Professional Baker Teaches You How To Make COFFEE CAKE!
Butter Tart Coffee Cake is Chef Anna Olson's specialty, and she wants to share all of her tips and tricks to make the best Butter Tart Coffee Cake with you! Follow along with the recipe below and you'll be a coffee cake master in no time!
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Recipe
Makes 1 9-inch round cake
Serves 10 to 12
Ingredients
Cake
1 1/3 cups (270 g) all-purpose flour
1 1/2 tsp (5 g) baking powder
¼ tsp (2 g) salt
¼ tsp (2 g) ground cinnamon
1/3 cup (70 g) packed light brown sugar
1/2 cup (115 g) cool but not cold unsalted butter, cut into pieces
1/4 cup (60 ml) sour cream
1 large egg at room temperature
1 tsp (5ml) vanilla extract
Butter Tart Topping
½ cup (115 g) packed light brown sugar
2 Tbsp (17 g) all-purpose flour
½ tsp (3 g) baking powder
¼ tsp (1 g) ground cinnamon
2 large eggs at room temperature
½ cup (125 ml) corn syrup
¼ cup (60 g) unsalted butter, melted
1 Tbsp (15 ml) whiskey or brandy (optional)
1 tsp (5 ml) vanilla extract
1 cup (150 g) raisins
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This COFFEE CAKE literally tastes like a creamy cup of coffee! Moist coffee cake recipe
RECIPE:
SHOP:
If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!
INGREDIENTS:
Coffee Cake
- 2½ cups (320 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ⅓ cup (40 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 4 tbsp (15 g) instant coffee powder - I use a fine powdered coffee
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 6)
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don't have a fan function).
Whipped White Chocolate & Coffee Ganache Frosting
- 1 cup (180 g) white/milk chocolate - couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1½ tbsp instant coffee powder - I use a fine powdered coffee
Lightly Candied Walnuts
- 2 tbsp (30 g) soft brown sugar
- 1 tbsp (14 g) unsalted butter
- ½ tsp ground cinnamon
- 1 cup (100 g) walnuts - roughly chopped or halved
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Steel Turntable -
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Coffee Cake with a Cinnamon Sugar Ripple and Crumbly Streusel Topping
My deliriously soft coffee cake has a surprise ripple of cinnamon in the middle and a super simple streusel topping. This recipe takes just 30 minutes to prep and makes enough to feed a crowd (if you're willing to share!).
Recipe:
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
½ cup granulated sugar (100g)
2 large eggs
1 ½ teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
½ teaspoon salt
½ cup buttermilk (120ml)
Cinnamon Swirl
¼ cup sugar (50g)
1 ½ teaspoon cinnamon
Streusel Topping
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 ½ teaspoons cinnamon
¼ teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
½ cup powdered sugar (65g)
2-3 teaspoons milk
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Instructions
00:00 Introduction
00:34 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
00:38 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
01:00 Beat in sugars until light and fluffy.
01:15 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
01:30 Stir in vanilla extract.
01:36 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
01:56 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
02:46 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl.
02:55 Spread about half of the batter into prepared pan (batter will be thick).
03:18 Sprinkle cinnamon sugar mixture evenly over the batter.
03:24 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
03:59 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
04:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
05:15 Sprinkle streusel evenly over batter.
05:24 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
05:48 Allow to cool before cutting and serving.
Glaze (optional)
05:53 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Notes
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
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Cinnamon Crusted Coffee Cake
This Coffee Cake is like a butter cake, that is, it's leavened with baking powder and baking soda, not yeast. The recipe calls for buttermilk which has a thick and creamy texture with a rich tangy buttery taste that makes the cake nice and tender.
It doesn't have coffee in it as the name suggests but it's a cake that you'd have in a coffee shop with coffee or tea and it's a simple informal cake. Adding the cinnamon sugar in it make it have a nice crusty finish and marble effect on the inside and great flavour.
Ingredients
Cinnamon Sugar Topping:
1/4 cup (55 grams) firmly packed light brown sugar
1 1/2 teaspoon (2 grams) ground cinnamon
Coffee Cake:
2 cups (260 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (113 grams) Margarine
1 cup (200 grams) white sugar
2 large eggs at room temperature
1 teaspoon (4 grams) pure vanilla extract
1 cup (240 ml) buttermilk
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The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
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Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest.
Let’s find out why:
INGREDIENTS
We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results.
Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING
We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate!
A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts.
Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP
Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!
We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special.
Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch.
A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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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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