Coffee Crumb Cake Food

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COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE



Coffee Cake with Oat Crumb Topping and Rum Glaze image

Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
3/4 cup confectioners' sugar
2 tablespoons dark rum

Steps:

  • Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

AUNT ANNE'S COFFEE CAKE



Aunt Anne's Coffee Cake image

This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.

Provided by Mary

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla extract
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
  • In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS



Chocolate Chip Coffee Cake with Cocoa Crumbs image

This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 16

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup chocolate chips

Steps:

  • Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE



Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 17

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

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



Easy Coffee Crumb Cake Recipe image

Enjoy this Easy Coffee Crumb Cake Recipe for breakfast any day of the week. Topped off with a delicious crumble and a touch of cinnamon.

Provided by Nicole Nared-Washington from Brown Sugar Food Blog

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 21

FOR CAKE:
¾ c. unsalted butter, room temperature
⅓ c. light brown sugar, packed
1 ½ c. sugar
1 tsp. Salt
2 ½ tsp. Baking powder
2 tsp. Vanilla extract
3 large eggs, room temperature
¾ c. sour cream
1 ¼ c. milk
3 ¾ c. flour
FOR TOPPING:
1 c. sugar
¼ tsp. Salt
1 c. flour
1 tsp. Cinnamon
6 tbsp. Butter, melted
FOR FILLING:
1 c. light brown sugar, packed
1 12/ tbsp. Cinnamon
1 tsp. Unsweetened cocoa powder

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.

CRUMB COFFEE CAKE



Crumb Coffee Cake image

A sweet treat that uses common ingredients. I like to add cinnamon to the crumb topping, but it's good either way. Margarine or shortening will work instead of butter in this recipe. If you don't have sour milk you can make it by adding 1 tablespoon of lemon juice or vinegar in a measuring cup and filling with milk to the one-cup measurement. Stir and let stand at room temperature for 10 minutes. You'll have sour milk for the recipe.

Provided by _Pixie_

Categories     Breads

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
2 cups packed brown sugar
2 cups all-purpose flour
1 cup sour milk (see remarks)
1 large egg, beaten
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)

Steps:

  • Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
  • Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
  • Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
  • Mix in the baking powder, then add the milk and egg and mix well.
  • Sprinkle the reserved crumbs evenly over the top of the batter.
  • Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
  • Serve warm, even better with whipped cream, cool whip or ice-cream.

Nutrition Facts : Calories 400.5, Fat 11.9, SaturatedFat 7.2, Cholesterol 53.3, Sodium 151.2, Carbohydrate 70.2, Fiber 0.8, Sugar 48.6, Protein 4.5

NANNA'S OLD WORLD CINNAMON CRUMB COFFEE CAKE



Nanna's Old World Cinnamon Crumb Coffee Cake image

This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)

Provided by HotPepperRosemaryJe

Categories     Breads

Time 40m

Yield 8 pieces, 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, melted
1/2 cup sour cream
1/2 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Steps:

  • Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
  • Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
  • Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

Nutrition Facts : Calories 524.8, Fat 24.8, SaturatedFat 15.1, Cholesterol 94.7, Sodium 557.2, Carbohydrate 71.2, Fiber 1.1, Sugar 43.6, Protein 5.8

COFFEE COFFEE COFFEE CAKE



Coffee Coffee Coffee Cake image

Provided by Anna Stockwell

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-14

Number Of Ingredients 33

For the crumb topping:
1 cup all-purpose flour
3/4 cup chilled unsalted butter, cubed
1/4 cup (packed) light brown sugar
1/4 cup powdered sugar
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
For the chocolate swirl:
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped
1/4 cup strong brewed coffee
1 tablespoon granulated sugar
For the cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup strong brewed coffee, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
3 large eggs plus 1 egg yolk, room temperature
For the glaze:
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon sour cream
Special Equipment:
A 10-inch tube pan

Steps:

  • Make the crumb topping:
  • Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
  • Make the chocolate swirl:
  • Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
  • Make the cake:
  • Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
  • Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
  • Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
  • Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
  • Glaze the cake:
  • When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
  • Do Ahead
  • Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

COFFEE COFFEE CAKE



Coffee Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee
1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
  • For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
  • Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
  • Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
  • Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

BUTTER - CRUMB COFFEE CAKE



Butter - Crumb Coffee Cake image

Make and share this Butter - Crumb Coffee Cake recipe from Food.com.

Provided by Mary in LA.

