Cinnamon-Crisp Coffee Cake - our 2023 Recipe of the Year!
Drum roll please... King Arthur Baking's 2023 Recipe of the Year is Cinnamon-Crisp Coffee Cake! Every January, our team is thrilled to unveil the newest Recipe of the Year - and 2023 is extra special because it's our TENTH year of doing it. In this video, Kye Ameden shows you how to make Cinnamon-Crisp Coffee Cake, which is the first of ten different coffee cake variations, in honor of our 10th anniversary. Crowned with cinnamon-scented crumbs and hiding a layer of sweet, fudgy filling, this coffee cake may look like a classic rendition, but it's our perfected version of the traditional breakfast sweet. We’ve updated the mixing method to use reverse creaming, a foolproof way to prevent overmixing and ensure a tender cake. Try your hand at making your own snackable cake that’s wildly adaptable and utterly irresistible - and tell your friends about the 2023 Recipe of the Year!
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Credits
Host: Kye Ameden
Producer: Tucker Adams
Stylist: Lydia Fournier
Chapters
0:00-0:22: Kye's Introduction to Recipe of the Year 2023
0:23-1:30: Step 1 - Prepare the pan
1:31-2:16: Step 2 - Mix the filling
2:17-4:36: Step 3 - Make the crumbs
4:37-6:59: Step 4 - Make the cake batter with reverse creaming
7:00-10:43: Step 5 - Assemble the coffee cake layer by layer
10:44-11:32: Step 6 - Bake the coffee cake and test it with knife or toothpick
11:33-12:12: Step 7 - Pull the coffee cake out of the pan using the parchment
12:13-13:07: Step 8 - Make a quick optional glaze to drizzle over the finished coffee cake
13:08: Slice and enjoy Cinnamon-Crisp Coffee Cake, the 2023 Recipe of the Year!
Almond Orange Streusel Coffee Cake Recipe | Moist and Irresistible!
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In this mouthwatering video, we are going to show you how to make a delectable Almond Orange Streusel Coffee Cake that will delight your taste buds.
To create this irresistible coffee cake, we start by combining the perfect blend of flour, baking powder, baking soda, and a pinch of salt. Then, we mix in some creamy butter and sugar to enhance the cake's flavor and texture.
Next, we add the star ingredients - eggs, vanilla extract, and sour cream - which make this coffee cake incredibly moist and rich. But what takes this cake to the next level is the zesty goodness of orange zest and the refreshing burst of orange juice that adds a delightful citrus twist.
To give this coffee cake a delightful crunch, we sprinkle a generous amount of almonds on top, adding both flavor and texture. And let's not forget the final touch - a dusting of aromatic cinnamon, which complements the flavors perfectly.
Once the cake is in the oven, the kitchen is filled with an irresistible aroma that will have your family and friends eagerly waiting to indulge in this delicious treat.
This Almond Orange Streusel Coffee Cake is not only visually appealing, but it also tastes heavenly. It's the perfect accompaniment to your morning coffee or a delightful addition to any brunch or afternoon tea.
So, if you're looking for a scrumptious coffee cake recipe that incorporates the flavors of almonds and oranges, you've come to the right place! Join us in this step-by-step video tutorial and get ready to bake your way to bliss with this Almond Orange Streusel Coffee Cake. Don't forget to hit that like button and subscribe to our channel for more delightful recipes like this one!
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Raspberry Blood Orange Coffee Cake
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A layer of cream cheese and raspberries turns this coffee cake from ordinary to fantastic. Plus, with the flavors of blood orange, the cake has a bright pop of citrus that's the perfect complement!
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INGREDIENTS
FOR THE FILLING
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup sugar
- 1 egg
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- 2 cups fresh raspberries
FOR THE STREUSEL
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup sliced almonds
- 5 tablespoons butter, melted
FOR THE CAKE
- 2 1/4 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
FOR THE FILLING
In a medium bowl, mash the cream cheese with a spatula to soften and mix. Add the sugar and stir to incorporate. Beat in the egg, orange zest, and orange juice. Stir until mostly smooth and set aside.
FOR THE STREUSEL
In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and almonds. Stir to mix evenly.
Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.
FOR THE CAKE
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to evenly incorporate.
With the mixer running on low speed, add the butter one tablespoon at a time, allowing each to mix in for 30 seconds before adding the next.
While mixing, combine the eggs, sour cream, and vanilla. Whisk to break up eggs and incorporate into the sour cream.
Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.
TO ASSEMBLE THE CAKE
Spray the tube pan with nonstick baking spray.
Spread 2/3 of the cake batter in the bottom of the pan. Dollop the cream cheese filling on top and spread evenly. Sprinkle the raspberries over the filling, pressing slightly into the filling. Continue by spreading the final 1/3 of the cake over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable.
Bake in a preheated oven 60-75 minutes until a skewer inserted in cake comes out mostly clean. The cake will have risen and the streusel will be dry.
Remove from the oven and cool in the pan for 1 hour.
Loosen sides of cake with a knife and remove from tube pan. Cool an additional 2 hours before slicing.
#bloodorange #coffeecake #raspberry
Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast
My Hope Springs - Pineapple Orange Streusel Coffee Cake
Will be set up at the Christmas Round UP show at the Civic Center South Exhibit Hall on November 1st – 3rd.
Layered Cinnamon Coffee Cake | CHELSWEETS
This delicious, layered cinnamon coffee cake is made with tender, cinnamon swirled cake layers, brown butter frosting & a delicious cinnamon streusel filling!
Clabber Girl Baking Powder helps these cake layers bake up beautifully and lightens their texture. It’s the #1 brand of baking powder in America and has been around since 1850!
The cake layers are also made w/ Crisco All-Vegetable Shortening which contains 50% less saturated fat than butter and makes these cake layers super soft and tender #sponsored
Get the recipe here:
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