Best Coffee Cake Ever Recipes

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THE BEST COFFEE CAKE. EVER.



The Best Coffee Cake. Ever. image

This is the most incredible coffee cake you're ever tasted, with lots of butter, cinnamon, and crumbly topping. It'll be great as a sweet treat at breakfast or an afternoon snack.

Categories     breakfast     brunch     dessert

Time 1h

Yield 16 servings

Number Of Ingredients 12

1 1/2 stick butter, softened
2 c. (scant) sugar
3 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
1 1/4 c. whole milk
3 whole egg whites, beaten until stiff
1 1/2 stick butter, softened
3/4 c. flour
1 1/2 c. brown sugar
2 tbsp. cinnamon
1 1/2 c. pecans, chopped

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!

THE BEST COFFEE CAKE RECIPE EVER



The Best Coffee Cake Recipe Ever image

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

3/4 cup light brown sugar
3/4 cup all purpose flour
2 teaspoons ground cinnamon
6 tablespoons butter, melted
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup all purpose flour
1 cup butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
3/4 cup sour cream
1 teaspoon kosher salt
3 teaspoons baking powder
1 1/4 cup milk
3 2/3 cup all purpose flour
1 cup powdered sugar
2-3 tablespoons milk

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

COFFEE CAKE



Coffee cake image

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Provided by sianie

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
  • Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

BEST COFFEE CAKE EVER



Best Coffee Cake Ever image

This is the best basic coffee cake ever. Trust me. But you have to follow the instructions closely. I got a recipe somewhere and modified it slightly.

Provided by noelleh

Categories     Breads

Time 40m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 17

2 1/2 cups flour
1 1/4 cups sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon mace or 1/2 teaspoon nutmeg
1 cup unsalted butter, melted and cooled slightly (2 sticks, 8 ounces)
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 cup unsalted butter, softened (1 stick, 4 ounces)
1 cup sugar (7 ounces)
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (8 ounces)
2 cups unbleached all-purpose flour (or, bread flour is better)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

Steps:

  • Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
  • Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
  • Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
  • Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
  • Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
  • Makes 16 (2-inch) wedges.

Nutrition Facts : Calories 576.8, Fat 28.4, SaturatedFat 17.4, Cholesterol 104.7, Sodium 302.6, Carbohydrate 74.7, Fiber 1.5, Sugar 37.8, Protein 6.8

THE BEST COFFEE CAKE. EVER. PIONEER WOMAN.



The Best Coffee Cake. Ever. Pioneer Woman. image

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

1 1/2 cups butter, softened
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
3 whole egg whites, beaten until stiff
1 1/2 cups butter, softened
3/4 cup flour
1 1/2 cups brown sugar
1 1/2 cups brown sugar
2 tablespoons cinnamon
1 1/2 cups pecans, chopped

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!

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