Cinnamon-Swirl Coffee Cake Recipe?
Does anyone have a healthy cinnamon-swirl coffee recipe?? Like Srarbucks Reduced-Fat Cinnamoin Swirl coffee cake?? I love them so much, and i cant find a healthy version of a cinnamon-swirl coffee cake recipe. Plz help!! Thxs :)
O and please provide a healthy and delicious recipe!!
- Anonymous10 years agoFavorite Answer
Here are some great recipes:
Cinnamon-Swirl Coffee Ring
12 - 14 Servings
I first sampled this coffee cake at an inn that serves a marvelous breakfast for its guests. It has a pretty cinnamon swirl & a hint of cardamom flavor. I use a bundt pan.
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 package (8 ounces) cream cheese, softened
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup 4% cottage cheese
2/3 cup sugar
2 teaspoons ground cinnamon
In a large bowl, combine the first six ingredients. In another bowl, beat cream cheese until smooth. Beat in the eggs, milk, butter & vanilla. gradually add to dry ingredients, beating until combined. For filling, combine cottage cheese, sugar & cinnamon in a small bowl.
Beat on medium speed for 2 minutes. Spoon half of the batter into a greased 10-in. fluted tube pan; top with filling & remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.
Cinnamon Swirl Coffee Cake
1 box yellow cake mix
1 box instant vanilla pudding
1 cup water
3/4 cup oil
1 teaspoon vanilla
1/2 cup sugar
1/4 cup chopped nuts
2 tablespoons cinnamon
1 cup powdered sugar
2 tablespoons water
Mix cake ingredients and beat well. Pour half of batter into 9 x 13 inch pan. Sprinkle half of crumb mixture over batter. Pour remaining half of batter in pan, then the rest of the crumb mix. Heat glaze and pour over baked cake. Bake cake according to directions on cake mix.
Cinnamon Swirl Coffee Cake
The beauty is that you can make it in two 9-inch square pans: Eat one cake & freeze the second. But for large gatherings bake it in a 13 by 9–inch pan for 50 to 55 minutes
For the cake:
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
For the topping:
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon
Make the Cakes:
Place a rack in the center of the oven & preheat the oven to 325°F. Lightly mist two 9-inch (or one 13 by 9–inch) metal cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour & set the pans aside.
Place the cake mix, sour cream, oil, granulated sugar, eggs, & vanilla in a large mixing bowl & beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine & scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium & beat until the mixture lightens & is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour half the cake batter into the 2 prepared cake pans, dividing it evenly between them. Smooth the tops with the rubber spatula.
Make the topping:
Combine the brown sugar, pecans, if using, & cinnamon in a small bowl. Spoon half of the topping over the batter in the cake pans. Pour the remaining cake batter over the topping in the two cake pans, dividing it evenly between them. Spoon the rest of the topping over the cake batter.
Place the pans in the oven side by side. Bake the cakes until they are golden brown & the tops spring back when lightly pressed with a finger, 40 to 45 minutes. Transfer the cake pans to wire racks & let the cakes sit until nearly cool, 20 minutes. Slice & serve the cakes while still a bit warm.
Keep It Fresh
Store these cakes, covered with aluminum foil, at room temperature for up to four days or for up to one week in the refrigerator. Freeze the cakes in the pans, covered with aluminum foil, for up to three months. Let the cakes thaw overnight on the counter before serving.
A Tasty Coffee Cake from the 'Cake Mix Doctor'