Delicious Coffee Cake Recipes

Brunch would not be the same without one of these delicious coffee cakes on your menu!

BUTTER PECAN COFFEECAKE

1 box butter pecan cake mix
1 pkg instant cheesecake pudding
4 eggs
1/2 c. oil
1 c. water

TOPPING:
1/3 c. brown sugar
1/4 c. white sugar
1 tsp cinnamon

Mix cake, pudding, eggs, oil and water. Put half in 9×13 inch pan. Put half of topping mix on and then the rest of cake mixture. Top with remaining topping. Bake 30 to 40 minutes at 350 degrees. Serve with Cool Whip.

EASY COFFEECAKE

1 yellow cake mix
3 eggs, beaten
1/3 c. water
1 can apple pie filling

TOPPING:
1/3 c. brown sugar
1 T. butter
1 T. flour
1 tsp. cinnamon
Chopped nuts (opt)

Mix first 3 ingredients and fold in apple pie filling. Sprinkle topping over cake and bake 35 to 40 minutes at 350 degrees in greased 9×13 inch pan.

PEACHES AND CREAM COFFEE CAKE

3/4 c. flour
1 tsp. baking powder
1/2 tsp salt
1 pkg vanilla pudding NOT INSTANT
3 T. butter
1 egg
1/2 c. milk
1 large can peaches, drained
1 pkg cream cheese
1/2 c. sugar
3 T. peach juice
1 T. sugar
1/2 tsp cinnamon

Combine first 7 ingredients; beat 2 minutes. Pour in an 8×8 inch pan. Arrange drained peaches on top of batter; save juice. Beat cream cheese, 1/2 c. sugar and peach juice. Beat 2 minutes and spoon on top. Sprinkle with 1 T. sugar and cinnamon. Bake 30 to 35 minutes at 350 degrees. Must let set 1/2 hour before cutting. For a 9×13 inch pan, double recipe and increase baking time slightly.

PULL APART COFFEE CAKE WITH EXTRA GOOD CARAMEL TOPPING

1 loaf frozen bread dough

CARAMEL TOPPING:
1/2 c. brown sugar
1/2 c. white sugar
1 stick butter
1/2 c. vanilla ice cream OR whipping cream

Thaw bread dough in refrigerator, so dough does not rise. Cut up in small pieces and place into a well-greased tube pan.

Caramel Topping: Pour this caramel mixture over cut up bread dough. Let rise and bake 20 to 25 minutes at 350 degrees. Invert cake onto a plate when partially cool.

BLUEBERRY BUCKLE COFFEE CAKE

2 c. flour
3/4 c. sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 c. shortening
3/4 c. milk
1 egg
2 c. fresh or frozen blueberries

CRUMB TOPPING:
1/2 c. sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, softened

GLAZE:
1/2 c. powdered sugar
1/4 tsp vanilla
1 1/2 -2 tsp hot water

Heat oven to 375 degrees. Grease a 9×9 inch square or round pan. Blend flour, sugar, baking powder, salt, shortening, egg, and milk. Beat 30 seconds. Carefully fold in blueberries. Spread batter in pan. Mix all ingredients for crumb topping until crumbly; sprinkle on batter. Bake 45 to 50 minutes. Mix glaze ingredients well and drizzle over hot cake. Serve warm.
**If you are going to double this recipe, use a 9×13 inch pan.