Apple Streusel Coffee Cake
Peach ''n Blueberry Coffee Cake
Raspberry-Cream Cheese Coffee Cake
Short ''n Sweet Caramel Bubble Ring
* Exported from MasterCook *
Apple Streusel Coffee Cake
Recipe By :Woman's Day
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Streusel
1 1/4 cups packed light brown sugar
3/4 cup flour
1/2 cup cold butter -- cut in small cubes
2 teaspoons cinnamon
1 cup walnuts -- coarsely chopped
Cake
3 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter or margarine -- room temperature
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla
16 ounces plain low-fat yogurt
2 Granny Smith OR Golden Delicious apples,
peeled ,cored -- cut in 1/2" dice
Oven to 350 degrees. Grease and flour a 14 cup nonstick pan.
Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon
with a fork or rub together with fingertips until crumbly and butter is
completely incorporated. Stir in walnuts.
Cake: Mix flour, baking powder and baking soda in a small bowl. Beat
butter
and sugar in a large bowl with electric mixer until fluffy, about 2
minutes.
Beat in eggs, one at a time, beating well after each. Beat in vanilla and
yogurt. With mixer on low speed, beat in flour mixture just until blended,
scraping down bowl as necessary.
Spoon 3 cups batter into pan. spread evenly. Sprinkle with 1/4 cup
streusel,
apples and 1/2 cup streusel. Spoon on remaining batter and spread evenly.
Sprinkle with remaining streusel, pressing down lightly so it sticks to
batter.
Bake 50-60 minutes or until a pick inserted in cake comes out clean. Cool
in
pan on wire rack 15 minutes. Place cookie sheet over pan and carefully
invert both. Remove pan and cool completely.
To serve: Invert onto serving platter.
* Exported from MasterCook *
Peach ''n Blueberry Coffee Cake
Recipe By :Pillsbury
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/2 cup butter or margarine -- softened
1 cup milk
1 teaspoon vanilla
2 eggs -- slightly beaten
1 cup fresh or frozen sliced peaches -- thawed
1 cup fresh or frozen blueberries -- thawed
Glaze frosting
1 cup powdered sugar
1/4 teaspoon almond extract
4 teaspoons milk
Heat oven to 350 degrees. Grease 13x9" pan.
In large bowl, combine flour, sugar, baking powder, salt and orange peel.
Mix well. With pastry blender or fork, cut in butter until crumbly.
Add milk, vanilla and eggs. Stir until dry ingredients are moistened.
Pour 3/4 of batter (2 1/4 cups) into prepared pan. Top with peaches and
blueberries. Spoon remaining batter over fruit.
Bake for 35-45 minutes or until edges are golden brown. Cool 30 minutes.
In small bowl, blend glaze ingredients, adding enough milk for desired
drizzling consistency. Drizzle over coffee cake.
Raspberry-Cream Cheese Coffee Cake
Recipe By :Better Homes and Gardens
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese
1/4 cup margarine
2 cups biscuit mix
1/2 cup raspberry preserves
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
In a medium mixing bowl cut the cream cheese and the margarine into the
biscuit mix until crumbly. Stir in the 1/4 cup milk. Turn onto a lightly
floured surface. Knead 8-10 strokes.
On waxed paper, roll dough to a 12x8" rectangle. Invert onto a greased
baking sheet. Remove paper.
Spread preserves down center of dough. Make 2 1/2" long cuts at 1"
intervals
on long sides. Fold strips over the filling.
Bake coffee cake in 375 degree oven for 20 minutes or until golden brown.
Let cake cool 5 minutes before frosting.
In a small mixing bowl stir together sugar, milk and vanilla. Drizzle over
slightly cooled cake. Serve warm.
* Exported from MasterCook *
Short ''n Sweet Caramel Bubble Ring
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup chopped pecans
3/4 cup sugar
4 teaspoons ground cinnamon
2 packages refrigerated biscuits -- (11 ounces each)
1/3 cup butter or margarine -- melted
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
Generously grease a 10" fluted tube pan. Sprinkle about half of the pecans
in the bottom of the pan. Set aside. Stir together sugar and cinnamon. Set
aside Separate each package of dough into 8 pieces, making 16 total. DO
NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into
melted margarine, or butter, then roll in sugar mixture. Arrange dough
pieces, spiral side down, in prepared pan. Sprinkle with remaining pecans.
In a measuring cup stir together caramel topping and maple syrup. Drizzle
over dough in pan. Bake at 350 degrees for about 35 minutes or until dough
is light brown, covering with foil the last 10 minutes to prevent over
browning. Let stand for 1 minute only. (If it stands for more than 1
minute, the ring will be difficult to remove from pan.) Invert onto a
serving platter. Spoon any topping and nuts remaining in the pan onto
rolls. Serve warm.
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