I want to cook my mom something-- does anyone have any good recipes--coffee cake?

im 13, and i wanna make my mom a desert-- she loves coffee cake-- but we've already made blueberry, and rubarb in the past-- does anyone have anyother REALLY nice light deserts( ones that go with coffee) thanks :)I want to cook my mom something-- does anyone have any good recipes--coffee cake?
I'll give you lots of recipes with coffee cake. Try them.





Sour Cream Coffee Cake





Recipe Summary


Prep Time: 30 minutes


Cook Time: 1 hour 10 minutes


Yield: 8 to 10 servings





Streusel:


1/4 cup sugar


3 packed tablespoons dark brown sugar


1/2 cup walnuts, toasted and coarsely chopped


2 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


Cake:


2 cups unbleached all-purpose flour


1 teaspoon baking soda


1/2 teaspoon fine salt


Generous pinch freshly grated nutmeg


Generous pinch ground mace


3/4 cup unsalted butter, plus more for the pan, room temperature


1 cup sugar


2 large eggs, room temperature


1 cup sour cream


1 1/2 teaspoons vanilla extract





Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.


Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.





In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.


Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.





Golden Dumpling Coffee Cake





Recipe Summary


Difficulty: Medium


Prep Time: 30 minutes


Inactive Prep Time: 5 hours 15 minutes


Cook Time: 1 hour 35 minutes





2 packages yeast


1 cup warm whole milk


1 teaspoon sugar plus 1 cup sugar


1 pound sweet butter, plus more melted


4 eggs


1 teaspoon salt


5 1/2 to 6 cups flour


Cinnamon sugar


Ground nuts





Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well. While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Then add salt and 5 1/2 to 6 cups of flour and mix well. If the day were damp you probably would need 6 cups of flour. Refrigerate at least 4 hours. Roll out the dough. Take a shot glass and punch out circles and make little balls with the dough. Dip the balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer the balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.





Chocolate roll variation:


4 squares bitter chocolate


3/4 cup sugar


pre-made golden dumpling coffee cake dough


1 egg beaten, for egg wash





Melt the chocolate on top of stove with sugar. Can be somewhat of a grainy consistency. Roll out 1/4 of the dough pretty thin, then put the chocolate mixture starting at wide end and 1/2-inch away from sides and 2 inches away from bottom. Roll up like a jelly roll and put on parchment lined cookie sheets. Use the beaten egg wash on top. Bake in a preheated 375 degree oven for 20 to 25 minutes.





Raspberry Crumb Coffee Cake with Vermont Maple Frosting





Recipe Summary


Difficulty: Easy


Prep Time: 30 minutes


Inactive Prep Time: 5 minutes


Cook Time: 1 hour


Yield: 12 servings





1 teaspoon butter


1 1/2 cups fresh raspberries


1 1/2 cups sugar


1 lemon, juiced


1/4 cup water


2 tablespoons cornstarch


1 stick plus 4 tablespoons butter


2 eggs


4 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


1 cup buttermilk


1 teaspoon pure vanilla extract


1/2 cup brown sugar


1 cup powdered sugar


2 tablespoons Vermont maple syrup


2 tablespoons milk





Preheat the oven to 350 degrees F.


Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.





In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.





In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.





In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.





Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze





Recipe Summary


Difficulty: Easy


Prep Time: 30 minutes


Cook Time: 45 minutes


Yield: 12 servings





Cake:


1 stick plus 2 teaspoons unsalted butter


1 1/2 cups packed light brown sugar


2 large eggs


2 cups all purpose flour


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/2 teaspoon salt


1 cup sour cream


1 teaspoon pure vanilla extract


2 cups peeled, cored and chopped apples


Crumble Topping:


1/2 cup packed light brown sugar


1/2 cup all purpose flour


1/2 teaspoon ground cinnamon


4 tablespoons unsalted butter, softened





Brown Sugar Glaze:


1/2 cup packed light brown sugar


1/2 teaspoon vanilla extract


2 tablespoons water








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.





