coffee cake recipe

Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!

French Farmhouse Breakfast Cake

all-purpose flour

baking powder

nutmeg

salt

(1 ¾ sticks) salted butter, at room temperature

vanilla extract

sugar

eggs,

Powdered sugar,

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.

Sift flour, baking powder, nutmeg and salt in a large bowl.

Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.

Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.

Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.

Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.

Once the cake is completely cool, dust with powdered sugar, slice and serve.

This sourdough coffee cake has a perfectly sweetened ribbon of cinnamon sugar between layers of moist vanilla cake. It&#039;s topped with a nutty, pecan crumble that get&#039;s better with every bite!

Sourdough Coffee Cake Recipe

butter (melted)

brown sugar

cinnamon

pecans (optional)

butter (softened)

eggs

sour cream

sourdough starter (discard)

buttermilk (regular

fine sea salt

Melt the butter in a bowl and stir in the light brown sugar and cinnamon until smooth. Add the flour and pecans and stir again until the mixture comes together into a big clumpy mass. Set it aside and let it cool.

Crumble Topping

Stir the cinnamon, flour and light brown sugar together in a small bowl and set aside.

Cinnamon Sugar Filling

Preheat your oven to 350°F (175°C). Lightly grease an 9&quot; x 9&quot; metal baking pan with butter or cooking spray.

In a large mixing bowl, use a spatula to cream the butter, light brown sugar and granulated sugar until smooth. Add the eggs, vanilla extract, sour cream, sourdough starter, milk, salt and baking powder to the bowl and stir until combined. Add the flour and mix until ingredients are fully incorporated.

Pour half of the cake batter into the greased baking dish. Sprinkle the cinnamon sugar mixture evenly across the surface of the batter. Carefully pour the remaining batter over the cinnamon sugar mixture to cover. Use an offset spatula to gently spread the batter evenly. Break up the crumble topping with your fingers and sprinkle evenly over the top.

Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Sourdough Coffee Cake Batter

This delicious coffee cake has a wonderful play of textures from the tender, moist crumb and crunchy streusel topping.

Coffee Cake

brown sugar (150 grams)

all purpose flour (30 grams)

light brown sugar (133 grams, lightly packed)

all-purpose flour (120 grams)

unsalted butter (113 grams, diced)

cornstarch (30 grams)

½ tsp baking powder

unsalted butter (170, at room temperature)

brown sugar (100 grams)

sugar (200 grams)

eggs (room temperature, large)

tsp vanilla extract (10 milliliters)

sour cream (240 milliliters, room temperature)

In a small bowl whisk together the brown sugar, flour, and cinnamon then set aside.

For the Cinnamon Filling

Add the brown sugar, salt, cinnamon, and flour to a medium bowl. Whisk together then add the diced butter. I usually use room temperature butter for this but you can use cold butter too.

Use your clean fingers to press and crumble the butter into the dry mixture. Once you have a crumbly mixture you can set it aside. For larger crumbles try pressing a large handful together and break apart into large pieces.

For the Streusel Topping

Preheat oven to 350F. Line a 9x9 inch pan with parchment paper, or grease it, and set aside. Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together and set aside.

Beat the butter and granulated sugar in a stand mixer fitted with a paddle attachment or a large bowl If using an electric hand mixer. Mix until light and fluffy then add the brown sugar and mix on high.  Pour in the vanilla then add the eggs one at a time while mixing on low. Scrape the bowl down then add the sour cream and mix until combined.

Add the dry mixture to the wet and mix until just combined then use a spatula to scrape the bowl down and mix any stray bits in.

Pour half the cake batter into the prepared pan and smooth out. Sprinkle the cinnamon filling on top. Spread the remaining batter over the cinnamon filling moving from the center to the edges. Top with the streusel and bake at 350F for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes before cutting.

For the Cake

This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.

Recipe: https://preppykitchen.com/coffee-cake/

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This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there!

Cinnamon Crumb Coffee Cake

butter

vanilla

flour

tsp baking powder

milk

Preheat the oven to 350F.

In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.

In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).

Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).

Sprinkle the topping over the top and press lightly so it adheres.

Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake and a sweet streusel topping.

Best Ever Coffee Cake Recipe

all purpose flour

white granulated sugar

baking soda

tsp kosher salt

unsalted butter (softened)

eggs (room temperature)

buttermilk

(8 ounces each full fat cream cheese, softened)

unsalted butter (melted)

Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.

In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.

Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.

Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.

Pour the batter into the prepared baking dish and spread it evenly.

Cake:

In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.

Sprinkle the cinnamon evenly over the cake batter. Set aside.

Cinnamon Filling:

In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.

Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.

Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.

Cheesecake Layer:

In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.

Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.

Sprinkle streusel topping over the cheesecake layer until evenly distributed.

Streusel Topping:

Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.

Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.

Bake:

Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.

Use a fork or spoon to drizzle the icing over the cake.

Slice and serve!

Glaze:

https://www.youtube.com/watch?v=BR5DoV4rpOk

Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake, and a sweet streusel topping.
Recipe: https://sweetandsavorymeals.com/coffee-cake-recipe/

Best Ever Coffee Cake Recipe Video

A decadent coffee cake recipe is strictly for the grown-ups and is perfect for a lazy afternoon with friends and a large pot of tea.

