COFFEE CAKE POP RECIPES

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CHRISTMAS-MORNING COFFEE CAKE | SOUTHERN LIVING



Christmas-Morning Coffee Cake | Southern Living image

Why wait for Christmas morning to make this delicious cake?

Provided by Anna Theoktisto

Categories     Cakes

Total Time 1 hours 50 minutes

Number Of Ingredients 20

Baking spray with flour
3 cups all-purpose flour 
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups granulated sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
4 large eggs
2 cups sour cream (from 1 [24-oz.] container)
1 cup dried tart cherries, chopped (from 1 [5-oz.] pkg.)
¾ cup shelled roasted, salted pistachios, chopped
½ cup all-purpose flour
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon fresh ground nutmeg
¼ teaspoon kosher salt
⅓ cup unsalted butter, melted
1 cup powdered sugar
5 tablespoons heavy cream

Steps:

  • Preheat oven to 325°F. Grease a 10-inch tube pan with baking spray.
  • Prepare the Cake: Whisk together flour, salt, baking powder, and baking soda in a bowl. Beat together sugar and butter on medium-high speed with a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. With mixer on low speed, add vanilla and eggs, 1 at a time, beating well after each addition. Add flour mixture and sour cream alternately to butter mixture, beginning and ending with flour mixture. Fold in dried cherries. Pour batter into prepared tube pan.
  • Prepare the Topping: Stir together pistachios, flour, brown sugar, cinnamon, nutmeg, and salt until combined. Stir in butter. Sprinkle over batter.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 65 to 70 minutes. Cool in pan 30 minutes. Remove from pan; place streusel side up on a platter. Whisk together powdered sugar and cream until smooth. Drizzle over cake.

PECAN SOUR CREAM COFFEE CAKE | ALLRECIPES



Pecan Sour Cream Coffee Cake | Allrecipes image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Pecan Desserts

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • 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.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, CarbohydrateContent 69.3 g, CholesterolContent 101.1 mg, FatContent 38.1 g, FiberContent 2.9 g, ProteinContent 7.6 g, SaturatedFatContent 15.5 g, SodiumContent 473.7 mg, SugarContent 43.4 g

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