Pecan Coffee Cake





Recipe Summary


Difficulty: Easy


Prep Time: 20 minutes


Cook Time: 40 minutes


Yield: 12 servings





For the pan dusting:


1/2 cup sugar


1 teaspoon cinnamon


For the cake:


8 tablespoons (1 stick) unsalted butter, softened at room temperature


1 cup granulated sugar


3 eggs


2 cups sifted all-purpose flour


1 teaspoon baking soda


1 teaspoon baking powder


1/4 teaspoon salt


1 cup sour cream





For the topping:


1/2 cup light brown sugar, packed


2 teaspoons all-purpose flour


1/2 teaspoon cinnamon


2 tablespoons cold unsalted butter, cut into pieces


3/4 cup pecans pieces








Preheat the oven to 350 degrees F.


In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.





In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.





Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.





Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.





Jamaican Coffee Cake





Recipe Summary


Difficulty: Easy


Yield: 8 servings





For cake:


2 1/4 cups flour


3/4 teaspoon baking soda


1/2 teaspoon baking powder


Freshly ground salt


4 ounces salted butter


1 1/2 cups sugar


2 eggs


2 small ripe bananas, about 1 cup mashed


1/4 cup plain yogurt


1 teaspoon vanilla extract


For filling:


1 pound sugar


1 pound salted butter


6 eggs*


1/8 cup sifted cocoa


1/4 cup very strong coffee


1/4 cup Tia Maria





For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.


For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.


Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.





Seattle Coffee Mug Cake





Recipe Summary


Difficulty: Easy


Prep Time: 15 minutes


Inactive Prep Time: 25 minutes


Cook Time: 45 minutes


Yield: 12 to 16 slices





Butter, for pan


Flour, for pan


7 sweet dinner rolls (recommended: King's Hawaiian)


1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)


3/4 cup hot water


1 teaspoon instant espresso


1/4 cup vegetable oil


3 eggs


1 cup whole milk


1 tablespoon sugar





Preheat oven to 350 degrees F.


Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.





Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.





Quick Apple Streusel Coffee Cake





Recipe Summary


Difficulty: Easy


Prep Time: 15 minutes


Cook Time: 30 minutes


Yield: 8 servings





For the cake:


1 1/2 cups flour


2 1/4 teaspoons baking powder


1/2 cup sugar


1/2 teaspoon salt


1/2 teaspoon cinnamon


1 egg


1/2 cup milk


1/4 cup vegetable shortening, melted


1 1/2 cups chopped Granny Smith apples (2 to 3 apples)


Streusel Topping:


1/2 cup sugar


1/4 cup flour


2 tablespoons butter


1/2 teaspoon cinnamon


Accompaniment: vanilla ice cream





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.I want to cook my mom something-- does anyone have any good recipes--coffee cake?
Coffee House Coffee Cake


A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!


Topping


1 cup all-purpose flour


1 cup packed light brown sugar


1/2 cup butter, softened


1 teaspoon cinnamon


1/2 cup chopped pecans


Cake


1 cup butter, softened


3/4 cup light brown sugar, packed


1/2 cup granulated sugar


2 large eggs


1 1/2 teaspoons vanilla


2 cups all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1/3 cup milk


12 servings


1. Preheat oven to 325掳.


2. Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.


3. Mixture should have the consistency of moist sand.


4. Add 1/2 cup chopped pecans.


5. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.


6. Add eggs and vanilla and mix well.


7. In a separate bowl combine flour, baking powder and salt.


8. Add this dry mixture to the moist ingredients a little at a time.


9. Add milk and mix well.


10. Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.


11. Sprinkle the crumb topping over the batter.


12. Be sure the topping completely covers the batter.


13. Bake 50 minutes or until the edges just begin to brown. Cool








These cookies are really good and really easy! My mom used to make them for us when we were kids!





No Bake Cookies


2/3 cup chocolate chips


1 heaping tablespoon peanut butter


1/3 cup oatmeal


1/3 cup peanuts


Microwave or heat on stovetop chocolate chips and peanut butter until melted. Stir in oatmeal and peanuts. Drop by teaspoonsfuls onto waxed paper or greased cookie sheet. Refrigerate until firm.





These are good too.


Swedish Chocolate Balls


1 stick butter


1 cup sugar


2 Tablespoons cocoa


1 Tablespoon instant coffee


1 Tablespoon hot water


1 Tablespoon vanilla


1 1/4 cup oatmeal


Beat butter and sugar. Set aside. In small bowl, dissolve coffee in hot water. Add to butter and sugar mixture. Mix in oatmel. Roll into 1-inch balls and roll in sugar to coat. Refrigerate until firm. YUM!





