Creamcheesepecancoffeecake Recipes

CREAM CHEESE PECAN COFFEE CAKE

Steps:

• Blend butter with cream cheese.
• Add sugar, beat until fluffy.
• Blend in eggs, baking powder, vanilla, soda, and salt.
• Mix in half the flour, then the milk. Blend in remaining flour.
• Combine all topping ingredients except nuts.
• Spread half the cream cheese batter in greased 9x13 inch pan.
• Sprinkle with half the topping. Spread remaining batter over top. Sprinke with remaining topping and nuts.
• Bake at 350* for 30 to 35 minutes.
• Glaze if desired.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Lightly grease and flour a 9×13-inch baking dish and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, one at a time, until well combined. With the mixer on low speed, beat in the vanilla, sour cream and heavy cream. Slowly add the dry ingredients and beat until batter is thick and smooth. Pour into the prepared baking dish.
• For the filling and topping, stir together the brown sugar, pecans and cinnamon until well combined. In a separate bowl, beat the cream cheese until smooth, then add 1 cup of the pecan mixture and stir together until well combined.
• Place large scoops of the cream cheese mixture evenly over the top of the batter in the baking dish. Using a butter knife, swirl the cream cheese mixture into the batter, trying not to overmix so there will be thick swirls of the mixture throughout the cake batter. Sprinkle the remaining pecan mixture evenly over the cake.
• Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack while you prepare the cream cheese drizzle.
• For the drizzle, beat the cream cheese until smooth. Add the powdered sugar, vanilla and heavy cream, and beat until smooth and thin enough to drizzle. Add more powdered sugar if too thin or more cream if too thick. Drizzle over warm cake and serve!

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

THE BEST (CINNAMON PECAN) COFFEE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
• FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
• CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
• Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
• GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
• Reduce heat to medium; cook, stirring constantly, for 1 minute.
• (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
• Drizzle glaze over cake. Serve cake warm or at room temperature.