Brown Sugar Coffee Cake Food

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

EASY COFFEE CRUMB CAKE RECIPE

Steps:

• Preheat oven to 350 Degrees and spray a 9X13 casserole pan with non bake spray.
• In a medium mixing bowl, combine all ingredients for the topping (sugar, salt, flour, cinnamon, and melted butter). Use a fork to mix ingredients together until coarse crumbs occur. Set aside.
• In a separate large mixing bowl, mix ¾ cups butter, sugar, and brown sugar until light and fluffy; add the salt, baking powder, vanilla extract, and eggs one at a time adding each one until they are well mixed into the batter. Add the sour cream and interchangeably add the flour and milk until batter is smooth and well mixed. Use a spatula and scrap the sides and mix once more.
• Pour half of the batter into the casserole dish and spread evenly. Sprinkle the brown sugar, cinnamon, and unsweetened cocoa powder that has been mixed together over the top of the first half of the batter. Use a butter knife and swirl the cinnamon topping into the cake. Spread the rest of the cake batter on top and smooth with spatula.
• Sprinkle the course crumbs on top of the cake batter and lightly pat into the batter. Bake on medium oven rack for 40-45 minutes or until toothpick is inserted and comes out clean.

BROWN SUGAR PECAN COFFEE CAKE WITH CHAI SPICES

Steps:

• Preheat oven to 350 degrees.
• Butter a 12 cup Bundt pan and dust with flour.
• To make the streusel, combine the pecans, butter, brown sugar, and spices in a small bowl.
• To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 - 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice.
• Reduce mixer speed to to low and add the flour mixture and sour cream in alternate additions.
• Spread half the butter in the bundt pan and top with half the streusel; repeat.
• Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45 - 50 minutes.
• Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely.
• Sprinkle powdered sugar over the top of the cake and serve.

BROWN SUGAR COFFEE CAKE

Steps:

• 1. Preheat oven to 400. Butter an 8 inch square baking pan.
• 2. In large bowl, whisk together flour, sugar, baking powder and salt. In a medium bowl, whisk egg just til the yolk and while are blended. Add sour cream, milk, and melted butter. Mix well. Pour egg mixture into flour mixture and stir just til ingredients are blended. Stir in the chopped apple. Spread batter evenly in prepared pan.
• 3. to make topping, in a bowl, mix brown sugar, flour and butter. using your fingertips, work ingredients together til a coarse crumbly mixture forms. Add walnuts and mix well with fingertips. Sprinkle topping evenly over batter. Bake coffee cake til topping is browned and a sharp knife inserted into center comes out clean, about 30 minutes. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature. Serves 6 to 8

BROWN SUGAR PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease the bottom of a 13x9 inch pan; set aside.
• Prepare crumb mixture by stirring together the flour and brown sugar in a large bowl. Add the cubed butter and cut in with a pastry blender until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan.
• In a small bowl, combine the sour cream, egg, and baking soda, then add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour onto top of the crumb crust.
• Stir together 3 tablespoons of sugar, the cinnamon, and pecans. Sprinkle this evenly on top of batter.
• Bake for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

DAD'S BROWN SUGAR & CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
• In a large bowl, beat together ½ cup melted butter, sugar, and 1/2 cup brown sugar. Add eggs, vanilla, and milk. Mix to combine. Scrape sides of bowl as needed.
• In a medium bowl, mix together the flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared baking dish.
• In a small bowl, mix remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Sprinkle over the top of the coffee cake. Cut remaining ½ cup butter into small pieces. Place the butter pieces all over the top of the cake.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cake should be set and a crust will have formed on the top. Carefully remove coffee cake from the oven and allow to cool for 10 minutes. Serve warm or at room temperature.

BROWN SUGAR CRUMB CAKE

Steps:

• Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.

BLUEBERRY COFFEE CAKE WITH BROWN SUGAR TOPPING

Steps:

• Sift the flour, baking powder and salt in a bowl and mix well.
• Cream the sugar and butter in a mixing bowl until light and fluffy.
• Beat in the vanilla and the eggs.
• Add the dry ingredients alternately with the sour cream mixing well after each addition.
• In a greased 9x13 pan, layer half the batter, all of the pie filling, rest of the batter.
• Sprinkle with brown sugar topping.
• Bake at 350º for 1 hour.
• For the topping: Combine all ingredients in a snall bowl and mix well.

BROWN SUGAR SAUCE FOR COFFEE CAKE

Steps:

• Melt butter in a small saucepan set over medium heat. In a medium-size bowl, stir flour with sugar. Then whisk into melted butter until mixture is moistened. Stir in milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes. Stir in brandy and vanilla. Remove from heat.
• Serve right away over Apple Coffee Cake with Brown Sugar Sauce. Or cover and refrigerate for a week or more. Reheat just before serving.

