THE BEST COFFEE CAKE RECIPE EVER
Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!
Provided by Shelly
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
- For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.
Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg
NEVER FAIL COFFEE CAKE
This was one of my favorite recipes that my mother-in-law made when we would go visit her. My mother-in-law was a wonderful cook. It reminds me of the "famous Racine Kringle Coffee Cakes" from Racine. Wi.
Provided by Ellie in Illinois
Categories Breads
Time 50m
Yield 2 coffee cakes
Number Of Ingredients 8
Steps:
- Mix flour, salt and sugar in a large mixing bowl.
- Add margarine and beat just until crumbly, like for pie crust.
- Dissolve yeast in warm water.
- Pour yeast and milk into flour mixture and mix, it will come together quite radidly.
- You can wrap in wax paper and put it in the refrigerator overnight or you can cut it in half and roll it out thin and fill with the"SOLO" filling, Fold front third to the center and then the back third over.
- Fold the ends over and pinch to seal.
- Place on cookie sheet and let rise for 30 min.
- It doesn't rise a lot.
- Bake at 325 degrees for about 30 min.
- Make a frosting with butter, powdered sugar, and milk.
- Can be frozen and frosted later if you wish.
Nutrition Facts : Calories 1814.3, Fat 96.8, SaturatedFat 18.3, Cholesterol 12.8, Sodium 2278.6, Carbohydrate 203.7, Fiber 7.5, Sugar 7, Protein 31.2
COFFEE CAKE. LITERALLY.
This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it.
Provided by ern
Categories Desserts Cakes Birthday Cake Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
- Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
- Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
- Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.
Nutrition Facts : Calories 470 calories, Carbohydrate 64.1 g, Cholesterol 84.8 mg, Fat 23.1 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 14.3 g, Sodium 295.2 mg, Sugar 50.7 g
DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
NO FAIL COFFEE AND WALNUT CAKE
This traditional cake is full of surprises and if followed carefully will never fail but impress those lucky enough to taste it!
Provided by [email protected]
Time 50m
Yield Makes one large cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
- One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
- Add the flour and chopped walnuts and gently fold in until fully combined.
- Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
- Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
- Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.
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