Sticky Bun Coffee Cake Recipes

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EASY STICKY BUN SOURDOUGH COFFEE CAKE



Easy Sticky Bun Sourdough Coffee Cake image

A moist and tender cake with a caramel pecan topping that's a great way to use up sourdough discard. It's good for breakfast, snacks, and even dessert!

Provided by Jami Boys

Categories     Breakfast

Time 50m

Number Of Ingredients 11

1/2 cup butter
3/4 cup brown sugar
1/4 cup honey
3/4 cup chopped pecans (or walnuts)
1 cup sourdough starter
1/3 cup melted butter (or oil)
1 egg
1 cup whole wheat pastry flour (or unbleached all purpose flour)
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

  • Butter a 9-inch deep dish pie plate, 9x9 inch square pan, or 9-inch cake pan* and heat oven to 350 degrees.
  • In a small saucepan over medium heat, warm 1/2 cup butter, brown sugar, and honey just until the butter is melted (do not let boil). Pour into prepared pan and sprinkle with nuts. Set pan aside while making cake batter.
  • Add starter, melted butter or oil, and egg to a large mixing bowl and stir well. Add remaining ingredients, stirring just until combined.
  • Spoon dollops of batter over the caramel nut topping in the pan and then use a spatula to smooth it evenly.
  • Bake coffee cake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out with just a few crumbs and topping is bubbling on sides. Let cool on a rack for 5 minutes.
  • Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
  • Let cool 5-10 minutes before serving.**

Nutrition Facts : Calories 335 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 311 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

STICKY BUN COFFEE RING



Sticky Bun Coffee Ring image

Guests will think you went to a lot of trouble when you bring out this pretty nut-topped ring of scrumptious caramel rolls. In fact, these tasty treats are easy to put together using refrigerated biscuits. They taste best when warm and chewy. -Viola Shepard, Bay City, Michigan

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 7

3 tablespoons butter, melted, divided
3 tablespoons maple syrup
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup chopped almonds
1/2 teaspoon ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • Brush a 10-in. fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan. Combine the brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture. , Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures. Bake at 375° for 15 minutes or until golden brown. Cool for 1-2 minutes; invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 328mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

STICKY BUN CAKE RECIPE BY TASTY



Sticky Bun Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, milk, vanilla extract, white bread, butter, granulated sugar, cinnamon, brown sugar, salt, honey, pecan, vanilla ice cream

Provided by Julie Klink

Categories     Desserts

Yield 6 servings

Number Of Ingredients 13

24 oz cream cheese, 3 packages
½ cup powdered sugar
½ cup milk
2 teaspoons vanilla extract, divided
35 slices white bread
3 sticks butter, divided
1 tablespoon granulated sugar
2 teaspoons cinnamon
1 cup brown sugar, packed
1 teaspoon salt
¼ cup honey
1 cup pecan
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 325˚F (165˚C).
  • In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
  • On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
  • In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
  • Brush the cinnamon butter mixture on one of the strips of bread.
  • Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
  • Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  • In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
  • Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
  • Bake for 40 minutes, until the top is crisp.
  • Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  • Let cool for about 10 minutes before slicing.
  • Serve immediately, with vanilla ice cream if desired!
  • Enjoy!

Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 58 grams

HONEY BUN COFFEE CAKE RECIPE - (4/5)



Honey Bun Coffee Cake Recipe - (4/5) image

Provided by á-49077

Number Of Ingredients 9

1 box yellow cake mix
8 ounce tub sour cream
4 eggs
3/4 c. vegetable oil
1 c brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Steps:

  • Preheat oven to 325. Prepare 9 x 13 pan. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. There will still be some lumps but that's ok. Pour half the batter into the pan. Now, in a medium bowl. Take your brown sugar and cinnamon and combine. Mix up your brown sugar and cinnamon really well. Sprinkle the brown sugar mixture all over the batter in the cake pan. Now carefully spread the other half of the batter on top. Don't be afraid, it's gonna get really uncomfortable. All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong. But don't worry how it looks. Trust me. Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff. Bake for 40 minutes or until a toothpick comes out clean. Just when it's about done baking, mix together your powdered sugar, vanilla and milk. I always use a fork to be sure all the little clumps get broken up Once the cake comes out of the oven, waste no time at all. Pour this powdered sugar mixture over the warm cake. Now sit back and wait for the wonderful crackle to appear

STICKY BUN COFFEE CAKE



STICKY BUN COFFEE CAKE image

Yield 16

Number Of Ingredients 11

3 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) margarine softened
1/2 cup Splenda
3 eggs
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup sugar-free caramel sauce, divided
1/2 cup chopped pecans, divided

Steps:

  • Preheat oven to 325 degrees F. Coat a bundt pan with cooking spray. In a medium bowl, combine almond flour, baking powder, baking soda, and salt; mix well and set aside. In a large bowl, beat margarine and Splenda until fluffy. Beat in eggs, milk, and vanilla. Add flour mixture and beat until well mixed. Pour half the batter in bundt pan, drizzle with half the caramel sauce, and sprinkle with half the pecans. Swirl with a knife. Pour remaining batter over nuts. Bake 35 to 40 minutes, or until toothpick comes out clean. Let cool 15 to 20 minutes, then invert onto platter. Let cool completely. When ready to serve, drizzle with remaining caramel sauce and sprinkle with remaining pecans.

STICKY BUN COFFEE CAKE



Sticky Bun Coffee Cake image

This coffee cake is so delicious. It's especially scrumptious when eaten warm and served on a chilly autumn or winter's morning.

Provided by ChamoritaMomma

Categories     Breads

Time 1h30m

Yield 1 9-inch cake, 8-10 serving(s)

Number Of Ingredients 18

3/4 cup brown sugar
1/4 cup heavy cream
1 pinch salt
1 1/2 cups chopped pecans, toasted* (see note below)
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, sliced
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat vanilla yogurt
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar

Steps:

  • Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
  • Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
  • Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
  • Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout. Sift flour, baking powder, soda, and salt onto a paper plate.
  • Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
  • Bake 50 to 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, use a sharp, thin-bladed knife to slice the cake.
  • *NOTE:
  • How to Toast Pecans
  • Preheat oven to 350 degrees. In a shallow, foil-lined pan large enough to hold pecans in a single layer, toast pecan halves just until light golden and fragrant, about 10 to 13 minutes. Stir occasionally, and watch carefully! (nuts can burn quickly). Remove from oven and set aside to cool until ready to use.

Nutrition Facts : Calories 661.2, Fat 36.5, SaturatedFat 14.5, Cholesterol 103.5, Sodium 393.3, Carbohydrate 80.5, Fiber 3.5, Sugar 54.8, Protein 7.7

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