how to make coffee cake

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)

cinnamon

light brown sugar (133 grams, lightly packed)

all-purpose flour (120 grams)

salt

unsalted butter (113 grams, diced)

all-purpose flour

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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A soft and simple coffee cake recipe with an (optional) ripple of cinnamon in the middle and a heavy streusel crumb topping.  Be sure to check out the how-to VIDEO

unsalted butter (softened (113 grams))

oz cream cheese (softened (225 grams))

light brown sugar

sugar ((100 grams))

eggs

vanilla extract

all-purpose flour ((335 grams))

baking powder

cornstarch

buttermilk ((120 milliliters))

sugar ((50 grams))

all-purpose flour ((175 grams))

+ 2 Tbsp brown sugar (packed (225 grams))

Tablespoons sugar

unsalted butter (melted (140 grams))

sugar ((65 grams))

milk

Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.

In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.

Beat in sugars until light and fluffy.

Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.

Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.

Spread about half of the batter into prepared pan (batter will be thick).

Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.

Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. &nbsp;It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. &nbsp;Prepare your streusel topping.

Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.

Use a fork to whisk together your flour, sugars, cinnamon, and salt. &nbsp; &nbsp;Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).

Sprinkle streusel evenly over batter.

Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).

Allow to cool before cutting and serving.

Streusel

If desired, make glaze by whisking together powdered sugar and milk. &nbsp;Drizzle over cooled coffee cake.

Glaze (optional)

https://www.youtube.com/watch?v=IjOxXof9xQw

This is the best, softest coffee cake you'll ever have, with a sweet cinnamon ripple and a crisp brown sugar streusel. 

↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓

Print the recipe HERE: https://sugarspunrun.com/cinnamon-coffee-cake/

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Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk

Instructions
1.  00:12  Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.

2.  00:20  In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.

3.  00:43  Beat in sugars until light and fluffy.

4.  00:56  Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.

5.  01:09  In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.

6.  01:33  Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.

7.  02:25  Spread about half of the batter into prepared pan (batter will be thick).

8.  02:33  Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.

9.  02:55  Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop.  It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes.  Prepare your streusel topping.

Streusel
1.  03:10  Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.

2.  03:21  Use a fork to whisk together your flour, sugars, cinnamon, and salt.    Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).

3.  03:54  Sprinkle streusel evenly over batter.

4.  04:03  Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.

Glaze (optional)
1.  04:17  If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled coffee cake.

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How to Make Coffee Cake

Nothing brings cozy fall vibes like a piece of coffee cake with extra cinnamon streusel! This rich, buttery, sweet goodness just begs to be eaten while admiring all the wonderful fall colors. 

Apple Cinnamon Coffee Cake

flour

brown sugar (packed)

butter

butter (at room temperature)

sugar

brown sugar

vanilla

sour cream (or plain greek yogurt)

apples

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and set aside.

In a medium bowl whisk together flour, brown sugar, and cinnamon.

Cut chilled butter cubes into the flour mixture until mixture resembles coarse crumbs. Cover and chill until ready to use.

Prepare the Streusel

Toss apples with 2 tablespoons flour to coat and set aside.

In a large bowl cream together the butter and sugars and light and fluffy.

Mix in the eggs, vanilla and sour cream.

Whisk together the 3 2/3 cup flour, salt, and baking powder.

Add half of flour mixture to the wet ingredients and mix until just combined. Mix in half of milk, then remaining flour mixture, followed by remaining milk (being careful not to over-mix at any point).

Gently stir apples into cake batter.

Carefully spread the cake batter into the prepared pan.

Sprinkle streusel mixture over the cake batter.

Bake in preheated oven for 40-45 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool until just warm.

Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over cooled coffee cake and serve.

Prepare the Cake

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 powder

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.

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