Butter Crumb Coffee Cake Recipes

OUTRAGEOUSLY BUTTERY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
• Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
• Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
• Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

BUTTER CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350.
• Grease 9x13" baking dish or spray with nonstick spray.
• Whisk together flour, sugar, baking soda, baking powder and salt in mixer bowl.
• Gradually add in butter while mixing. Mixture will be crumbly.
• Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
• Set batter aside.
• Mix together filling ingredients.
• Pour 1/2 the batter into the prepared pan and spread to level.
• Sprinkle filling on top of the batter.
• Pour remaining batter on top.
• Use a butter knife to swirl Through batter.
• In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla.
• Cut butter into bowl using pastry cutter or forks until crumbly.
• Sprinkle topping evenly over top.
• Bake for 45-50 minutes or until the cake sets up.
• Allow to cool and dust top with powdered sugar.

SUPER-CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
• Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
• Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
• Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
• Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
• Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

BUTTER - CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350 deg.
• Coat 9 inch springform pan with cooking spray.
• Crumb Topping
• In bowl, mix flour,sugar, allspice, nutmeg and salt.
• Work in butter with fingertips, until mixture resembles coarse meal.
• Stir in nuts.
• Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes.
• Drain and finely chop.
• In med size bowl, whisk together flour,baking powder and salt.
• In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy.
• Add eggs,one at a time, beating well after each.
• Working in batches, beat in vogurt with flour mixture.
• Add chopped cranberries.
• Scrape batter into pan.
• Sprinkle evenly with crumb topping.
• Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry.
• Let cool in the pan for 15 min's.
• Remove side of pan& cut into wedges.
• Serve slightly warm.