Make YOUR OWN Starbucks CINNAMON COFFEE CAKE!
Love having some pastry with your morning coffee? This Cinnamon Coffee Cake will be a perfect combo with your morning coffee or whenever you feel like having a yummy dessert!
Recipe from:
This is how I incorporated mine:
Base Ingredients:
1/4 cup butter
4oz cream cheese
1/2 cup light brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups of flour
1 tsp baking powder
1/2 tsp cornstarch
1/4 tsp salt
1/4 cup buttermilk
Cinnamon Swirl Ingredients:
5 tbsps of white sugar
1 tsp cinnamon
Streusel Topping Ingredients:
1 cup flour
1/2 cup dark brown sugar
1 tbsp white sugar
2 1/2 tsps cinnamon
1/4 salt
5 tbsps butter
Bake at 350F for 40-50mins
Enjoy! :)
Spiced Pumpkin Coffee Cake
If you're looking to make the absolute, most delicious pumpkin coffee cake ever, this is right where you need to be. This pumpkin coffee cake comes equipped with a moist tinder spiced pumpkin crumb, buttery, send a mini crumble, and a sweet vanilla glaze!
Whether you're serving pumpkin coffee cake for a fall breakfast treat, or a festive Thanksgiving dessert, you can't go wrong.
There are a few phases to this pumpkin cake recipe, which can be intimidating, especially if you are new to baking! But, I'm here to tell you you are more than capable of making an absolutely perfect rendition of this cake.
First, we're going to make the pumpkin cake it's self, then we'll add a crumble/streusel and the glaze. These two extras makes such a difference in both the look and the taste of the cake!
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You can print out the recipe here:
For the Pumpkin Cake:
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (preferably freshly grated)
1/4 teaspoon ground allspice
1 cup canned pumpkin
1 1/3 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup whole milk
For the Crumble (Optional):
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into 1/4 cubes
For the Vanilla Glaze:
1 1/4 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt
Make the Cake:
Preheat the oven to 350°F and have ready an 8 baking dish (preferably light-colored metal) greased and lined with a parchment paper sling.
Whisk together the flour, baking powder, baking soda, fine sea salt, cinnamon, nutmeg, and allspice in a small mixing bowl and set aside until ready to use.
In a large mixing bowl, whisk together the pumpkin, brown sugar, eggs, and vanilla. Stream in and slowly whisk in the melted butter.
Stir in the dry ingredients in three rounds, alternating with the milk. Scrape down the sides of the bowl and stir once more.
Pour the batter into the prepared pan and set aside if making the crumble topping.
Make the Crumble (if using):
To make the crumble, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon in a small mixing bowl. Cut in the butter using a pastry blender until it resembles small peas. Sprinkle the crumble evenly over the cake and spritz with cooking oil.
Bake the Cake:
Bake the cake on a center rack of the oven for about 40-45 minutes. Transfer to a cooling rack and allow to set for 25 minutes. Then, use the parchment paper sling handles to remove the cake and set it back on the rack to cool completely.
Make the Glaze (if using):
Once the cake is cool to the touch, make the glaze. Add powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine and drizzle over the cake.
Allow the glaze to set, cut into squares, and serve!
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Coffee Cinnamon Cake must Try Super Delicious
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Pumpkin Cinnamon Streusel Coffee Cake - Lynn's Recipes
Lynn demonstrates how to make a delicious Pumpkin Cinnamon Streusel Coffee Cake. This coffee cake would be great for brunch, breakfast or even a snack. Adapted from Williams Sonoma.
*The sound is a little off in this video. I apologize!
Cinnamon Streusel:
2/3 cups all purpose flour
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small cubes
Cake:
1-1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt
Glaze:
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
2 teaspoons milk
1 teaspoon vanilla extract
Preheat oven to 350°. Spray a 9 spring form pan with cooking spray and set aside.
Make the streusel - In a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 knives, a pastry blender or your hands and mix the ingredients until the mixture looks like coarse crumbs. Set aside.
Make the cake - In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
In the bowl of a stand mixer, or a large bowl, using a hand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula. Add in the vanilla extract. Add the pumpkin puree, Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be very thick.
Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
Make the glaze - While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.
*Link to KitchenAid Stand Mixer -
*Affiliate Link
Printable Version:
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Lynn's Recipes | October 2015
lynnsrecipes.com
Chloe Coscarelli's NY Style Crumb Cake! (Vegan!)
Trying another recipe by genius chef, Chloe Coscarelli. Here's another winner recipe.
RECIPE:
CRUMB TOPPING
1 1/4 cups all purpose flour
1/3 cup sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup vegan margarine
CAKE:
1 1/4 cups all purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup soy, almond, or rice milk
1/2 cup canola oil
1 tsp white or apple cider vinegar
1 tsp pure vanilla extract
***For a gluten-free cake, substitute gluten-free all purpose flour plus 1/2 tsp xanthan gum. For gluten-free topping, subtitute gluten-free all purpose flour.****
Carrot Coffee Cake (Best Easy Coffee Cake Recipe)
This is seriously the BEST Coffee Cake you'll ever eat. It's my mom's coffee cake all dressed up with CARROT CAKE for spring. The flavors of carrot cake in a moist coffee cake with that crumble topping - delish!
PRINTABLE RECIPE:
FOR THE CAKE
1/4 cup vegetable oil
3/4 cup granulated sugar
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
1/2 cup milk
2 cups shredded carrots grate your own, not pre-shredded
FOR THE STREUSEL
1/2 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter melted
3/4 cup chopped nuts walnuts or pecans, if desired
FOR THE DRIZZLE
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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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