Cream Cheese Coffee Cake from Pillsbury

Now this is a recipe I can see myself making, and sinking my teeth into! It is a simple “coffee cake” like recipe using Pillsbury crescent rolls. What is funny, I actually have everything to make this recipe in my pantry already.

Another variation idea that I think would be great, would be to mix the cream cheese with some blueberries, blackberries or raspberries for a sweet and tart treat! Also, I could see making this with some semi-sweet or milk chocolate.

Since tomorrow is Saturday morning, I know what I’ll be drinking with my morning cup of gourmet coffee!

Bluberry Lattice Coffee Cake

Now, this recipe is pretty labor-intensive. It is for those who love to bake and don’t mind making dough from scratch. Personally, this is not something that I love to do, but my husband does. One great thing about this recipe, is you can make it ahead of time, like the night before. Then it makes for simple preparation in the morning. I think I will pass along this recipe to him and see if he will make it!

Coffee Cake

Coffee cake video, here folks!  Kinda crazy and weird, but also informational.  I found it interesting she said the key ingredient is ground ginger – I love ginger!  She also states she doesn’t use vanilla in this – I use vanilla in everything!  Seems hard to forego.  Anyways, I also like that she is using buttermilk – makes a nice tang to the cake and is low in fat.  This sounds like the perfect mate to my favorite beverage!

Heavenly Coffee Cake

This recipe is adapted from a version of The Pioneer Woman’s recipe for The Best Coffee Cake. My husband and I made this recipe this weekend for a Christmas morning treat.  We used The Pioneer woman’s recipe as a base, but we doctored it up a bit.

We added some vanilla to the cake to add depth in flavor and also used walnuts in the toppings with the pecans.  It made one of the best coffee cakes I have ever had in my life!  So moist and delicious, this screams dunk me in coffee — now!

• FOR THE CAKE:
• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 teaspoons of good quality vanilla
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 3/4 cup Pecans, Chopped
• 3/4 cup Walnuts, Chopped

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter, vanilla and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, until the cake has set.

Serve warm, with a cup of coffee, and enjoy!!

Cardamom-Espresso Potato Cakes

Filling:

1/3 cup (75 mL) packed brown sugar

3 tbsp (45 mL) chopped pecans

2 tbsp (25 mL) each: dried cherries, dried blueberries

2 tbsp (25 mL) diced dried apricots

1/4 tsp (1 mL) ground cardamom

Cake Batter:

1-3/4 cups (425 mL) all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) cardamom

1/4 tsp (1 mL) salt

3/4 cup (175 mL) butter, softened

3/4 cup (175 mL) packed brown sugar

3 eggs

1 tbsp (15 mL) vanilla

2 tsp (10 mL) instant espresso powder or coffee granules

1 cup (250 mL) mashed Ontario potatoes, cooled

Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.

In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.

Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.

Makes 10 to 12 servings.

Source: www.ontariopotatoes.ca

- www.newscanada.com

Photo Credit: YappsCotta

Simply Cinnamon Coffee Cake

* 1 cup sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* Dash of salt
* ¼ cup butter
* ¼ cup shortening
* 1 small can evaporated milk
Topping
* 1 teaspoon cinnamon
* ½ cup sugar, mixed with the cinnamon
* ¼ cup chopped pecans or walnuts, if desired

In a large bowl, cream shortening and sugar. Add eggs, flour, baking powder, salt, and milk. Pour half of batter into greased 8×8 inch pan. Sprinkle with half the cinnamon and sugar mixture. Pour remaining batter into pan and sprinkle with the other half of the cinnamon and sugar mixture. Add chopped nuts, if desired. Bake in 350-degree oven for one hour or until toothpick inserted near center comes out clean. Serves 10-12.

Anniversary Coffee Cake with Chocolate Cinnamon Streusel

Prep Time: 20 minutes

Cook Time: 50 – 55 minutes

1/4 cup sugar brown, packed

1/4 cup all purpose flour

1/2 tsp Club House Ground Cinnamon

1/4 cup semi-sweet chocolate chips

2 tbsp butter salted, cold

2 cups all purpose flour

1/2 tsp baking powder

1 1/2 tsp baking soda

3 tsp Club House Ground Cinnamon

1 tsp McCormick Gourmet Ground Allspice

1 tsp McCormick Gourmet Ground Ginger

3/4 cup butter salted, softened

1 cup sugar brown, packed

2/3 cup Billy Bee Honey

2 eggs whole large

2 tsp Club House pure Vanilla Extract

1/2 cup strong brewed coffee, cold

2/3 cup sour cream regular

1. Preheat oven 325 degrees

2. Combine brown sugar, flour and cinnamon in a bowl. Add butter and work into mixture with a pastry knife until it resembles coarse crumb. Stir in chocolate chips. Set aside.

3. Sift together flour, baking powder, baking soda and ground spices. Set aside.

4. Cream the butter and brown sugar with an electric mixer. Add honey and beat until combined. Beat in eggs one at a time. Add vanilla and coffee. Beat until combined. (Mixture will look like it has separated.)

5. Add flour mix in 3 parts, alternating with sour cream in 2 parts. Beat until combined, scraping down the sides of the bowl as required.

6. Pour into a prepared square cake pan (9” x 9” with 2” depth). Smooth batter with a spatula. Sprinkle Chocolate Cinnamon Streusel topping over batter.

7. Bake in preheated oven for 50 – 55 minutes or until a toothpick inserted into the center comes out clean.

- News Canada