Categories     Breads

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

2/3 cup light brown sugar (packed)
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter (cut up)
1/2 cup walnuts (chopped)
1 1/2 cups all-purpose flour
1/2 cup dried cranberries (sweetened)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup light brown sugar (packed)
6 tablespoons butter (room temp)
1 teaspoon vanilla extract
2 large eggs
1 (6 ounce) container low-fat vanilla yogurt

Steps:

  • Preheat oven to 350 deg.
  • Coat 9 inch springform pan with cooking spray.
  • Crumb Topping
  • In bowl, mix flour,sugar, allspice, nutmeg and salt.
  • Work in butter with fingertips, until mixture resembles coarse meal.
  • Stir in nuts.
  • Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes.
  • Drain and finely chop.
  • In med size bowl, whisk together flour,baking powder and salt.
  • In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy.
  • Add eggs,one at a time, beating well after each.
  • Working in batches, beat in vogurt with flour mixture.
  • Add chopped cranberries.
  • Scrape batter into pan.
  • Sprinkle evenly with crumb topping.
  • Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry.
  • Let cool in the pan for 15 min's.
  • Remove side of pan& cut into wedges.
  • Serve slightly warm.

Nutrition Facts : Calories 371.2, Fat 17.8, SaturatedFat 9.2, Cholesterol 71.2, Sodium 186.2, Carbohydrate 48.7, Fiber 1.3, Sugar 24.9, Protein 5.3

PENNSYLVANIA DUTCH COFFEE CRUMB CAKE



Pennsylvania Dutch Coffee Crumb Cake image

This delicious recipe comes from the Bechtel Victorian Mansion Bed & Breakfast Inn, in East Berlin, PA

Provided by Bev I Am

Categories     Breads

Time 55m

Yield 3 8inch cakes

Number Of Ingredients 11

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, prebeaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Steps:

  • Preheat oven to 350 degrees F.
  • Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
  • In separate bowl, mix the eggs, buttermilk and baking soda together.
  • Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
  • There will be some small lumps in the batter.
  • Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
  • Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
  • Sprinkle topping equally on top of batter in all 3 pans.
  • Bake at 350° for 35 minutes.
  • Makes 3-8" coffee cakes.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE



Sour Cream Streusel Coffee Cake Recipe image

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

3 cups all purpose flour (spooned and leveled)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons cinnamon
1 cup butter (2 sticks, melted)
2 & 1/4 cups all purpose flour
1 & 1/4 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup butter (1 and 1/2 sticks, softened but still cool )
1/2 cup sour cream
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup butter (half stick, very soft)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup milk (more to taste)
2 cups powdered sugar

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

SHEET PAN CRUMB CAKE



Sheet Pan Crumb Cake image

It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 16

1 1/2 cups packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, melted
3 cups all-purpose flour (see Cook's Note)
Nonstick cooking spray, for the baking sheet
3 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream

Steps:

  • For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
  • For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
  • Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

APPLE CRUMBLE COFFEE CAKE



Apple Crumble Coffee Cake image

Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 17

2 teaspoons unsalted butter
2 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups finely chopped toasted walnuts
⅓ cup packed light brown sugar
⅓ cup white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup plain yogurt
2 each Honeycrisp apples

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
  • Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  • Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  • Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  • Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  • Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  • Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g

NEW JERSEY CRUMB COFFEE CAKE



New Jersey Crumb Coffee Cake image

A moist, tender cake topped high with delicious chunks of cinnamon sugar goodness!

Provided by Erren Hart

Categories     Dessert

Time 1h

Number Of Ingredients 15

2 cups brown sugar (packed)
2 tablespoons ground cinnamon
1 teaspoon salt
1 cup butter ((2 sticks), melted - plus more if needed)
3 cups all-purpose flour
2½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cups butter ((1½ sticks) softened)
1½ cups sugar
2 large eggs
1¼ cups buttermilk
1½ teaspoons vanilla
½ cup powdered sugar (for dusting)

Steps:

  • Mix the brown sugar, cinnamon, and salt together in a large bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you just want to moisten the flour and mix until there is no visible dryness). Keep the mixture in large clumps. Set aside.
  • Squeeze a handful of the topping into your hand, if it doesn't clump together, add a little more melted butter until it does. Set aside.
  • Preheat the oven to 350f/175c. Grease 9x13 inch baking pan
  • In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
  • Beat the softened butter in a large bowl until light.
  • Add sugar and beat until light and fluffy.
  • Add eggs 1 at a time, beating until well blended after each addition.
  • Add buttermilk and vanilla, beat just until blended.
  • Add flour mixture in 3 additions, beating just until blended after each addition.
  • Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
  • Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
  • Bake 45 minutes to an hour or until the tester comes out clean and topping is deep golden brown and a little crisp.
  • Cool cake in dish on rack at least 30 minutes. Dust with powdered sugar and cut into squares to serve.

