CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
CLASSIC COFFEE CAKE
Love Starbucks coffee cake? This version is even better! Tender, buttery cake topped with crunchy crumbles and a cinnamon-sugar ribbon running through the middle. Pour yourself a cup of coffee, and dig in!
Provided by Cindy Rahe
Categories Breakfast Brunch Dessert Baking
Time 1h20m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven and prep the pan: Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.
- Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature. To freeze the cake, wrap it in plastic, followed by foil.
Nutrition Facts : Calories 430 kcal, Carbohydrate 60 g, Cholesterol 90 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, Sodium 122 mg, Sugar 38 g, Fat 19 g, ServingSize Serves 12-14, UnsaturatedFat 0 g
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
- In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
- Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
- In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
SLOW-COOKER CLASSIC COFFEE CAKE
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir Topping ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 1/2 g
CLASSIC BREAKFAST COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
- Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.
CRUMB COFFEE CAKE
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC COFFEE CAKE RECIPE BY TASTY
You can never go wrong with a classic! With two perfectly spongy cake layers filled with cinnamon sugar and crowned with a delicious browned butter streusel topping, this coffee cake is the most delicious way to start your day.
Provided by Lauren Lee
Categories Bakery Goods
Time 1h30m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish or 2 9-inch round cake pans with nonstick spray.
- Make the brown butter streusel topping: Add the butter to a small light-colored saucepan over medium heat. Swirl the pan occasionally until the butter completely melted, then continue cooking, swirling or stirring with a heatproof spatula occasionally, until the butter bubbles and foams, then begins to brown as the foam subsides. Once the butter is golden brown and smells nutty, 5-8 minutes total, transfer to a heatproof container (make sure to get all the delicious browned bits from the bottom of the pot) and let cool to room temperature for 5-10 minutes before using.
- In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the browned butter and stir with a rubber spatula until well combined.
- Make the filling: In a small bowl, mix together the brown sugar, and cinnamon.
- Make the cake: In a liquid measuring cup or medium bowl, whisk together the milk and sour cream until well combined.
- In a medium bowl, whisk together the flour, salt, and baking powder until well combined
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2-3 minutes. Add the vanilla, then the eggs, 1 at a time, beating well after each addition.
- Add a third of the flour to the butter mixture, beating on low speed to combine. Add half of the milk mixture and beat to incorporate. Continue alternating between the dry and wet ingredients, beating between each addition just to incorporate before adding the next. Do not overmix.
- Pour half of the batter into the prepared baking dish and spread all the way to the edges. (If using 2 9-inch round pans, spread about 1⅓ cups batter in each pan.) Sprinkle the filling evenly over the batter. Spread the remaining batter on top of the filling, all the way to the edges of the pan, then use a butter knife to gently swirl the filling into the batter. Crumble the streusel evenly on top.
- Bake the coffee cake until dark golden brown around the edges and a toothpick inserted in the center of the cake comes out clean, 55 minutes for a large pan or 50-55 minutes for 2 smaller pans.
- Remove the cake from the oven and let cool for 20 minutes before slicing and serving straight from the pan.
- Enjoy!
CLASSIC COFFEE CAKE
Make and share this Classic Coffee Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
- For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
- With pastry blender, cut butter into flour mixture until crumbs form; chill.
- For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
- Set aside.
- In medium bow, whisk together flour, baking powder, baking soda and salt.
- In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
- Add eggs, one at a time, beating well after each.
- Working in batches, beat in milk mixture alternately with flour mixture.
- Scrape batter into pan.
- Sprinkle with topping.
- Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
- Cool in pan on wire rack.
- Dust with confectioners' sugar; cut in squares.
- If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.
