How To make Cinnamon Coffee Cake(Sour Cream)

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.

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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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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.

Recipe:

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Claire Saffitz Makes Coffee Coffee Cake | Dessert Person

Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.

#ClaireSaffitz #DessertPerson #Cake

Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer


Ingredients:

Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules

Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature

Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature


Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes

If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.

#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking

0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping

Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.

Full Recipes:
Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes

Cinnamon Swirl Coffee Cake Recipe Demonstration - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Swirl Coffee Cake. This is your classic 'crumb' Coffee Cake recipe. It is quite similar to the Coffee Cake recipe on the site, only it's baked in a loaf pan. This cake has a rich and buttery flavor and soft moist texture. I love the cinnamon sugar topping that sits on top of the cake plus runs through the cake. You can serve this cake while it's still warm from the oven, at room temperature, or even cold.

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~ my best sour cream cinnamon coffee cake ~

This cake is so good! You will love the taste and aroma of this delicious sour cream coffee cake! Enjoy! RECIPE FOLLOWS:

Sour Cream Coffee Cake:
1 1/2 cups sugar
3/4 cup softened butter
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350F
Grease a tube pan, or Bundt pan, or two 9x5x3 loaf pans
Prepare Filling (below), set aside
Beat sugar, butter, eggs and vanilla in a large bowl for two minutes, scraping bowl occasionally.
Beat in the flour, baking powder, baking soda and salt alternately with the sour cream on low speed.
Spread 1/2 the batter into prepared pan(s). Sprinkle with half the filling. Top with remainder of batter. Then top with remainder of filling. Swirl gently with table knife to distribute filling.
Bake for 40 minutes, testing with tooth pick after 35 minutes. If top gets too brown, cover with sheet of foil.
Cool on rack and top with glaze.
Glaze:
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk or cream
Mix all ingredients until smooth (add more milk or sugar as needed). Pour over cooled cake.
FILLING: (SEE NOTE BELOW)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoon cinnamon
Combine ingredients and spread over batter.
NOTE: The raspberry filling tasted fine, but the cinnamon filling complemented the cake and glaze to perfection!