Quick N' Easy Coffee Cake or Muffins

Quick N' Easy Coffee Cake or Muffins

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 40 m
Recipe by  Fleischmann's® Yeast

“A light, not-too-sweet coffee cake dough is topped with brown sugar and walnuts and baked until golden brown.”

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Ingredients

Adjust Servings

Original recipe yields 2 coffee cakes

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Directions

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
  3. Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.

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Reviews (4)

Rate This Recipe
hannah
20

hannah

I made this and was very dissappointed. It didn't rise as much as I had hoped and the topping just wasn't that flavorful. I used pecan instead of walnuts, because I like them better and they did add a little flavor, but the bread part was very bland. Maybe adding some cinnamon would help.

Roxygirl
5

Roxygirl

These were good although I did make a few adjustments. I used pecans (I agree, they are better) and I layered the whole thing. Putting a bit of dough, then a lot of topping, then a bit of dough and a lot of topping. As well, press the topping down on the top cause once it cooks not all of mine stuck but they were otherwise great warm with a bit of butter. YUM!

nlculp31784
3

nlculp31784

Super disappointed. The cake was more like pizza dough, it didn't rise and it wasn't fluffy. I also used pecans instead of walnuts because I like them better as well. The topping was good but the cake itself wasn't appetizing at all.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 31.6 g
  • 10%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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