CRUMBLE-TOP COFFEE CAKE
Thinly sliced apples are baked right in the cake, providing delicious flavor and moisture. The golden crumb topping only adds to the dessert's popularity. -Janice L Hose, Hagerstown, Maryland
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Spoon half of the batter into a greased 13x9-in. baking dish. Top with apple slices; spread with remaining batter. , In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 485 calories, Fat 18g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 301mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 7g protein.
CRUMB COFFEE CAKE
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
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
COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE
Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. 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.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, 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, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. 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.
- When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
OVER-THE-TOP CRUMB CAKE
It's a fact: The best part of a coffee cake is the crumbly streusel on top. This epic (and doughnut-filled!) version not only has ample topping, but also a cinnamon-pecan layer in the middle, proving you can never have too much of a good thing.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 12 to 14 servings
Number Of Ingredients 20
Steps:
- For the streusel: Preheat the oven to 325 degrees F.
- Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
- For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Beat 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, one 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; begin and end with the flour and beat until just incorporated.
- Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
- For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
- Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
- Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.
NANNA'S OLD WORLD CINNAMON CRUMB COFFEE CAKE
This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)
Provided by HotPepperRosemaryJe
Categories Breads
Time 40m
Yield 8 pieces, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
- Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
- Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!
Nutrition Facts : Calories 524.8, Fat 24.8, SaturatedFat 15.1, Cholesterol 94.7, Sodium 557.2, Carbohydrate 71.2, Fiber 1.1, Sugar 43.6, Protein 5.8
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
APPLE CRUMBLE COFFEE CAKE
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
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
CRUMB COFFEE CAKE
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
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.
CRUMB TOPPING FOR COFFEE CAKE
This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.
Provided by Charlotte J
Categories Breads
Time 5m
Yield 1 topping recipe
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Sprinkle crumbs lightly on top of coffee cake.
- Bake as directed.
CRUMB COFFEE CAKE
I found this terrific coffeecake recipe in the "King Arthur Flour Baker's Companion" and have submitted it nearly exactly as they printed it because it's so darn good, there's nothing to change! My 22-YO dieting daughter got mad at me for making this, it caused her to go off her diet. This is one good coffeecake and you probably have all of the ingredients right at hand. Serving amounts are approximate, it depends on what pan size you use.
Provided by Hey Jude
Categories Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 17
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.
CRUMB TOP COFFEE CAKE
Make and share this Crumb Top Coffee Cake recipe from Food.com.
Provided by Born with a whisk
Categories Breads
Time 45m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Save 1/2 cup for topping. To the reminaing mixture, add egg and milk. Mix well. Pour into a greased and floured 8X8 pan. Sprinkle saved crumb topping on top. Bake 375 degrees for 30-35 minutes.
Nutrition Facts : Calories 153.2, Fat 6.2, SaturatedFat 3.8, Cholesterol 28.6, Sodium 234.2, Carbohydrate 22.9, Fiber 0.4, Sugar 13.7, Protein 1.9
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
Provided by NicoleMcmom
Categories Coffee Cake
Time 1h35m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg
CINNAMON CRUMB COFFEE CAKE
This scrumptious coffee cake is served at Sunday brunch in the Wisconsin Room of The American Club, a luxurious resort in Kohler, Wisconsin.-The American Club, Edward Allman, Kohler, Wisconsin
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes, 8 servings per cake.
Number Of Ingredients 14
Steps:
- In a bowl, cream almond paste, butter and 1 cup plus 2 tablespoons sugar. Add shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to creamed mixture and mix well. In another bowl, beat egg whites until frothy. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. Transfer to two greased and floured 8-in. round baking pans., For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
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