COFFEE CAKE - How to make Basic COFFEE CAKE Recipe
Freshly homemade baked COFFEE CAKE...right from your very own oven!! Fast & easy to make, yet scrumptious to eat!! Fill your home with aromas of the best breakfast your family & guess will wake up to!! An unforgettable COFFEE CAKE!! A MUST TRY!! Click SHOW MORE below for recipe...
COFFEE CAKE
Preheat oven to 350 degrees F.
Grease and flour a 9 by 13 baking dish. Set aside.
3/4 cups unsalted butter, softened
1 cup sugar
1/2 cup light brown sugar, packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, optional
1 cup buttermilk
TOPPING
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup walnuts, chopped (optional)
1. In a medium mixing bowl add butter, sugar, and 1/2 cup brown sugar. Using a hand mixer beat ingredients for 2 minutes or until creamy. Add eggs and continue to beat for 1 additional minute.
2. In a small mixing bowl add flour, baking powder, baking soda, salt and cinnamon. Whisk until well blended.
3. Add buttermilk and flour mixture to creamy butter mixture. Using a hand mixer, on low speed, mix ingredients together. Increase mixer speed to medium once dry ingredients are incorporated. Beat for 2 minutes.
4. Add batter evenly into prepared 9 by 13 baking dish.
5. In small mixing bowl add topping ingredients of brown sugar, cinnamon, nutmeg and walnuts. Mix well. Add mixture evenly to the top of cake batter.
6. Bake in preheated oven for 30 minutes.
7. Cool on rack for 15 minutes or longer before serving.
ENJOY!!
-Deronda :)
Music by: Kevin MacLeod (
#food #coffee #cake #recipe
Gluten-Free And Vegan? This COFFEE CAKE Is For You!
A soft and tender vegan coffee cake with cinnamon crumble topping! This delicious and easy-to-make crumb cake will satisfy your cravings for a ‘buttery cake’. It’s perfect for breakfast or dessert and the recipe is plant-based (dairy-free, egg-free), gluten-free, and can be made refined sugar-free. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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Coffee Crumb Cake Recipe
Moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! It's truly the perfect breakfast treat and only takes minutes to make.
BLOG POST ►
BOSCH UNIVERSAL PLUS MIXER ►
HOW TO USE A SCALE ►
ROOM TEMPERATURE INGREDIENTS ►
CAKE ►
3 ounces (85 g) unsalted butter room temperature
4 ounces (113 g) granulated sugar
6 ounces (170 g) all-purpose flour
1/2 teaspoon (1/2 teaspoon ) baking soda
1/2 teaspoon (1/2 teaspoon ) baking powder
1/2 teaspoon (1/2 teaspoon ) salt
1 teaspoon (1 teaspoon) vanilla extract
1 large (1 large) egg room temperature
5 ounces (142 g) sour cream room temperature
CINNAMON SWIRL ►
1 teaspoon (1 teaspoon) cinnamon
1 ounce (1 ounce) light brown sugar sifted
CRUMB TOPPING ►
6 ounces (168 g) all-purpose flour
4 ounces (113 g) unsalted butter Almost melted
3 ounces (85 g) light brown sugar
2 ounces (56 g) granulated sugar
2 teaspoons (2 teaspoons) cinnamon
1/4 teaspoon (1/4 teaspoon) salt
CREAM CHEESE GLAZE ►
2 ounces (57 g) cream cheese room temperature
1 ounce (28 g) unsalted butter melted
1/2 teaspoon (1/2 teaspoon) vanilla extract
3 ounces (85 g) powdered sugar
4 teaspoons (4 teaspoons) coffee or milk, water, or espresso.
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BEST Streusel Coffee Cake Recipe
The BEST EVER Streusel Coffee Cake - a 9x13 pan of coffee cake with cinnamon sugar center and streusel topping. It's the perfect breakfast cake to eat with coffee - and great for brunch!
