Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
RECIPE:
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Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coffee Cake. A slice of Coffee Cake with a steaming cup of coffee is one of life's little pleasures. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor with a soft and moist texture. But what makes this Coffee Cake so unique is the grainy crumb mixture that sits on top of the cake and runs through its center. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Triple Cherry Crumb Cake Recipe
This cake makes the perfect treat for any time of day. It has a buttery, crunchy topping, a juicy layer of cherries, and a soft and airy cake.
00:00 Intro
00:33 Preparing the batter
02:21 Preparing the crumb
03:44 Adding the cherries
04:06 Baking time
04:35 Enjoying the triple crumb cake
00:33 Ingredients for cake:
3 eggs room temperature (about 181g)
½ cup (100) white granulated sugar
2 tbsp. (30g) melted unsalted butter
1 cup (130g) all purpose flour
½ tsp. (2g) baking powder
pinch of salt
zest from 1 orange
1 cup of cherry, I use frozen cherry you can use fresh cherry or any berry of choice
02:21 For crumb:
¼ cup (60g) softened unsalted butter
¼ cup (56g) white granulated sugar
½ cup (65g) all purpose flour
1 tsp. (2g) cinnamon
Instructions:
1. Mix to combine 1 cup of all purpose flour, ½ tsp. of baking powder, pinch of salt and zest from one orange.
2. In a large mixing bowl, combine 3 eggs room temperature with ½ cup of white granulated sugar. And beat them together on high speed for about 5 minutes or until thick and whipped. Add 2 tbsp. of melted unsalted butter and gradually add the flour mixture then stir until combined.
3. Make the crumb topping. In a bowl mix to combine ½ cup of flour, ¼ cup of sugar, 1 tsp. of cinnamon and softened unsalted butter. Rub the butter and flour together.
4. Use 9 inch cake pan greased and lined with parchment paper. Transfer all of the batter into a cake pan. Slightly even out the top, then on to the cherries. I use frozen cherries you can use fresh cherries or any berries of choice.
5. Sprinkle the crumbs evenly over the top of your cake.
6. Then bake in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius for about 20-25 minutes or until a toothpick comes out clean from the center.
7. Our cake is ready. Let it cool completely before serving and enjoying.
Triple Berry Crumb Cake Recipe
Apple Crumble Cake Recipe
Cherry Coffee Cake
Moist Berry Cake Recipe
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Apricot And Cherry Crumb Cake Recipe - Summer Dessert
This apricot and cherry Crumb Cake has a caramel crunchy crumb topping, a juicy layer of apricots and cherries and a spongy cake layer. This cake is delicious, looks stunning and perfect for summer entertaining!
Quick and Easy Crumble Cake (no mixer needed) | Delicious Banana Crumb Cake Recipe | Baking Cherry
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#cake #easy #dessert
Quick and Easy Banana Crumble Cake Recipe (no mixer needed). Learn how to make this fluffy vanilla cake, filled with bananas and chocolate chunks, topped with a crunchy and delicious oat flour crumble.
Music: Jindupe by Lauren Duski (YouTube Audio Library)
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
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Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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