GRANDMA'S BEST COFFEE CAKE
This is my family's favorite COFFEE CAKE recipe! Buttery, brown sugary, perfectly spiced tender cake that we serve every Christmas morning.
Provided by Hayley Parker, The Domestic Rebel
Categories Breakfast
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking dish with cooking spray; set aside.
- In a large bowl, combine the flour, sugars, baking soda, baking powder, nutmeg, cinnamon, and salt and whisk together until incorporated. Pour in the oil and stir to combine until moist crumbs come together. Reserve 2 cups of the crumbs.
- Add in the beaten egg, buttermilk, and vanilla to the original bowl and stir until a thin batter comes together. Do NOT overmix the batter; some lumps are okay. Pour the batter into the prepared pan in an even layer. Sprinkle the top of the batter evenly with the crumbs.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool about 15-20 minutes before cutting into squares to serve, or cool longer if you want prettier squares as this is a very tender cake!
GRANDMA'S SOUR CREAM COFFEE CAKE - AN OLD FASHIONED POUND CAKE RECIPE
Grandma's Sour Cream Coffee Cake recipe is perfect for breakfast or as dessert, especially when served with a hot cup of coffee. This sour cream coffee cake is easy to make and looks gorgeous since it's made in a Bundt pan.
Provided by Barbara
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Beat butter, margarine and sugar (1 1/2 cups) until creamy.
- Add the eggs, one at a time, and continue beating.
- In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition.
- Add vanilla, and mix until completely incorporated.
- In a small bowl, mix chopped nuts, sugar (4 T.) and cinnamon.
- Prepare a Bundt pan by greasing generously, and lightly dusting with flour.
- Pour 1/3 of the batter into the bottom of the prepared Bundt pan. Smooth into a consistent layer with a knife. Sprinkle with 1/2 of the cinnamon sugar mixture.
- Pour an additional 1/3 of the batter over the cinnamon sugar layer, smooth again with a knife. Sprinkle with the remaining 1/2 of the cinnamon sugar mixture.
- Spread the remaining 1/3 batter on top the cinnamon sugar layer, and smooth with a knife.
- Bake in a preheated 350 degree F oven for 1 hour.
- Remove from the oven, and let cool for 1 hour in the pan. Take a knife gently around inner and outer edges to loosen, and invert to remove from pan.
Nutrition Facts : Carbohydrate 35 g, Protein 3 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 148 mg, Fiber 1 g, Sugar 22 g, Calories 303 kcal, ServingSize 1 serving
GRANDMA'S OLD FASHIONED COFFEE CAKE
This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top
Provided by Lali8752
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix oil, buttermilk, egg and vanilla.
- Add flour, sugar, soda, cocoa and salt.
- Mix all together well and add coffee.
- Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
- bake 350F degrees for 30 minutes.
Nutrition Facts : Calories 390, Fat 19.2, SaturatedFat 2.6, Cholesterol 18.4, Sodium 431.5, Carbohydrate 51.7, Fiber 1, Sugar 34.4, Protein 3.8
GRANDMA'S COFFEE CAKE
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
Provided by Kaleb
Categories Breakfast
Time 1h25m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine ¾ cup of toasted pecans, ½ cup of sugar, and the cinnamon. Stir to combine. Pour roughly ¾ of the batter into the prepared Bundt pan. Sprinkle about ¾ of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
Nutrition Facts : ServingSize 1 serving, Calories 313 kcal, Carbohydrate 39 g, Protein 3.9 g, Fat 16.5 g, SaturatedFat 8.8 g, Cholesterol 61.8 mg, Sodium 82.1 mg, Fiber 1.1 g, Sugar 25.9 g, UnsaturatedFat 6.8 g
GRANDMA RICKI'S COFFEE CAKE
Steps:
- Preheat oven to 350 degrees. Mix first eight ingredients. Put dough in a greased 8x8 pan. Sprinkle cinnamon sugar over the top of the dough. Bake for 30-45 minutes; until cake is firm on top, and you can see browning on sides through glass baking pan.
GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE
My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had.
Provided by KissKiss
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
- For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
- For the cake, sift together flour, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
- Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by Allrecipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
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