Best The Best Damn Coffeecake Ever Recipes

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THE BEST COFFEE CAKE. EVER.



The Best Coffee Cake. Ever. image

This is the most incredible coffee cake you're ever tasted, with lots of butter, cinnamon, and crumbly topping. It'll be great as a sweet treat at breakfast or an afternoon snack.

Categories     breakfast     brunch     dessert

Time 1h

Yield 16 servings

Number Of Ingredients 12

1 1/2 stick butter, softened
2 c. (scant) sugar
3 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
1 1/4 c. whole milk
3 whole egg whites, beaten until stiff
1 1/2 stick butter, softened
3/4 c. flour
1 1/2 c. brown sugar
2 tbsp. cinnamon
1 1/2 c. pecans, chopped

Steps:

  • Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm-delicious!

THE BEST COFFEE CAKE RECIPE EVER



The Best Coffee Cake Recipe Ever image

Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!

Provided by Shelly

Categories     Cake

Time 1h5m

Number Of Ingredients 19

3/4 cup light brown sugar
3/4 cup all purpose flour
2 teaspoons ground cinnamon
6 tablespoons butter, melted
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup all purpose flour
1 cup butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
3/4 cup sour cream
1 teaspoon kosher salt
3 teaspoons baking powder
1 1/4 cup milk
3 2/3 cup all purpose flour
1 cup powdered sugar
2-3 tablespoons milk

Steps:

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
  • In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
  • To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
  • For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
  • Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
  • Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
  • Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  • Remove cake from oven and place pan on a wire rack to cool completely.
  • Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg

CLASSIC SOUR CREAM COFFEE CAKE



Classic Sour Cream Coffee Cake image

This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 14

3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream

Steps:

  • Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

BEST COFFEE CAKE EVER



Best Coffee Cake Ever image

This is the best basic coffee cake ever. Trust me. But you have to follow the instructions closely. I got a recipe somewhere and modified it slightly.

Provided by noelleh

Categories     Breads

Time 40m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 17

2 1/2 cups flour
1 1/4 cups sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon mace or 1/2 teaspoon nutmeg
1 cup unsalted butter, melted and cooled slightly (2 sticks, 8 ounces)
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 cup unsalted butter, softened (1 stick, 4 ounces)
1 cup sugar (7 ounces)
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (8 ounces)
2 cups unbleached all-purpose flour (or, bread flour is better)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

Steps:

  • Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
  • Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
  • Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
  • Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
  • Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
  • Makes 16 (2-inch) wedges.

Nutrition Facts : Calories 576.8, Fat 28.4, SaturatedFat 17.4, Cholesterol 104.7, Sodium 302.6, Carbohydrate 74.7, Fiber 1.5, Sugar 37.8, Protein 6.8

SOUR-CREAM COFFEE CAKE



Sour-Cream Coffee Cake image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Categories     dessert, side dish

Time 1h

Yield About 12 servings

Number Of Ingredients 13

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
  • Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
  • Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams

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