Time 55m Yield 12-15 servings. Number Of Ingredients 18 Steps:
In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13x9-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently., Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Time 55m Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Time 55m Yield 1 small cake, 6 serving(s) Number Of Ingredients 11 Steps:
Cream butter and sugar; add egg. Sift together flour, baking soda, and spices. Add to the first mixture. Add water, vanilla, and walnuts. Mix in apples. Place mixture in a greased 9-inch pie plate. Bake at 350 degrees for 45 minutes. Good served with vanilla ice cream or whipped cream.
Time 1h15m Yield 12 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Time 45m Yield 8 servings Number Of Ingredients 14 Steps:
Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
Time 2h Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts. Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.
Time 1h Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Time 50m Yield 2 coffee cakes (9 servings each). Number Of Ingredients 15 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.
Yield 10 servings Number Of Ingredients 24 Steps:
Preheat the oven to 375°F (190°C). Grease an 8 x 13-inch baking dish with nonstick spray. Make the streusel topping: In a medium bowl, combine the butter, brown sugar, flour, oats, cinnamon, nutmeg, and baking powder. Mix with your fingers, massaging the butter into the dry ingredients, until well combined and loosely clumpy. Make the cake: In a large bowl, cream the butter and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2 minutes. Add the apple butter, sour cream, eggs, and vanilla and mix until fully combined, about 3 minutes. Add the flour, ground cinnamon, ground ginger, baking soda and salt to the wet ingredients. Mix until completely combined, about 4 minutes total. Fold in the apples with a rubber spatula until just incorporated. Make the cream cheese filling: In a medium bowl, beat together the cream cheese, heavy cream, sugar, and vanilla with an electric hand mixer on medium-low speed until smooth, 2 minutes. Pour half of the batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel on top. Add the remaining batter, spreading to cover the streusel. Spread the cream cheese filling over the batter and top with the remaining streusel. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving. Enjoy!
Yield 12 servings Number Of Ingredients 22 Steps:
Cake: Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and 1/4 cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60-90 minutes. Add sour cream, orange zest, orange juice, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes. Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60-70 minutes. Streusel and assembly: Just before dough is finished rising, preheat oven to 350°F. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs. Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35-45 minutes. Transfer to a wire rack and let cool. Whisk powdered sugar, orange juice, and a pinch of salt in a medium bowl, adding more orange juice by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.
Time 3h20m Yield 10 Number Of Ingredients 8 Steps:
Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.
Time 1h10m Yield 1 cake, 9-12 serving(s) Number Of Ingredients 12 Steps:
Topping. It is not necessary to peel the apples, but I do. Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside. Combine dry ingredients - flour,baking powder and salt in a bowl, set aside. In a large bowl cream butter, add sugar gradually, beat well. Beat eggs into creamed mixture. Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy. Add sour cream to the batter alternately with the dry ingredients. Blend well. Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture. Add remaining batter and arrange rest of the apples on top. Bake in 325 degree oven for 50-60 minutes. Especially nice served warm. Enjoy!
