I need recipe of coffee cake.?

And i need recipe of icing too!I need recipe of coffee cake.?
Here are few that are great!!! I have made all of them. Everyone will love them. Hope you enjoy!!!








Pecan Coffee Cake





INGREDIENTS


2 cups all-purpose flour


1/4 teaspoon salt


1 tablespoon baking powder


1 cup butter, softened


1 cup sour cream


1 1/2 cups white sugar


2 eggs


1 tablespoon vanilla extract


1/2 cup brown sugar


1 cup chopped pecans


1 teaspoon ground cinnamon


2 tablespoons butter, melted





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.


In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.


To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.


Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

















Apple Coffee Cake





INGREDIENTS


1/2 cup butter, softened


1 cup sugar


3 eggs


3 cups all-purpose flour


3 teaspoons baking powder


1 teaspoon salt


1 1/2 cups milk


1 (21 ounce) can apple pie filling


2 teaspoons ground cinnamon


TOPPING:


1/2 cup chopped walnuts


1/3 cup packed brown sugar


2 tablespoons butter, melted


GLAZE:


3/4 cup confectioners' sugar


1 tablespoon butter, softened


3/4 teaspoon vanilla extract


2 teaspoons water





DIRECTIONS


In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.


Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.

















Buttermilk Coffee Cake





INGREDIENTS


2 1/2 cups all-purpose flour


1 cup packed brown sugar


3/4 cup sugar


3/4 cup vegetable oil


1 teaspoon salt


1 egg, lightly beaten


1 cup buttermilk


1 teaspoon baking soda


TOPPING:


1 cup chopped pecans


1/4 cup packed brown sugar


1/4 cup sugar


1 tablespoon all-purpose flour


2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg





DIRECTIONS


In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until cake tests done.














Raisin Buttermilk Coffee Cake





INGREDIENTS


1 cup packed brown sugar


1 cup chopped nuts


1/3 cup butter or margarine, melted


2 tablespoons all-purpose flour


4 teaspoons ground cinnamon


BATTER:


1/2 cup butter or margarine, softened


1 1/2 cups sugar


2 eggs


3 cups all-purpose flour


4 teaspoons baking powder


1/2 teaspoon salt


2 cups buttermilk


1 cup raisins





DIRECTIONS


In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.











Candy Bar Coffee Cake





INGREDIENTS


2 cups all-purpose flour


1 cup packed brown sugar


1/2 cup sugar


1/2 cup cold butter or margarine


1 teaspoon baking soda


1 teaspoon salt


1 egg


1 cup buttermilk


1 teaspoon vanilla extract


3 (1.4 ounce) bars heath candy bars, crushed


1 cup chopped pecans





DIRECTIONS


In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350 degrees F for 40 minutes or until a toothpick inserted near the center comes out clean.I need recipe of coffee cake.?
Ultimate Coffee Cake








16 to 18 unbaked frozen dinner rolls


1 (3-ounce) package regular butterscotch pudding mix, not instant


1/2 cup brown sugar, packed


1/2 cup pecans, chopped


1 stick (1/2 cup) butter, melted


The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.


Preheat oven to 350 degrees F.





Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
Ingredients:





* Topping:


* 1/2 cup brown sugar


* 1/4 cup sifted all-purpose flour (sift before measuring)


* 1/4 cup butter, room temperature


* 1 teaspoon cinnamon


* .


* Cake:


* 1 1/2 cups sifted all-purpose flour (sift before measuring)


* 2 1/2 teaspoons baking powder


* 1/2 teaspoon salt


* 1 egg, beaten


* 3/4 cup sugar


* 1/3 cup melted butter


* 1/2 cup milk


* 1 teaspoon vanilla extract





Preparation:


Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.





Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.





Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375掳 for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
Sour Cream Coffee Cake





12 tablespoons (1 1/2 sticks) unsalted butter at room temperature


1 1/2 cups granulated sugar


3 extra-large eggs at room temperature


1 1/2 teaspoons pure vanilla extract


1 1/4 cups sour cream


2 1/2 cups cake flour (not self-rising)


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon kosher salt


For the streusel:


1/4 cup light brown sugar, packed


1/2 cup all-purpose flour


1 1/2 teaspoons ground cinnamon


1/4 teaspoon kosher salt


3 tablespoons cold unsalted butter, cut into pieces


3/4 cup chopped walnuts, optional





For the glaze:


1/2 cup confectioners' sugar


2 tablespoons real maple syrup








Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.


Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.





For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.





Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. 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. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.


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Easy Cinnamon Coffee Cake





2 cups Bisquick baking mix


2/3 cup milk or water


2 Tbsp. sugar


2 eggs





Grease round pan, 9'; x 1 1/2';. Mix above ingredients, b eat 30 seconds. Spread in pan; sprinkle with Streusel Topping.





Streusel Topping:


Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until crumbly.





Bake at 375潞F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.


