Deluxe Coffee Cake Recipes

SUNDAY MORNING COFFEE CAKE

Steps:

• Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.

DELUXE COFFEE CAKE

Steps:

• Make the topping: Line a baking sheet with parchment paper. In a medium bowl, stir together the walnuts, pecans, flour, granulated and brown sugars, cinnamon, and salt. 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.
• Preheat the oven to 350 F. Use butter to thoroughly grease the bottom and sides of a 9-inch round baking pan.
• Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar together, on medium-high, scraping down the sides from time to time, for 8 minutes. Lower the speed and add the eggs, one by one, taking care that the first egg is thoroughly integrated before adding the second.
• Sift together the flour, baking powder, and baking soda. In a separate bowl, whisk together the salt, sour cream, and yogurt until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream mixture. When all has been mixed in, give the sides and the bottom of the bowl a good scrape and blend to make sure the batter is thoroughly combined. Transfer the batter to the greased baking pan and tap it lightly on the sides so it falls evenly in the pan and to remove any air bubbles. Liberally sprinkle the cake with all of the topping.
• Bake the cake: Bake until a cake tester or small knife inserted in the center comes out clean, 55 to 60 minutes. Allow the cake to cool for at least 15 minutes before slicing and serving. Once cool, the cake will keep, covered, for up to 3 days.

COFFEE CAKE

Steps:

• * Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 375° F. In medium bowl, beat all ingredients for 30 seconds. Spread in a well-greased 8-inch round baking dish. Prepare topping.Topping:*In small bowl, blend dry ingredients well. Cut in butter or margarine. Sprinkle over cake batter and bake for 20 to 25 minutes.

DELUXE BISQUICK SOUR CREAM COFFEE CAKE

Steps:

• 1. Heat oven to 325 degrees(300 degrees for convect).
• 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
• 3. Grease 9 x 13 pan.
• 4. Combine all cake ingredients in medium bowl.
• 5. Mix on medium speed until batter becomes fluffy.
• 6. Spread half of batter in pan.
• 7. Drain raisen/cranberries and put in a bowl.
• 8. Mix in the rest of topping/filling ingredients.
• 9. Spread half of topping/filling over batter in pan.
• 10. Spread the rest of batter over top.
• 11. Repeat with remaining topping/filling.
• 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
• 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.

COFFEE CAKE

Steps:

• * Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 375° F. In medium bowl, beat all ingredients for 30 seconds. Spread in a well-greased 8-inch round baking dish. Prepare topping.Topping:*In small bowl, blend dry ingredients well. Cut in butter or margarine. Sprinkle over cake batter and bake for 20 to 25 minutes.