Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
Full Recipes:
Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
Subscribe ►
Get the recipe ►
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #SourCreamCoffeeCake
Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Cinnamon Roll Pound Cake | Mother's Day Desserts with Grandbaby Cakes
#homecookingvideos #cinnamonrollpoundcake #yummydessertideas
This famous Cinnamon Roll Pound Cake inspired by Jocelyn's Big Mama (grandmother), featured on TODAY Show, Rachael Ray Show, and The Kitchn, is a moist sour cream pound cake with a buttery cinnamon swirl dancing through the inside that’s finished with a decadent cream cheese icing.
????GET THE FULL RECIPE HERE:
We've got cakes galore at Grandbaby Cakes!:
????Cinnamon Roll Biscuits |
????Honeybun Cake |
????Sock It to Me Cake |
--------------------------------------------------------------------------------------------------------------------------------------------
Jocelyn Delk Adams of Grandbaby Cakes along with her mother, Joyce and daughter Harmony, in this special generational baking moment show you how fun and absolutely delicious this passed down recipe with a twist can be to make in your own kitchen. You will want to bake it with the ones you love as well!
SUBSCRIBE:
ADD ME ON:
-Website:
-TikTok:
-Instagram:
-Facebook:
-Pinterest:
How to Make Any Kind of Pound Cake | Off-Script with Sohla
This month, Sohla El-Waylly is making pound cakes. Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your better really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like. READ MORE ►►
GET THE RECIPES ►►
Go-To Vanilla Pound Cake:
Black & White Pound Cake:
Also featured in this video
KitchenAid Professional 600 Series Bowl-Lift Stand Mixer, 6QT:
Mosser Glass Cake Stand:
LOOKING FOR SOMETHING SPECIFIC?
0:00 Intro
1:02 Pick & prep your pan
3:16 Cream the butter...a LOT
10:39 First, a classic vanilla
20:32 Next: try a swirl
(20:53 Black & White Pound Cake)
27: 46 Now you're ready to riff
(29:54 Blueberry Crumb Pound Cake)
(30:29 Strawberry Swirl Pound Cake)
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#sohla #sohlaelwaylly #poundcake
Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
Subscribe for more video recipes:
Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
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:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook: