Tag Archives: coffee cake

Apple Almond Coffee Cake

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Do you like breakfast pastry? Or how about coffee cake? If you do, then I think you’d really like this recipe, because it’s a combination of both. It has a thin, rich cakey layer that’s topped with apple pie filling and drizzled with a creamy glaze, which gives it that pastry touch. So it’s the best of both breakfast worlds!

This Apple Almond Coffee Cake is great if you need to make something that serves a larger group of people, too, because it’s made in a 10 x 15″ pan. If you’re not crazy about apple pie filling, you can substitute another fruit pie filling like cherry or peach–I thought apple would be good for autumn. This would be great for a special breakfast or brunch any time of year, but since the holidays are coming up, you may want to keep this in mind for a holiday weekend brunch. It could also work as a dessert too, served warm with a scoop of vanilla ice cream or dollop of whipped cream on top.

APPLE ALMOND COFFEE CAKE by NancyC, adapted from Taste of Home

Makes a 10 x 15″ pan, about 16-20 servings

  • 1 cup butter (2 sticks), softened
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3 cups all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 (21-ounce) can apple pie filling
  • 1/2 teaspoon ground cinnamon

ICING:

  • 1 1/4 cups confectioner’s sugar
  • 1/2 teaspoon almond extract
  • 3 Tablespoons Half & Half (light cream)
  • 4 Tablespoons sliced almonds, toasted or untoasted, for sprinkling on top of icing
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The coffee cake before it goes in the oven (left) and after it is baked and glazed (right)

Preheat oven to 350˚F. Grease or line a 10 x 15″ rimmed baking pan with parchment paper; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, salt, and baking powder; add to the creamed butter/sugar mixture and mix just until combined. Spread 3 3/4 cups batter evenly into prepared 10 x 15″ baking pan.

Spoon pie filling into a medium-size bowl and cut apples into smaller chunks with a knife. Stir in cinnamon, blending well, then spoon and spread filling, in a thin layer, onto the batter to within 1″ of edges. Spoon remaining batter in small dollops over the filling.

Bake at 350˚F for 22 to 28 minutes or until toothpick inserted near center comes out clean. Cool coffee cake in pan on a wire rack.

In small bowl, combine confectioner’s sugar, almond extract, and Half & Half (light cream). Drizzle over warm or cooled coffee cake (you don’t have to use all the glaze if you just want a light drizzle). Sprinkle glazed coffee cake with sliced almonds. Let glaze set at least 10 minutes, then cut into squares and serve.

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Did I mention this coffee cake was especially good in the morning with a nice hot cup of coffee? It helps make getting out of bed a little easier on a chilly morning! 🙂 Do you have a favorite coffee cake recipe you enjoy making this time of year?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, Show and Share at Coastal Charm, and Thursday Favorite Things at Katherine’s Corner.

Dark Chocolate-Cinnamon Pecan Coffee Cake

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The title read, A Cake You Can Eat for Breakfast and Dessert.” Well, that got my attention! The Yahoo Food article also said “A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert.” Perfect! I always love recipes that give you that kind of flexibility! 🙂

So of course I had to try this coffee cake. I used more dark chocolate, added a little more cinnamon, and used pecans instead of hazelnuts. Yum! This coffee cake has a thick batter that bakes into a dense yet cakey chocolate-cinnamon treat. I found that my baking time was less than what the original recipe recommended, and you do want to be careful not to overbake this, or it will be a little dry.

This coffee cake is great for morning or anytime–especially if you are a fan of dark chocolate!

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

Makes 9-12 servings in an 8 x 8″ pan

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
  • 1/2 cup pecans, chopped
  • 1 cup (6 ounces) dark chocolate chips
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar, divided
  • 2 cups all-purpose unbleached flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside.

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter.

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

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It’s been awhile since I’ve made a coffee cake, so this hit the spot! I have a few other coffee cake recipes I’ve been wanting to try. Have you made any good ones lately?

Linked to Thursday Favorite Things,  Foodie Friday, I’m Lovin’ It, Tickled Pink.

Sour Cream Coffee Cake Muffins

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This recipe gives you the best of both worlds…the yummy taste of a moist cinnamon streusel-topped coffee cake, drizzled with glaze and sprinkled with chopped pecans…all in an easy-to-eat muffin! It’s the perfect thing for breakfast or brunch (with a hot cup of coffee, of course). If you’re not a morning person, it makes getting out of bed a little easier knowing you have a delicious muffin to look forward to! 🙂  I found the recipe at myrecipes.com and made a few changes to it. This recipe makes 6 jumbo muffins or 12 regular-size muffins.

SOUR CREAM COFFEE CAKE MUFFINS by NancyCreative, adapted from myrecipes.com

Makes 6 jumbo or 12 regular-size muffins

Streusel:

  • 3 teaspoons butter, softened
  • 1  cup packed brown sugar
  • 1 cup chopped pecans
  • 2-3 teaspoons cinnamon

Batter:

  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 eggs (or 1/2 cup egg substitute)
  • 1 cup sour cream (regular or light)
  • 2 tablespoons milk or half and half
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze:

  • 6 tablespoons powdered sugar
  • 3 teaspoons orange juice
  • additional chopped pecans for garnish

Preheat oven to 375 degrees.

FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.

FOR BATTER, place granulated sugar and softened butter in large bowl; mix until well-blended. Add eggs or egg substitute and blend well. Beat in sour cream, milk, and vanilla.

Combine flour, baking powder, baking soda, and salt in another large bowl, stirring well with a whisk. Make a well in center of mixture and add sour cream mixture. Stir just until combined.

Place 6 jumbo paper muffin liners in a jumbo muffin pan or 12 regular-size liners in a standard muffin pan. Fill cups half full with batter. Sprinkle batter evenly with some of the streusel mixture (don’t use any more than half of the streusel; you’ll need the rest for the topping). Top muffins with remaining batter, then sprinkle with more streusel. Bake at 375 degrees for 22-25 minutes for jumbo muffins and 12-15 minutes for regular-size muffins, or until a wooden toothpick inserted in center comes out clean. Let muffins cool a few minutes, then place on a wire rack. Cool 10 more minutes.

FOR GLAZE, combine powdered sugar and orange juice in a small bowl, stirring until smooth. Drizzle glaze over muffins, and sprinkle with additional chopped pecans, if desired.

Then grab a cup of coffee and enjoy one of your muffins! 🙂

Linked to Sunday Showcase, Sundae Scoop, Potluck Sunday, Foodie Friday, I’m Lovin’ It! Friday, Sweet Tooth Friday, Sweets for a Saturday.
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