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
BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)
This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!
Provided by Alicia Gluckman
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
- In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 32.8 g, Cholesterol 42.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 214.7 mg, Sugar 15.3 g
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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.
HAYDEN'S CHOCOLATE CAKE
Provided by Ina Garten
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it¿s thickened.
- Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place. Place the 8-inch cake on the plate, flat side up. Frost the top and sides of that layer. Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides. Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates.
MRS. HAYDEN'S COFFEE CAKE
Mrs. Hayden was a patient of mine when I was fresh out of college and in my first job. As a widow, she was lonely so I visted her often. She always baked something when she knew I was going to drop by. My daughter Shanna started cooking when she was 12 and this was her favorite foolproof sweet. It brings back many sweet memories.
Provided by SusieQusie
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Sift or stir the cake mix to remove lumps.
- Mix in the butter & eggs to make a stiff dough.
- Press evenly into (2) 8-inch cake pans or (1) 9 x 13-inch baking pan.
- Topping:.
- Cream together the sugar & cream cheese.
- Stir in the eggs.
- Spread over crust.
- Bake at 350° for 30-35 minutes.
- Note: This would be a wonderful recipe to tweak using different flavors of cake mix, adding chocolate chips, nuts, dried fruit, etc.
Nutrition Facts : Calories 365.9, Fat 15.5, SaturatedFat 7.7, Cholesterol 83.7, Sodium 314, Carbohydrate 53.8, Fiber 0.3, Sugar 45.4, Protein 4.2
MERKS COFFEE CAKE
This is a holiday staple at my house for as long as I can remember. I remember waking up at Christmas and eating it for breakfast. Now, my neighbors wait patiently for me to bring it to them on holidays. You will love it, and prepare to fight for the last piece. Cut it in half, and in half again, then make each quarter into three pieces, a total of 12 pieces.
Provided by Edward S
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions: Make crumbs first.
- Then, make the batter.
- Add ingredients in order listed.
- Cream shortening, sugar, and eggs.
- Add the rest of the wet ingredients, and then slowly add the dry ingredients.
- Mix to combine, do not over mix.
- Put 12 the batter in a greased 10 inch bundt pan.
- Add 12 crumbs and then add the rest of batter, and top with rest of crumbs bake 350°F for 50 minutes until top is browned, and a fork comes out clean.
- Cool slightly and remove from pan to a cooling rack.
- Cool completely & then drizzle on icing.
- Serve with margarine or butter.
Nutrition Facts : Calories 440.5, Fat 21.3, SaturatedFat 5.6, Cholesterol 56.5, Sodium 189.1, Carbohydrate 58.8, Fiber 1.4, Sugar 41.1, Protein 5.7
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