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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Classic Crumb Cake | Classic Desserts w. Cake Boss Joe
Cake Boss's Joe Faugno, head baker at Carlo's Bakery, shows how to bake one of their favorite classic desserts, Crumb Cake. Click SHOW MORE for recipe.
00:48 Bun Dough Recipe
08:39 Crumb Recipe
13:34 Assembly
21:02 Bake
22:25 Serving
SUBSCRIBE:
Follow Joe on Instagram: @joecakeboss
Bun Dough Recipe:
1/3 cup granulated sugar
1/3 cup shortening
1 teaspoon salt
2 large eggs, beaten
1/8 teaspoon lemon emulsion, or lemon juice
1/2 cup pastry flour
2 3/4 cup all-purpose flour
4 packets (1 oz) rapid dry yeast
3/4 cup water (depends on the feel of the dough, you might need more or less)
Yield- 2 lbs
Combine sugar and room-temperature shortening in a standing mixer bowl, fit with a dough hook. Mix on low speed. Add in salt when sugar and shortening start to come together.
Add flavoring to bowl. Combine yeast and flour together.
Add flour mixture to the bowl, mix on low speed.
Add water slowly before flour is fully incorporated, then continue mixing on low speed until the flour has become hydrated and incorporated with the dough and isn’t sticking to the sides of the bowl.
Once all ingredients are combined, turn the mixer up to the next speed. Your dough is done once almost all of the dough is wrapped around the hook (your dough will be tacky once it’s done).
Flour your working surface, scrape out dough onto surface. Separate depending on the size of your sheet tray. If you’re using a quarter sheet pan, each tray will get 1 pound of dough. With a half sheet tray, the dough ball will be 2 pounds.
Fold dough into itself, roll into a smooth ball. Place onto a lightly floured sheet tray. Cover with plastic wrap and let rest in your refrigerator up to an hour, minimum 30 minutes.
Make your crumb.
Crumb Recipe:
5 ounces vanilla cake (store-bought or home-made)
1 1/4 cups brown sugar
1 pound (4 sticks) of room temperature butter or shortening
2 1/4 cup pastry flour
1 1/4 cinnamon
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
Add cake to mixer, paddle on low speed until cake looks like a loose crumb,
Add in brown sugar, pulse 2-3 times, then keep on medium-low speed, then add in your butter. Once incorporated, kick up the speed to medium and cream until butter has lightened in color.
Turn mixer off. Combine dry ingredients, stir with a whisk, add to bowl.
Pulse mixer on stir several times before mixing on low speed. Continue to mix on low speed until dough comes together.
Leave on countertop uncovered while preparing your trays to bake the bun dough.
Assembly-
Prep sheet tray by covering it in a thin layer of butter or shortening
Flour surface and lightly flour the top of your dough. Roll out rested dough until its a little longer than the length of the tray (the dough with snap back more as you work the dough longer).
Lift dough slightly from surface, this will shrink the dough.
Fold dough in half, place in tray, fold in edges to the shape of the pan.
Dock your dough using a fork or a rolling docker. Rest 30 minutes.
Lightly and evenly wet the surface with a pastry brush and water
Press large crumbs into surface of dough, fill in gaps with smaller crumbs
Bake at 325 for about 25 minutes in a convection oven, or 350 for about 25 minutes in a conventional oven or until the crumbs turn a light golden brown.
Rest on tray until cooled. Sift powdered sugar on top, portion and serve.
Starring Joe Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Cakehouse Media
Producer: Andy Mills
Culinary Producer: Chad Durkin
Recipe by Christine Edwards
Camera: Marc Deblasi & Andy Mills
Editor: Andy Mills
Music: artlist.io
2019
Contact: andrew@cakehousemedia.com
Moist Crumb Cake
This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping.
Full recipe details:
RUSTIC JAM CRUMB CAKE!!
This cake is ready in 5 minutes, crumbly,tender with a sweet jam center, perfect for afternoon tea ,or in the morning with your coffee!!
Simple things are always the best!!Try it and let me know!!#crumbcake
400g/3 1/3cups flour
150g/3/4cup sugar
130g/9tbsp butter at room temperature
400g/1 1/4cups jam (I used mixed red fruit jam,but any jam will be perfect)
2 lightly beaten eggs at room temperature
1tbsp baking powder
1tsp vanilla powder
The zest of a lemon
A pinch of salt
In a bowl combine the flour, sugar,baking powder,salt and lemon zest.
Add butter and the beaten eggs,blend with your hands until well incorporated,and the mixture does not stick anymore.
Grease a baking pan with butter,and sprinkle it with sugar.
Place 3/4 of the mixture into the prepared pan, press until you have formed a base,then spread the jam on top,top the jam with the remaining mixture.
Press carefully,and bake it in a preheated oven at 180c/350f for 35/40 minutes,or until golden brown.
Let it cool completely.Enjoy!!
Music:Julian Avila-Take Care
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HOW TO MAKE CRUMBLE | FRUIT CRUMBLE CAKE | STRAWBERRY ???? CRUMBLE | CRUMBLE RECIPE
How to make strawberry crumble cake!
INGREDIENTS
Crumble
500g Plain flour
200g Butter or margarine ( at room temperature but still firm not soft)
200g Sugar
1 Tsp Baking powder
1/4 Tsp salt
1/4 Vial ???? of rum or 1 tsp rum from big bottles
1/2 Tbsp vanilla essence or 1 sachet
2 Eggs
Strawberry Filling
500g Strawberries ????
75g Sugar
1/2 Tsp Cinnamon powder
1 1/2 Tbsp Corn starch
1/2 Tbsp Water
#strawberrycrumble#crumblecake#crumble
Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network