HEALTHY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, spray with baking spray, and set aside.
• Mix the milk, eggs, vanilla extract, and sugar in a medium mixing bowl.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Gradually mix the flour mixture into the egg mixture. Pour batter into prepared baking pan.
• In a bowl, mix together all the topping ingredients, until small pebbles form. Sprinkle the pebbles over the top of the batter.
• Bake in oven for 30-35 minutes. Remove from oven and place on a cooling rack.
• In a small bowl, mix the powdered sugar, milk, and vanilla extract. Add milk in 1/2 teaspoon increments until icing is liquidy and pourable. After coffee cake has cooled, pour the icing evenly over the top of the coffee cake.

BROWN SUGAR SNACK CAKE

Steps:

• Spray an 8x8" baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
• In a bowl, use a pastry blender (or two knives) to cut together the flour, cold butter cubes, sugar and 1 teaspoon of vanilla extract. Cut together until the mixture is coarse crumbs.
• Measure out 1 cup of crumbs and set aside so you can use them for the topping.
• To the remaining crumbs, add 1 teaspoon baking soda, buttermilk and the remaining teaspoon of vanilla.
• Mix just until combined.
• Pour the batter into the prepared pan, spreading to cover the entire bottom of the pan evenly.
• Sprinkle the reserved crumbs on top of the cake batter.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Store in an airtight container at room temperature.

MOIST SOUR CREAM COFFEE CAKE

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.

COFFEE CAKE WITH BROWN SUGAR CINNAMON RIPPLE

Steps:

• Preheat oven to 375 degrees F. Prepare an 8-inch springform or tube pan (with removeable sides) by spraying with non-stick spray.
• Sift flour before measuring, and then sift with baking powder, salt and sugar.
• Cut in shortening until like the consistency of corn meal. NOTE: I did this in the standing mixture but you could use a pastry blender to cut it in the traditional way.
• Blend in well-beaten eggs mixed with milk and vanilla. Beat mixture just enough to mix well.
• To make Streusel: Mix brown sugar, 2 tablespoons flour and cinnamon. Blend in butter and nuts.
• Pour half of the batter into the prepare pan and smooth to evenly distrube. Sprinkle with half the streusel mixture. Add remaining batter and put remaining streusel over the top.
• Bake 25 to 30 minutes or until a toothpick comes out clean. Cool on a wire rack 15 minutes before releasing the sides of the pan to allow the coffee cake to cool fully.

BLUEBERRY COFFEE CAKE WITH BROWN SUGAR-WALNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Grease and line a 8-inch square baking pan with parchment paper.
• In a medium bowl, mix together the crumble ingredients well. Set aside.
• Using a whisk or electric mixer, cream together the butter and sugar. Add the milk, egg, and vanilla extract, then mix until combined.
• Mix together the flour, baking powder, and salt. Slowly add to the batter in batches, whisking in between, until the batter is smooth, scraping down the sides if necessary. The batter will be thick.
• Using a spatula, gently fold in most of the blueberries, reserving a handful of blueberries.
• Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Spread the crumble evenly over the top of the batter.
• Bake for 35-40 minutes, until a wooden skewer (or cake tester) comes out clean in the centre of the cake. Let it cool before removing from the pan. Slice and serve.

BROWN SUGAR BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven 375°
• Grease the bottom and sides of a 9x13 cake pan
• Cream together the 1/2 cup butter and white sugar in a large bowl
• Mix in the eggs
• In a separate bowl, stir together the flour, baking powder and salt
• Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)
• Fold in the blueberries
• Spread in a greased 9x13 pan. Set aside

BROWN SUGAR-PECAN COFFEE CAKE

Steps:

• Stir together flour and brown sugar in a large bowl.
• Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
• Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.
• Stir together granulated sugar and cinnamon.
• Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
• Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

CARROT CAKE BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in center of mixture; add egg and egg white to well. Whisk in oil, syrup, and vanilla until combined, breaking up egg and incorporating wet ingredients into dry ingredients. Stir in carrots and walnuts until a uniform dough forms.
• Scoop mixture by ¼ cupfuls; squeeze each scoop tightly with wet hands into a compact ball. (You should have 12 balls.) Arrange balls about 1 inch apart on baking sheet and press to flatten slightly.
• Bake until cookies are golden and tops are slightly cracked, about 30 minutes. Let cool on baking sheet for about 20 minutes.
• Store loosely covered in the refrigerator for up to 1 week; let come to room temperature for at least 15 minutes before eating. To freeze, let cool completely and store in a sealed freezer bag or other container for up to 3 months.

