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
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 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.
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 SOUR CREAM COFFEE CAKE
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
- In small bowl, mix all Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
- Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
- Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 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
COPYCAT STARBUCKS CLASSIC COFFEE CAKE
I have found THEE Starbucks Classic Coffee Cake CopyCat!! You may find slight variations of the cake at different Starbucks locations. Sometimes there is a ribbon of cinnamon running through the middle of the cake, and sometimes the cake is dusted with a bit of powdered sugar. You'll also find some versions with a few chopped pecans in the topping; and that's the version here. Double up on the topping for the ultimate topping to match starbuck's cake..and can use smaller pan if needed. Footnotes To add ribbon of cinnamon to cake, double recipe of topping and reserve half (minus nuts if you like), pour half of batter, use half of doubled recipe, make sure to cover entire cake, pour the rest of the batter and top the cake with the reserve. This batter is very thick!! Option: Dust cake with powdered sugar after cooled to give more a starbucks feel!!
Provided by Wicked Creations
Categories Breads
Time 1h20m
Yield 1 9x13 baking dish, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well.
- Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
- Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.
- Serves 8.
Nutrition Facts : Calories 788.5, Fat 42.2, SaturatedFat 23.5, Cholesterol 141.7, Sodium 458.5, Carbohydrate 97.5, Fiber 2.1, Sugar 59.8, Protein 7.8
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 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
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