Add some unique pastry to the breakfast table when you serve this Cranberry Almond Coffee Cake. It’s made with Hood Sour Cream, which means a more flavorful cake with less crumbs left behind on your plate. Enjoy with a warm cup of coffee for the full experience. For more delicious seasonal recipes visit Hood.com.We only drink coffee for the cake. Recipe courtesy of Hood.Serve this Cranberry Almond Coffee Cake from Hood at your next dinner party.
This winning coffee cake has the classic apple and cinnamon flavors everyone loves!This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1984.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
This coffee cake is complete with a buttery crumb topping and thick slices of ripe, juicy peaches. The key is making sure the cake portion is not too dense, so make sure not to overmix the batter.
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This melt-in-your mouth coffeecake starts with a time-honored family pantry staple, biscuit baking mix. It's my favorite of yam recipes — I love the naturally sweet yams that are given a hint of tart from the cranberries. This makes a great breakfast treat the morning after Thanksgiving, too.
This not-too-sweet coffee cake is an ode to Portland, Oregon, where hazelnuts, blueberries, and weekend brunches reign supreme. With this cake, you can celebrate and savor all three, anytime, anywhere. — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free Cookbook
Here is an incredibly tasty recipes that can easily be made year-round. Whether you're hosting guests for a special celebration brunch or just looking for a sweet treat to enjoy with a cup of coffee, this Lemon Blueberry Coffee Cake will not dissappoint. Serve it warm while the blueberries are still opening up, making it the perfect contrast to the tangy lemon glaze. Trust me, your guests will thank you!
LEMON BLUEBERRY COFFEE CAKE:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2-3 cups blueberries (I love blueberries so the more the merrier in my opinion.)
2 cups confectioners’ sugar
1 tablespoon buttermilk
3 tablespoons lemon juice
Preheat oven to 350°F. Grease a 12-cup bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
Bake until a tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
Make glaze: Mix confectioners’ sugar, buttermilk and 3 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable, but if it’s too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Slightly cool for about 30 minutes, then pour remaining glaze over cake and serve.
Yes, this cake is homage to everyone’s favorite Starbuck’s Pumpkin Spice Latte beverage. By the way, turns out their drink contains no pumpkin! It’s the spices that make you think you are experiencing “pumpkin”, since we are so used to tasting them in pumpkin pies and pumpkin bread. This easy coffee cake is packed with pumpkin and pumpkin pie spice as well as a bit of coffee so it’s the real deal. It stays super moist from the yogurt, making it a great fall bake sale item or to have on hand during the winter holidays for entertaining. The buttery crumb topping adds texture and flavor. By the way, pumpkin pie spice is a combination of spices, usually cinnamon, ginger and then the addition of some or all of cloves, nutmeg and/or allspice. The problem is that there is no standard blend so you have to try different ones to see which you like. And don’t be confused about “allspice”. It is not a blend of spices itself but rather its own spice that looks somewhat like large peppercorns in its whole form. I like both McCormick Pumpkin Pie Spice (cinnamon, ginger, nutmeg and allspice) and Frontier Pumpkin Pie Spice blends (cinnamon, ginger, cloves and nutmeg. — Dédé Wilson, founder of Bakepedia
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Coffeecake is a great staple to have lying around the house after the holidays, and this recipe makes use of all of those leftover cranberries you have lying around, too. The spiced cranberries are a delicious addition to this classic recipe, and are so good you’ll probably find other things to use them in besides coffeecake.
When I was growing up in Connecticut, I knew it was Sunday or a holiday when this coffee cake was brought out. My husband and my friend Leslie love this cake today. It’s best to make one to eat and another to stick in your freezer…
Serve it on one of my favorite cake plates for an elegant brunch treat.