Nutrition Facts : Calories 376.7, Fat 14.3, SaturatedFat 8.5, Cholesterol 80.9, Sodium 277.9, Carbohydrate 57.1, Fiber 1.1, Sugar 28.3, Protein 5.4
More about "classic breakfast coffee cake recipes"
CLASSIC COFFEE CAKE {10 MIN PREP!} - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (130)Total Time 40 minsCategory BreakfastCalories 286 per serving
- Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
- Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
THE BEST COFFEE CAKE RECIPE EVER - COOKIES AND CUPS
From cookiesandcups.com
CLASSIC COFFEE CAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
OUR BEST COFFEE CAKE RECIPES EVER | TASTE OF HOME
From tasteofhome.com
COFFEE CAKE RECIPES | ALLRECIPES
From allrecipes.com
COFFEE CAKE RECIPES FOR BREAKFAST OR BRUNCH | MARTHA …
From marthastewart.com
CLASSIC COFFEE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE CLASSIC COFFEE CAKE - KITCHN
From thekitchn.com
WAKE UP WITH OUR BEST COFFEE CAKE RECIPES—EVER!
From southernliving.com
CLASSIC COFFEE CAKE - TWO SISTERS
From twosisterscrafting.com
BISQUICK COFFEE CAKE (ORIGINAL RECIPE WITH CINNAMON STREUSEL …
From bakeitwithlove.com
COFFEE AND WALNUT CAKE, A CLASSIC BRITISH CAKE FOR AFTERNOON TEA
From christinascucina.com
CLASSIC BREAKFAST COFFEE CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
BEST CLASSIC COFFEE CAKE RECIPE - HOW TO MAKE CLASSIC COFFEE …
From delish.com
15 COFFEE CAKE RECIPES TO MAKE FOR BREAKFAST ASAP - BRIT + CO
From brit.co
CAKE FOR BREAKFAST: OUR BEST COFFEE CAKES - BAKE FROM SCRATCH
From bakefromscratch.com
CLASSIC SOUR CREAM COFFEE CAKE - TUTTI DOLCI
From tutti-dolci.com
MOM'S CLASSIC COFFEE CAKE - SERVED FROM SCRATCH
From servedfromscratch.com
CLASSIC BREAKFAST COFFEE CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SOUR CREAM COFFEE CAKE {LOTS OF STREUSEL} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CLASSIC HOMEMADE COFFEE CAKE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CLASSIC COFFEE CAKE - ALEXANDRA'S KITCHEN
From alexandracooks.com
CLASSIC BREAKFAST COFFEE CAKE RECIPE | ALEX GUARNASCHELLI | COOKING …
From cookingchanneltv.com
SUPER CRUMB COFFEE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GRANDMA'S SOUR CREAM COFFEE CAKE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CLASSIC BREAKFAST COFFEE CAKE | RECIPE | BREAKFAST COFFEE CAKE, …
From pinterest.com
CLASSIC COFFEE CAKE RECIPE (THE BEST!) - CRAZY FOR CRUST
From crazyforcrust.com
25 BEST COFFEE CAKE RECIPES - RECIPES FOR HOLIDAYS
From recipesforholidays.com
COFFEE CAKE RECIPE EASY AND VINTAGE INSPIRED BREAKFAST
From tinyvintagekitchen.com
CLASSIC BREAKFAST COFFEE CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
240 BEST BREAKFAST COFFEE CAKE IDEAS IN 2022 - PINTEREST
From pinterest.com
CLASSIC COFFEE CAKE RECIPE - BAKINGO BLOG
From bakingo.com
CLASSIC COFFEE CAKE RECIPE - EAT DESSERT SNACK
From eatdessertsnack.com
CLASSIC COFFEE CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CLASSIC BREAKFAST COFFEE CAKE – RECIPES NETWORK
From recipenet.org
CLASSIC SOUR CREAM COFFEE CAKE - BROMA BAKERY
From bromabakery.com
EASY COFFEE CAKE RECIPE (CLASSIC COFFEE CAKE) - BOULDER LOCAVORE®
From boulderlocavore.com
THE BEST COFFEE CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
CLASSIC COFFEE CAKE RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love