Coffee cake with tiramisu cream

butter, softened, plus extra for greasing

caster sugar

self-raising flour

tbsp coffee essence

walnut pieces, finely chopped, plus walnut halves, for decorating

cocoa powder,

½ tsp icing sugar, for decorating

For the tiramisu cream

tub mascarpone

pot double cream

coffee liqueur,

tsp caster sugar

Preheat the oven to 180°c/fan160°c/gas 4. Grease and base line 2 x 20cm sandwich tins with butter and baking paper.

Beat the butter in a bowl with an electric hand whisk until soft and creamy. Add the caster sugar and beat until light and fluffy, then beat in the eggs, 1 at a time, adding a small spoonful of flour with the second and last egg, to prevent curdling. Beat in the coffee, then sift over the remaining flour and baking powder and fold in, followed by the chopped walnuts.

Divide the cake mixture equally between the prepared tins and lightly level the tops. Bake in the centre of the oven for about 30 minutes, until well risen and golden and the tops spring back when lightly pressed with a fingertip. Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack and cool.

Make the tiramisu cream. Put the mascarpone into a mixing bowl and gradually beat in the double cream, followed by the coffee liqueur, caster sugar and vanilla extract.

Place 1 cake, flatter-side up on a serving plate and spread with half of the tiramisu cream. Cover with the second cake, flatter-side down and spread the top with the rest of the tiramisu cream. Mix the cocoa with the icing sugar and dust over the cake. Decorate the top of the cake with the walnut halves.

Moist, sweet Sour Cream Coffee Cake is a perfect start to the day! Complete with streusel topping and ripple in the middle.

Sour Cream Coffee Cake

all purpose flour (regular

brown sugar (packed)

unsalted butter

walnuts

Preheat the oven to 350 degrees F. Spray an angel food pan or tube pan with removeable bottom with non-stick spray.

Sift together dry ingredients; flour, baking powder, baking soda, salt into a large mixing bowl.

In a separate bowl, cream together butter and sugar.

Beat in eggs one at a time.  Add vanilla.

Mix in butter/sugar mixture into the dry ingredients.

Add in sour cream a little at a time and mix together.

Make the Streusel. In a small bowl mix the sugar and butter together with a fork. Add the flour, cinnamon and nuts; mix together

Pour in half the batter, sprinkle with half streusel topping.  Repeat.

Bake at 350 degrees for 45 minutes; reduce temperature to 325 degrees for 15 additional minutes.

Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option.Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan

Vegan Coffee Cake Recipe Cinnamon Streusel Cake

non dairy milk

tsp vinegar

sugar (1 tbsp more for sweeter)

neutral oil

tsp vanilla extract

almond extract ((optional but wonderful))

tsp baking soda

tsp salt

butter (or use oil)

Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.

In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).

Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan.

In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.

Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc).&nbsp; Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month

To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.

sourdough starter discard

Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!

Lemon Coffee Cake

Tablespoons light brown sugar

Tablespoons sugar

Tablespoons unsalted butter-melted and slightly cooled

Tablespoons unsalted butter-softened

lemon lemon

lemon curd (store-bought

cream cheese-softened

lemon juice

lemon zest

To make homemade lemon curd, in a saucepan melt the butter.  Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.

Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.

First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.

To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.

Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.

Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking).

Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.

Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.

Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.

Dust with powdered sugar before serving if desired.

Cynthia . . Coffee ? You don’t get it or are you jk’n ?

I had a taste for something sweet and stumbled upon this recipe. It was a bit of work to make everything, but absolutely worth it! I will definitely be making this again. Like the recipe says, it’s good for breakfast or dessert. Thank you for sharing!

These are my new favorite lemon bars,  thank you so much for the recipe. The instructions were very easy to follow , I only reduced the amount of sugar a little bit and they turned out great!

Love it! It's basically my two favorite things combined, lemon bars and coffee cake. What more could you want!!!

Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

This recipe is definitely worth the effort, I usually wouldn’t bother with a complicated recipe to make something to serve with coffee but this one is  definitely making its way into my recipe book. 
As an experienced cook I wouldn’t change anything in the recipe, it worked perfectly. 
Thank you for sharing  Vera.

Loved it!  Perfect recipe.  Will be making this one again!!

I was intrigued by this recipe because it checked all the boxes…crumble topping, cream cheese layer, and lemon!! I wanted to try this recipe for a coworkers birthday. I made the lemon curd which is amazing!! So lemon-y! Much better than store-bought lemon curd. I used an 8x8 glass pan. I SHOULD HAVE lined with parchment paper. The bottom and sides were quite brown. I will also use a 9x9 pan next time.  Also, the lemon curd sank to the bottom~not sure why?  My co-workers LOVED it! I am a perfectionist and  was disappointed that it was quite dry. I am not a quitter! I will try again with a 9x9 pan lined with parchment paper!

https://content.jwplatform.com/videos/BpEb8DK5.mp4

Lemon Coffee Cake is delicious, moist, sweet and tangy breakfast or snack cake, but also very satisfying dessert. 

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Top 23 coffee cake recipe recipes from across the web

The most viewed coffee cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Sourdough Coffee Cake Recipe

Coffee Cake

Cinnamon Crumb Coffee Cake

Best Ever Coffee Cake Recipe

Coffee cake with tiramisu cream

Sour Cream Coffee Cake

Vegan Coffee Cake Recipe Cinnamon S...

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Lemon Coffee Cake

Starbucks Coffee Cake Recipe

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Gingerbread Pumpkin Streusel Coffee...

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Banana Coffee Cake

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The most viewed coffee cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine