Chocolate & Spice Coffee Cake

Chocolate & Spice Coffee Cake
(Shared by Jo)
Serves 12 or more

1 1/3 cups pecan pieces
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with cacao nibs, broken up
2/3 cup packed dark brown sugar
1 tablespoon HERSHEY'S unsweetened natural cocoa powder
2 teaspoons Chinese 5-spice powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups sour cream
Confectioners' sugar

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 10-inch 12-cup bundt pan. Dust with cocoa powder and shake out excess.

Toast the pecans on a baking sheet for about 12 minutes, or until golden brown and fragrant. Transfer to a plate and let cool to room temperature.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Pulse the pecans, chocolate, brown sugar, cocoa powder, and the 5-spice powder in a food processor until the chocolate is coarsely ground.

With an electric mixer on medium-high speed, beat the butter in a large deep bowl until light and fluffy. Add the granulated sugar and beat, scraping down the sides of the bowl as necessary, for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Reduce the speed to low and alternately add the flour mixture and sour cream, in 2 batches each, to the butter mixture, beginning and ending with the flour, and beat just until blended.

Pour about 2 cups of the batter into the prepared pan and spread evenly with a rubber spatula. Sprinkle with half of the chocolate mixture, the cover with half of the remaining batter and spread evenly. Repeat with the remaining chocolate mixture and batter.

Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto the rack and cool completely. Dust with confectioners' sugar before serving. Serve cut into slices with a serrated knife.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.

Healthified Streusel Coffee Cake

44% less fat • 55% less sat fat • 27% fewer calories than the original recipe—see the comparison. A comforting coffee cake is still moist and delicious with an update to canola oil and whole wheat flour. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 50 min

makes:12 servings

Streusel
1/2	cup packed brown sugar
2	tablespoons Gold Medal® whole wheat flour
1/3	cup chopped pecans, toasted*
1/2	teaspoon ground cinnamon
1	tablespoon canola oil
Coffee Cake
1	cup Gold Medal® all-purpose flour
1/2	cup Gold Medal® whole wheat flour
3/4	cup packed brown sugar
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
1	egg
1	egg white
3/4	cup fat-free sour cream
1/4	cup canola oil
1	teaspoon vanilla

1.	Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
2.	In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
3.	Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
4.	Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 23g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Orange Loaf Cake

Orange Loaf Cake
Taste of Home

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

In a mixing bowl, combine the dry ingredients. Add oil and orange juice;
beat until smooth. In another mixing bowl, beat egg whites until stiff peaks
form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with
nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350 degrees.
for 1 hour or until a toothpick inserted neat the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Dust with confectioners' sugar. Yield: 12 servings.

152 calories, 0g fat, 0mg chol, 134mg sodium, 35g carb, 0g fiber, 3g protein
Exchanges: 2 starch, 1-1/2 fat.

Peach Coffee Cake

Peach Coffee Cake

Per Serving: 207 Calories

Servings: 9
Back to Desserts
Cake:
1/2 cup firmly packed brown sugar
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup skim milk
2 tablespoons canola oil
1 1/2 teaspoon vanilla
1/4 cup egg substitute
1 1/2 cup peeled fresh peaches, chopped
Topping:
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.
In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.

In another small bow, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt

3g Fat (14% calories from fat)
4g Protein
41g Carbohydrate
1g Dietary Fiber
trace Cholesterol
268mg Sodium

Overnight Coffee Cake

Overnight Coffee Cake
Shared by Doris (laceangel)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar, divided
2 teaspoons ground cinnamon, divided
3/4 cup (1-1/2 sticks) butter, melted
1 cup milk
2 large eggs
1/2 cup chopped pecans

Preheat the oven to 350F.

Coat a 9" x 13" baking dish with nonstick cooking spray, then flour. In a large bowl, combine the 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours, or overnight.. . In a small bowl, combine the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.

from: http://www.e- cookbooks. net/recipes/ 02176.htm

Lynn's Peanut Butter Chocolate Chip Coffee Cake

Lynn's Peanut Butter Chocolate Chip Coffee Cake

2 1/4 cups 2 cups 1 cup 1/2 cup 1 tsp 1/2 tsp 1 cup 1 tsp 3 1 cup

All-purpose flour Brown sugar, firmly packed Peanut butter Butter, room temp. Baking powder Soda Milk Vanilla Eggs Semi sweet chocolate chips

Oven Temp ~ 350° Baking Time ~ 35 to 40 Min.
Pan Type ~ 13x9x2-inch pan

Preheat oven, grease bottom of baking pan.

In a large mixing bowl, combine flour, brown sugar, peanut butter, and butter. Beat on low speed of electric mixer until crumbly. Reserve one cup; set aside.
To crumb mixture in mixing bowl add baking powder, baking soda, milk, vanilla, and eggs. Beat on low speed until moistened, then beat at medium speed for 3 minutes, scraping sides and bottom of bowl several times.

Pour batter into the prepared pan and sprinkle the 1 cup of reserved crumbs evenly over the top. Sprinkle chocolate chips evenly over crumbs. Bake until a wooden pick inserted in center comes out clean.

You can leave the chocolate chips off the crumbs. I have done that and still is yummy.