Recipe:
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CINNAMON FILLING:
⅔ cup (134g) packed brown sugar
¼ cup (31g) all-purpose flour
2 teaspoons ground cinnamon
STREUSEL TOPPING:
¼ cup (57g) unsalted butter, melted
¼ cup (31g) all-purpose flour
1 cup (200g) packed brown sugar
2 teaspoons ground cinnamon
CAKE:
3 cups (372g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (113g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (237ml) milk
INSTRUCTIONS
Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.
RECIPE NOTES
You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
You can also mix the cake by hand with a whisk.
I recommend using room temperature eggs if you remember to take them out of the refrigerator.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Best Classic Coffee Cake Recipe with Extra Crumb Topping
This classic coffee cake recipe is super moist, packed with cinnamon and sugar, and extra crumb topping! Classic coffee cake would be amazing for breakfast or any time of the day. Coffee cake surprisingly does not contain any coffee, but is known to be a delicious snack to go with coffee, hence where it got its name. There are a lot of steps in this recipe due to all of the layers in coffee cake, but it is well worth the time to make this coffee cake recipe! My favorite part about coffee cake is the crumb topping, so this recipe has extra crumb topping! Feel free to add chopped pecans to the crumb topping for an additional crunch. You may have extra crumb topping leftover, and if you do, feel free to freeze any remaining crumb topping. It will be good in the freezer for up to 6 months and then you have it on a hand for a small baked good or to make your second batch of this coffee cake recipe!
Ingredients
Crumb Topping
4 tbsp unsalted butter (cubed & softened)
1/2 cup brown sugar
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp Kosher salt
Cinnamon Layer
2 tbsp. granulated sugar
1/2 tbsp. all-purpose flour
1/4 tsp ground cinnamon
Coffee Cake Batter
1 1/2 cups all-purpose flour
3/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp Kosher salt
8 tbsp. unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup sour cream (substitute additional milk or plain Greek yogurt)
1/8 cup Whole Milk
2 large eggs
1/2 tsp vanilla extract
Directions
1. To make the crumb topping, add cubed softened butter, brown sugar, all-purpose flour, ground cinnamon, and kosher salt to a large bowl. Use a pastry cutter, two forks, or your hands to mix together, breaking apart the butter until it is mixed into the ingredients and is a crumb-like consistency. Set this bowl aside.
2. To make the cinnamon sugar mixture, add granulated sugar, all-purpose flour, and ground cinnamon to a small bowl. Use a small whisk or a fork, and mix together to break up any granulated sugar. Place this bowl with the other bowl that you set aside.
3. To make the dry ingredients of the batter, add all-purpose flour, baking powder, baking soda, and kosher salt to a large bowl. Whisk these ingredients together until they are combined. Set this flour mixture aside. It will be added to the wet ingredients.
4. In later large bowl of a hand or stand mixer, cream together the softened butter and add the granulated sugar mixing until it is fully incorporated. Add the sour cream to the mixture. If you do not have sour cream, you can also use milk or plain Greek yogurt. Continue mixing until the sour cream is incorporated into the mixture.
5. Add milk and then add the eggs, one at a time, and add vanilla extract. Start adding in the flour mixture in small increments making sure to not over mix the batter. It will be pretty smooth, but will be thicker than regular cake batter. Add in the remaining flour mixture and use a spatula to add any flour from the sides and the bottom of the bowl into the mixture.
6. Grease the sides in the bottom of an 8 x 8 pan. Add half of the batter mixture to the bottom of the pan. Use a spatula and evenly spread out the batter making sure it covers the bottom and reaches the corners of the pan. This batter is really thick, so be patient with this process.
7. Using a spoon, sprinkle the cinnamon sugar mixture onto the batter in the pan. Try to get this layer as even as possible since it creates that nice line in the middle of the coffee cake. Add the remaining batter to the pan and carefully spread out the batter evenly on top of the cinnamon sugar mixture making sure the batter goes to the corners of the pan. Try not to stir or mix the batter together or you will not have that line of cinnamon sugar in the middle of the coffee cake.
Start adding generous amounts of crumb topping to the top of the batter, making sure you cover the corners of the pan with crumb topping too.
8. Bake in a 350 °F preheated oven for around 30 - 35 minutes or until a toothpick comes out clean and where the crumb topping turns a light brown.
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