Ultimatecoffeecake 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.

COFFEE CAKE

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.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ULTIMATE COFFEE CAKE

Steps:

• The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
• Preheat oven to 350 °F.
• Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

THE ULTIMATE COFFEE CAKE

Steps:

• Make the crumb topping In a medium bowl, mix the flour with the almonds, brown sugar, cinnamon and salt. Using your hands, work in the butter until the dry ingredients are completely incorporated into the butter and large, marble-size clumps form when pinched. Refrigerate while you prepare the cake.
• Make the filling In a small bowl, combine all ingredients.
• Make the cake Preheat the oven to 350 and butter and flour a 9-inch tube pan. In a medium bowl, sift the flour with the baking powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle or in a large bowl and using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add the orange zest and vanilla and almond extracts. Beat in the dry ingredients at medium speed in three additions, alternating with the sour cream and beginning and ending with flour. Continue to beat until smooth and just combined.
• Spoon half of the batter into the prepared tube pan. Give the pan a few firm taps on a work surface, then smooth the top using the back of the spoon. Sprinkle the filling evenly across the batter. Dollop the remaining batter on top and smooth with the back of the spoon. Remove the crumble from the refrigerator and break into marble-size pieces. Scatter the crumb topping evenly over the cake.
• Set the tube pan on a rimmed baking sheet and transfer to the oven. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a wire rack and let cool completely before unmolding.
• Before serving, make the glaze In a medium bowl, whisk the confectioners' sugar with the milk until smooth. Transfer the unmolded cake to a platter or cake stand, then drizzle all over with the glaze. Slice the cake and serve.

THE BEST COFFEE CAKE. EVER.

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!

COFFEE CAKE

Steps:

• Preheat oven to 375°.
• Beat egg in mixing bowl. Mix in sugar, milk, salt, oil, and vanilla.
• Spoon flour into measuring cup. Dump flour on top of the batter. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Stir flour mixture into batter until combined. Pour into greased, or parchment lined, 9x9 baking dish.
• In a microwave-safe bowl, melt butter in microwave. Remove and mix in brown sugar, cinnamon, and flour and stir until well combined. Add nuts if desired.
• Sprinkle streusel onto the cake.Use a finger or the small end of a wooden spoon to poke the streusel halfway down into the cake batter, randomly 12-18 times.
• Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with moist crumbs (not runny batter). Do not overbake or it will be more dry!
• (optional step) Mix butter and powdered sugar. Thin with milk until desired consistency. Lightly drizzle cake with icing.

WEEKEND COFFEE CAKE CRUMBLE

Steps:

• Preheat the oven to 350°F and lightly spray a loaf pan with cooking spray then line with parchment paper.
• In a small bowl, cover the minced prunes with boiling water for 15 minutes. Drain thoroughly and set aside.
• Meanwhile, in another small bowl make the crumb topping. Whisk the brown sugar and granulated sugar together. Then add the cinnamon, ginger, and salt. Pour in the melted butter then mix until combined. Use a spoon to stir in the flour in 3 separate additions, until the flour is completely incorporated. It will seem like there is too much flour, but just keep working it and it will come together. Place in the refrigerator.
• In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
• Cream together the granulated sugar and softened butter with an electric mixer until pale and fluffy. Add the egg and vanilla bean paste and beat until combined. Add the sour cream, incorporate completely. Lastly, incorporate the flour and the milk until completely combined and the batter is smooth.
• Pour the batter into the prepared loaf pan spreading to the edges and soothing the top with a spatula. Sprinkle the soaked and drained prunes over the top of the batter evenly. Crumble the crumb topping over the top.
• Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with only a few crumbs. Cool for 15 -20 minutes before removing from the pan. Slice and serve or store covered at room temperature for up to 3 days.

ULTIMATE COFFEE CAKE (PAULA DEEN)

Steps:

• The night before place frozen rolls in well greased bundt pan.
• Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
• To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
• Preheat oven to 350 degrees.
• Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
• Enjoy!
• UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!

ULTIMATE COFFEE CAKE

Steps:

• The night before place frozen rolls in well greased Bundt pan.
• Sprinkle dry pudding mix over rolls.
• Sprinkle brown sugar over pudding mix.
• Sprinkle pecans over brown sugar.
• Pour melted butter over all.
• To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap.
• Let rise overnight at room temperature, about 8 to 10 hours.
• Preheat oven to 350°.
• Bake in oven for 30 minutes.
• Remove from the oven and allow to cool for 5 minutes.
• Turn pan over onto a serving platter to remove.
• Serve by pulling apart chunks with forks.