So being completely honest with my followers I have the following to say….I adore coffee cake.
I would eat it at any time of day or night, as a meal, as a treat, as an over indulgence, as that perfect craving settler…yes oh yes I love coffee cake. Needless to say after drooling over all the pictures of coffee cakes online, I will be making my first batch over the weekend! Soon after there will be guilt free devouring of the delicious coffee cake. 😀
Here are a few recipes with links that I found and am eager to try for myself 😀 Let me know which one you like the best! Or share your favorite Coffee cake recipe with us. I love baking and am ready to cook, and drink coffee! 🙂
Blueberry Coffee Cake
1/2 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 by 13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe courtesy of: http://olgapoltava.blogspot.com/2012/08/blueberry-coffee-cake.html
- FOR THE CAKE:
- 1-1/2 stick Butter, Softened
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-1/4 cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
- FOR THE TOPPING:
- 1-1/2 stick Butter, Softened
- 3/4 cups Flour
- 1-1/2 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1-1/2 cup Pecans, Chopped
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!
Recipe courtesy of: http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/
- 1/2 cup toasted and coarsely chopped walnuts
- 1/2 cup toasted and coarsely chopped pecans
- 2/3 cup all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon, sifted
- 1 teaspoon kosher salt
- 5 tablespoons butter, melted
- 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan, room temp
- 1 cup granulated sugar
- 2 eggs, 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
- 1 (13 by 9-inch) baking pan
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.
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 sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, 1 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.
Recipe courtesy of: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/deluxe-coffee-cake-recipe/index.html
Now I love Paula Deen because she has so many great home-made recipes that look delicious! So here is her muffin spin on coffee cake. 😀
Coffee Cake Muffins
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup sliced almonds
- 2 teaspoons ground cinnamon
- 1 2⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup butter, softened
- 1 1⁄4 cups sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Preheat oven to 325˚. Spray 2 (12-cup) muffin pans with nonstick cooking spray.
- In a small bowl, combine brown sugar, almonds, and cinnamon.
- In a medium bowl, combine flour, baking powder, and baking soda.
- In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
- Spoon half of batter evenly into prepared muffin cups. Sprinkle half of brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and serve warm.
Recipe courtesy of: http://www.pauladeenmagazine.com/recipe_results.php?id=1942
Alright all you coffee lovers out there, raise your mugs to a fantastic weekend to come and a great friday afternoon!
For all of you already into your weekend..Cheers! 🙂
We look forward to seeing some of your great recipes you have on treats that go great with coffee or great coffee recipes themselves!
~Drink Coffee be Happy~