Having an excellent recipe for coffee cake in your repertoire is a must. Coffee cake is wonderful on many occasions, it's delicious at brunch, scrumptious in the afternoon, and tasty after dinner. Basically, it's good anytime you would want to drink coffee. Coffee cake is also a wonderful gift because it is simple to make and easy to transport. To ensure you add a recipe to your collection, I've found two — a really easy one for beginners and another for experts — so choose one and
1 (11.5-oz.) frozen pecan coffee cake, thawed
4 oz. cream cheese, softened
1/4 cup firmly packed dark brown sugar
- Remove coffee cake from package; remove and discard plastic overwrap.
- Slice coffee cake in half horizontally.
- Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
- Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.
10 tbsp. unsalted butter, room temperature, plus more for pans
6 tbsp. sliced almonds
1/3 cup coarsely chopped almonds
5 tbsp. packed light-brown sugar
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tbsp. pure vanilla extract
3/4 cup sour cream, or plain yogur
2 cups sifted confectioners' sugar
3 to 4 tbsp. milk
- Preheat oven to 350°F. Generously butter six mini Bundt pans; set aside.
- Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
- In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside.
- In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
- Add egg; beat until combined.
- Add 1 teaspoon vanilla, and beat until smooth.
- Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
- Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
- Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
- Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
- Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment.
- Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.
Makes 6 mini cakes.