Banana Coffee Cake
INGREDIENTS:
CAKE
1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup mashed ripe bananas
1/3 cup granulated sugar
1/4 cup brown sugar
1/2 cup sour cream
1/4 cup sour cream
1/4 cup oil
1 egg
2 tsp. vanilla extract
Mix the flour, baking powder, baking soda, and salt together in a bowl and set aside. mix the rest of ingredients in a stand mixer until blended and then gradually add the flour mixture until just combined . pour about 2/3 of the batter into an 8x8 pan lined with parchment paper and sprayed. then sprinkle the cinnamon sugar filling over and then place the rest of the batter on top of the cinnamon mixture.
CINNAMON SUGAR FILLING:
1 tsp. cinnamon
3 tsp. brown sugar
2 tsp granulated sugar
mix together and sprinkle in between the batter.
TOPPING:
3/4 cup all purpose flour
1/3 cup walnuts (optional)
1/2 cup softened or room temperature unsalted butter cut up
1/3 cup brown sugar
3 TBS granulated sugar
1 1/2 tsp. cinnamon
pinch of salt
combine the ingredients together with a pastry cutter or by hand until a crumble is formed and sprinkle the crumble on top of the batter. Bake in a 350 degree oven for 30-40 mins or a toothpick inserted comes out clean.
ICING:
1/2 cup powdered sugar
2-3 TBS milk
mix together and drizzle on the top of your cooled cake!!
SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour
2 eggs
1/4 cup melted butter
1/4 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp all spice
1 tsp almond extract
1/4 cup buttermilk
Glaze
2 tbsp cream cheese
1 tbsp pumpkin puree
1 tbsp milk
1 1/2 cup powdered sugar
9/10 inch cake
2 1/4 cups flour
4 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup melted butter
1/2 cup butter milk
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp ginger
link to my All-purpose seasoning..
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Pumpkin Coffee Cake | Easy Coffee Cake Recipe | MOLCS Easy Recipes
Pumpkin Coffee Cake
1 - 15.25 oz Yellow Cake Mix
1 - 15 oz Can Pumpkin Puree
2 tsp Pumpkin Pie Spice
1 C Chocolate Chips
Streusel Topping:
2 1/2 C Flour
1/2 C Sugar
1 C Brown Sugar
1 1/2 tsp Cinnamon
1 C Butter - melted
In a large bowl mix cake mix, cinnamon, pumpkin puree & chocolate chips until well combined. Batter will be thick.
Spread into a greased 9 x 13 baking dish.
Take a medium sized bowl to make the streusel topping. Mix together with a fork the flour, sugar, brown sugar, cinnamon & butter.
Press 1/2 into chunks and place onto cake, pinch remaining streusel with your fingers and evenly place on top of batter.
Bake @ 350 F for 30 minutes
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Spiced Pumpkin Coffee Cake
If you're looking to make the absolute, most delicious pumpkin coffee cake ever, this is right where you need to be. This pumpkin coffee cake comes equipped with a moist tinder spiced pumpkin crumb, buttery, send a mini crumble, and a sweet vanilla glaze!
Whether you're serving pumpkin coffee cake for a fall breakfast treat, or a festive Thanksgiving dessert, you can't go wrong.
There are a few phases to this pumpkin cake recipe, which can be intimidating, especially if you are new to baking! But, I'm here to tell you you are more than capable of making an absolutely perfect rendition of this cake.
First, we're going to make the pumpkin cake it's self, then we'll add a crumble/streusel and the glaze. These two extras makes such a difference in both the look and the taste of the cake!
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You can print out the recipe here:
For the Pumpkin Cake:
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (preferably freshly grated)
1/4 teaspoon ground allspice
1 cup canned pumpkin
1 1/3 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup whole milk
For the Crumble (Optional):
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into 1/4 cubes
For the Vanilla Glaze:
1 1/4 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt
Make the Cake:
Preheat the oven to 350°F and have ready an 8 baking dish (preferably light-colored metal) greased and lined with a parchment paper sling.
Whisk together the flour, baking powder, baking soda, fine sea salt, cinnamon, nutmeg, and allspice in a small mixing bowl and set aside until ready to use.
In a large mixing bowl, whisk together the pumpkin, brown sugar, eggs, and vanilla. Stream in and slowly whisk in the melted butter.
Stir in the dry ingredients in three rounds, alternating with the milk. Scrape down the sides of the bowl and stir once more.
Pour the batter into the prepared pan and set aside if making the crumble topping.
Make the Crumble (if using):
To make the crumble, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon in a small mixing bowl. Cut in the butter using a pastry blender until it resembles small peas. Sprinkle the crumble evenly over the cake and spritz with cooking oil.
Bake the Cake:
Bake the cake on a center rack of the oven for about 40-45 minutes. Transfer to a cooling rack and allow to set for 25 minutes. Then, use the parchment paper sling handles to remove the cake and set it back on the rack to cool completely.
Make the Glaze (if using):
Once the cake is cool to the touch, make the glaze. Add powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine and drizzle over the cake.
Allow the glaze to set, cut into squares, and serve!
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