Apple Coffee Cake With Brown Sugar Sauce



Ingredients:

2 - 3 small apples
2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup butter or margarine, softened
1 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract

Directions:

1 Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.

2 Peel, core and chop apples. They should not measure more than 2 cups. Set aside.

3 Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.

4 Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.

5 Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with . Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.

Makes 1 - 9 inch round cake



Cinnamon Coffee Cake



Ingredients:

1 cup butter or margarine
2 3/4 cups white sugar
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1 1/2 cups chopped walnuts
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.

2 In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.

3 Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.

4 Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.

5 Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.

6 Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Makes 1 -10 inch tube



Cream Cheese Coffee Cake



Ingredients:

1/3 cup dark brown sugar, packed firmly
2 teaspoons unsweetened cocoa powder
1/3 cup coarsely chopped semisweet chocolate
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup golden raisins
1/2 cup toasted, chopped walnuts
3/4 cup unsalted butter
4 ounces cream cheese
1 cup packed brown sugar
1/3 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup plain yogurt or sour cream
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup bundt cake pan or a 9 or 10 inch tube pan.

2 Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.

3 Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.

4 Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Makes 1 bundt cake



Easy Streusel Coffee Cake



Ingredients:

1 (18.25 ounce) box yellow cake mix
1 (4 serving) box vanilla instant pudding mix
1/3 cup vegetable oil
4 eggs
1 cup plain yogurt or sour cream
1 tablespoon unsweetened cocoa powder
1/2 cup chopped nuts
1 teaspoon ground cinnamon

Directions:

1 Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.

2 In a separate bowl mix cocoa, chopped nuts, and cinnamon together.

3 Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.

4 Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

Makes 1 - 8 1/2 inch Bundt Pan



Raspberry Almond Coffeecake



Ingredients:

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 egg
cooking spray
sliced almonds
1/4 cup sifted confectioners sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.

2 Combine raspberries and brown sugar in a bowl. Set aside.

3 In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.

4 Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

5 Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Makes 8 inch round cake



Coffee-Flavored Liquor Chocolate Cheesecake



Ingredients:

12 ounces cream cheese
1/2 cup white sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons whipping cream, divided
2 tablespoons coffee-flavored liquor
whipped cream, optional
shaved chocolate, optional

Directions:

1 Preheat oven to 300 degrees F (150 degrees C).

2 In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8 inch glass pie pan.

3 In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.

4 Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.

5 Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

Makes 10 servings