Slow Cooker Classic Coffee Cake Recipes

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SLOW-COOKER CLASSIC COFFEE CAKE

Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 12

Number Of Ingredients 12



Slow-Cooker Classic Coffee Cake image

Steps:

  • Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
  • In medium bowl, stir Topping ingredients until crumbly. Set aside.
  • In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
  • Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
  • In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 1/2 g

1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
4 tablespoons butter, softened
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup sour cream
1/2 cup butter, melted
4 eggs
1/2 cup powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

CLASSIC SOUR CREAM COFFEE CAKE

This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 14



Classic Sour Cream Coffee Cake image

Steps:

  • Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix 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.
  • 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 the butter and granulated sugar together 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 and re-invert onto a rack to cool completely.

3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream

CLASSIC BREAKFAST COFFEE CAKE

This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!

Provided by Alex Guarnaschelli

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 16



Classic Breakfast Coffee Cake image

Steps:

  • For the topping: Prepare a baking sheet fitted 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 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 by one, 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 the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. 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 and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.

1 cup walnuts, coarsely chopped
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
5 tablespoons butter, melted
1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sour cream
Zest of 1 lemon

SLOW-COOKER CLASSIC COFFEE CAKE

Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker

Provided by Katrina Wynn

Categories     Breads

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 12



Slow-Cooker Classic Coffee Cake image

Steps:

  • Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
  • In medium bowl, stir first five ingredients until crumbly. Set aside.
  • In large bowl, stir Cake ingredients (cake mix, sour cream, butter, eggs) until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
  • Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
  • In small bowl, beat powdered sugar, milk and vanilla until smooth. Drizzle over cake.
  • For an even easier version, you can skip the glaze, and sprinkle powdered sugar on top of cooled cake.
  • If preferred, 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture.

Nutrition Facts : Calories 358.9, Fat 19.8, SaturatedFat 10.5, Cholesterol 103.1, Sodium 323.4, Carbohydrate 41.5, Fiber 0.8, Sugar 24.8, Protein 4.8

1 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons butter, softened
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 (10 ounce) box yellow cake mix
1 cup sour cream
1/2 cup butter, melted
4 eggs
1/2 cup powdered sugar
2 -3 teaspoons milk
1/4 teaspoon vanilla

CLASSIC COFFEE CAKE

Make and share this Classic Coffee Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Breads

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 15



Classic Coffee Cake image

Steps:

  • Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
  • For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
  • With pastry blender, cut butter into flour mixture until crumbs form; chill.
  • For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
  • Set aside.
  • In medium bow, whisk together flour, baking powder, baking soda and salt.
  • In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
  • Add eggs, one at a time, beating well after each.
  • Working in batches, beat in milk mixture alternately with flour mixture.
  • Scrape batter into pan.
  • Sprinkle with topping.
  • Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
  • Cool in pan on wire rack.
  • Dust with confectioners' sugar; cut in squares.
  • If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.

Nutrition Facts : Calories 376.7, Fat 14.3, SaturatedFat 8.5, Cholesterol 80.9, Sodium 277.9, Carbohydrate 57.1, Fiber 1.1, Sugar 28.3, Protein 5.4

1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
salt, pinch
1/4 cup cold unsalted butter, cut up
2 tablespoons white vinegar, plus enough milk to equal 1 cup (or use 1 cup buttermilk)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 teaspoons confectioners' sugar

CLASSIC COFFEE CAKE RECIPE BY TASTY

You can never go wrong with a classic! With two perfectly spongy cake layers filled with cinnamon sugar and crowned with a delicious browned butter streusel topping, this coffee cake is the most delicious way to start your day.

