Coffee Cakes You'll Crave

Delicious Almond-Chocolate Coffee Cake is perfect for brunch, snacks and treats!

Ingredients

Instructions

PREHEAT oven to 350° F. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.

COMBINE nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.

COMBINE flour, baking powder, baking soda and salt in medium bowl; set aside.

BEAT butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.

BAKE for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

Put a little spring in everyone’s step with this Iced Coffee Bundt Cake featuring a hint of coffee, crumbly pecan center and sweet icing.

Ingredients

Instructions

FOR CAKE:
PREHEAT oven to 350° F. Adjust oven rack to lowest position. Coat 12-cup Bundt pan with nonstick cooking spray.

COMBINE 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.

BEAT granulated sugar and 3/4 cup butter in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Dissolve coffee granules in vanilla extract; add to batter along with 1/3 of sour cream. Gradually beat in 1/3 of flour mixture alternately with sour cream until all flour and sour cream are mixed in.

FOR CRUMB LAYER:
COMBINE brown sugar, 2 tablespoons flour and cinnamon in medium bowl; cut in 2 tablespoons butter with pastry blender or two knives until mixture resembles coarse meal. Stir in pecans.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Top with half of crumb mixture. Pour remaining batter over crumb mixture; smooth down top. Sprinkle with remaining crumb mixture.

BAKE for 50 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Invert onto serving plate.

FOR ICING:
MIX together powdered sugar and Coffee-mate until it forms a thick but pourable consistency; drizzle over cake.

Chocolate Streusel Coffee Cake is quite delicious and simple-to-make too! You'll love the flavor combinations of coffee and chocolate. Try this for brunch!

Ingredients

Instructions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MIX flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts.

PREPARE cake mix according to package directions, substituting coffee for water. Pour batter into prepared baking pan. Sprinkle with half the chocolate, nut mixture and remaining chocolate.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean; cool. Cut into squares.

A 'coffee cake' in the most literal sense of the term, this java-infused Upside-Down Apple Coffee Cake is a treat that is embellished with some excellent flavors and a delicious topping.

Ingredients

Instructions

PREHEAT oven to 350° F. Lightly grease 9-inch-round cake pan.

FOR CAKE:
COMBINE brown sugar, nuts, flour and butter in small bowl; mix well. Sprinkle over bottom of prepared cake pan. Stir together baking mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, oil, egg, water, coffee granules and vanilla extract in small bowl; stir into baking mix mixture. Pour over nut mixture in cake pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping.

FOR APPLE TOPPING:
COMBINE harvest apples, brown sugar, nuts and butter in medium skillet. Cook over medium heat until warm.

*DEFROST harvest apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

A wonderful treat whether morning, noon or night! This deliciously moist Sour Cream Coffee Cake is marbled with chocolate and mocha, topped with a crunchy hazelnut streusel. Perfect for entertaining, brunch and family gatherings.

Ingredients

Instructions

PREHEAT oven to 350º F. Grease and flour 13 x 9-inch baking pan.

MELT 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

MICROWAVE 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on HIGH (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.

COMBINE nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.

COMBINE flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.

DROP tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.

BAKE for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.