Hope these help!
HERE IS A DELICIOUS PECAN COFFE CAKE RECIPE


Original recipe yield: 1 - 9x13 inch pan.


Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:12 (change)





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INGREDIENTS:


2 cups all-purpose flour


1/4 teaspoon salt


1 tablespoon baking powder


1 cup butter, softened


1 cup sour cream


1 1/2 cups white sugar


2 eggs


1 tablespoon vanilla extract





1/2 cup brown sugar


1 cup chopped pecans


1 teaspoon ground cinnamon


2 tablespoons butter, melted





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.


In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.


To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.


Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Cherry Cream Cheese Pie


Submitted by: Linda B. Rawls


Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes


Ready In: 4 Hours 45 Minutes


Yields: 8 servings


';This pie is heavy on flavor but light on calories. Light cherry pie filling and fat-free condensed milk are used to create this very creamy cheesecake crowned with cherries.';


INGREDIENTS:


1 (9 inch) prepared


graham cracker crust


1 (21 ounce) can light cherry pie filling


1 (8 ounce) package cream cheese, softened


1 (14 ounce) can sweetened condensed milk


1/3 cup lemon juice


1 teaspoon vanilla extract





DIRECTIONS:


1. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.


2. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
If there is Bisquick or Jiffy Mix in the cabinet, it makes a quick and easy coffee cake. I don't have the receipe on hand but look for Bisquick.
i make a cake but i use miracle whip, raisins, nuts, one egg, Cinnamon, 2 cups of mw- 2 cups of flour, one cup of raisins, and i/2 cup of nuts. mix it spray with pam pour in a pan bake for 30-35 minutes, check with a toothpick if it has the batter on it back for for, when it's done spread some buttter or margarine on top , yum yum
ok here is a really easy one that is tasty, and goes great with coffee.


Vanilla Pound cake.


1 cup (2sticks of butter)


1and1/2 cups sugar


4 eggs


1/4 cup milk


2 tsp vanilla extract


2 and 1/4 cups all purpose flour


1tsp baking powder


1/4 tsp salt





preheat oven to 325 degrees. Grease a 9x5 inch loaf pan.





then beat butter in a bowl on medium speed untill creamy, then add the rest of the ingredients, mix well. Then pour into loaf pan. bake cake untill a toothpick insterted into center comes out clean (for about 1 hour and 15 min.) place cake in pan on wire rack to cook for about 10-15 min, then remove cake from pan. Cool completely on wire rack. Serves great with ice cream, coffee, or fresh fruit.





hope it works well for you.
Buy it from the grocery store. So EASY
Look up a recipe for pie crust in one of your existing cook books....roll it out to the size you normally would and spread with a good amount of raspberry jam to about 2 inches from edge. Fold over the remaining 2 inches. Top with slivered almonds. Make sure to do this whole process on your baking sheet so you dont have to transfer. Bake 350 till golden. It is called a ';crostata'; and is Italian. Sounds fancier than it really is. Good luck!
Orange Coffee Cake:


INGREDIENTS:


1/4 cup brown sugar


1/2 teaspoon ground cinnamon


1 tablespoon all-purpose flour


1 tablespoon melted butter





2 cups all-purpose flour


1/2 cup white sugar


2 teaspoons baking powder


1/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup melted butter


2/3 cup orange juice


1 orange, zested


2 eggs, lightly beaten





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.


In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.


In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.


Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.





Or





Berry Coffee Cake:


INGREDIENTS:


1 cup all-purpose flour


1/3 cup white sugar


1/2 teaspoon baking powder


1/4 teaspoon baking soda


1/4 teaspoon salt


1 egg


1/2 cup reduced-fat plain yogurt


2 tablespoons butter, melted


1 teaspoon vanilla extract


3 tablespoons brown sugar


1 cup fresh or frozen raspberries


1 tablespoon slivered almonds





Glaze


1/4 cup confectioners' sugar


1 teaspoon fat free milk


1/4 teaspoon vanilla extract





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DIRECTIONS:


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


Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.


Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.


Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.


To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.