Best Pull Apart Coffee Glazed Coffee Cake Recipes

LEMON PULL-APART COFFEE CAKE

Steps:

• In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt.
• In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
• Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing just until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
• Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
• While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don't be alarmed when you see this.)
• Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
• Gently deflate the dough. On a lightly floured work surface, roll the dough into a 20-by-12-inch rectangle with a short edge facing you. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over 1 of these buttered strips. Top with a second strip and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining strips and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
• Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
• Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Place on a wire rack and let cool in the pan for 10 to 15 minutes.
• In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
• Tilt and rotate the pan while gently tapping it on the counter to release the cake sides or simply slip a thin knife or spatula between the coffee cake and the pan. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
• Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
• To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake rather than pull it apart, don't attempt to cut it until it's almost completely cool.

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
• In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
• Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

PULL-APART CARAMEL COFFEE CAKE

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

PULL-APART COFFEE-GLAZED COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
• Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min.; remove from pan.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.

LEMON PULL-APART COFFEE CAKE

Steps:

• FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
• In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
• Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
• Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
• FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

RAISIN N' NUT PULL-APART COFFEE CAKE

Steps:

• in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*F or 40* to 46*C).
• in large mixer bowl dissolve yeast in warm water. add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. beat at med speed scraping bowl often, until smooth.
• by hand stir in enough remaining flour to make dough easy to handle.
• turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
• placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
• dough is ready if indentation remains when touched.
• punch down dough, divide in half.
• with floured hands, shape each half into 24 balls.
• in small bowl stir together, 1 cup sugar, pecans and cinnamon.
• dips balls first in melted butter then in sugar mixture.
• place 24 balls in bottom of greased 10"in tube pan or Bundt pan. (if removable bottom tube pan, line with aluminum foil).
• sprinkle with raisins, top with remaining 24 balls.
• cover, let rise until double in size (about 45 min).
• heat oven to 375*F.
• bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
• immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
• remove pan, and serve warm.
• Enjoy!