Ingredients

• For the Cake:
• 3 cups Cortland (or your favorite baking apples) apples, peeled and chopped small
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup canola oil
• 1/4 cup applesauce
• For the Crumble Topping:
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 cup all purpose flour
• 1/2 tsp. cinnamon
• 1/4 cup finely chopped walnuts
• pinch of salt

Instructions

1. Preheat your oven to 350 degrees.
2. Peel and chop your apples, and set them aside.
3. In your Kitchen Aid mixer combine the sugars,dry ingredients and spices.
4. Add the eggs, vanilla, oil and applesauce and mix until incorporated. The batter will look a little dry but don't worry.
5. Add the apple mixture and stir well until it becomes a nice batter.
6. Pour the batter into a lightly greased 9 x 13 baking dish.
7. In a small mixing bowl, combine the crumble ingredients and mix together well and create the crumble with a fork.
8. Sprinkle the crumble evenly on top of the coffee cake.
9. Bake for 45-55 minutes (ovens and cooking times may vary) or until a tooth pick inserted into the cake comes out clean.
10. Cool for 20 minutes, cut and serve.= if you would like this warm.
11. If not, cover and enjoy the next day.
12. Left over cake may be covered and stored in the refrigerator and reheated in a low oven or microwave the next morning.
13. You may also freeze left over cake in an airtight container.
14. Serves 8-12 depending on how large you would like the pieces.
15. Enjoy!

https://www.cozycountryliving.com/fresh-apple-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• For the Cream Cheese:
• 1 (8 oz.) package cream cheese, softened
• 1 - 1 1/2 Tbsp. sugar
• 1 Tbsp. freshly squeezed lemon juice (from 1 lemon)
• For the Cake:
• 1 3/4 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla
• 2 eggs
• 1/2 cup buttermilk
• remaining juice from the 1 lemon
• zest from 1 lemon
• For the Crumb Topping:
• Remaining 2 1/2 Tbsp. unsalted butter, softened
• 1/3 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. In a small mixing bowl, combine the cream cheese swirl ingredients. Set aside.
3. Lightly spray a 8 x 8 square baking dish with cooking spray.
4. Set aside.
5. In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
6. Add the eggs and vanilla and mix until completely blended together.
7. Add the flour, baking powder, salt, cinnamon and nutmeg.
8. Mix until incorporated - Do not over mix..
9. Slowly add the buttermilk, the freshly squeezed lemon juice and zest, then mix well until it becomes a nice batter.
10. Spread the batter into your baking dish evenly and so it touches all of the sides.
11. Drop spoonfuls of the cream cheese mixture onto the coffee cake batter and swirl with a spoon evenly.
12. With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
13. Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
14. Bake for 35 - 40 minutes or until a tooth pick inserted into the cake comes out clean. Do Not over bake!
15. Cool for 20 minutes or completely, depending on how you want to serve it, warm or room temperature. (We like it room temperature )
16. After cooled completely cover until ready to serve.
17. Serves 9.
18. Store left over cake covered.
19. *To freeze, cool completely and store in a freezer friendly container or plastic bag and take out at your convenience.
20. Enjoy!

https://www.cozycountryliving.com/lemon-cream-cheese-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• For the Cake:
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 egg
• 1 tsp. almond extract
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup sour cream
• 1 1/2 cups fresh blueberries
• 1/2 cup sliced almonds
• For the Glaze:
• 1 cup confectioner's sugar
• 1/2 tsp. almond extract
• 1 1/2 tbsp. milk

Instructions

1. Pre heat your oven to 350 degrees.
2. Spray (2) 8 or 9 inch cake pans with non stick cooking spray and line with parchment paper if desired and set aside.
3. In your Kitchen Aid Mixer, beat the butter and sugar together until fluffy.
4. Add the egg and the almond extract and beat well.
5. Sift the dry ingredients and alternate them with the sour cream, and mix until everything is well incorporated.
6. By hand, gently add and fold in the fresh blueberries.
7. Evenly add the batter to the 2 cake pans and spread.
8. Sprinkle the sliced almonds on top of the 2 cakes and bake for 20-22 minutes or until a tooth pick inserted into the cake comes out clean.
9. Remove from the oven, carefully take a knife and go around the edge of the cakes to make sure it isn't sticking to the sides of the pan and let the cakes rest in the pans for 15 minutes.
10. When the cakes have cooled a bit you can remove them to a cooling rack to finish cooling.
11. You may also leave them in the pan if you wish.
12. After the cakes have cooled, combine the glaze ingredients and whisk together until smooth.
13. Drizzle the glaze across the 2 cakes and let it dry.
14. Slice and serve!
15. Each cake serves 6 to 8.
16. *If freezing, prepare as usual, and after the glaze is completely dry, store in a freezer friendly container or plastic bag.

https://www.cozycountryliving.com/blueberry-almond-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 1 3/4 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk
• 12 oz. container fresh blackberries, rinsed and patted dry
• For the Crumb Topping:
• Remaining 2 1/2 Tbsp. unsalted butter,softened
• 1/3 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. Lightly spray a 8 x 8 square baking dish with cooking spray.
3. Set aside.
4. In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
5. Add the eggs and vanilla and mix until completely blended together.
6. Add the flour, baking powder, salt, cinnamon and nutmeg.
7. Mix until incorporated.
8. Slowly add the buttermilk and mix well until it becomes a nice batter.
9. Spread half of the batter into your baking dish evenly and so it touches all of the sides.
10. Layer the blackberries on top.
11. You may sprinkle the with 1 Tbsp. of sugar if you don't like the slight tartness of them.
12. Gently press the blackberries with your hand but don't push through the batter.
13. Carefully cover the blackberries with the remaining batter, by dropping spoonfuls on top of the berries and carefully spreading trying not to upset the blackberry layer. *This took a little time...but well worth it:)
14. With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
15. Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
16. Bake for 35 - 40 minutes or until a tooth pick inserted into the cake comes out clean.
17. Cool for 20 minutes or completely, depending on how you want to serve it, warm or room temperature.
18. Serves 9.
19. Store left over cake covered.
20. *To freeze, cool completely and store in a freezer friendly container or plastic bag and take out at your convenience.
21. Enjoy!

