How To Make Browned Butter Blueberry Coffee Cake | NO MIXER NEEDED
A lot of people often get confused by coffee cake, they think it has coffee in it when it actually doesn't. Coffee cake is a crumble cake that's meant to be eaten with a cup of coffee. It has layers of cinnamon streusel in the middle and on top, it's a super moist and buttery cake that's great as snacks, breakfast, brunch, or anytime when you want cake.
I'm putting blueberries in mine but you can put any fruit you want, or no fruit at all. This recipe requires no mixer, all it takes is some whisking and arm work out. And instead of using regular butter we're going to use brown butter which will add a ton of flavor and make the cake ultra delicious.
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How to make the EASIEST NO KNEAD CINNAMON ROLLS:
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How to make homemade creme fraiche:
#coffeecake #dessert #recipe
----------------------------------------------------------------------------------------------------------------(Recipe)
Time: 3 hours
Yields 9 servings
Streusel topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 stick cold cubed butter 2 oz
Batter:
3/4 cup sugar
1/4 cup brown sugar
1 stick butter, browned ( 4oz )
2 teaspoons vanilla extract
2 eggs
1 cup yogurt or sour cream or creme fraiche
( check out my video on how to make your own creme fraiche! )
1 1/2 cups all purpose flour
1/2 cup almond flour ( can be omitted )
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 basket blueberries ( 10 - 12 oz )
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How to Make Berry Crumb Coffee Cake | Delicious Recipes
#nadaskitchen #cake #dessert
Ever wondered how to make a perfect, but very easy berry crumb coffee cake to enjoy with family and friends? Now you can use this homemade berry crumb coffee cake recipe! Better yet, make that berry crumb coffee cake, all while using a very quick process that will demand no more than 5 minutes of individual cooking procedures. With this easy berry crumb coffee cake recipe, you can enjoy the same delicious treat without any hassle! Follow the steps in the description to get the best berry crumb coffee cake you can imagine, all thanks to Nada's Kitchen!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇⬇️⬇️⬇️
INGREDIENTS:
►1/4 cup light olive oil (70 ml)
►3 large eggs, room temp
►1 cup granulated sugar (200 gr)
►2 cups (260 grams) all-purpose flour
►2 1/2 tsp baking powder
►1 Tbsp lemon zest from 1 large lemon
►1 tsp vanilla
►1/3 cup (100 ml) club soda
►10 oz berries (300 - 400 gr or 2 1/2 cups)
Berry Cake Easy Topping:
►9 0 gr flour (3/4 cup)
►50 gr sugar (1/4 cup)
►4 Tbsp (55 grams) unsalted butter, softened
►1 /4 tsp salt
Bake at 350 F for 50 minutes
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Other delicious recipes:
1.How to Make Perfect Cherry Strudel | Delicious Recipe
2.How to Make a Chocolate Cake with Bananas | Delicious Recipe
3.How To Make Easy Classic French Toast for Breakfast | Delicious Recipe
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0:00 Introduction
0:16 3 large eggs, room temp
0:36 1/4 cup light olive oil (70 ml)
0:50 cups (260 grams) all-purpose flour
1:24 1 Tbsp lemon zest from 1 large lemon
1:38 1 tsp vanilla
1:42 1/3 cup (100ml) club soda or lemon juice
3:31 10 oz berries (300 gr or 2 cups)
4:53 90 gr flour (3/4 cup)
4:57 50 gr sugar (1/4 cup)
5:01 Tbsp (55 grams) unsalted butter, softened
6:21 Bake at 350 °F for 50 minutes
Lemon Blueberry Overnight Breakfast Cake
My new Lemon Blueberry Overnight Breakfast Cake might be your new holiday morning favourite! Yes. A cake that you can tuck into the fridge and then bake up fresh and hot the next morning!
Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
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Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
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Pain Perdu
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Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Blueberry Buckle Coffee Cake
Blueberry Buckle is simply the most delicious blueberry coffee cake I have ever experienced!!! It is delightful by itself with a hot cup of coffee or served for a brunch paired with a grilled chicken summer salad.
I love, Love, LOVE KitchenAid products!!! If you are thinking about getting one, this is an AMAZING time because 25% off is an EXCELLENT deal for KitchenAid!!!
Select KitchenAid Mixers on Sale through May 13, 2020 (25% off!!!!!!)
Save up to 25% on Select KitchenAid Countertop Appliances through May 13, 2020!!!
Save up to 25% on Select Food Processors (I have had the 14 C Food Processor with the Dicing Kit for 4 years & LOVE it!!!!)
Recipe By: Brea Gotthardt's Kitchen
Serving Size: 9
Ingredients:
Batter:
1 1/2 cups Flour
3/4 cups Sugar
1/2 teaspoon Salt
2 teaspoons Baking Powder
1/3 cup Vegetable Oil, Canola or Grapeseed will work as well
1/4 cup Egg Whites, or 1 egg
1/3 cup Milk
1 cup Blueberries, frozen
Topping:
1/2 cup Sugar
1/3 cup Flour
1/4 cup Butter
1 1/2 teaspoons Saigon Cinnamon
Directions:
1. Preheat Oven & Prepare Baking Dish Preheat oven to 400℉. Grease and flour 9x9 baking dish or use a 12 count muffin pan w/liners.
2. Combine Ingredients In a KitchenAid Mixer or by hand in a medium size bowl, combine 1 1/2 C flour, 3/4C sugar, salt and baking powder. Add oil, egg, and milk. Stir for 30-45 seconds or until batter is fully combined. Fold in blueberries. “Fold in” simply means gently mix in an ingredient.
3. Pour Batter into Baking Dish Pour batter into a 9”x9” baking dish that has been sprayed with cooking spray or a muffin tin that either has wrappers or that has been sprayed with cooking spray. Set aside.
4. Make Topping Combine 1/2 C sugar, 1/3 C flour, and cinnamon. Cut in butter (To Cut in something means to use either a fork or a “Pastry Blender” which that has a handle and 3 to 4 dull blades to cut literally cut ingredients into tiny pieces).
5. Top Batter, Bake, & Serve Put topping on batter and bake at 400℉ for 32-35 minutes for cake or 20-22 min. for muffins. *Note: Best served at room temperature.
DISCLAIMER: This video was not sponsored. The description may contain affiliate links. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Unrefined Sea Salt:
Sucanat:
Glass mixing bowl:
Glass baking dish:
????INGREDIENTS????
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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