, 3 g fiber, 212 mg sodium. Calories from fat: 33 percent.
  • Originally posted by Jeannie in Oct 2003 WFD


    1/2 cup butter, softened
    1/2 cup sugar
    2 large eggs
    2 cups all purpose flour
    1 1/2 teaspns baking powder
    1 teaspn baking soda
    1 - 8 oz container of sour cream
    1 teaspn vanilla
    1 cup semisweet chocolate chips
    1 teaspoon ground cinnamon
    2T sugar
    1/2 teaspn cinnamon
    Mix and set aside

    Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, 1 at a time, beating just until the yellow disappears.

    Combine flour, baking powder and baking soda. Add flour mixture alternately with sour cream, starting and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

    Spread half the batter into a greased 9 in sq pan. Sprinkle with chocolate chips and the 1 teaspn cinnamon. Spread remaining batter over the chips. Bake 350 for 35min. ( I used a glass 8 inch pan and baked for 38 min).

    Remove pan to wire rack. Sprinkle with reserved mixed cinnamon and sugar

    This is good warm or cold. It's light, moist and very delicious!
  • Quick Sour Cream Coffee Cake
    as posted by debknechtel in the October 2004 What's for Dinner? thread.

    Quick Sour Cream Coffee Cake

    350 oven
    lightly greased pan , I use an angel food cake pan.

    1 1/2 cups flour
    1 cup sugar
    2 teaspoons baking powder
    1/2 tsp soda
    1/4 tsp salt
    1 cup sour cream
    2 eggs

    Cream sour cream and eggs add dry ingredients. Beat till smooth pour in pan. Sprinkle with topping.

    2 tbsp flour
    2 tabsp butter
    5 tbsp sugar ( i use brown)
    Blend with 2 knives or pastry blender till crumbly
    Add 1/2 tsp cinnamon
    Optional add1/4 cup nuts
    Sprinkle on coffee cake

    Bake 20 min.

    Nothing fancy but we like it.
    I double the recipe sometimes