https://www.cozycountryliving.com/blackberry-filled-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• FOR THE CAKE:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 2 3/4 cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 1/4 cups buttermilk
• 1 cup orange marmalade
• 1 Tbsp. fresh orange zest
• 1 Tbsp. freshly squeezed orange juice
• FOR THE STREUSEL TOPPING:
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. orange marmalade
• FOR THE GLAZE:
• 1 1/2 cups confectioner's sugar
• 1 1/2 tsp. vanilla extract
• 3 - 4 Tbsp. milk

Instructions

1. Preheat your oven to 350 degrees.
2. Grease and line (2) 9 inch cake pans with parchment paper.
3. Set aside.
4. In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the vanilla and stir.
7. Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
8. Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
9. Evenly pour the batter into the prepared pans.
10. In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
11. Sprinkle evenly onto the 2 cakes.
12. Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
13. Remove the cakes from the oven and let cool for 15 minutes.
14. I like to run a knife around the edges to loosen the cakes from the pan.
15. Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
16. In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
17. Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
18. *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
19. Makes (2) 9 inch coffee cakes.
20. 1 cake serves 8.
21. Enjoy!

https://www.cozycountryliving.com/orange-marmalade-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 1 3/4 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk
• 1 large baking apples, peeled and sliced very thin
• For the Crumb Topping:
• Remaining 2 1/2 Tbsp. unsalted butter,softened
• 1/3 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a 9 inch cake pan or baking dish by buttering, flouring and lining it with parchment paper.
3. Set aside.
4. In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
5. Add the eggs and vanilla and mix until completely blended together.
6. Add the flour, baking powder, salt, cinnamon, nutmeg and cloves.
7. Mix until incorporated.
8. Slowly add the buttermilk and stir until it becomes a nice batter.
9. Spread half of the batter into your baking dish evenly.
10. Layer the apples on top.
11. Carefully cover the apples with the remaining batter, trying not to upset the apple layer and smooth it out. *This took a little time...but well worth it:)
12. With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
13. Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
14. Bake for 30-35 minutes or until a tooth pick inserted into the cake comes out clean.
15. Cool for 15-20 minutes and then remove to a cooling rack to completely cool. It can be a little tricky to remove this from the pan, but you can also make this in a pretty pie dish and then just serve it out of that.
16. Serves 8.
17. Enjoy!

https://www.cozycountryliving.com/apple-layered-crumb-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 3 cups Cortland (or your favorite baking apples) apples, chopped
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup canola oil
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup raisins
• 1/2 cup walnuts, measured then roughly chopped

Instructions

1. Pre heat the oven to 350 degrees.
2. In a medium sized mixing bowl, combine the apples, sugars, cinnamon and nutmeg.
3. Mix well and let stand.
4. Grease a 3 qt. baking dish and set aside.
5. In your Kitchen Aid Mixer, combine the flour, soda, and salt.
6. Add the eggs, vanilla, oil and butter and mix well.
7. The mixture will look dry, but don't worry:)
8. Add the apple mixture and stir well until it becomes a nice batter.
9. Add the raisins and the walnuts and mix until incorporated.
10. Bake for 45-50 minutes or until a tooth pick inserted into the cake comes out clean.
11. Cool for 20 minutes, cut and serve.
12. Left over cake may be covered and stored in the refrigerator and reheated in a low oven the next morning.
13. You may also freeze left over cake in an airtight container.
14. Serves 8-12 depending on how large you would like the pieces.
15. Enjoy!

https://www.cozycountryliving.com/spiced-apple-breakfast-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• FOR THE FILLING:
• 1/2 cup brown sugar
• 6 Tbsp. white sugar
• 1/2 tsp. vanilla
• 1 1/2 tsp. cinnamon
• 1 1/2 cups finely chopped nuts
• 1 Tbsp. butter, melted
• FOR CAKE:
• 3/4 cup butter, softened
• 2 1/4 tsp. vanilla
• 1 1/2 cup sugar
• 3 eggs
• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups sour cream

Instructions

1. Pre heat your oven to 350 degrees.
2. Mix all the filling together in a mixing bowl and set aside.
3. In a Kitchen Aid mixer, cream butter, then add vanilla and sugar gradually.
4. Add eggs one at a time and beat until well blended.
5. Sift the dry ingredients.
6. Add the dry ingredients alternately with the sour cream.
7. In the bottom of a well buttered and greased 9 inch tube pan, pack 1 cup if the filling.
8. Then 1/2 of the cake batter, 1 more cup of filling, the other 1/2 of the cake batter, then sprinkle the remaining filling on top of the cake.
9. Bake for 1 hour or until a toothpick comes out clean.

https://www.cozycountryliving.com/cinnamon-nut-coffee-cake-2/

Copyright ©2017 Cozy Country Living ®All Rights Reserved