Best Coffee Cake Goldmine Recipes

Coffee Cake Goldmine image

Provided by OzMan

Categories Breads

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 14

1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla
3 eggs
2 cups of sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
6 tablespoons softened butter
1 cup light brown sugar (packed)
2 teaspoons cinnamon
3/4 cup chopped pecans
3 tablespoons golden raisins
3 tablespoons chopped chocolate pieces

Steps:

For the topping: Cream butter, brown sugar and cinnamon together.
Stir in pecans, raisins and chocolate pieces, and mix well then set aside.
For the cake: Cream shortening.
Add sugar, beating until light.
Add vanilla.
Beat in eggs, one at a time, beating well after each egg.
Sift together the flour, baking soda and baking powder.
Stir in flour mixture alternately with sour cream, beating well after each addition.
Place 1/2 of the batter mixture into a greased and lined (bottom) 10 inch tube pan.
Sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
Bake at 350 deg.
for 50 minutes until tester comes out clean.
Cool on a rack in the pan, and when cool invert onto a plate to serve.

Nutrition Facts : Calories 576.5, Fat 32.5, SaturatedFat 11.8, Cholesterol 95.6, Sodium 300, Carbohydrate 67.4, Fiber 2.1, Sugar 43.9, Protein 6.6

Coffee Coffee Cake image

Provided by Trisha Yearwood

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee
1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.