My Grandmas Coffee Cake Recipes

GRANDMA'S BEST COFFEE CAKE

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 OLD FASHIONED COFFEE CAKE

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.

GRANDMA'S COFFEE CAKE

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.

MY GRANDMAS COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter, sugar, and sour cream; add eggs and vanilla and beat well. Combine dry ingredients in a separate bowl then add to creamed mixture; beat well. Generously grease a 10-inch tube pan. Make topping by combining chopped nuts, sugar, and cinnamon. In bottom of the well-greased tube pan put about one-third of topping mixture; alternate layers of batter and topping, ending with batter. Bake at 350° for 45 minutes.

GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE

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

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.