Double Butter Coffee Cake Recipes

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

DOUBLE-STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
• Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

DOUBLE THE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, sift together the flour, baking powder and salt.
• Add the sugar.
• Blend the 1/4 cup oil into the flour and sugar mixture until it is like cornmeal texture.
• In another bowl, combine the egg, milk and vanilla.
• Add to the flour mixture. Stir only enough to mix.
• Pour 1/2 mixture in a greased 8" pan.
• Combine the streusel ingredients, and sprinkle 1/2 of the streusel on the cake batter.
• Add remaining batter on top, and sprinkle with the other 1/2 streusel.
• Bake in a 350 degree oven for 25 minutes.
• You may drizzle with a thin powdered sugar icing, if desired.

BUTTER CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350.
• Grease 9x13" baking dish or spray with nonstick spray.
• Whisk together flour, sugar, baking soda, baking powder and salt in mixer bowl.
• Gradually add in butter while mixing. Mixture will be crumbly.
• Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
• Set batter aside.
• Mix together filling ingredients.
• Pour 1/2 the batter into the prepared pan and spread to level.
• Sprinkle filling on top of the batter.
• Pour remaining batter on top.
• Use a butter knife to swirl Through batter.
• In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla.
• Cut butter into bowl using pastry cutter or forks until crumbly.
• Sprinkle topping evenly over top.
• Bake for 45-50 minutes or until the cake sets up.
• Allow to cool and dust top with powdered sugar.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

DOUBLE BUTTER COFFEE CAKE

Steps:

• Preheat oven to 375°F
• Dissolve yeast in warm water in a small mixing bowl. Set aside until dissolved, about 10 minutes.
• In a saucepan over medium low, heat milk, 1/2 cup sugar, salt and 1/2 cup butter. Stir until sugar dissolves and butter melts. Cool to lukewarm; then stir in dissolved yeast mixture and set aside.
• Combine flour, eggs and yeast mixture in a large bowl. Stir until mixed and smooth. Pour into a buttered 9x13 inch pan, spreading evenly.
• Let rise in warm, draft-free place for 45 minutes.
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
• Bake for 30 minutes, or until the top is golden and syrupy.