Best Quick Coffee Cake Recipes

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

QUICK AND EASY COFFEE CAKE

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

QUICK SOUR CREAM COFFEE CAKE

Steps:

• Prepare streusel topping:.
• With fork, combine flour, butter and sugar till crumbly.
• Add cinnamon. Set aside.
• Coffee Cake:.
• Preheat oven to 350.
• Combine flour, sugar, baking powder, baking soda and salt.
• Combine sour cream and eggs. Beat well.
• Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
• Spread in a lightly oiled 9x9 pan.
• Sprinkle with streusel (and nuts if desired).
• Bake about 30-40 minutes at 350, or till tester comes out clean.

QUICK CINNAMON COFFEE CAKE

Steps:

• In a bowl, combine mix and sugar. Whisk the egg and milk; stir into dry ingredients just until moistened. Spread into a greased 9-in. square baking pan., For topping, combine the brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

QUICK CINNAMON STREUSEL COFFEE CAKE

Steps:

• For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
• Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
• Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
• Using rubber spatula, scrape batter into prepared pan and smooth top.
• Sprinkle streusel evenly over batter.
• Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
• Cool cake on wire rack for 15 minutes before slicing and serving.
• Serves 8.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Set oven to 350 degrees F.
• Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
• For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
• Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
• For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
• Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
• Mix in the raisins.
• Transfer the batter to prepared baking pan.
• Sprinkle the topping mixture evenly over the batter.
• Bake for 40-45 minutes, or until cake tests done.
• Let cool 10 minutes in the pan.
• Serve in squares.

QUICK COFFEE CAKE

Steps:

• Butter a pan about 6 by 10 or 9 by 9. Set the oven at 375 degrees. Cream butter. Beat in sugar and egg. Sift together flour, baking powder, and salt. Add to the first mixture alternately with milk. Pour into pan. Sprinkle with 2 tablespoons melted butter, then with 1 1/2 teaspoons cinnamon mixed with 3 teaspoons sugar.

QUICK AND EASY COFFEE CAKE FOR TWO - MICROWAVE

Steps:

• 1. Put 2 TBS room temperature butter into a microwave safe bowl or measuring cup (at least 4 cups).
• 2. Add 4 TBS sugar, or baking sweetener of your choice, to the softened butter and mix until creamy.
• 3. Add 1 room temperature egg and whisk until well incorporated.
• 4. Add 4 TBS sour cream or moistener of your choice (e.g. plain yogurt, mayonnaise, applesauce, etc.) and whisk until well incorporated.
• 5. Add 1/2 tsp vanilla and whisk until well incorporated.
• 6. Add 1/2 cup flour and 1/4 tsp baking powder to the batter and mix with spatula until just incorporated.
• 7. Fold in 1/3 cup cinnamon chips and your apple, along with whatever other additions you like, until combined. Set cake batter aside and make your crumb topping.
• 8. In a small bowl, put 2 TBS butter, 4 TBS flour, 2 TBS brown sugar, 1 tsp white sugar (can use more if you like a sweeter topping), 1 1/2 tsp cinnamon (more or less to your taste). Using your fingers, mash together to form a crumbly mixture. You can also add 2 TBS quick oats and/or 2 TBS nuts at this point.
• 9. Spray Pam into a microwave-safe glass baking dish (I use 18 cm Pyrex dish, but you can use smaller or larger depending on how tall you want the cake). Wipe out the dish leaving just a light film.
• 10. Pour 1/2 of your batter into the bowl and sprinkle about 1/2 of your crumb topping to cover the batter. Add a few chips, raisins or nuts if you like. Pour the remaining batter on top and sprinkle the remaining crumb topping to cover the batter. Add additional chips nuts and fruit on top of your cake if you desire. I like adding additional cinnamon chips.
• 11. Microwave on high for 3 minutes and check with a toothpick in the center to see if done. If the toothpick has wet batter, microwave for another minute and check again to see if done. Repeat at 1 minute intervals until done to your liking. My microwave took 6 minutes. Remember, timing will vary depending on the size of your cooking bowl
• 12. When done cooking, remove from microwave and set on a rack to cool for a bit. Flip out onto a plate and invert onto another plate so top is showing. Cake is ready to serve. You can also serve it straight from the dish if you desire.
• 13. If you want your cake a bit richer/sweeter, take some softened cream cheese, mix it with honey and cinnamon (to your taste), then drizzle a bit on cake...DEEELISH! You can also use Philadelphia Cream Cheese Indulgence instead of making your own. Just as good.
• 14. NOTE: if your microwave baking dish is more than 1/2 full, you may want to put a plate under it while cooking to catch any potential overflow.