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Sour Cream Streusel Coffee Cake





Streusel Filling:


录 cup packed brown sugar


录 cup finely chopped nuts (I used pecans)


1 tsp. ground cinnamon





Cake:


3 cups Bisquick


1 cup sugar


1 陆 cups sour cream


录 cup butter, softened


1 陆 teaspoons vanilla


2 eggs





Glaze:


1 cup powdered sugar


2 T. milk





Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.


Mix rcake ingredients; beat 1 minute.


Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.





Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.


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Blueberry Streusel Coffee Cake





2 c. flour


1 c. sugar


2 tsp. baking soda


pinch salt


1 egg, beaten


1 c. milk


1/2 c. butter, softened


1 c. fresh or frozen blueberries


1 c. chopped pecans





Streusel Topping


1/2 c. sugar


1/3 c. flour


1/4 c. cold butter





In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9'; square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.


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Here's an Orange Butter Coffee Cake to die for! 1 package (1/4 ounce ) active dry yeast 1/4 warm water (110*-115*) 1 cup sugar , divided 1 teaspoon salt, 2 eggs beaten 1/2 cup sour cream ,8 tablespoons (1/2 cup butter or margarine),melted divided, 2-3/4 to3 cups all-purpose flour, 1cup flaked coconut , toasted ,2 tablespoons grated orange peel. ORANGE GLAZE....... 1/2 cup sugar, 1/3cup sour cream ,4 teaspoon orange juice, 3 tablespoons butter or margarine. In a mixing bowl ,disolve yeast in warm water . Let stand 5 minutes. Stir in 1/4 cup sugar , salt , eggs , sour cream ,and 6 tablespoons of butter or margarine. Gradually add enouhg flour to form a stiff dough , beating well after each addition. Place in a greased bowl,turning once to grease the top.Cover and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile combine remaining sugar , coconut and orange peel in a small bowl; set aside Punch dough down knead on on a well floured surface about 15 times. roll out half the dough into a 12 in circle Brush with 1 tablespoon of the remaining butter, Sprinkle with 1/2 of the coconut mixture . Cut into 12 wedges Roll up, starting with the wide end and rolling to the point.Place rolls, point side down, in a well greased 9-inch round or 13 inch x 9 inch x 2 inch baking pan. Repeat with remaining dough. Cover and let rise until doubled about 30-45 min.Spinkle with remaining coconut mixture. Bake at 350* for 20-25min or until golden brown ; Leave rolls in pan. For Glaze combine all ingredients in saucepan. Cook and stir over med. heat until boiling ; pour glaze over hot rolls . Serve warm. YIELDS 24 rolls
Sour Cream Streusel Coffee Cake





Streusel Filling:


录 cup packed brown sugar


录 cup finely chopped nuts (I used pecans)


1 tsp. ground cinnamon





Cake:


3 cups Bisquick


1 cup sugar


1 陆 cups sour cream


录 cup butter, softened


1 陆 teaspoons vanilla


2 eggs





Glaze:


1 cup powdered sugar


2 T. milk





Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.


Mix rcake ingredients; beat 1 minute.


Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.





Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.


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BLUEBERRY SOUR CREAM COFFEE CAKE


serves 10 - 12





For topping:


陆 cup packed dark brown sugar


1陆 tsp. cinnamon


1 cup coarsely chopped walnuts


4 Tbsp. unsalted butter, softened slightly





For Cake:


2 cups flour


1 tsp. baking powder


陆 tsp. baking soda


陆 tsp. salt


陆 cup (1 stick) unsalted butter, room temperature


1 cup sugar


2 eggs


1 cup sour cream


2 tsp. vanilla extract


1 pint fresh or frozen blueberries





To make Topping:


In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.





To make Cake:


Preheat oven to 350潞. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until toothpick inserted in center comes out clean


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Banana Coffee Cake





TIME: Prep: 15 min. Bake: 25 min. + cooling





鈥? package (8 oz) cream cheese, softened


鈥?/2 cup butter, softened


鈥?录 cups sugar


鈥? eggs


鈥? cup mashed ripe bananas (about 2 to 3 medium)


鈥? teaspoon vanilla extract


鈥?录 cups all-purpose flour


鈥?陆 teaspoons baking powder


鈥⒙?teaspoon baking soda





TOPPING:


鈥? cup chopped pecans


鈥? tablespoons sugar


鈥? teaspoon ground cinnamon





In a large mixing bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter.


Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.





Yield: 12-15 servings.





--Taste of Home
have u tried www.cooks.com. i always use that and love it! people can post their own recipes. so if you type in coffee cake you can find all kinds of recipes with diffrent ingrdients to fit what you have or want to make. they have all kinds of renditions of recipes. Happy Baking!
try thes websites:


http://www.recipezaar.com/103885 (this is for the coffee cake)


http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm (for the icing)


hope this helps!!