How to Make Coffee Cake - Moist Cake Recipe
Soft, fluffy cake with a gooey cinnamon center and golden, buttery crumble. 3 layers of decadence that pairs perfectly with coffee or tea and served as breakfast, snack or dessert.
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Ingredients
1½ c unbleached flour
2 ts baking powder
½ ts fine salt
¼ c canola/veggie/coconut/grape seed oil
½ c brown sugar
1 ts vanilla extract
1 room temperature egg
¾ c whole or buttermilk
Filling
½ c brown sugar
1½ ts cinnamon
Crumble
⅓ c unbleached flour
½ c sugar
¼ ts fine salt
¼ c unsalted, softened butter
¾ ts cinnamon
Instructions
In the first bowl, sift together the flour, baking powder, and salt.
In the second bowl, whisk together the oil, sugar, vanilla, egg, and milk until foamy.
Slowly combine the 2 bowls {sprinkle the first/dry bowl in thirds into the second/wet bowl. Do not over mix}
In a greased cake pan, spoon in half the batter.
Sprinkle with the brown sugar and cinnamon mixture and spread the rest of the batter evenly on top.
To make the crumble, combine everything together {it's important that the butter be soft} and dot generously on top of the cake.
Bake at 350 for 17-21 minutes.
Cool and allow to set before slicing/serving.
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the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
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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COFFEE CAKE RECIPE that is actually healthy (stays fresh for days!)
Coffee Cake Recipe
Today I'm going to show you how to make coffee cake.
This gluten free coffee cake is my healthier take on a classic coffee cake recipe.
It's made with oats and Greek yogurt, and has way less sugar than most of the traditional recipes.
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This is why you'll love this homemade coffee cake:
It's moist, not dry at all!
It's packed with nutrition (less fat and more protein)!
It stays fresh for couple of days!
It can be served as breakfast or dessert!
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HEALTHY COFFEE CAKE RECIPE
Ingredients:
Vanilla cake:
1.5 cups ground oats or oat flour (150g)
1/2 cup rice flour (75g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup maple syrup, honey or agave (60ml)
1/2 cup unsweetened applesauce (130g)
2 eggs
2 tsp vanilla extract
1 cup Greek yogurt (230g)
Cinnamon filling:
1/4 cup coconut sugar (or brown sugar) (50g)
1 tbsp cinnamon powder
1 tsp cocoa powder
Streusel crumble topping:
1/2 cup chopped walnuts (50g)
1/4 cup quick cooking oats (25g)
1/4 cup ground oats, or oat flour (25g)
1 tsp cinnamon powder
2 tbsp softened butter
1 tbsp maple syrup
NUTRITIONAL INFO (per slice):
273 calories, fat 9.7g, carb 38.6g, protein 8.9g
Preparation:
First prepare the streusel topping. In a bowl combine chopped walnuts, quick cooking oats, ground oats and cinnamon. Add the butter and maple syrup and using a fork work into a sticky crumble mixture. Let it chill in the fridge and proceed with the recipe.
Next, make the cinnamon filling. Simply combine coconut sugar, cinnamon powder and cocoa powder.
For batter in a bowl add the sweetener and applesauce, and whisk to combine.
Add two eggs (one at a time) and vanilla extract, and using a mixer beat for 2 minutes, until foamy.
Stir in the Greek yogurt, and add all of the dry ingredients: ground oats, rice flour, baking powder, baking soda and salt. Mix just until combined and let it rest for 10 minutes.
Pour half of the batter into a 8 by 8 inch (20 by 20cm) lined baking pan, and spread evenly. Sprinkle with cinnamon filling and add the rest of the batter, spooning the batter all over.
Gently smooth the batter all over the filling and add the crumble on top. Gently press into the batter with your hand.
Bake at 350F (180C) for 40-45 minutes. Let it cool completely, then slice into 9 equal pieces.
Serve with coffee or your favorite healthy drink.
Enjoy!
This COFFEE CAKE literally tastes like a creamy cup of coffee! Moist coffee cake recipe
RECIPE:
SHOP:
If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!
INGREDIENTS:
Coffee Cake
- 2½ cups (320 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ⅓ cup (40 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 4 tbsp (15 g) instant coffee powder - I use a fine powdered coffee
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 6)
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don't have a fan function).
Whipped White Chocolate & Coffee Ganache Frosting
- 1 cup (180 g) white/milk chocolate - couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1½ tbsp instant coffee powder - I use a fine powdered coffee
Lightly Candied Walnuts
- 2 tbsp (30 g) soft brown sugar
- 1 tbsp (14 g) unsalted butter
- ½ tsp ground cinnamon
- 1 cup (100 g) walnuts - roughly chopped or halved
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
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Pastry Brush -
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KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Fruit Coffee Cake Recipe - Bublanina - Czech Cookbook
Very easy to make fruit coffee cake loved by many. You can use fresh fruit, frozen or canned.
Ingredients:
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