Preheat oven to 350 F. (180C). Cover with remaining batter; top with remaining streusel and cranberries. Whisk together the flour, espresso powder (if using), baking soda, and salt in a medium bowl and set aside. Pour in the melted butter and the vanilla and mix. Directions. For the cake: ½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan. Mix in sugar, milk, salt, oil, and vanilla. In a separate bowl, whisk the melted butter . For the coffee cake: Preheat oven to 350°. Beat until the mixture is smooth and creamy. Remove the coffee cake from the paper and serve. yellow or lemon cake mix 1 pkg. In a separate bowl, mix together the flour, baking powder, and salt. BUTTERMILK CAKE. Cake. Divide the cake mix between the two tins and smooth the surface. Stir the sour cream Cover; let rise till double (about 1 hour). Beat at high speed 3 minutes, scraping bowl. Into another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, cacao or instant coffee and salt. Stir in pecans. Add vanilla. Remove from heat. 3 In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture, beating just until dry ingredients are moist. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy, 2 to 3 minutes. Beat at low speed of mixer till blended. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Add the eggs and beat until light and fluffy. Don't stop beating. Scatter pecan pieces on bottom of pan and top with cooked caramel. Stir in pecans to coat evenly. Stir to combine. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. In a large bowl cream together butter and sugar. Scrape down the sides. Lightly pack into the bowl and put in the freezer while preparing the cake. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Pour into two greased and floured 9-in. Core the apple and slice it into 1/4 inch thick slices. Cut through batter with a knife to swirl pecan mixture. 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 cup packed dark brown sugar 2 teaspoons ground cinnamon ½ teaspoon pumpkin pie spice ½ teaspoon fine salt For the cake: ½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour, spooned and leveled, plus more for the pan Start Timer. Add yogurt, maple syrup, milk, eggs, vanilla, and maple extract and beat on medium for 1 minute. Generously butter an angel food cake pan with a removable bottom. Preheat oven to 350°F. Set aside. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Butter 9x9x2-inch metal baking pan. Butter a 9 by 9-inch cake pan. Cool to lukewarm. Combine pecans, sugar and cinnamon; sprinkle over batter. Mix in the vanilla and bourbon. Beat the butter and sugar until creamy. Streusel - Preheat the oven to 350 F and grease a 9-inch square pan. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper. Mix until well combined. Cake - For the cake, sift the flour, baking powder, salt, baking soda and allspice. For the STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. STEP 1. Add sugar and beat on high speed until creamed together well. Drizzle glaze over cake. Preheat the oven to 350 degrees. Preheat oven to 350 degrees F. In a small mixing bowl, sift together the flour, baking powder, baking soda, and salt. Prepare an 8-inch square pan with nonstick cooking spray. Bake at 350 degrees 50-60 minutes, until golden brown. Preheat oven to 350F; generously grease a 9 by 5-inch loaf pan with butter. 1 cup packed dark brown sugar. STEP 2. Set aside. Place dollops of almond butter batter on top and swirl batter with a knife. Instructions. Heat oven to 350°F. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. In the bowl of a stand mixer, cream together the unsalted butter and 1 cup granulated sugar until light and creamy. vanilla TOPPING: 1/2 c. sugar 1 1/2 tsp. Grease a 9-by-9-inch pan, line with parchment paper, and spoon in the batter. Preheat the oven to 350 F and grease a 9-inch square pan. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Pour into a greased 13x9-in. Try our coffee cake then check out our coffee and walnut cake , coffee cake loaf and Irish coffee cake . In a medium bowl, mix together the flour, salt, baking powder and baking soda. Set aside. Add in the eggs one at a time. Add the flour mixture and beat on low speed just until incorporated. Return to Reviews. Continue mixing until the brown sugar has almost dissolved completely. Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with am mixer. For the streusel: 1 cup pecans, toasted and chopped. round baking pans. Add sour cream, vanilla, and eggs; beat well. Preheat the oven to 350 degrees. 3. cinnamon 1/2 c. chopped pecans Preheat oven to 350 degrees. Pour the batter to the pan. More Info At www.recipegoulash.com ››. For storage, keep in the refrigerator for up to 10 days or store in freezer for up to 5 months. Bake for 20 mins or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch. Step 2 To prepare cake, place granulated sugar, 3 tablespoons butter, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Whisk together dry ingredients in a mixing bowl. Bake for 25-30 minutes. Cover the bowl and refrigerate overnight. Cool completely on a wire rack before removing from pan. Serve, eat and repeat! Add ½ teaspoon cinnamon and 2 tablespoon pecan pie almond butter to batter. Gently stir in apple. Butter a 9 by 9-inch cake pan. Set aside. Stir in the maple syrup, extract and sour cream. 4. In a small bowl, mix egg yolks and about ⅓ cup of the sour cream and vanilla. Heat butter and milk over low on stovetop until butter has melted. To make the cake: Into a large bowl, cream together the butter, sugar and vanilla. Pour the batter into the prepared pan. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Top cake with drizzle before serving. With the. Knead 1 minute. 1⁄ 2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder directions Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside. Pour batter into prepare dish and spread into an even layer. Set aside. For Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Transfer 3/4 cup of the mixture to a small mixing bowl and stir in chopped, toasted pecans, chopped bittersweet chocolate, and espresso powder. To the dry ingredients, add the wet ingredients alternatively between the . Preheat oven to 350 degrees. 1. ⅓ cup finely chopped pecans 1 large egg, beaten Directions Step 1 Preheat oven to 350°. Add yogurt, maple syrup, milk, eggs, vanilla, and maple extract and beat on medium 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.). Add the eggs, vanilla, and yogurt and beat again. instant vanilla pudding 3/4 c. oil 4 eggs 3/4 c. water 1 tsp. Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. softened butter, brown sugar, flour, sugar, vanilla extract, baking powder and 5 more. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Beat with an electric mixer until it becomes foamy and super white. Pour into a large mixing bowl and whisk in the yeast to dissolve. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Grease and flour a 10-inch fluted tube pan or coat with nonstick spray for baking; set aside. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Preheat oven to 350 degrees. This process won't take more than 4 to 5 minutes. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Beat in the eggs one at a time and stir in the vanilla. Bake 35 to 40 minutes or until toothpick inserted in center . In a separate bowl, mix together the flour, baking powder, and salt. Step 5. Add the flour, baking powder, sugar, coffee, cinnamon, oil, and eggs. Prepare caramel by bringing to a boil first 4 listed ingredients. In medium bowl, stir melted butter, brown sugar and water until well blended. Beat in eggs one at a time. Butter an 8-inch by 10-inch baking dish. In large bowl, stir together cereal and milk; let stand 5 minutes. Knead 1 minute. Lightly spray an 8x8 inch baking pan with cooking spray and set aside. Pecan Topping; In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. For the streusel topping, melt two tablespoons butter in the microwave (about 10-15 seconds). Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Banana Pecan Cake Recipe: How to Make It - Taste of Home trend www.tasteofhome.com. Step 2 Follow our expert tips on how to decorate a coffee cake: Video Player is loading. Iced Pumpkin Coffee Cake APeekIntoMyParadise. Prepare a 9x13 baking dish. Add egg, beating just until combined. By hand, stir in remaining flour. Add egg, 1/2 cup of the flour, the oil, and 2 teaspoon salt. Add eggs, 1 at a time, beating well after each addition. Cake: 1 3/4 all purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 1 cup granulated sugar… Spoon remaining batter over streusel; spread to cover. Add the butter and mix with your fingertips until the mixture is just moistened. Spread this into the prepared dish. Stir in the pecans and set aside. Pour into pan, and spread pecans in an even layer; set aside. After that, add butter. Cook over medium-high heat until mixture begins to boil. Sprinkle top with 1/2 streusel. Mix the flour mixture into the butter mixture and stir only until combined. On dine chez Nanou. 2 Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes. How to make. Pour the batter into the baking pan and level with a spatula. Stir in the pecans and set aside. Sift together the flour, baking powder, and salt; set aside. By hand, stir in remaining flour. Add the eggs one at a time, incorporating them into the butter mixture fully. Chill in the refrigerator for one hour. 1 cup chopped pecans 1 teaspoon ground cinnamon 2 tablespoons butter, melted Add all ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Using electric mixer, beat . Sift in the flour, salt and sugar. Place berries and apple in a small bowl, sprinkle with the remaining 1 1/2 teaspoons flour and toss very gently to coat. Preheat the oven to 350°F. Preheat oven to 325°F. Bake in the preheated oven for 20 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Spray a 9X13 dish with cooking spray and pour mixture into pan. Pecan Coffee Cake Filling 1/3 cup packed brown sugar 1 teaspoon ground cinnamon Combine the sugar and cinnamon and set aside. Beat at low speed of mixer till blended. Heat oven to 350°F. Cake - For the cake, sift the flour, baking powder, salt, baking soda and allspice. Topping In a bowl, combine all the dry ingredients. 3. Combine all filling ingredients in bowl; set aside. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. GLAZE: Combine all glaze ingredients in 2-quart saucepan. Play Video. Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the chopped pecans. Combine the sugar and cinnamon together and sprinkle on top of the cake batter. Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. (I used GOOP, click the recipe in the Notes) In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth. For the cake, sift the flour, baking powder, salt, baking soda and allspice. Add ½ teaspoon cinnamon and 2 tablespoon pecan pie almond butter to batter. In a medium bowl, whisk together the flour, baking powder, ground pecans and spices. Stir to combine. Add butter and remaining sour cream. Add egg, 1/2 cup of the flour, the oil, and 2 teaspoon salt. Spray a 9x13 pan with nonstick spray. Spread 1/2 of the batter into prepared pan. In another bowl, beat the eggs with the sour cream just until combined. Sprinkle the pecans on top. Line a 9 x5 loaf pan with parchment paper (also can be made in an 8-inch square baking pan). Stir flour mixture into batter until combined. Beat egg in mixing bowl. Add plain batter to baking dish and spread to cover bottom of pan. Press the paper to the pan so it is as flush as possible (wrinkles in the paper will result in wrinkles in your coffee cake). Beat at high speed 3 minutes, scraping bowl. Slice and serve with a hot cup of coffee. Run a knife around center tube. Beat in the sour cream, banana, and vanilla. For Cake. Pour into a lightly greases 9x9 pan. Remove 1 cup of batter from bowl and place in a smaller mixing bowl. Place dollops of almond butter batter on top and swirl batter with a knife. 6 tablespoons (3/4 stick) unsalted butter, at room temperature. Set aside. Spread the batter in the prepared pan. Here you can add sugar in two or 3 batches. Preheat oven to 375°. Blend in the cooled milk mixture. In a saucepan, combine pecans, brown sugar, syrup, butter or margarine, and cinnamon. Cool in pans for 10 minutes before removing to wire racks to cool completely. Step 3. Dough should be quite soft. Roll the blueberries in 2 tablespoons of flour (from the flour mix above) until coated. Preheat the oven to 350°F. With a blender or food processor, process brown sugar and whole pecan. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to . 1/2 cup chopped pecans Instructions Coat a 9.5- inch deep dish pie plate with nonstick spray. Add the chopped pecans and mix until the butter, flour and sugar are mixed well. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. ½ teaspoon pumpkin pie spice. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside. Beat softened butter and brown sugar for 2 minutes. With the mixer on low speed, slowly add the sugar and mix. In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Whisk together the flour, baking soda, and baking powder in a medium-sized bowl. Roll out into a 16 inches circle about 1/4 inch thick. To the bowl, add the egg replacement and continue to stir/combine. Meanwhile, combine the remaining pecans with the brown sugar and . In a large bowl, stir together flour, baking powder, baking soda, salt, brown sugar, and pecans. If you choose not to sift ingredients, cut flour back to 1 7/8 cup. Preheat oven to 350 F. (180C). Place in greased bowl. Preparation With the rack in the middle position, preheat the oven to 350°F (180°C). In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the pecans and mix. Place in greased bowl. STEP 3. Dump in pumpkin puree, milk, oil, and vanilla and then mix until well incorporated. Transfer pan to a wire rack set over a parchment paper-lined baking sheet to cool 15 minutes. Bake for 20 mins or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch. Next add cake mix (just the dry mix) and baking soda and mix all together. Streusel - Preheat the oven to 350 F and grease a 9-inch square pan. Reduce heat to medium; cook, stirring constantly, for 1 minute. Stir in vanilla. Add pecans to brown sugar mixture and mix until fully combined. Add eggs and egg yolk and beat to combine. 1.2 g. Advertisement. Transfer to a sheet tray lined with parchment paper and break apart into chickpea-size pieces. Position rack in center of oven and preheat to 350°F. Spoon flour into measuring cup. To make the cake, sprinkle baking soda over the remaining mixture, then add buttermilk, an egg, vanilla extract, and almond extract and beat just until combined. Bake until coffee cake is golden brown and a cake tester comes out clean, about 60 minutes. Top with the crumb mixture and bake until a tester comes out clean, 40 to 45 minutes. Add eggs, 1 at a time, beating well after each addition. Preheat oven to 350°F. In a large bowl,beat the butter until creamy and smooth. Instructions. Remove 1 cup of batter from bowl and place in a smaller mixing bowl. Preheat the oven to 350°F. Punch down the dough, dump out on a floured board, and knead for five minutes or until the dough feels silky. Heat the milk and 2 tablespoons butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Sift flour salt, soda and baking powder. Set aside. In a separate bowl, whisk the melted butter . 