QUICK MIX COFFEE CAKE

Steps:

• Dissolve coffee powder in water.
• Add to a large bowl with remaining ingredients.
• Mix at a medium speed until smooth.
• Spread into a greased and paper lined 20cm (8") round cake tin.
• Bake 200 deg celsius 45 minutes.
• Stand a few minutes before turning out.
• When cold spread with Coffee Icing.
• For the Icing: Combine melted butter with the icing sugar.
• Add honey, vanilla and combined coffee powder and water.
• Beat til thick.

QUICK CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F
• Grease and sugar 8" or 9" square pan.
• In a medium size bowl, cream the sugaqr and butter.
• Beat in the egg.
• In a small bowl, sift together the flour, baking powder, salt and cinnamon.
• Add the flour mixture and the milk to the butter mixture, alternating each one.
• Blend thouroughly after each addition.
• Combine all of hthe Streusal Topping ingredients in a small bowl and stir until blended.
• By hand, stir half of the Streusal Topping into the batter. Spread the batter into the pan.
• Smooth the top of the dough and sprinkle on hte remaining Streusal Topping.
• Bake in oven for 35-40 minutes.
• Let rest for around 10 minutes before serving.

QUICK CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Combine cream cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan; press over bottom and sides of pan to form crust. combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 25-30 minutes or until filling is set and crust is golden brown. Serve warm or cool. Refrigerate leftovers-they are even better the next day.

QUICK N' EASY COFFEE CAKE OR MUFFINS

Steps:

• Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
• Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.

CINNAMON QUICK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and sugar an 8" round pan or a 8" or 9" square pan.
• Cream the butter and sugar together using a mixer until light and fluffy. Add the egg and mix well.
• In a small bowl, sift together the dry ingredients.
• Add the flour mixture and the milk to the butter mixture, alternating them. Mix well.
• Combine all the streusel topping ingredients in a small bowl and stir until blended. By hand, stir half of the streusel topping into the batter.
• Spread the batter into the pan, smooth the top of the dough and sprinkle on the remaining streusel topping. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

QUICK COFFEE CAKE WITH REFRIGERATED DOUGH

Steps:

• In a medium bowl mix all the dry ingredients and set aside Biscuits: Place about 3/4 to 1 teaspoon of cream cheese in the center of each biscuit. Make a depression with thumbs in center of each biscuit for the cream cheese. Fold the biscuit in half over the cheese , pressing the edges to close. Dip the biscuits in melted butter, then dredge the biscuit in the sugar/pecan mixture. Place biscuits in a Bundt pan (may sub Pyrex dish - snuggle biscuits right next to each other). Then push 2 mandarin lenghwise into each biscuit and seal. Drizzle remaining melted butter over top and then sprinkle remaining sugar mixture on top. BAKE at 350 degrees for 35-40 minutes. If BUNDT pan was used, invert immediately on to serving plate. FROSTING: Mix powdered sugar with mandarin juice. Drizzle on top of warm coffee cake and serve immediately.

QUICK COFFEE CAKE...

Steps:

• 1. Pre-heat oven to 375F. Lightly grease & flour a 8x8x2 inch pan.
• 2. Sift all the dry ingredients together in a medium bowl.
• 3. Mix all the wet ingredients together, then add to the dry & mix well.
• 4. Pour into baking pan & bake for 30 to 35 mins. Serve hot, warm or cold.

QUICK CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F. In small bowl, combine cream cheese, 1/2 cup sugar, flour and egg until smooth. Separate dough into 10 biscuits. Place in ungreased 8- or 9-inch round cake pan press over bottom and 1 inch up sides to form crust. Pour cream cheese mixture over crust. Combine 1 1/2 teaspoons sugar and cinnamon sprinkle over top. Bake at 350°F. for 24 to 30 minutes or until filling is set and crust is deep golden brown. Cool 20 minutes. Serve warm or cool. Store in refrigerator.Nutrition Per Serving: Calories 300 Protein 6g Carbohydrate 32g Fat 16g Sodium 540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.