Nutrition Facts : Calories 574 kcal, Carbohydrate 84 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 83 mg, Sodium 523 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving

COFFEE CRUMB CAKE



Coffee Crumb Cake image

Ready for a super-easy coffee cake? You'll need yellow cake mix, coffee, a few staple ingredients... oh, and 15 minutes of hands-on time. Let's do this!

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 24 servings, 1 square each

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
strong freshly brewed MAXWELL HOUSE Coffee, any variety, cooled
2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1 cup (2 sticks) cold butter or margarine, cut up

Steps:

  • Preheat oven to 350°F. Prepare cake mix as directed on package, substituting brewed coffee for the water. Spread evenly into 15x10x1-inch baking pan. Bake 20 minutes.
  • Meanwhile, mix remaining dry ingredients in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs; sprinkle evenly over partially baked cake.
  • Bake an additional 20 minutes or until toothpick inserted in center comes out clean. Cool. Cut into 24 squares to serve.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 20 g, Protein 3 g

CRUMB COFFEE CAKE



Crumb Coffee Cake image

This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington

Provided by Taste of Home

Time 1h15m

Yield 18 servings.

Number Of Ingredients 24

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
TOPPING:
7 tablespoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons sugar
2 teaspoons ground cinnamon
5 tablespoons cold butter
1 cup chopped walnuts
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

SUPER-CRUMB COFFEE CAKE



Super-Crumb Coffee Cake image

A soft, tender, easy-to-make coffee cake, heavy on the crumbs!

Provided by Sally

Categories     Cake

Time 3h

Number Of Ingredients 12

1 Tablespoon all-purpose flour, for coating the pan
2 cups all-purpose flour (spoon & leveled)
1 cup + 2 Tablespoons granulated sugar
1 teaspoon salt
10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2/3 cup packed light or dark brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  • Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
  • Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
  • Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
  • Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
  • Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

APPLE CRUMB CAKE RECIPE



Apple Crumb Cake Recipe image

Start your Autumn day off the right way with a slice of this Apple Crumb Coffee Cake. Buttery cake meets spiced apples, all topped with cinnamon crumb streusel.

Provided by Courtney Rowland

Categories     Breakfast

Number Of Ingredients 22

3 cups flour
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup (2 sticks) butter, melted
1 teaspoon vanilla
2 large (or 3 small) tart apples (such as honeycrisp, granny smith, or pink lady), peeled and chopped
8 Tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup powdered sugar
1-2 Tablespoons apple cider
1-2 Tablespoons milk
Pinch salt

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan.
  • In a mixing bowl, whisk together 3 cups flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extracts and stir until the mixture is evenly moist. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream. Meanwhile, in another bowl, mix together the flour, baking soda, salt, and baking powder. Add this to the butter mixture, stirring until the ingredients are just combined.
  • Spread half the batter into a thin layer at the bottom of the pan. Sprinkle the apple chunks evenly over the batter. Top with about 1 cup of the crumble mixture. Spread the remaining batter over top followed by the rest of the crumble.
  • Bake the mixture for 35-40 minutes or until a tester inserted in the center comes out clean. If the top gets too brown, cover with foil for the last 10-15 minutes.
  • While the coffee cake bakes, whisk together the powdered sugar, cider, milk, and salt. Serve the cake warm with the cider drizzle. This recipe can be made up to two days in advance. Store in an airtight container or in the pan with saran wrap on top.

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
  • Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
  • Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

COFFEE CRUMB CAKE



Coffee Crumb Cake image

This coffee cake recipe is so good. Whenever I make it it's sure to dissappear!Makes a good size cake, it's great to bring to large functions. I can't remember where I got this recipe, but I'm gla d I did.

Provided by Suzy Q 2

Categories     Breads

Time 1h10m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix (no pudding in mix type)
3 eggs
1 1/2 cups water
1 teaspoon vanilla
confectioners' sugar
4 cups flour
3 teaspoons cinnamon
1 1/2 cups sugar
2 teaspoons vanilla
1 lb butter, melted

Steps:

  • Cake:.
  • mix all ingredients together and beat well. grease and flour 12x18x2 pan. bake at 350 for 20 minutes then put crumbs on top and bake an additional 20 minutes. cool completely then sift with confectioners sugar.
  • crumbs:.
  • mix all dry ingredients well. pour butter and vanilla mixture in dry ingredients and blend well. crumble over top of cake .

Nutrition Facts : Calories 871.5, Fat 44.8, SaturatedFat 24.8, Cholesterol 162.1, Sodium 619.8, Carbohydrate 108.8, Fiber 2.3, Sugar 52.5, Protein 9.7

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