Provided by Lauren Lee

Categories     Bakery Goods

Time 1h30m

Yield 1 cake

Number Of Ingredients 18



Classic Coffee Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish or 2 9-inch round cake pans with nonstick spray.
  • Make the brown butter streusel topping: Add the butter to a small light-colored saucepan over medium heat. Swirl the pan occasionally until the butter completely melted, then continue cooking, swirling or stirring with a heatproof spatula occasionally, until the butter bubbles and foams, then begins to brown as the foam subsides. Once the butter is golden brown and smells nutty, 5-8 minutes total, transfer to a heatproof container (make sure to get all the delicious browned bits from the bottom of the pot) and let cool to room temperature for 5-10 minutes before using.
  • In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the browned butter and stir with a rubber spatula until well combined.
  • Make the filling: In a small bowl, mix together the brown sugar, and cinnamon.
  • Make the cake: In a liquid measuring cup or medium bowl, whisk together the milk and sour cream until well combined.
  • In a medium bowl, whisk together the flour, salt, and baking powder until well combined
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2-3 minutes. Add the vanilla, then the eggs, 1 at a time, beating well after each addition.
  • Add a third of the flour to the butter mixture, beating on low speed to combine. Add half of the milk mixture and beat to incorporate. Continue alternating between the dry and wet ingredients, beating between each addition just to incorporate before adding the next. Do not overmix.
  • Pour half of the batter into the prepared baking dish and spread all the way to the edges. (If using 2 9-inch round pans, spread about 1⅓ cups batter in each pan.) Sprinkle the filling evenly over the batter. Spread the remaining batter on top of the filling, all the way to the edges of the pan, then use a butter knife to gently swirl the filling into the batter. Crumble the streusel evenly on top.
  • Bake the coffee cake until dark golden brown around the edges and a toothpick inserted in the center of the cake comes out clean, 55 minutes for a large pan or 50-55 minutes for 2 smaller pans.
  • Remove the cake from the oven and let cool for 20 minutes before slicing and serving straight from the pan.
  • Enjoy!

nonstick cooking spray, for greasing
1 stick unsalted butter
¾ cup granulated sugar
¼ teaspoon kosher salt
½ cup all purpose flour
1 tablespoon ground cinnamon
1 cup brown sugar
1 ½ tablespoons ground cinnamon
1 ¼ cups whole milk
¾ cup sour cream, or full-fat plain yogurt
3 ¾ cups all purpose flour
1 ¼ teaspoons kosher salt
2 ½ teaspoons baking powder
1 ½ sticks unsalted butter, softened
1 ½ cups granulated sugar
⅓ cup brown sugar
1 tablespoon vanilla extract
3 large eggs

COFFEE CAKE

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Provided by sianie

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10



Coffee cake image

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.

Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)

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



Quick Coffee Cake image

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

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
6 tablespoons white sugar
½ teaspoon salt
⅓ cup shortening
½ cup milk
1 egg
½ teaspoon vanilla extract
2 tablespoons butter, melted
½ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon

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From magicskillet.com


THE BEST SLOW COOKER COFFEE CAKE RECIPE
Cook on high for 1 hour. Remove the slow cooker liner and rotate 180 degrees. Put back in slow cooker. Sprinkle topping over cake. Put dish towel and cover back on slow cooker. Cook on high for 30 minutes to an hour or until a toothpick inserted in the center comes out clean. Transfer liner to a cooling rack.
From thecountrychiccottage.net


SLOW-COOKER CLASSIC COFFEE CAKE RECIPE - FOOD NEWS
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
From foodnewsnews.com


CLASSIC COFFEE CAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time. Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined. Spoon half …
From biggerbolderbaking.com


COFFEE CAKE RECIPES | BBC GOOD FOOD
Mocha & hazelnut cake. 13 ratings. Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner. See more Coffee cake recipes.
From bbcgoodfood.com


CROCKPOT CINNAMON COFFEE CAKE RECIPE - WANNA BITE
Instructions. Add the bisquick, eggs sugar and vanilla and mix the batter thoroughly and set aside. Now mix together the three ingredients for the streusel. Now spray the crockpot with non-stick spray. Add about one third of the batter to the crockpot, and then add streusel and cover the batter. Now add the remaining batter and cover again with ...
From wannabite.com


SLOW COOKER CINNAMON COFFEE CAKE - WIDE OPEN EATS
Prepare a 5 to 7 quart slow cooker by lightly greasing, lining with parchment paper, or a slow cooker liner. Pour in batter. Cover with either a clean dish towel or paper towels before putting on the lid (to prevent condensation from dripping onto the cake) and cook on high for 1 …
From wideopeneats.com


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