Walnut Pear Cinnamon Coffee Cake Food

WALNUT PEAR COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

WALNUT PEAR CINNAMON COFFEE CAKE

Steps:

• Combine flour, baking powder, baking soda and salt together; set aside.
• Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
• Beat butter with an electric mixer.
• Add sugar and vanilla extract; add eggs one at a time.
• Add yogure and flour mixture alternately.
• Spread 2/3 in the bottom of a lightly greased 9" springform pan.
• Sprinkle half the crumb mixture over the batter.
• Layer pears over the topping.
• Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
• Bake at 350F for 55-60 minutes or until cake test done.
• Whisk together confectioners sugar, yogurt and cinnamon.
• Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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CINNAMON RAISIN COFFEE CAKE

Steps:

• Combine flour,raisins and pecans in a bowl and set aside.
• In a large mixing bowl add sugar,butter and mix until creamed.
• Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
• Add flour mixture in alternately with the sour cream unto cake mix.
• Add cake mixture into a greased and floured bundt pan.
• Bake in a 350 degree oven for 55 minutes or until cake is done.
• Can drizzle favorite icing.
• Enjoy!

WALNUT-PEAR SOUR CREAM CAKE

Steps:

• In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
• In another bowl, add 1/3 cup flour.
• Cut in butter with pastry blender until the consistancy of coarse crumbs.
• Add 3/4 cup of the walnut mixture and stir to combine.
• Set walnut mixture and crumb mixture aside.
• In a bowl, toss pears with lemon juice; set aside.
• In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
• In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
• Beat in sugar and vanilla.
• Add eggs, one at a time, and beat well after each addition until well mixed.
• Alternately add the flour mixture and the sour cream to egg mixture.
• Beat on low speed after each addition until combined.
• Spread two-thirds of batter into a greased 9-inch springform pan.
• Sprinkle with reserved walnut mixture.
• Layer pears evenly over walnut mixture.
• Spread remaining batter over pears.
• Sprinkle with crumb mixture.
• Bake at 350 degrees for 10 minutes.
• Sprinkle with 1/2 cup walnuts.
• Bake 45-50 minutes longer or until tests done.
• Cool in the pan on a wire rack for 10 minutes.
• Run a knife around the sides of the pan.
• Remove side of springform pan.
• Cool for 1 hour.

CINNAMON COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• 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.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• 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.

WALNUT-RIPPLED COFFEE CAKE

Steps:

• Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

WALNUT-PEAR SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350'F.
• Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
• In a small bowl combine walnuts, brown sugar, and cinnamon.
• For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
• Toss the pear slices with the lemon juice and set aside.
• In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
• In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
• Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
• Beat on low speed after each addition until combined.
• Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
• Sprinkle with reserved topping.
• Bake for 55-60 minutes or until a toothpick comes out of the center clean.
• Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
• Bon Appetit!

CINNAMON WALNUT COFFEE CAKE

Steps:

• Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
• Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
• In another bowl, combine the brown sugar, cinnamon and nuts.
• Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
• Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
• Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.

CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Transfer to a greased 9-in. square baking pan. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

WALNUT CAKE WITH SAUTEED PEARS AND CINNAMON CREAM

Steps:

• Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
• To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
• Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
• Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
• To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
• To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.