Cherry Swirl Coffee Cake

From: Betty Crocker

Ingredients:
4 cups Bisquick
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
3 eggs
1 can (21 oz) cherry pie filling

Glaze:
1 cup powdered sugar
1 to 2 Tbsp milk

Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.  

Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool. 

Verdict:
Thumbs up. This was yummy and really easy to make, but isn't going to be a regular dessert around here. I have similar recipes I prefer over this one. It was good though, and I wouldn't tell you not to at least try it.

Coffee Cake Muffins

From:Taste of Home


Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract

Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened.

Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.

What I did differently from the recipe:
I didn't have any pecans on hand so I left them out completely. This was supposed to make one dozen, but I only had enough batter for 9, and had to make almost twice as much of the brown sugar mixture as the recipe called for. I also only cooked them 18 minutes and probably could have done it a few minutes less than that.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Oh, these are so good. The batter part is moist but the topping is crunchy, which is just how I love my coffee cake! Such an easy recipe to make, and very delicious. I'll definitely make these again in the future!

Coffee Cake Muffins


Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract


Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.

One Dish Cinnamon Swirl

From: Family Circle

Ingredients:
cooking spray
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 envelopes RapidRise Yeast
2/3 cup milk (120-130 degrees)
1/4 cup butter, melted
1 egg

Cinnamon mixture
3 Tbsp butter, softened
3/4 cup light or dark brown sugar
1 1/2 tsp ground cinnamon

Icing
1 cup powdered sugar
1 to 2 Tbsp milk
1 Tbsp butter, melted
1/2 tsp pure vanilla extract

Mix batter ingredients in a pre-sprayed 8x8 baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture; using fingers, poke topping thoroughly into batter. Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25-30 minutes until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.



What I did differently from the recipe:
I halved the icing recipe.

What I'll do differently next time:
Same thing. I don't like a lot of sweetness on desserts like this!

Verdict:
Thumbs up! This was a fast, easy recipe. I admit, though, I didn't like mixing all the batter in my 8x8 pan. I guess they do that to save you dishes but it was irritating to me. Also, my cinnamon mixture wasn't crumbly, but I think that's my fault. My mixtures with butter and brown sugar never crumble correctly. But the fact is, it's a yummy recipe, especially right out of the oven!

One Dish Cinnamon Swirl

Ingredients:
cooking spray
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 envelopes RapidRise Yeast
2/3 cup milk (120-130 degrees)
1/4 cup butter, melted
1 egg

Cinnamon mixture
3 Tbsp butter, softened
3/4 cup light or dark brown sugar
1 1/2 tsp ground cinnamon

Icing
1 cup powdered sugar
1 to 2 Tbsp milk
1 Tbsp butter, melted
1/2 tsp pure vanilla extract

Mix batter ingredients in a pre-sprayed 8x8 baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture; using fingers, poke topping thoroughly into batter. Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25-30 minutes until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Plum Cake with Cinnamon Streusel

From: Sandhills Farm to Table newsletter

Ingredients:
8-10 small red plums, very ripe
3/4 cup butter
1 1/2 cups light brown sugar
3 eggs
1 1/2 cups yogurt
1 tsp vanilla
1/2 tsp nutmeg
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Cinnamon Streusel
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup flour

Glaze
1 Tbsp lemon juice
1/4 cup milk
1-2 cups powdered sugar

Heat oven to 350 and grease a 9x13 baking pan. Halve and pit the plums. Cut into quarters. Cream the butter and sugar. Beat in the eggs until lightened and fluffy. Beat in the vanilla and yogurt. Sift in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.

Pour half the batter into the pan and smooth it out. Stick half the plum quarters cut side down in a pattern. Pour the other half of the batter over the plums, and layer the rest of the plums on top.

Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums.

Bake for about 60 minutes or until a knife comes out clean. Let cool for 15 minutes.

Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.

What I did differently from the recipe:
I didn't have plain yogurt (I assume that's what the recipe calls for) so I used vanilla yogurt of Brianna's. Trust me, it didn't matter.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love dessert/breakfast items. Mine was a bit dry because I overcooked it by a few minutes but a microwave and butter fixed that problem right up! That was totally my fault; well, Brianna's fault really, but it's hard to mess this recipe up!

Printable version:

Ingredients:
8-10 small red plums, very ripe
3/4 cup butter
1 1/2 cups light brown sugar
3 eggs
1 1/2 cups yogurt
1 tsp vanilla
1/2 tsp nutmeg
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Cinnamon Streusel
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup flour

Glaze
1 Tbsp lemon juice
1/4 cup milk
1-2 cups powdered sugar

Heat oven to 350 and grease a 9x13 baking pan. Halve and pit the plums. Cut into quarters. Cream the butter and sugar. Beat in the eggs until lightened and fluffy. Beat in the vanilla and yogurt. Sift in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.

Pour half the batter into the pan and smooth it out. Stick half the plum quarters cut side down in a pattern. Pour the other half of the batter over the plums, and layer the rest of the plums on top.

Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums.

Bake for about 60 minutes or until a knife comes out clean. Let cool for 15 minutes.

Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.

Overnight Coffee Cake

From: A Joanne Fluke book (cooking murder mystery)

Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp nutmeg
1/2 tsp salt
8 oz sour cream
3/4 cup brown sugar
1 tsp ground cinnamon
1 1/2 cups confectioners' sugar
3 Tbsp milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Pour into a greased 13x9 baking dish.

In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was great for dessert and breakfast! Very easy too!

Printable version:

Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp nutmeg
1/2 tsp salt
8 oz sour cream
3/4 cup brown sugar
1 tsp ground cinnamon
1 1/2 cups confectioners' sugar
3 Tbsp milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Pour into a greased 13x9 baking dish.

In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

Apple Coffee Cake

From: Taste Of Home

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples.

Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.

What I did differently from the recipe:
I noted what I did differently with the ingredients. Other than that, the only thing I changed is that I did this in a 9x13 baking pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!!! Oh my gosh. This is by far one of the lightest, fluffiest coffee cakes I have ever had. I have to admit, the first couple of bites I was a bit concerned about the chunks of apple. I'm one of those people that, for example, likes smooth yogurt, not the kind with fruit on the bottom. But after I got used to the texture, sooooooo good. This cake is seriously something I could make every week for breakfast. Perfect for sticking in the freezer and pulling out when you need something in a hurry! It was a super easy recipe too.

Printable version:

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.

Blueberry Coffee Cake

From: Busy People's Slow Cooker Cookbook.

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.

What I did differently from the recipe:
Well, the first time, I forgot to spray the cooker with cooking spray. BIG no-no. I used raspberry muffin mix because the blueberry muffin mix stuck to the slow cooker... because I had forgotten to spray the cooker with cooking spray. Go figure. Also, what's the deal with the paper towel? I did it but all it did was smell like it was about to burn after 1 hour.

What I'll do differently next time:
Get it right the first time.

Verdict:
Thumbs up. Nothing special though. It tasted just like muffins. Although when I went back and read the cookbook, this recipe is really for convenience, like if your oven is being used for another recipe, you can still cook this. Which makes sense. Otherwise I'd say you might as well just make muffins. You could still make the crumb mixture for the topping.

Printable version:

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.