Deluxe Coffee Cake Recipes

Steps:

• For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

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.

Steps:

• Make the topping: Line a baking sheet with parchment paper. In a medium bowl, stir together the walnuts, pecans, flour, granulated and brown sugars, cinnamon, and salt. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• Preheat the oven to 350 F. Use butter to thoroughly grease the bottom and sides of a 9-inch round baking pan.
• Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar together, on medium-high, scraping down the sides from time to time, for 8 minutes. Lower the speed and add the eggs, one by one, taking care that the first egg is thoroughly integrated before adding the second.
• Sift together the flour, baking powder, and baking soda. In a separate bowl, whisk together the salt, sour cream, and yogurt until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream mixture. When all has been mixed in, give the sides and the bottom of the bowl a good scrape and blend to make sure the batter is thoroughly combined. Transfer the batter to the greased baking pan and tap it lightly on the sides so it falls evenly in the pan and to remove any air bubbles. Liberally sprinkle the cake with all of the topping.
• Bake the cake: Bake until a cake tester or small knife inserted in the center comes out clean, 55 to 60 minutes. Allow the cake to cool for at least 15 minutes before slicing and serving. Once cool, the cake will keep, covered, for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
• Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
• In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
• Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.