Classic Coffee Cake
8 years ago
I love "classic" coffee cake. I made this this week -- it is classic, it is simple and it is good!
CLASSIC COFFEE CAKE
1 stick softened butter
1 c. sugar
3 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1 c. sour cream
CRUMB TOPPING:
1 C. brown sugar
1 t. cinnamon
1 T. flour
1 c. coarsely chopped nuts (here we use pecans)
4 T. butter
Preheat oven to 350. Butter 13 x 9 pan.
In the bowl of an electric mixer, beat the butter and sugar at medium speed until creamy. Add the eggs and vanilla. Mix well to combine. Add the flour, baking powder, baking soda and sour cream. At low speed, mix until the batter is smooth. Spoon the batter into the baking pan, spreading the batter evenly.
To make the topping: combine all the ingredients in a small bowl and with your hands, work until they're crumbly. Sprinkle over the batter. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Comments (15)
8 years agoRelated Discussions
Coffee cake recipe for 9 x 13 pan??
Comments (14)More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings....See MoreGelled coffee glaze on layer cake....
Comments (11)I posted this and forgot my sign ins, but I think I found the recipe! better late than never lol : Chinese Buffet Mocha Mousse Cake For the Cake: 1 box chocolate fudge cake mix (or favorite chocolate cake recipe) 1 1/3 cups water 1/3 cup vegetable oil 2 tbsp coffee-flavored liqueur or strong brewed coffee 4 eggs For the Mocha Mousse: 3/4 cup heavy whipping cream 2 tbsp granulated sugar 1/3 cup strong brewed coffee or espresso (cooled) 1 cup semi-sweet chocolate chips (melted) 2 tsp vanilla extract For the Coffee Glaze/Topping: 1/4 cup strong brewed coffee 1 tbsp sugar 1/2 tsp gelatin powder (or use a simple cocoa-powder/sugar glaze for a less firm top) Instructions Bake the Cake: Mix the cake ingredients and bake in a 9x13 inch pan (or two 8-inch rounds for layering) according to package directions. Let it cool completely. Make the Mousse: Melt the chocolate chips and set aside to cool slightly. In a medium bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the cooled melted chocolate, cooled coffee, and vanilla into the whipped cream until fully combined. Assemble: If using rounds, slice them into thin layers. Spread the mocha mousse between layers. If using a 9x13 pan, spread the mousse over the top of the cooled cake. Make the Glaze: Dissolve 1 tbsp sugar in 1/4 cup hot coffee, then stir in 1/2 tsp of gelatin powder. Let it cool until just barely warm, then spread a thin layer over the mousse. Chill: Refrigerate for at least 4 hours, or overnight, to allow the mousse to set Key Tips for Success The "Secret" Ingredient: Many users note the top layer has a "gelatin" texture, which can be replicated by adding a tiny amount of gelatin to coffee or by using a thin chocolate ganache. The Texture: The cake should be light, and the cream should be a very light, almost gelatinous mocha mousse. Buying the Original: Many restaurants buy these frozen from suppliers like King's Pastry (Canada) or specialty restaurant warehouses....See MoreSubstituting fruit in a coffee cake recipe
Comments (24)Seagrass, I live in Central Wisconsin now. Aside from the two plants in great soil, the rest of my rhubarb is growing in super sandy soil and a good bit of shade and has to compete with tree roots. Those plants need supplemental water and fertilizer to keep growing through the summer. Generally cool weather. Some 'summers' we're lucky to hit 90 degrees for a couple of days! So don't give up on your plants. If the plants are still small, you could dig in some bagged cow manure & compost around the perimeter of the plants and/ or toss them a couple handfuls of high nitrogen fertilizer. Manure & compost preferable, of course. Also, some moisture crystals dug in to help retain soil moisture if rains aren't reliable. In Oklahoma, rhubarb is mostly a spring crop because the heat and drought zap it. Here in Wisconsin, we can harvest from the plants all summer. Edited to add... Seagrass, Lindac....would you, pretty please, share the rhubarb custard pie recipe? I've never tasted it and keeping hearing/ reading how wonderful it is. Just a mention...my grandmother made wonderful jams and jellies. My favorite of hers, hands down, was a mulberry rhubarb jam. My second favorite jam is blackberry...the mulberry rhubarb jam reminded me of a very rich tasting blackberry jam....See MoreFuyu or coffee cake/chocolate persimmon?
Comments (13)I haven't grown or tasted Chocolate yet, although based on all the accounts I've read, I'm interested in grafting it this spring, not as a pollinator but for its own sake. One grower in Maryland that has grown upwards of 10 different persimmon varieties seems to have described it as his #1 favorite, and I've heard similar praise from the moderator of an online persimmon forum. Nurseries seem to give it very high praise as well. Although I'm always suspicious of what nurseries have to say about their trees, just as I'm suspicious of what any business says of products it's trying to sell, more than one nursery seems to give Chocolate especially high praise especially for taste, even relative to other varieties they're selling. I'm already growing about 12 different varieties of Asian persimmons (about 5 of which I've fruited, and a few others of which I've tasted from other people's trees), but so far I've focused especially on varieties with outstanding accounts of cold hardiness and longevity in marginal climates. I haven't seen anything to indicate that Chocolate is outstanding in those respects (neither for the better nor for the worse), but the taste reports alone make me really want to try it....See More- 8 years ago
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8 years ago
8 years agolast modified: 8 years agoI made a very similar recipe for Sunday breakfast, but I used walnuts. For the topping, instead of flour, I used 1/3 cup granola, and my topping did not have butter, but now I think it should.
While I used the same amount of flour and other ingredients, I baked mine in a 9x9 pan, and I put half the batter in the bottom, sprinkled it with half of the topping, topped that with the rest of the batter with the rest of the topping on top of that.
Next time I will add butter to the topping, although I don't think it would be necessary in the filling. I got my recipe from Cooking with Gourmet Grains, published by the Orowheat Bakery back in the 1970s. The grains in this case were in the granola. I'm not sure the granola was necessary, but it didn't hurt. Mine too 50 minutes to bake.
Thanks for the reminder of this recipe!
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Martha, I made your coffee cake, and it was delicious! To get the topping to 'drop' into the batter I actually put my fingers together to form a kind of thick stick, and poked the topping all the way down pretty much every 2"...
I put it in the fridge until the next day (Saturday), set it out to warm a bit and baked - all was fine! So it can be made a day ahead if anyone's interested.
Since it's just the 2 of us, I divided the rest of the coffee cake into 1 serving portions, and froze it. DH eats a horrid store-bought donut for breakfast after he gets to work (I can't break this habit) so now instead I pull one of these out each day and next day zap it and wrap in aluminum foil for a better sweet breakfast. DH says "Thank You!" too.
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