1 egg and 1 egg yolk- lightly beaten Instructions Preheat oven to 350 F. Grease and lightly flour 9 x 2 inch round cake pan. Let cool on rack 15 minutes more. Then, using a sharp knife, gently cut through the coffee cake and the paper baking mold. Cream butter and sugar together, then add in sour cream, eggs and vanilla. ½ teaspoon fine salt. Add plain batter to baking dish and spread to cover bottom of pan. Next combine all topping ingredients. Beat softened butter and brown sugar for 2 minutes. Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Bake for 30-35 minutes. Remove the plastic packaging and place on a cutting surface. Butter 9x9x2-inch metal baking pan. ⅓ cup white sugar ⅓ cup packed light brown sugar 1 teaspoon cinnamon ⅛ teaspoon salt 3 tablespoons melted butter Cake: 1 ⅞ cups all-purpose flour ½ teaspoon fine sea salt 1 teaspoon baking powder ¾ teaspoon baking soda ½ cup butter 1 cup white sugar 2 large eggs 1 ½ teaspoons vanilla extract 1 cup sour cream or creme fraiche 1 1/2 cups finely chopped pecans Cake 1/2 cup butter, room temperature 1 cup granulated sugar 2 eggs 1 tablespoon vanilla extract 1 cup sour cream 1/2 teaspoon kosher salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 3/4 cups all purpose flour Icing 3/4 cup powdered sugar 1 tablespoon milk Instructions Preheat oven to 350°F. Combine sugar, 3/4 cup butter, eggs and almond extract in another bowl. Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Stir in the pecans and set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Using an electric mixer, cream the butter and sugar together until very light. Stir in the pecan nuts. 1 cup all-purpose flour ⅓ cup brown sugar ⅓ cup butter melted Instructions Preheat your oven to 350°F and line a square 8×8 baking dish with parchment paper (or spray with nonstick cooking spray). Dump flour on top of the batter. Grease and flour 9-inch springform pan and place on rimmed baking sheet. (Reserve the pecan halves for the top of cake) 4. 6.5 g. salt. Run a knife around edges of coffee cake to loosen, then use tube to lift coffee cake out of pan. Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) pan; set aside. Position rack in center of oven and preheat to 350°F. Cool the cake in the pan, then lift it out of the pan using the parchment. In a bowl beat the butter until smooth and creamy. In a saucepan, combine pecans, brown sugar, syrup, butter or margarine, and cinnamon. Make the topping: In a medium bowl, combine the brown sugar,. Fill greased or paper-lined muffin cups a fourth full. In a medium bow,sift the flour, baking soda, baking powder, and salt together. 2. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Beat at medium speed, scraping bowl often, until well mixed. Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth. Copycat Recipe for Butter Streusel Coffee Cake - Sara Lee. Spread half the batter in pan; sprinkle streusel on top. Combine brown sugar, pecans, and cinnamon in a small bowl. Preheat oven to 350°F. Top with the rest of the batter and then top that with the rest of the streusel. 2. Mix until you get a unified batter. For the coffee cake: Cream the butter, sugar and vanilla in a stand mixer fitted with the paddle attachment until the mixture is smooth and fluffy (this can also be done with a hand mixer). In a mixing bowl, place egg yolk along with sugar. Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the chopped pecans. Sprinkle with coconut. Now, add the flour and sour cream alternately beating well after each addition. ground cloves, creamer, pumpkin puree, confectioners sugar, ground nutmeg and 14 more. Pulse until pecans are ground and well mixed with the flour. Step 3. Add egg and egg white and mix to combine. Spray with baking spray. Whisk together flour, baking powder and salt, set aside. 2 teaspoons ground cinnamon. Beat in cream and vanilla. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Vanilla Crumble Coffee Cake. Cover; let rise till double (about 1 hour). Mix the flour mixture into the butter mixture and stir only until combined. Spray a 9-inch cast-iron wedge pan with cooking spray. Add dry ingredients into wet ingredients, alternating with the buttermilk and mixing just until combined. In a large bowl combine flour, yeast, sugar, salt, water, and butter. Divide the cake mix between the two tins and smooth the surface. Using electric mixer, beat . Add egg and egg white, 1 at a time, beating well after each addition. Line bottom and sides of a 9-inch round pan with parchment paper and set aside. "Sara Lee" Pecan Coffee Cake 1 pkg. Preheat oven to 350° and spray a 8×8 baking dish with non-stick cooking spray. Beat in vanilla. Stir in nuts. baking pan. Cream the sugar and butter in a large mixing bowl until it's nice and light and fluffy. Play Video. Instructions. Set aside. In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and brown sugar until light and creamy, about 2-3 minutes. For filling, in a small bowl combine 3/4 cup of the pecans, 1/2 cup of the brown sugar, and the 2 teaspoons flour. In a bowl, mash with a fork the 2 bananas. 1. Cake In a small bowl, stir together the maple syrup, vegetable oil, milk, eggs, and extracts. Stir until a thick dough-like batter forms.
