How To make Buttermilk Coffee Cake
3 c FLOUR
2 c SUGAR
1 t CINNAMON
1/4 ts GROUND CLOVES
2 1/2 ts BAKING SODA
1 c BUTTERMILK
1 c RAISINS OR CHOPPED NUTS **
**
OPTIONAL ~:
~------------- ~- IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES, SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN. THIS COFFEE CAKE CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.
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Quarantine & Bake: LAUSD COFFEE CAKE RECIPE!! (1954 RECIPE)
I got this recipe from the LA Unified Twitter Post (@LASchools)
**DISCLAIMER: SORRY I made a mistake in the video and said tablespoon when I mean teaspoon. Correct recipe is listed below.
Old Fashion Coffee Cake - 1954:
Bakers' Flour - 2 & ½ cups
Brown Sugar - packed - 1 cup
Granulated Sugar - ½ cup + 1 tbsp
Salt - 1 tsp
Nutmeg - 1 tsp
Salad Oil - 3/4 cup
Cinnamon - 1 tsp
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Egg - 1 (large size)
Buttermilk - 1 cup
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Rhubarb Coffee Cake
If you are on the fence about rhubarb, let me change your mind. Rhubarb coffee cake. Enough said. Soft, perfect cake with loads of streusel and just the right amount of rhubarb!
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Ingredients:
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter, cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups chopped rhubarb
Instructions:
Preheat oven to 350°F. Grease a 9×9 baking dish and set aside.
In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 ¼ cups of the mixture and set aside.
To the remaining crumbled mixture left in the bowl, add the eggs and sour cream. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #recipe
Ultimate Blueberry Coffee Cake
❤️GET THE COOKBOOK: Calling all blueberry lovers! This blueberry coffee cake is the bee's knees! A fluffy, moist coffee cake loaded with fresh blueberries, a cinnamon streusel topping, and drizzled with vanilla glaze!
It's hard to stop at one slice, so you've been warned!!
Get the recipe below!
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Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
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Easy Cake Mix Coffee Cake
Love coffee cake but don't have time to make one from scratch? Try my Delicious and Easy Cake Mix Coffee Cake!
It's made with a simple boxed yellow cake mix, a brown sugar cinnamon and graham cracker streusel, and topped with a powdered sugar glaze for the best coffee cake ever!
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Baking Instructions:
Bake in a preheated 350 degree oven for 28-33 minutes. Allow cake to cool on a wire cooling rack for 10-15 minutes before adding glaze on top.
Ingredients:
Streusel
1 sleeve of graham crackers, crushed (9 crackers)
1/2 cup light brown sugar
1 ½ tsp ground cinnamon
6 tbsp unsalted butter (melted)
Cake
1 package yellow cake mix
4 large eggs
1 cup water
1/2 cup oil
1/2 tsp vanilla extract
Glaze
½ cup powdered sugar
1- 2 tbsp milk
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