SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
THE BEST COFFEE CAKE. EVER.
Steps:
- 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!
THE BEST COFFEE CAKE RECIPE EVER
Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!
Provided by Shelly
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
- For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.
Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg
SHELIA'S COFFEE CAKE
Made with 7 simple ingredients this BEST EVER COFFEE CAKE is a traditional yellow cake, with a classic cinnamon & brown sugar swirl and topping.
Provided by Sandra
Categories Breakfast
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350; grease 9x13 metal pan.
- Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
- Meanwhile, mix together brown sugar and cinnamon in a bowl.
- Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9x13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan.
- Pour the remaining batter on and sprinkle with remaining sugar.
- Place in oven and bake 25-35 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does crumble when you cut and serve it.
Nutrition Facts : Calories 379 kcal, Carbohydrate 55 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 346 mg, Sugar 37 g, ServingSize 1 serving
EASY COFFEE CAKE
Easy Coffee Cake - A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.PLUS - How to make this cake in any size of round, square or rectangular tin.
Provided by Charlotte Oates
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
- Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
- Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
- Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
- While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
- In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
- Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
- Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
- Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
- Serve
Nutrition Facts : Calories 521 kcal, Carbohydrate 63.1 g, Protein 4 g, Fat 28.3 g, SaturatedFat 12.6 g, Sodium 274.4 mg, Fiber 0.5 g, Sugar 50.6 g, ServingSize 1 serving
THE BEST COFFEE CAKE. EVER. PIONEER WOMAN.
Make and share this The Best Coffee Cake. Ever. Pioneer Woman. recipe from Food.com.
Provided by AmyZoe
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. 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 9x13 inch 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!
MOIST SOUR CREAM COFFEE CAKE
Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g
BEST COFFEE CAKE EVER
This is the best basic coffee cake ever. Trust me. But you have to follow the instructions closely. I got a recipe somewhere and modified it slightly.
Provided by noelleh
Categories Breads
Time 40m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
- Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
- Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
- Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
- Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
- Makes 16 (2-inch) wedges.
Nutrition Facts : Calories 576.8, Fat 28.4, SaturatedFat 17.4, Cholesterol 104.7, Sodium 302.6, Carbohydrate 74.7, Fiber 1.5, Sugar 37.8, Protein 6.8
SOUR CREAM STREUSEL COFFEE CAKE RECIPE
This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.
Provided by Karen
Categories Dessert
Time 1h5m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g
CINNAMON CRUMB COFFEE CAKE
Steps:
- 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.
More about "best coffee cake ever food"
BEST EASY COFFEE CAKE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
4.9/5 (41)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 476 per serving
- 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 small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
BEST SOUR CREAM COFFEE CAKE RECIPE - A SIDE OF SWEET
From asideofsweet.com
5/5 (3)Total Time 1 hr 10 minsCategory BreakfastCalories 267 per serving
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar together until pale and fluffy. Beat in the egg and vanilla. Add the sour cream.
BEST COFFEE CAKES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
OUR BEST COFFEE CAKE RECIPES—EVER! | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 2 mins
BEST SOUR CREAM COFFEE CAKE RECIPE - YANKEE MAGAZINE
From newengland.com
COFFEE CAKE - FOOD LOVIN FAMILY
From foodlovinfamily.com
Cuisine AmericanTotal Time 50 minsCategory Breakfast, DessertCalories 732 per serving
BEST COFFEE CAKE EVER : 8 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Gather Equipment. The need equipment includes: -8x8 baking pan (preferably Pyrex) -large mixing bowl. -small mixing bowl. -wooden spoon (for mixing the batter)
- Gather Ingredients. Assemble the following ingredients: -Flour. -Sugar (granulated) -Milk (Whole is best) -Brown Sugar. -Butter. -Shortening (if desired)
- The Recipe. 3/4 cup Sugar. 1/4 cup Butter (or shortening) 1 Egg. 1/2 cup Milk. 1 1/2 cup Flour. 2 teaspoons Baking Powder. 1/2 teaspoon Salt. Streusel Mixture
- Prepare the Batter. To prepare the batter: -Cream together the sugar and butter (You may substitute shortening for butter at this point.) -Add egg.
- Prepare the Struesel. The streusel is what really sells this cake. Be generous with your ingredients, NO SKIMPING. -Melt butter in microwave. (Around 30 seconds)
- Assemble the Cake. Pour 1/2 of the batter into your prepared greased and floured pan. Sprinkle 1/2 of streusel mix over the batter. (The streusel should be moist , rubbing it between your fingers should help to spread it evenly.)
- Bake the Cake. Place pan in preheated oven . Bake for 25-30 minutes at 375 degrees. To check if cake is done, insert a clean toothpick into center of cake.
- Enjoy Your Cake. Your cake can be eaten either warm or at room-temperate. BON APPETIT !!!!!!!! If you liked this instructable, PLEASE VOTE AND RATE.
THE BEST COFFEE CAKE EVER! - CREATIVE CULINARY
From creative-culinary.com
Reviews 40Category Cakes, Cupcakes & CheesecakeCuisine AmericanTotal Time 1 hr
THE BEST COFFEE CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (103)Total Time 1 hr 10 minsCategory BreakfastCalories 309 per serving
- In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
BEST CRANBERRY PLUM COFFEE CAKE EVER • FAITH FILLED FOOD ...
From faithfilledfoodformoms.com
Cuisine AmericanCategory DessertServings 8Total Time 2 hrs
- Filling: In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.
- Batter: In mixer bowl, beat together butter and sugar until creamy. Beat in eggs, sour cream and vanilla until well mixed.
BEST EVER COFFEE CAKE - SWEETEST MENU
From sweetestmenu.com
5/5 (8)Category CakeCuisine AmericanTotal Time 1 hr 10 mins
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line and grease a round 8 inch cake tin with baking or parchment paper.
