Coffee Crumb Cakes Recipes

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CRUMB COFFEE CAKE



Crumb Coffee Cake image

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

1/2 cup butter, melted
2 cups packed brown sugar
2 cups all-purpose flour
1 cup sour milk (see remarks)
1 large egg, beaten
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)

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

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
  • Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
  • To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
  • Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

APPLE CRUMBLE COFFEE CAKE



Apple Crumble Coffee Cake image

Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 17

2 teaspoons unsalted butter
2 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups finely chopped toasted walnuts
⅓ cup packed light brown sugar
⅓ cup white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup plain yogurt
2 each Honeycrisp apples

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
  • Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  • Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  • Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  • Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  • Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  • Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g

SUPER-CRUMB COFFEE CAKE



Super-Crumb Coffee Cake image

A soft, tender, easy-to-make coffee cake, heavy on the crumbs!

Provided by Sally

Categories     Cake

Time 3h

Number Of Ingredients 12

1 Tablespoon all-purpose flour, for coating the pan
2 cups all-purpose flour (spoon & leveled)
1 cup + 2 Tablespoons granulated sugar
1 teaspoon salt
10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2/3 cup packed light or dark brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  • Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
  • Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
  • Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
  • Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
  • Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

CRUMB COFFEE CAKE



Crumb Coffee Cake image

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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
TOPPING:
7 tablespoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons sugar
2 teaspoons ground cinnamon
5 tablespoons cold butter
1 cup chopped walnuts
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

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.

COFFEE CRUMB CAKES



Coffee Crumb Cakes image

This luscious look alike taste just like the old school fave that inspired it - only better because it's homemade! I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.

Provided by internetnut

Categories     Dessert

Time 25m

Yield 12 coffee cakes, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, softened (1 stick)
2/3 cup sugar
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1 pinch salt
1/3 cup unsalted butter, melted
1 cup all-purpose flour

Steps:

  • Heat oven to 350. Coat 12 muffin cups with nonstick spray and dust with flour.
  • Combine flour, baking powder, and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
  • Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
  • Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter. Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
  • Bake until a toothpick inserted in centers comes out clean; 15-20 minutes. Cool completely on wire rack.

Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 8.5, Cholesterol 69.8, Sodium 85.9, Carbohydrate 40.2, Fiber 0.8, Sugar 20.2, Protein 4.1

PENNSYLVANIA DUTCH COFFEE CRUMB CAKE



Pennsylvania Dutch Coffee Crumb Cake image

This delicious recipe comes from the Bechtel Victorian Mansion Bed & Breakfast Inn, in East Berlin, PA

Provided by Bev I Am

Categories     Breads

Time 55m

Yield 3 8inch cakes

Number Of Ingredients 11

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, prebeaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Steps:

  • Preheat oven to 350 degrees F.
  • Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
  • In separate bowl, mix the eggs, buttermilk and baking soda together.
  • Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
  • There will be some small lumps in the batter.
  • Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
  • Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
  • Sprinkle topping equally on top of batter in all 3 pans.
  • Bake at 350° for 35 minutes.
  • Makes 3-8" coffee cakes.

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