Time 50m Yield 2 coffee cakes (9 servings each). Number Of Ingredients 15 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.
Time 55m Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Time 1h10m Yield 1 cake, 9-12 serving(s) Number Of Ingredients 12 Steps:
Topping. It is not necessary to peel the apples, but I do. Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside. Combine dry ingredients - flour,baking powder and salt in a bowl, set aside. In a large bowl cream butter, add sugar gradually, beat well. Beat eggs into creamed mixture. Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy. Add sour cream to the batter alternately with the dry ingredients. Blend well. Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture. Add remaining batter and arrange rest of the apples on top. Bake in 325 degree oven for 50-60 minutes. Especially nice served warm. Enjoy!
Time 1h15m Yield 12 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Time 1h Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Time 55m Yield 12-15 servings. Number Of Ingredients 18 Steps:
In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13x9-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently., Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Time 1h35m Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Time 45m Yield 8 servings Number Of Ingredients 14 Steps:
Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
Time 45m Yield 8 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 350°. To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool. Spoon the flour into a dry measuring cup. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition. Spoon the batter into 8 inch round cake pan coated with cooking spray. Arrange apple mixture over cake; top with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Quickly invert cake onto wire rack, then invert onto serving plate. Prepare the glaze and drizzle over cake. Serve warm.
Yield 10 servings Number Of Ingredients 24 Steps:
Preheat the oven to 375°F (190°C). Grease an 8 x 13-inch baking dish with nonstick spray. Make the streusel topping: In a medium bowl, combine the butter, brown sugar, flour, oats, cinnamon, nutmeg, and baking powder. Mix with your fingers, massaging the butter into the dry ingredients, until well combined and loosely clumpy. Make the cake: In a large bowl, cream the butter and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2 minutes. Add the apple butter, sour cream, eggs, and vanilla and mix until fully combined, about 3 minutes. Add the flour, ground cinnamon, ground ginger, baking soda and salt to the wet ingredients. Mix until completely combined, about 4 minutes total. Fold in the apples with a rubber spatula until just incorporated. Make the cream cheese filling: In a medium bowl, beat together the cream cheese, heavy cream, sugar, and vanilla with an electric hand mixer on medium-low speed until smooth, 2 minutes. Pour half of the batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel on top. Add the remaining batter, spreading to cover the streusel. Spread the cream cheese filling over the batter and top with the remaining streusel. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving. Enjoy!
