Boston Coffee Cake Recipes

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

BOSTON COFFEE CAKE

Steps:

• Melt butter, add milk and heat the mixture gently to 38°C.
• Crumble the yeast into the milk mixture, whip lightly to dissolve.
• Add salt, sugar and cardamom.
• Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
• Cover and let rise until doubled in size (about 30 minutes).
• Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
• Lightly flour the baking board and turn the dough on it.
• Roll the dough out into a rectangle, 40 cm x 45 cm or so.
• Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
• Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
• Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
• Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
• Bake in the preheated oven for about 30 minutes, or until golden brown.
• Cover while cooling.
• You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.