THE BEST COFFEE CAKE. EVER. PIONEER WOMAN.
Make and share this The Best Coffee Cake. Ever. Pioneer Woman. recipe from Food.com.
Provided by AmyZoe
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
- Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
- In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
PIONEER WOMAN'S COFFEE CAKE
An incredibly rich, luscious espresso cake by Ree Drummond. When iced with caramel frosting (Recipezaar #2030136) it tastes like a decadent caramel macchiato! To die for!
Provided by CinnamonSpice
Categories Dessert
Time 35m
Yield 1 two layer cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour two round baking pans.
- In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
- Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
- Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
- In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
- Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture.
- Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
- Allow to cool completely.
- Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
Nutrition Facts : Calories 627.5, Fat 29.8, SaturatedFat 18.5, Cholesterol 109.4, Sodium 464.6, Carbohydrate 88.2, Fiber 0.6, Sugar 70.9, Protein 4.1
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
THE BEST COFFEE CAKE. EVER.
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm-delicious!
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