Southern Coffee Cake Recipes

THE BEST COFFEE CAKE RECIPE EVER

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.

CHERRY COFFEE CAKE

Steps:

• Whisk together the flour, sugar, baking powder and baking soda. Stir in melted butter, milk, egg and vanilla extract.
• Spray a 9 x 9 baking dish with cooking spray and spread the flour mixture in bottom of the dish evenly. Mix the lemon extract with the cherry pie filling and spread over flour mixture.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

SOUTHERN COFFEE CAKE

Steps:

• Combine first layer ingredients in mixing bowl. Mix well and spread batter evenly in a well greased 9x13 inch pan.
• Combine second layer ingredients in a mixing bowl.
• Mix and beat very well.
• Pour the mixture on top of the first layer and spread evenly.
• Bake at 350 for 35-40 minutes.
• When cool, sprinkle the top with powdered sugar if desired.

COFFEE CAKE POUND CAKE - SOUTHERN LIVING

Steps:

• 1. Prepare Pecan Streusel: Combine 1st 3 ingredients in a bowl. Cut in butter with pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans - set aside
• 2. Prepare Pound Cake: Preheat oven to 350 degrees. ** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through . Remove and reduce oven temp to 325. Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
• 3. Beat butter at med speed with heavy duty electric stand mixture until creamy. Gradually add granulated sugar beating until light and fluffy. Add eggs 1 at a time until just blended after each addition
• 4. Stir together flour and baking soda. Add to mixture alternately with sour cream beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla
• 5. Pour half of batter into a greased and floured 10 inch (12 cup) tube pan *** Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter. Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
• 6. Bake 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick instered in the enter comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (at least an hour)
• 7. *** I used a Bundt pan - watch closely ** I did not do this - I used part of the streusel