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Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan. Use an electric mixer to cream the granulated sugar and butter together until fluffy.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re ...
Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving ...
Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices. Cook ...
Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
Preheat oven to 350 degrees F. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes.
Sour Cream Coffee Cake. Sour cream works wonders in baked goods, adding a subtle tang and richness to whatever you're making. Exhibit A: This top-rated streusel-topped coffee cake from Ina Garten.
Deselect All. Streusel: 1/4 cup sugar. 3 packed tablespoons dark brown sugar. 1/2 cup walnuts, toasted and coarsely chopped. 2 teaspoon vanilla extract
Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.