Coffee Crumb Cake Recipe From Scratch Recipes Recipe For Chili

COFFEE CRUMB CAKE RECIPE

Steps:

• Add the brown sugar and cinnamon to a medium sized bowl. Mix together to combine. If it's really lumpy, sift together. Set aside.
• Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula until most of the flour is combined.
• Then use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it's too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. Set aside.
• Preheat your oven to 350ºF (177ºC) and bring your butter, sour cream, cream cheese and egg to room temperature.I place my egg in a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they're room temperature or a little warm.
• Place room temperature butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. (Or a large bowl if you're using a hand mixer.) Mix on medium/high and cream together until light and fluffy, about 2-3 minutes.Make sure it's fully creamed, if it's not light and fluffy then your cake could collapse.
• Add in your room temperature egg, room temperature sour cream and vanilla. Mix until combined. Your batter should look cohesive at this point. If it has chunks of cold butter in there, one of your ingredients was too cold.
• Add in the flour, baking soda, baking powder and salt. Mix on low until just combined. Don't over mix. (If your flour is really lumpy, sift these dry ingredients before adding them into the mixer.) The batter will be thick.
• Grease an 8"x4" loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
• Place half of the batter into the greased loaf pan and smooth it out. Sprinkle the cinnamon sugar filling on top until it's completely covered. (Optional: swirl if desired.) Then place the rest of the batter on top and smooth it out with a spatula.
• Sprinkle the thick crumbs evenly on top, covering the surface of the batter.
• Bake at 350ºF for 40-50 minutes, rotating halfway through for even baking. When a toothpick comes out clean from the center, it's done!
• Make the cream cheese glaze while your cake is baking, directions below.
• Once finished baking, rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it's warm, it could collapse.
• Loosen the edges with a knife, place a piece of plastic wrap on top of the cake and flip upside down to remove it from the pan. Place on top of a plate or serving tray.
• Place softened cream cheese in a large bowl and blend until smooth with a hand mixer or whisk. Slowly pour in the melted butter a little at a time. Do not pour it all in at once or you could end up with a soupy cream cheese mess.
• Sift in the powdered sugar and mix until you don't see any lumps. If you don't sift you will have lumpy glaze. Add in the vanilla.
• While mixing, pour in the coffee a little at a time. Keep adding until you get the desired consistency of glaze. I like a thinner glaze so it's easy to pipe.
• Place glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.
• Enjoy at room temperature for up to three days. To keep it moist, store in a plastic bag or wrap with plastic wrap.

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

SUPER-CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
• Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
• Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
• Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
• Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
• Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

CRUMB COFFEE CAKE

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.

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.

JEWISH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
• In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
• Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
• Bake for 1 hour in the preheated oven, until cake springs back to the touch.

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.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
• In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
• Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside.
• In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
• Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
• Top batter evenly with crumb topping.
• Bake for 35 to 40 minutes or until the cake tests done.
• Turn the pan once during baking.
• Transfer pan to a wire rack to cool.
• Dust with confectioners' sugar.
• Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

NEW JERSEY CRUMB CAKE

Steps:

• Cream butter and sugar.
• Beat eggs and milk; mix with butter.
• In another bowl, mix flour and baking powder, then add to butter mixture.
• Stir in vanilla.
• Pour batter into a greased 9 x 13 pan.
• For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
• Sprinkle over batter in pan.
• Bake at 350° for 30 minutes or until done.
• Top with the 1/4 - 1/2 C powdered sugar when cool.