Chocolate Banana Cream Cheese filled coffee Cake

I made this as a Thank you for some of the guys at work.  We had moved to a new Corporate office and had file cabinets that needed to be put together and after waiting 2 months they finally had time to do the job.  

This cake out really moist and yummy.  A bit of work but worth the effort.  Give it a try.  
Adapted from here
Cinnamon Walnut Streusel
1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar, packed
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
Banana Cake

2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed bananas (about 2 large ripe bananas)
1 tablespoon vanilla extract
1 1/4 cups sour ream (not nonfat)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup walnuts, chopped (optional)
Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup Reserved Batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla extract
Vanilla Glaze

1 cup Powdered sugar
1 teaspoon vanilla extract

2 tablespoons milk

Garnish (optional)

Garnish (optional)
mini chocolate chips

Directions:

Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*

Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

Tap pan on counter a few times to get rid of any air bubbles then sprinkle 
evenly with Cinnamon Walnut Streusel.
Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
Store in the refrigerator for up to 7 days.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THings you love.
Donna

Apple Crisp coffee Cake

 This is the cake I made for our Monday meeting.  The second one was divided up between, myself, family and my sister in law.  Had a little more to take to work.
Here is a picture of it before I put the icing on.  Yummy either way.

 adapted from here

 Now with icing

printable
makes 2 8" cakes

Ingredients

2 - 2 1/2 cups Unbleached All-Purpose Flour
1 cup whole wheat pastry flour
1/4 cup sugar
2 1/4 teaspoons (1 package) Quick Rise or Platinum Yeast
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup milk
1/4 cup unsalted butter, cut in to pieces
2 large eggs, room temperature
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon milk

Apple Filling
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter

Streusel Topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted

Icing
1 cup powdered sugar
1 tablespoon milk

****I skipped one of the steps by mistake and didn't do the first rise and it still came out really good***  I just made the dough, rolled it out and put topping on and let rise then baked****

and a slice

Directions

In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.

In a microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.

While the dough is rising, prepare the apple filling:

 combine apples, 1/2 cup sugar, lemon juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.

Prepare streusel topping:

In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumbs.

Coat a 8” springform pan with non-stick cooking spray, or cut 2 pieces of parchment to fit 2 8-inch round cake pans. Sprays pans, line with parchment, and spray parchment.

Divide dough in half and keep remaining half covered with plastic wrap.

Divide the dough again in to two pieces – a smaller piece 1/3 of the dough and a larger piece 2/3 of the dough. Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.

Divide the smaller piece in to four pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.

Repeat with remaining half of the dough.

Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.

Cover; let rise in warm place until doubled in size, about 45 minutes.

Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.

Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.

This is very yummy and would be wonderful for breakfast.  May add this to my list for holiday baking.
Thanks for stopping by, have a wonderful week and remember to find the time to Do ALL the things YOU L♥ve.
Donna

Cream Cheese and Strawberry Coffe cake

This weeks Monday treat for work.  I was going to make Pecan toffee bars but didn't 'have all the ingredients in the house and didn't want to go to the store today.  I am also make risotto today so I can make  arancini balls for dinner this Thursday.  My sister in law and I went to a new (to us) restaurant downtown called Limestone Pizza and we had them as an appetizer, they were wonderful so of course I have to try and make them.  Of course I will share them with you.

Strawberry Cream Cheese Coffee Cake

adapted from here

Serves: 6-8

Ingredients

Strawberry Filling
2 cups fresh strawberries, roughly chopped
1/3 cup sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon lemon juice

Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg

Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, very cold and cut into chunks
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Line an 8” inch round pan with parchment paper and spray with nonstick cooking spray.
2. Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
3. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in ¼ cup sugar and 1 egg and beat until well combined. Set aside.
4. To make the cake, combine the flour and sugar together in a bowl. Using a pastry cutter, 2 forks or your food processor, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt to the remaining mixture and mix well.
5. In a separate bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, gently stir in the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
6. Spread the batter in the prepared pan, pressing about 1/2 inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Apple Coffee Cake

This cake is very moist and delicious.  It takes not time to put to together and would make a wonderful addition to your recipes.  A great cake to serve when you have guests either for breakfast or after a meal.  Give it a try.  
Printable
Ingredients:
for the cake-
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
  2/3cup granulated sugar
1/3 cup honey
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup peeled, diced apple (1/4 inch pieces)
1/3 cup canola oil
2 eggs
1/4 cup low fat buttermilk
1/4 cup low fat sour cream
1 teaspoon vanilla extract
for the streusel-
3/4 cup oats
1/2 cup all purpose flour
1/2 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
1/2 cup walnuts
for the glaze-
3 oz. softened cream cheese
1 1/2 tablespoons softened margarine or butter
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency

Directions:
Preheat oven to 325 degrees. Spray 9-inch spring form pan with non-stick cooking spray and set aside.
In a large bowl, whisk all dry ingredients together. Make a well in the center and pour all wet ingredients in. Slowly start mixing the wet ingredients into the dry and stir until just combined. Toss in apple pieces and stir. Pour batter into prepared pan. In a small bowl, stir all ingredients for streusel together until butter pieces are small chunks found throughout mixture. Sprinkle over top of cake and bake 45-55 minutes or until toothpick comes out clean when inserted. Remove from oven and cool.
This is the cake before the drizzle.  Looks good and could be served this way also.

Before serving, whip cream cheese and margarine together until smooth. Stir in powdered sugar, vanilla and milk until smooth and runny. Add the milk slowly until desired drizzling consistency is reached. Un-hinge spring form pan and place cake on serving platter. Drizzle with glaze and serve.
Thanks for stopping by and taking time from you busy day.  Have a wonderful weekend and Remember to Find the Time to Do ALL the things YOU Love.
Donna

Strawberry Coffee Cake

Adapted from here

Printable

(this is what Coleen used 2 cups frozen dark sweet cherries (thawed and drained well)

2 cups fresh strawberries chopped
1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Directions from Coleen for the cherries
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit


and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:



Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Oh gee, ya know I forgot to put the glaze on, BUT it was wonderful without it.
Tips from Coleen
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan leaks.

This is a great cake for after dinner or breakfast. Thanks for stopping by. Remember to Find the time to Do all the things YOU love.
Donna