Glazed Cinnamon Walnut 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.

CINNAMON-LACED COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.
• Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.
• Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.
• Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.
• Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

STORM WARNING GLAZED CINNAMON COFFEE CAKE

Steps:

• Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray.
• FILLING:.
• Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
• CAKE:.
• If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended.
• 9x13 PAN:.
• If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze.
• COFFEE CAKE BUNDT PAN:.
• If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate.
• GLAZE:.
• Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake.
• Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

WALNUT ORANGE COFFEE CAKE

Steps:

• In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.