Cinnamon Leaf Ring Coffee Cake Recipes

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
• Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

CINNAMON ALMOND RING COFFEE CAKE

Steps:

• FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until smooth. cover with plastic and refrigerate until ready to use.
• FOR THE DOUGH: Adjust oven rack to upper-middle postitions and heat over 200°F When oven reaches 200F shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.
• Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes togehter, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky). Turn dough onto heavily floured work surface, shape into ball, and transfer to a greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.
• On lightly floured surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into an 18x9-inch rectangle with long side facing you. Spread with half the filling; using both hands, carefully roll the dough into an even cylinder and moisten the top 1/2-inch of the dough to seal. Press to seal and transfer, seam side down to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into a ring. Using paring knife, make cuts around the outside of dough. spacing them about 1 1/2 inches apart. Rotate each piece of dough cut side up.
• Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375°F.
• FOR THE TOPPNG: Whisk reserved egg whites in small bowl, then brush rings with with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.
• While rings are baking or cooling, whisk confectioners sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
• COFFEE CAKE IN THE FREEZER: This recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use.
• To freeze one coffee cake: Transfer shaped ring ot large plate and wrap in two layers of plastic wrap and then foil. (Unbaked ring can be frozen for up to 1 month). The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer to baking sheet lined with parchment paper that has been grease with cooking spray. Then proceed to letting dough rise in the oven that has been heated to 200F and then turned off. Brush with egg wash, sprinkle with almonds bake (on middle rack) cook and ice as directed.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.