Springtime Coffee Cake Recipes

SPRING COFFEE CAKE

SPRING COFFEE CAKE image

This delicious, moist coffee cake recipe is perfect for brunch and spring parties! Packed with lovely flavors, such as cinnamon and vanilla, it's also got a great punch of espresso in the mix - so good!

Provided by Eden

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

12 tablespoons room temperature unsalted butter
1¼ cup sugar
2 teaspoons vanilla
3 large eggs
2 tablespoons espresso
1½ cup sour cream
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1½ teaspoon cinnamon
2 tablespoons salted butter
1/2 cup all-purpose flour
½ cup powdered sugar
2½ tbsp maple syrup
¾ tsp brewed espresso

Steps:

Preheat the oven to 350 degrees
Cream together 12 tablespoons butter and sugar on high until light an fluffy.
Add in 1 egg at a time and beat until incorporated.
Add in the vanilla, sour cream and espresso and continue to beat on medium, scraping down the sides and the bottom of the bowl.
Turn the mixer to low and add in the flour, baking soda, baking powder, and salt.
Pour batter into a greased bundt pan.
For the streusel, combine ½ cup brown sugar, 1½ teaspoon cinnamon, 1 tablespoon cold slated butter cubed and ½ cup flour.
Use your fingers to break up the butter and make a crumbly texture to combine.
Crumble the streusel over the batter evenly. The more the better!
Bake for 30-35 minutes and let cool before removing from the pan.
In a small bowl combine all of the ingredients and whisk until fully combined.
The texture should be a glaze finish that you can drizzle on the coffee cake.

Nutrition Facts : Calories 437 kcal, Carbohydrate 59 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 208 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

STRAWBERRY BASIL COFFEE CAKE

Strawberry Basil Coffee Cake image

Provided by Giada De Laurentiis

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

1 cup packed brown sugar
1 cup all-purpose flour
1/4 cup slivered almonds
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray, for the baking dish
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, at room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups whole milk, at room temperature
1 teaspoon lemon zest
2 1/2 cups diced strawberries
3 tablespoons chopped fresh basil

Steps:

For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake image

This recipe is a classic. It comes right off the package of King Arthur Flour.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 11

Ingredients

2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 cup coarsely chopped walnuts
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup for topping
2 large eggs
1 cup sour cream

Steps:

Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.
Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.

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