Coffee Cake Recipes From Scratch

QUICK COFFEE CAKE

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.

CLASSIC COFFEE CAKE

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.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

OLD-FASHIONED COFFEE POUND CAKE

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
• Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

EASY COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

COPYCAT STARBUCKS CLASSIC COFFEE CAKE

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.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.