Best Deluxe Coffee Cake Recipes

DELUXE COFFEE CAKE

Deluxe Coffee Cake image

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 1h45m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1/2 cup toasted and coarsely chopped pecans
1/2 cup toasted and coarsely chopped walnuts
2/3 cup all-purpose flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon, sifted
1 teaspoon kosher salt
5 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk yogurt

Steps:

For the topping: Line a baking sheet 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 granulated 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 at a time, 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 together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. 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, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

DELUXE BISQUICK SOUR CREAM COFFEE CAKE

Deluxe Bisquick Sour Cream Coffee Cake image

I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!

Provided by jskrop

Categories Breads

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups Bisquick
1 cup sugar
2/3 cup butter
2 eggs
1 cup sour cream
1 1/2 cups brown sugar
1 cup sugar
1 teaspoon cinnamon
1 cup raisins (soaked) or 1 cup cranberries (soaked)
2 cups walnuts or 2 cups pecans

Steps:

1. Heat oven to 325 degrees(300 degrees for convect).
2. Place raisens/cranberries in bowl of hot water to plump; set aside.
3. Grease 9 x 13 pan.
4. Combine all cake ingredients in medium bowl.
5. Mix on medium speed until batter becomes fluffy.
6. Spread half of batter in pan.
7. Drain raisen/cranberries and put in a bowl.
8. Mix in the rest of topping/filling ingredients.
9. Spread half of topping/filling over batter in pan.
10. Spread the rest of batter over top.
11. Repeat with remaining topping/filling.
12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.