Dessert - Does coffee cake need to be refrigerated recipes (2023)

Ingredients:

• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 1/2 cup plus 3 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 5 tablespoons butter, melted
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup canola oil
• 3/4 cup buttermilk
• 2 cups apples, peeled, cored and chopped (2-3 apples)
• 1/4 cup brown sugar, lightly packed
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1 tablespoon salted caramel sauce

Nutrition:

• Calories: 312 calories
• Carbohydrate: 51 grams carbohydrates
• Cholesterol: 45 milligrams cholesterol
• Fat: 11 grams fat
• Fiber: 1 grams fiber
• Protein: 4 grams protein
• Saturated Fat: 4 grams saturated fat
• Serving Size: 1 serving
• Sodium: 267 milligrams sodium
• Sugar: 32 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 6 grams unsaturated fat

How to cook:

1. Preheat the oven to 350 degrees F.
2. Lightly spray an 8x8 inch baking pan with cooking spray, or line it with parchment paper and set aside.
3. In a small bowl, make the topping by mixing the sugar, brown sugar, flour, and cinnamon until combined.
4. Add the melted butter and stir until everything is well combined. Set aside.
5. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
6. In another bowl, whisk together the eggs, oil, and buttermilk.
7. Add this mixture to the dry ingredients and stir together until just combined. The batter will be thick.
8. In a medium bowl, stir together the apples, brown sugar, flour, and cinnamon.
9. Spread about half the cake batter into the prepared pan.
10. Spread the apple mixture over top of the batter evenly.
11. Cover the apples with the rest of the cake batter. The batter is thick so this is easiest by putting small scoops of batter all over the apples and then spreading it as evenly as you can.
12. Sprinkle the crumb topping evenly over top.
13. Bake for 50-60 minutes or until a toothpick inserted in the centre of the cake comes out clean.
14. Allow the cake to cool for 5-10 minutes.
15. While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and salted caramel sauce until well combined. Thin with additional milk if necessary.
16. Drizzle the glaze over top of the slightly cooled cake.
17. Serve warm. If not enjoying the cake right...
18. Serve warm. If not enjoying the cake right away, let it cool completely, and then cover it tightly with plastic wrap. It will keep well for up to 3 days at room temperature if covered tightly, and reheats well in the microwave.

Notes: Does Cake Need to be Refrigerated?, Answer: Unfrosted cake does not need to be refrigerated. Frosted cakes, on the other hand, may need to be placed into the refrigerator for

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 4 Tablespoons sugar
• 1 teaspoon cinnamon

Nutrition:

• Carbohydrate: 35 g
• Protein: 3 g
• Fat: 17 g
• Saturated Fat: 7 g
• Cholesterol: 43 mg
• Sodium: 148 mg
• Fiber: 1 g
• Sugar: 22 g
• Calories: 303 kcal
• Serving Size: 1 serving

How to cook:

1. Beat butter, margarine and sugar (1 1/2 cups) until creamy.
2. Add the eggs, one at a time, and continue beating.
3. In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition.
4. Add vanilla, and mix until completely incorporated.
5. In a small bowl, mix chopped nuts, sugar (4 T.) and cinnamon.
6. Prepare a Bundt pan by greasing generously, and lightly dusting with flour.
7. Pour 1/3 of the batter into the bottom of the prepared Bundt pan. Smooth into a consistent layer with a knife. Sprinkle with 1/2 of the cinnamon sugar mixture.
8. Pour an additional 1/3 of the batter over the cinnamon sugar layer, smooth again with a knife. Sprinkle with the remaining 1/2 of the cinnamon sugar mixture.
9. Spread the remaining 1/3 batter on top the cinnamon sugar layer, and smooth with a knife.
10. Bake in a preheated 350 degree F oven for 1 hour.
11. Remove from the oven, and let cool for 1 hour in the pan. Take a knife gently around inner and outer edges to loosen, and invert to remove from pan.

Notes: The Best Ways To Store Cake, When to Refrigerate Cakes · If you live in the deep South and your kitchen stays hot and humid during the summer months, cover and refrigerate

Ingredients:

• ⅓ cup butter, softened
• ½ cup white sugar
• ¼ cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ cup buttermilk
• ¼ cup packed brown sugar
• ¼ cup finely chopped walnuts
• ¼ teaspoon ground cinnamon

Nutrition:

• Calories: 176.7 calories
• Carbohydrate: 26.3 g
• Cholesterol: 29.5 mg
• Fat: 7.3 g
• Fiber: 0.5 g
• Protein: 2.4 g
• Saturated Fat: 3.6 g
• Sodium: 102.2 mg
• Sugar: 17.8 g

How to cook:

1. Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
2. In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
3. The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Notes: The Best Way to Store Any Cake, But, First: Do I Need to Refrigerate My Cake? Most of the time, the answer is no. Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room