COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
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!
AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
BLUEBERRY COFFEE CAKE SUPREME
This is undoubtably one of the best coffee cakes I have ever made. I always have to give the recipe out whenever I make it. The almond flavor really adds to the taste of this recipe. Of course, if you don't like almond, you can use vanilla flavoring. I have never made it using vanilla, though.
Provided by grannygina
Categories Breads
Time 1h15m
Yield 1 10-inch coffeecake, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
- Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
- in almond extract.
- Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
- Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
- GLAZE.
- 3/4 cup sifted powdered sugar.
- 1 tablespoon warm water.
- 1/2 teaspoon almond extract.
- Combine all ingredients, stirring well. Yield: 1/4 cup.
- VARIATIONS.
- CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
- sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
- packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
- ground cinnamon. Replace blueberry mixture with brown sugar
- mixture.
- CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
- sugar and 2 tablespoons cornstarch. Replace blueberry mixture
- with 1 16 oz. can whole-berry cranberry sauce.
Nutrition Facts : Calories 375.9, Fat 17.8, SaturatedFat 8.2, Cholesterol 64.4, Sodium 309.7, Carbohydrate 51, Fiber 1.6, Sugar 31.5, Protein 4.7
APPLE COFFEE CAKES SUPREME
Make and share this Apple Coffee Cakes Supreme recipe from Food.com.
Provided by Courtly
Categories Breads
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375. Grease 10 inch tart pan with removable bottom or 8 inch square pan. In small bowl, beat 1/2 cup of sugar and 2 eggs; stir in lemon peel, yogurt and 3 T. butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 T. sugar and the almonds.
- Bake at 375 for 35-45 minutes or until golden brown and toothpick comes out clean.
- Meanwhile, in small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5 to 6 minutes from heat for 1 to 2 minutes or until bubbly. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 369.7, Fat 17.5, SaturatedFat 8.8, Cholesterol 113.1, Sodium 355.5, Carbohydrate 48.7, Fiber 2.4, Sugar 30, Protein 6.5
BLUEBERRY COFFEE CAKE SUPREME
Warm from the oven, this fast 'n easy coffee cake will bring sleepyheads straight to the kitchen!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
- Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
- Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.
Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg
COFFEE CAKE SUPREME
Number Of Ingredients 17
Steps:
- 1. Mix together brown sugar, the 1 tablespoon flour, cinnamon, the 1/4 cup margarine, nuts and dates. Set aside for topping.2. Stir together flour, granulated sugar, baking powder and salt. Set aside.3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk and pineapple. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread half of batter in 8 x 8 x 2-inch baking pan coated with cooking spray. Cover batter with half of date topping. Spread remaining batter over topping. Sprinkle remaining topping over batter.4. Bake at 400°F about 30 minutes or until wooden pick inserted near center comes out clean. Serve warm, cut into squares.
Nutrition Facts : Nutritional Facts Serves
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