- To make cinnamon crumble, in a medium-sized mixing bowl, add plain flour, sugar, cornflour, cinnamon and walnuts. Melt butter in the microwave and pour over dry ingredients. Mix together until wet and crumbly. Set aside.
- In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy. Add egg, beat briefly until combined, then scrape down the sides of the bowl.
- In a separate bowl, sift together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed.
THE PERFECT COFFEE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 25 minsServings 16Calories 410 per serving
- In large bowl, with mixer at medium speed, beat granulated sugar, butter, and 2 teaspoons vanilla until creamy.
COFFEE CAKE. LITERALLY. - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (3)Category Dessert, Main DishServings 12Total Time 35 mins
- Preheat oven to 350 degrees. Grease and flour two round baking pans.In a large bowl, mix sugar, flour, and 1/4 teaspoon salt.
16 BEST COFFEE CAKE MUFFIN RECIPES EVER - OMG CHOCOLATE ...
From omgchocolatedesserts.com
- Blueberry Muffins recipe. This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
- Peach Streusel Muffins (by Sally’s Baking Addiction) This will be your new favorite peach muffins recipe because each bite is loaded with juicy peaches, cinnamon spice, and delicious brown sugar.
- Lemon Cream Cheese Muffins. Lemon Cream Cheese Muffins are an easy recipe for moist lemon-infused muffins made with Greek yogurt and a crunchy streusel crumb topping, filled with cream cheese.
- Carrot Cake Muffins (by Happily Unprocessed) The taste of traditional carrot cake in a muffin! Brilliant if you ask me because carrot cakes can be a whole lot of work.
- Strawberry Cream Cheese Muffins. Strawberry Cream Cheese Muffins with Streusel Crumb Topping are moist and flavorful breakfast muffins, and they burst with strawberries in every single bite.
- Pecan Pie Muffins (by The Girl Who Ate Everything) Pecan Pie Muffins are a mix between a pie and a muffin. They have a muffin texture with a soft gooey inside like a mini Southern pecan pie.
- Lemon Blueberry Muffins. These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
- Mini Coffee Cake Muffins Recipe (by Brooklyn Farm Girl) Easy Mini Coffee Cake Muffins recipe with a cinnamon sugar streusel on top! These fluffy moist muffins are so quick to make!
- Peach Crumb Muffins. Peach Crumb Muffins are fluffy homemade muffins perfect for breakfasts and snacks. Moist and flavorful muffins loaded with fresh summery peaches, finished with sweet, buttery, cinnamon streusel crumb topping and vanilla glaze are the best muffin recipe ever!
- Lemon Crumb Muffins (by No Spoon Necessary) These Lemon Crumb Muffins are made with basic ingredients and so easy to prepare!
CLASSIC COFFEE CAKE RECIPE (THE BEST!) - CRAZY FOR CRUST
From crazyforcrust.com
4.8/5 (6)Total Time 1 hr 5 minsCategory Breakfast, DessertCalories 355 per serving
BEST COFFEE CAKE EVER RECIPE | BEST COFFEE CAKE RECIPE
From lakecitycoffee.com
Reviews 2Estimated Reading Time 4 mins
THE BEST COFFEE CAKE IN THE WORLD - TOPKNOT
From topknotblog.com
Estimated Reading Time 3 mins
THE BEST COFFEE CAKE YOU'LL EVER HAVE | CUP OF JO
From cupofjo.com
Estimated Reading Time 3 mins
THE BEST COFFEE CAKE RECIPE EVER! - HOUSE OF FAT DOGS
From houseoffatdogs.com
Estimated Reading Time 2 mins
BEST SOUR CREAM COFFEE CAKE RECIPE - HOW TO MAKE SOUR ...
From delish.com
Occupation Associate Food EditorCategory Brunch, Food Gift, Baking, BreakfastServings 10-12Total Time 1 hr 45 mins
THE BEST FALL BREAKFAST COFFEE CAKES | SOUTHERN LIVING
From southernliving.com
Author Emma Phelps
TOP 5 BEST COFFEE CAKE RECIPES - COFFEE ADDICT MAMA
From coffeeaddictmama.com
Estimated Reading Time 2 mins
15 COFFEE CAKES MADE FOR FALL MORNINGS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
THE BEST COFFEE CAKE YOU'LL EVER HAVE - SHELLEY SKUSTER
From shelleyskuster.com
Estimated Reading Time 2 mins
50+ NEXT-LEVEL COFFEE CAKES - BEST COFFEE CAKE RECIPES
From delish.com
MAGNOLIA'S BEST EVER COFFEE CAKE - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
THE BEST, BOLDEST COFFEE CAKE IN THE WORLD | JAMIE OLIVER
From jamieoliver.com
OUR BEST COFFEE CAKE RECIPES EVER - TASTE OF HOME
THE PIONEER WOMAN'S BEST COFFEE CAKE EVER | MYRECIPES
From myrecipes.com
COFFEE CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
10 BEST COFFEE CAKE MUFFIN RECIPES EVER - ONNEWSLIVE
From onnewslive.com
BEST COFFEE & WALNUT CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
THE BEST COFFEE CAKE RECIPE YOU’LL EVER COME ACROSS IN 2021
From eofoodanddrink.com
900+ BAKE GOODS- BEST COFFEE CAKE EVER IDEAS | FOOD, YUMMY ...
From pinterest.com
COFFEE CAKE RECIPES : NETWORK | FOOD NETWORK
From foodnetwork.com
THE BEST MOIST CHOCOLATE CAKE FROM SCRATCH (WITH COFFEE ...
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love