BROWN SUGAR CAKE WITH TOFFEE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
• Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
• Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.
• Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

PENNY'S APPLE BROWN SUGAR COFFEE CAKE

Steps:

• Preheat the oven to 375°. Lightly grease a 9-in. round baking or springform pan. In a large bowl, whisk together 1 cup flour, baking powder and salt. In a small bowl, stir together the remaining 2 teaspoons flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon., In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, top with half the apples and half the crumb mixture; repeat with the remaining batter, apples and crumb mixture. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

BLUEBERRY COFFEE CAKE

Steps:

• On the largest setting of a cheese grater, shred frozen/ultra-cold butter into bowl with flour.
• Add brown sugar to the mixture. Stir to combine and set aside for later.
• Preheat oven to 350°F. In a large bowl, add butter and sugar, beating until well combined and fluffy.
• Add vanilla extract and egg. Beat until smooth.
• In a separate, small bowl, combine flour with baking powder.
• Into the sugar/butter mixture, add in flour/baking powder mixture in small parts, alternating with a small splash of milk. Repeat this process until you run out of milk and flour.
• Stir in blueberrries. Grease a 6-inch baking pan with butter. Spread the cake mixture evenly thoughout.the pan.
• Spread the streusel topping over the top of the cake batter. Bake cake for 50-60 minutes. When the cake is fully baked, a toothpick should come out of the center clean.

COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, cinnamon, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined. With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated. Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth. When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top. Serve warm.

MAPLE & BROWN SUGAR VEGAN COFFEE CAKE

Steps:

• Maple & Brown Sugar Vegan Coffee Cake
• Preheat the oven to 375.
• In a small mixing bowl, prepare the streusel topping by adding the melted vegan butter, brown sugar, flour, and cinnamon together and mixing until a crumble forms. Set aside.
• Mix the almond milk, melted vegan butter, maple syrup, vanilla, baking powder, and baking soda. Add the flour and mix until combined. Don't over-mix.
• Pour half of the batter into a greased 8 or 9 inch cake pan. Sprinkle the cinnamon and brown sugar over the batter. Then, evenly and carefully spread the remaining batter over the cinnamon and sugar. Evenly sprinkle the streusel topping over the cake and cover the cake pan with foil.
• Bake for 30 minutes, then, remove the foil and bake for another 20-30 minutes (times will vary based on material and size of pan) until you can stick a toothpick down the center of the cake and it comes out clean. While the cake is baking, option to whisk together powdered sugar, almond milk, and vanilla to make the icing to drizzle over the cake. Enjoy!

EASY CINNAMON BROWN SUGAR COFFEE CAKE

Steps:

• 1. Spray bottom of 9 x 13 pan.
• 2. Combine the cake ingredients as directed on the box.
• 3. Combine topping ingredients.
• 4. Pour batter into the baking dish. Sprinkle 1/2 of topping and swirl in cake.
• 5. Sprinkle the remaining topping on top of the cake.
• 6. Bake at 350 until a toothpick comes out clean about 30-35 min or according to cake instructions. Let cool.
• 7. Mix together the powdered sugar, maple extract, and milk until a glaze forms.
• 8. Drizzle the glaze over the cooled cake.

KETO COFFEE CAKE

Steps:

• Preheat the oven to 180C/350F. Grease a 9 x 11-inch pan with parchment paper and set aside.
• In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt and set aside. In a mixing bowl, use a hand mixer to cream together the butter and brown sugar substitute until creamy. Add the eggs in, one at a time. Add the vanilla extract, then mix through the dry ingredients until combined.
• In a small bowl, whisk together the crumb topping ingredients until combined.
• Add half of the cake batter into the prepared baking pan, then spread half of the crumble mixture on top. Add the last half of the cake batter mixture to cover the middle layer crumble. Then, top with the remaining half of the crumble mixture.
• Bake the coffee cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool in the pan completely, before slicing and serving.

RAISIN-WALNUT COFFEE CAKE

Steps:

• Heat oven to 375°F. Butter an angel food cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a small bowl, combine walnuts, brown sugar, and cinnamon; transfer half to a second bowl and mix in raisins.
• Using electric mixer, on medium speed, beat granulated sugar and butter to combine, 2 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low and mix in flour mixture until just combined. Mix in sour cream until just combined.
• Spread half of batter evenly in prepared pan and sprinkle with raisin-walnut mixture. Top with remaining batter and sprinkle with walnut mixture. Bake 30 minutes.
• Reduce oven temperature to 300°F and continue baking until wooden pick inserted into cake comes out clean, 20 to 25 minutes more. Cool cake completely in pan on wire rack.
• Unmold cake. Slice and serve, or wrap in plastic and freeze for up to 3 days. One hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in 375°F oven.