Moist Blueberry Coffee Cake | Starbucks Copycat
MOIST BLUEBERRY COFFEE CAKE ????
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Need an easy coffee cake recipe to feed a crowd? This blueberry coffee cake is made with yogurt and has a streusel crumble topping that's to die for!
This recipe can be made with frozen blueberries if you don't have fresh and yes, you can freeze this blueberry coffee cake!
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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Almond Raspberry Crumb Cake - USA Pan Kitchen
THIS GIVEAWAY IS NOW CLOSED!
PAN MADNESS GIVEAWAY
Throughout the entire month of March, USA Pan will be giving away FREE PANS.
Every week you’ll be able to enter for a chance to win!
This week several winners will receive a free Springform Pan!
HOW TO ENTER:
- Like this video
- Subscribe to our channel
- Sign up for emails at (this is the only way we will be contacting the winner of this giveaway! If you receive anything other than an email from @usapan.com it is not us, it is a scam.)
- Comment what you'd like the USA Pan Kitchen to bake.
This giveaway ends Thursday (3/30) at midnight.
ALMOND RASPBERRY CRUMB CAKE RECIPE
Prep Time- 15 minutes
Bake Time- 35-40 minutes
Total Time- 50-55 minutes
Servings- 8 slices
INGREDIENTS:
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup room temperature unsalted butter
3/4 cup granulated sugar
2 large eggs (room temperature)
1/2 cup sour cream (room temperature- full fat preferred)
1 teaspoon vanilla extract
1 teaspoon almond extract
Crumb topping:
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 Tablespoons melted butter
1 cup raspberries (fresh or frozen)
3/4 cup sliced almonds (can toast for extra flavor)
dusting of powdered sugar (optional)
DIRECTIONS:
Preheat oven to 350 degrees. In a medium bowl, whisk dry ingredients (flour, baking powder, baking soda, and salt). Set aside. In a large bowl, cream together the butter and sugar until well mixed. Scrape bowl as needed. Add in eggs and mix well. Next, add in sour cream and extracts. Beat until well combined. On low, add the dry ingredients until just incorporated. Batter is thick. Spread batter into your USA Pan 9 leakproof springform pan. Next, scatter the raspberries on top. Mix crumb topping ingredients in a small bowl until moistened. Sprinkle the top with crumb topping and almonds. Bake for 35-40 minutes until toothpick comes out clean. Cool cake on a wire rack. May dust top with powdered sugar prior to serving. ENJOY!
Beth's Coffee Cake Muffin Recipe | ENTERTAINING WITH BETH
Learn how to make my coffee cake muffin recipe, an easy coffee and chocolate swirled muffin base with a delicious cinnamon crumb topping. This is a great recipe for Christmas Morning Breakfast!
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Blueberry Waffles
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Easy Scones
BETH’S COFFEE CAKE MUFFIN RECIPE
Makes 12
INGREDIENTS:
4 eggs
¾ cup (180 ml) canola oil
6 tbsp (90 ml) melted butter
¾ cup (150 g) sugar
½ cup (120 ml) water
2 cups (240 g) flour
2 ½ tsp (12.5 ml) baking powder
¾ tsp (4 ml) salt
½ cup (75 g) chopped pecans
For Interior Swirl:
1 tbsp (15 ml) instant coffee granules
2 tbsp (30 ml) unsweetened cocoa
3 tbsp (45 ml) white sugar
For Crumble:
2/3 cup (80 g) flour
4 tbsp (60 g) brown sugar
¼ tsp (1.25 ml) cinnamon
¼ tsp (1.25 ml) baking powder
4 tbsp (60 ml) melted butter
METHOD:
Preheat oven to 375F/(190C)
Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth.
In a separate bowl combine flour, baking powder and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix.
In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping.
Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen.
Allow to cool slightly. Dust with powdered sugar if desired ☺
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Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
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Pumpkin Crumb Cake
Pumpkin crumb cake is a perfectly moist pumpkin cake infused with all of your favorite fall flavors. Topped with a buttery crumble topping and a homemade glaze, this is sure to become a family favorite!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 cup butter melted and then cooled for several minutes
• 1/2 cup granulated sugar
• 1/4 cup brown sugar tightly packed
• 2 large eggs room temperature
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons sour cream
• 1 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 2 teaspoons pumpkin spice
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
Streusel Topping:
• 1 cup all-purpose flour
• 3/4 cup brown sugar tightly packed
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin spice
• 6 tablespoons salted butter melted
Glaze (optional):
• 1/2 cup powdered sugar
• 2-3 tablespoons milk
✅Instructions
1️⃣ Preheat oven to 350 Fahrenheit and lightly grease a 9x9 baking pan or line with parchment paper.
2️⃣ Combine melted butter and sugars in a large bowl and stir until well-combined.
3️⃣ Add eggs and stir to combine.
4️⃣ Add in pumpkin puree and vanilla extract. Stir until well combined.
5️⃣ Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6️⃣ In a separate medium-sized bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
7️⃣ Using a spatula, gradually add dry ingredients to the wet mixture and stir until just combined -- do not over-mix!
8️⃣ Spread batter evenly into prepared 9x9 pan.
Streusel Topping:
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin spice.
2️⃣ Pour the melted butter into the mixture. Using a fork, stir until crumbles form.
3️⃣ Evenly sprinkle streusel topping over the top of your pumpkin batter.
4️⃣ Transfer pan to oven and bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Allow to cool before adding glaze.
Glaze (optional):
1️⃣ Make glaze by whisking together powdered sugar and 1 tablespoons of milk. Add more milk, 2 teaspoons at a time, until thin enough to drizzle.
2️⃣ Drizzle over cooled pumpkin crumb cake.
3️⃣ Cut and serve. Enjoy!
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