Best Individual Coffee Cakes Recipes

INDIVIDUAL COFFEE CAKES

Individual Coffee Cakes image

This is an OLD recipe from Armour Star Lard handed down from my grandmother. My grandfather used to work for Armour. I substitute shortening for the lard!

Provided by Karen..

Categories Quick Breads

Time 30m

Yield 8-12 individual coffee cakes

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1 cup cake flour
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1/2 cup milk
1/4 cup lard, melted (I use shortening)
3 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons chopped pecans

Steps:

Stir dry ingredients together.
Combine slightly beaten eggs and milk and add to dry ingredients.
Add melted shortening and stir until ingredients are well mixed.
Fill greased muffin tins 2/3 full of batter.
Combine topping ingredients and and sprinkle evenly over each cake.
Bake at 375* for 20-25 minutes.
For the Vegetarian option use Vegetable shortening.

NORMA'S INDIVIDUAL APPLE WALNUT COFFEE CAKES

Norma's Individual Apple Walnut Coffee Cakes image

Here is another one of my five ingredient recipes that my family loves when I make them. Smells like a bakery in the house that calls all the kids, guest, friends to my kitchen.These individual cakes are a cross between apple walnut streusel coffee cake and iced cinnamon rolls and all in one muffin. How great is that?

Provided by Norma DeRemer

Categories Fruit Desserts

Number Of Ingredients 6

Ingredients

1 c chopped unpeeled apples (one large red- delicious apple)
1/3 c chopped walnuts
3 Tbsp light brown sugar, divided
1 Tbsp light stick butter, melted
1 (12 ounce can) reduced fat cinnamon rolls
cooking spray

Steps:

1. Preheat your oven to 375 degrees.
2. Combine apples, walnts, 2 tablespoons brown sugar and butter in small bowl. Set aside.
3. Separate cinnamon rolls, reserving icing.
4. Place one roll in each of 8 muffin cups coated with cooking spray.
5. Spoon apple mixture evenly over cinnamon rolls and sprinkle evenly with remaining one tablespoon of brown sugar.
6. Place in oven and bake for 24 minutes or until lightly browned and puffed.
7. While cakes bake, place reserved icing in a microwave safe bowl and place in microwave at high for 20 seconds or until pourable.
8. Remove pan from oven and remove muffins from pan and place on a wire rack placed on a cookie sheet.
9. Drizzle warm icing evenly over cakes and serve immediately.

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