Our 10 most popular recipes for the month delivered right to your inbox!
Does anyone have a good one...that is made from scratch preferably? I usually buy the Betty Crocker ones (shame on me).....but would like to make my own. I would appreciate any help.
Bumping just in case someone has this recipe for me. Thank you
Found this one. I haven't made it.
Cinnamon Streusel Coffee Cake
Makes 14 servingsMichelle Eder of Grand Rapids, Michigan
1 cup chopped walnuts 1/2 cup packed brown sugar 2 tablespoons butter or margarine -- melted 1/2 teaspoon ground cinnamon Coffee Cake: 1 cup butter or margarine -- softened 1 3/4 cups sugar 4 eggs -- separated 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (8 ounces) sour cream 2 teaspoons confectioners' sugar
In a small bowl, combine the nuts, brown sugar, butter and cinnamon; set aside. In a large mixing bowl, cream butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed ingredients alternately with sour cream. In another mixing bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with nut mixture. Pour in remaining batter. Bake at 350' for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Source: "Taste of Home's Light & Tasty (May/June 2004)" S(Formatted by): "Moonchild2488" Copyright: "2004 Reiman Media Group, Inc." - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 466 Calories; 25g Fat (47.3% calories from fat); 7g Protein; 55g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 336mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.
Thank you, thank you, thank you !!!
Blessings & Love ~~ Linda
Linda, I have not made this cake.I have two more recipes I'll post later for you.
Apple Streusel Cake
3/4 c. butter or margarine, softened
1 c. sugar
1 c. sour cream
1 t. vanilla
3 c. flour
1/4 t. salt
4 t. baking powder
2 apples, peeled and sliced
2 T. apple jelly
1/2 c. flour
1/4 t. baking powder
2 t. cinnamon
3/4 c. brown sugar
2 T. butter or margarine, softened
1/4 c. finely chopped walnuts
Preheat oven to 350º.
Mix streusel ingredients in small bowl; set aside.
Cream butter with sugar in a large bowl. Beat in eggs, then sour cream and vanilla.
In a medium bowl, stir together flour, salt, and baking powder. Beat into creamed mixture.
Pour half the batter into a greased and floured 10" tube pan or 12 cup bundt pan. Sprinkle with half the streusel. Lay the apple slices on top and dot with apple jelly. Pour remaining batter over apple slices and sprinkle with the remaining streusel. Bake for 1 hour or until toothpick inserted in middle comes out clean. On a wire rack cool cake in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
Put On A Happy Face
I get compliments on this recipe everytime I make it. It is originally from Taste of Home Mag.
1 c. butter or margarine, softened
2 ¾ cups sugar, divided
2 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. (16 oz) sour cream
2 T. cinnamon
½ c. chopped walnuts
In a mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, mix well. Add the dry ingredients (except the cinnamon & walnuts) alternately with the sour cream.
Spoon a third of the batter into a greased and floured 10-inch tube pan.
Combine the remaining ¾ cup sugar, cinnamon, and walnuts. Sprinkle a third of this over the batter in the pan.
Repeat layers twice.
Bake at 350 for 65—70 minutes or until it tests done.
Cool for 10 minutes before removing from pan to a wire rack.
3/4 c. butter, softened (use butter not margarine)
1-1/2 c. sugar
2 t. vanilla
2 c. sour cream
1-1/2 t. baking powder
1-1/2 t. baking soda
1-1/2 T. cinnamon
1-1/2 T. cocoa (sift if lumpy)
3/4 c. raisins
3/4 chopped pecans
Mix filling ingredients in small bowl; set aside
In a medium bowl, stir together flour, baking powder, baking soda, and salt.
Beat into creamed mixture just until moistened.
Greased and floured a 10" tube pan or 12 cup bundt pan. Make layers of batter and filling, beginning and ending with batter. You should have five layers of batter and 4 layers of filling.
Bake 1-1/2 hours or until toothpick inserted in center comes out clean. On a wire rack cool cake in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
This is a favorite coffee cake of ours. Everyone who has ever had it likes it, and many asked for the recipe. I never made it in a bundt pan, but I suppose you could. I usually use walnuts instead of pecans, and always double the topping. It really is good! It comes from the book that came with my Osterizer blender that I got over 30 years ago. Now I make it in the food processor, it's just easier. I found that if you chop up the nuts in the food processor (not too fine) and leave a little bit of them in to mix with the batter, it really improves the flavor with little bits of nuts throughout the cake.
"If there are no dogs in Heaven, then when I die I want to go where they went." -Will Rogers
I don't know why the recipe I just posted came out like this!!!! When I looked at the preview, the ingredients were in a nice column and very readable. Oh well.
Coconut Swirl Pecan Cake
1/2 c. butter or margarine, softened
3/4 c. sour cream
1/3 c. coconut rum liqueur
2 c. flour
1 t. baking powder
3/4 t. baking soda
1/2 t. nutmeg
1/3 c. coarsely chopped pecans
1/3 c. brown sugar
1/4 t. cinnamon
1/4 t. nutmeg
Cream butter with sugar in a large bowl. Beat in eggs, then sour cream, vanilla, and liqueur.
In a medium bowl, stir together flour, baking powder, baking soda, nutmeg, and salt. Beat into the creamed mixture. Turn one-third of the batter into a greased and floured tube pan. Sprinkle with half the nut filling. Repeat the layers, and end with the final third of the batter, spreading it evenly.
Bake for 55 to 60 minutes, or until toothpick inserted in middle comes out clean. On a wire rack cool cake in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
Cake can be served with a scoop of vanilla ice cream.
Serves 10 to 12.
Thank you everyone...these recipes all look awesome. I will be trying them all, but it will take me a little while. recipefreak_OH...I tried your recipe yesterday and it was awesome...thank you so much. It was so good we ate a whole half of the cake !!!
Again, thanks everyone....I sure appreciate all the good recipes. That coconut one looks great as does the apple one...oh heck, they all look so good.
This is the one we make, it is easy and moist and a bundt cake, too
These sound wonderful. Bumping up until I have time to copy them!! Thanks for the recipes!! I'm definately a cinnamon girl!
© RDA Enthusiast Brands, 2013