Coffee Cake, a collection of favorites

I love Coffee Cake so I decided to collect my favorite recipes into one post.

 Coffee Cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following:

A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf shaped rectangular cakes, or they may be ring shaped, as a Bundt. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea.

A Sponge Cake often made with coffee or coffee liqueur.

Coffee Cake:

Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder

Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.

Add:
Eggs, one at a time and beat to combine after each.

Add:
Sour Cream and beat just until combined.

In a small mixing bowl:
Flour 
Baking Powder
whisk well and sift into the batter.
Beat just to combine.

In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.

Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.

Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.

Serve with your favorite cup of coffee!

I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.

cranberry orange poinsettia coffee cake

by Melissa • December 10, 2013

for the coffee cake:

2 and 1/2 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 package active dry yeast

2/3 cup whole milk

2 Tablespoons real butter

1 large egg

1 Tablespoon orange zest

for the filling:

3 Tablespoons melted butter

2 cups fresh cranberries, halved

1/3 cup raspberry, cherry or strawberry jam

1/3 cup sugar

juice of one orange

for the icing/garnish:

1 cup powdered sugar

6 teaspoons Captain Morgan's Original Spiced Rum

zest of one orange, divided

frosted cranberries

a fresh, green herb sprig

In a large bowl, combine one cup of the flour, 1/4 cup sugar, salt and yeast. Mix well. In a saucepan, heat the 2/3 cup whole milk and butter until warm (120 degrees F.) Add milk mixture, egg, and the orange zest to the flour mixture. Blend on low until moistened, and then beat for 3 minutes on medium speed. Fold the rest of the flour by hand.

On a floured surface, knead until dough is smooth and elastic (about 5 minutes.) Place dough in a buttered bowl, cover with buttered plastic wrap and allow to rise for 60 to 90 minutes, or until doubled in size.

Grease a large round cookie sheet or pizza pan. Punch down dough several times to remove all air bubbles. On a lightly floured surface, roll out dough into a 16 x 12-inch rectangle. Brush with the melted butter. In a small bowl, combine the rest of the filling ingredients until evenly combined, and spread this mixture evenly over the dough.

Starting on a 12-inch side, roll up the dough as tightly as possible. Press edges together to seal so it doesn’t pop open. Cut into 12 slices, saving the 2 end pieces for the center of the “poinsettia.” Arrange the remaining slices in a circle on the greased pan, leaving a 2 to 3 inch space for the center. Form the end pieces into little dough balls and place the balls in the center. Cover cake with buttered plastic wrap, set it in a warm place, and allow to rise and additional 40 minutes.

Heat oven to 350 degrees F. Uncover dough after it has risen the designated amount of time. Bake for 20 to 25 minutes or until golden brown. Allow cake to completely cool before glazing and garnishing.

In a small bowl, combine the powdered sugar, spiced rum, and half of the orange zest. Transfer to a squirt bottle, and drizzle all over completely cooled cake. Place some frosted cranberries in the center, sprinkle some extra orange zest over the whole cake, and garnish with a pretty green herb sprig for a lovely contrast to the red cranberries.

Enjoy!
Peace in the Kitchen!


Early Morning Coffee Cake:

Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar)  I always have it available for all of my baking needs.


1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)

In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream

Pour half the batter into the pan

In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter

Carefully spread the other half of the batter over the top

Use a fork to swirl the batter.
Bake 40 minutes

Combine :
Powdered Sugar
Heavy Cream
Vanilla.

Ice the cake and cool for at least 15 minutes before serving.

Enjoy!
Peace in the kitchen!

Rum Coffee Cake

Here's what you'll need:

Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.


1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)

Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar

In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water

Pour batter into the pan.
Sprinkle the top with pecans

Bake 45 minutes

Just before the cake is done, prepare the glaze.

In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.

Remove from heat and set  aside.

As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.

Remove the cake onto a plate, invert again onto another plate with the glazed side up.

Enjoy!
Peace in the Kitchen!



This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.

Christmas Morning Apple Coffee Cake:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.

The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed

The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans


The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk


The Topping Directions:

In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.


The Batter instructions:

In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.

Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.

Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.


I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!



This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.

Apple Coffee Cake:

Here's what you'll need:

Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts of Crisco, Vegetable Oil and Flour)
 I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice

Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.

Batter:
butter
sugar
eggs
Cream until smooth

Add:
flour
baking soda
baking powder
salt
sour cream
almond extract

Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping

Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.

Enjoy!
Peace in the Kitchen!