Holiday Morning Coffee Cake
How To Make Coffee Cake


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This recipe is from Peggy Weaver of Peggy's Baking Corner. Peggy says, "For a holiday morning, I like a breakfast that is filling, easy and tasty. This is the recipe that we use.  It can be put together in a jiffy and it is easy enough that the kids can make the coffee cake for you. What could be better than that?


 

Holiday Morning Coffee Cake



Holiday Morning Coffee Cake Recipe

Recipe Type: Cake, Coffee Cake, Peanuts
Yields: 12 to 16 servings
Prep time: 20 min
Cook time: 70 min
 
 

Ingredients:

Peanut Filling (see recipe below)
1 cup butter (prefer salted butter and not margarine)
2 cups granulated
sugar
2 cups all-purpose flour
1 teaspoon salt (use only if you did not use salted butter)
3 extra large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces sour cream


Preparation:

Preheat the oven to 325 degrees F. Thoroughly butter inside of your Bundt pan.  Note: I use a small pastry brush and paint the inside of the pan thoroughly and generously.

Prepare Peanut Filling; set aside.

In a large bowl, cream butter and sugar together. Sift in flour, salt, and eggs (alternating eggs with each addition). Mix the batter thoroughly at slow speed, then add the vanilla extract and sour cream. NOTE: The batter should have the texture of well stirred sour cream. If the texture is too thick, add approximately 1 to 2 tablespoon of water to get this texture.

Sprinkle approximately 1/3 of the prepared Peanut filling into the prepared bundt pan. Spoon 1/2 of the batter over the top of the Peanut Filling; smooth it out a little bit with a rubber spatula. Add the remaining Peanut Filling, then the rest of the batter. Finish by gently smoothing the batter again with your rubber spatula.

Place your filled bundt pan on a cookie sheet and place in the preheated oven. Bake for approximately 65 to 70 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: If you let the cake set in the pan, the Peanut Topping can adhere itself to the pan and you won’t be able to remove your cake in one piece.

Breakfast is served!

Makes 12 to 16 servings.
 

Peanut Filling:
1 cup dry roasted peanuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
3 tablespoons firmly-packed brown sugar

In a small bowl, mix together the peanuts, cinnamon, cardamom, and brown sugar.