CRUMBLE-TOP COFFEE CAKE
Thinly sliced apples are baked right in the cake, providing delicious flavor and moisture. The golden crumb topping only adds to the dessert's popularity. -Janice L Hose, Hagerstown, Maryland
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Spoon half of the batter into a greased 13x9-in. baking dish. Top with apple slices; spread with remaining batter. , In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 485 calories, Fat 18g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 301mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 7g protein.
WEEKEND COFFEE CAKE CRUMBLE
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Provided by This Mess is Ours
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and lightly spray a loaf pan with cooking spray then line with parchment paper.
- In a small bowl, cover the minced prunes with boiling water for 15 minutes. Drain thoroughly and set aside.
- Meanwhile, in another small bowl make the crumb topping. Whisk the brown sugar and granulated sugar together. Then add the cinnamon, ginger, and salt. Pour in the melted butter then mix until combined. Use a spoon to stir in the flour in 3 separate additions, until the flour is completely incorporated. It will seem like there is too much flour, but just keep working it and it will come together. Place in the refrigerator.
- In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream together the granulated sugar and softened butter with an electric mixer until pale and fluffy. Add the egg and vanilla bean paste and beat until combined. Add the sour cream, incorporate completely. Lastly, incorporate the flour and the milk until completely combined and the batter is smooth.
- Pour the batter into the prepared loaf pan spreading to the edges and soothing the top with a spatula. Sprinkle the soaked and drained prunes over the top of the batter evenly. Crumble the crumb topping over the top.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with only a few crumbs. Cool for 15 -20 minutes before removing from the pan. Slice and serve or store covered at room temperature for up to 3 days.
Nutrition Facts : ServingSize 1 slice, Calories 311 calories, Sugar 24 g, Sodium 71.5 mg, Fat 12.9 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 47.1 g, Fiber 1.4 g, Protein 3.1 g, Cholesterol 63 mg
COFFEE CAKE CRUMBLE
This recipe makes quick and easy crumble topping, perfect for any Amish Friendship Bread Coffee Cake variation!
Provided by Friendship Bread Kitchen
Categories Condiment
Time 5m
Number Of Ingredients 4
Steps:
- Mix ingredients together and add on top of batter before baking.
CRUMB COFFEE CAKE
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CRUMB COFFEE CAKE
A sweet treat that uses common ingredients. I like to add cinnamon to the crumb topping, but it's good either way. Margarine or shortening will work instead of butter in this recipe. If you don't have sour milk you can make it by adding 1 tablespoon of lemon juice or vinegar in a measuring cup and filling with milk to the one-cup measurement. Stir and let stand at room temperature for 10 minutes. You'll have sour milk for the recipe.
Provided by _Pixie_
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
- Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
- Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
- Mix in the baking powder, then add the milk and egg and mix well.
- Sprinkle the reserved crumbs evenly over the top of the batter.
- Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
- Serve warm, even better with whipped cream, cool whip or ice-cream.
Nutrition Facts : Calories 400.5, Fat 11.9, SaturatedFat 7.2, Cholesterol 53.3, Sodium 151.2, Carbohydrate 70.2, Fiber 0.8, Sugar 48.6, Protein 4.5
COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE
Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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