Butter Crumb Coffee Cake Recipes

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.

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.

Steps:

• Preheat oven to 350 deg.
• Coat 9 inch springform pan with cooking spray.
• Crumb Topping
• In bowl, mix flour,sugar, allspice, nutmeg and salt.
• Work in butter with fingertips, until mixture resembles coarse meal.
• Stir in nuts.
• Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes.
• Drain and finely chop.
• In med size bowl, whisk together flour,baking powder and salt.
• In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy.
• Add eggs,one at a time, beating well after each.
• Working in batches, beat in vogurt with flour mixture.
• Add chopped cranberries.
• Scrape batter into pan.
• Sprinkle evenly with crumb topping.
• Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry.
• Let cool in the pan for 15 min's.
• Remove side of pan& cut into wedges.
• Serve slightly warm.

Steps:

• Preheat oven to 350° Grease (your choice) 2 8-inch round pans or 1 9x13-inch pan.
• The Crumb: in a medium mixing bowl, whisk together the flour, sugar, salt and cinnamon Melt the butter in microwave or small saucepan and add the extracts to it.
• Pour the melted butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture; set aside while you make the cake batter.
• The Cake: In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs one at a time, and beat between additions.
• Scrape down the mixing bowl, then beat in the vanilla and sour cream.
• In a medium bowl, whisk the flour, baking soda, salt and baking powder together; add to the butter/sour cream mixture, mixing until evenly combined.
• Pour the batter into the greased pan (s) of your choice, crumble the crumb mixture over the top, until the batter is completely covered.
• Bake for 20-25 minutes for the 8-inch round pans, or 30-35 minutes for the 9x13 pan.
• Bake until a tester inserted in the center comes out clean.
• Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired.

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

Steps:

• Topping: Cut butter into brown sugar, flour mixture until crumbly.
• Grease bottom only of a 9 x 13-inch cake pan.
• In mixing bowl cream butter and cream cheese until light and fluffy.
• Add remaining ingredients and beat at low speed until well blended.
• Spread in prepared pan and sprinkle topping over top of cake.
• Bake at 350° for 30-35 minutes.

Steps:

• PREHEAT oven to 375°F Grease 9-inch-square baking pan.
• FOR CRUMB TOPPING:.
• COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.
• FOR CAKE:.
• Whisk together water and Coffee-mate in small bowl until smooth.
• Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl.
• Beat by hand or on low speed with an electric mixer until flour is coated with the butter.
• Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.
• Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.
• Bake for 30 minutes or until wooden pick inserted near center comes out clean.
• Cool in pan on wire rack for 15 minutes before cutting.
• Best served warm.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
• Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
• Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
• Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
• In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
• To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.