Cinnamon Twist Coffee Cake Recipes

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.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

CINNAMON COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

CINNAMON TWIST COFFEE CAKE

Steps:

• In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
• Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
• Place in greased bowl, cover & let rise in warm place 20 minutes.
• Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
• Spread with melted butter.
• Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
• Fold from 9" side- 3" over the center of the sqaure. Then fold the other side over 3" so you will have it folded into thirds (3 layers)it will be 3" x 12".
• Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 " square pan. (2 rows of 6). Repeat with other half.
• Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
• Chill for 2 - 24 hours.
• When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
• Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
• In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
• In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.