Double Butter Coffee Cake Food

SUPER-CRUMB COFFEE CAKE

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.

DOUBLE BUTTER COFFEE CAKE

Steps:

• Preheat oven to 375°F
• Dissolve yeast in warm water in a small mixing bowl. Set aside until dissolved, about 10 minutes.
• In a saucepan over medium low, heat milk, 1/2 cup sugar, salt and 1/2 cup butter. Stir until sugar dissolves and butter melts. Cool to lukewarm; then stir in dissolved yeast mixture and set aside.
• Combine flour, eggs and yeast mixture in a large bowl. Stir until mixed and smooth. Pour into a buttered 9x13 inch pan, spreading evenly.
• Let rise in warm, draft-free place for 45 minutes.
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
• Bake for 30 minutes, or until the top is golden and syrupy.

DOUBLE THE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, sift together the flour, baking powder and salt.
• Add the sugar.
• Blend the 1/4 cup oil into the flour and sugar mixture until it is like cornmeal texture.
• In another bowl, combine the egg, milk and vanilla.
• Add to the flour mixture. Stir only enough to mix.
• Pour 1/2 mixture in a greased 8" pan.
• Combine the streusel ingredients, and sprinkle 1/2 of the streusel on the cake batter.
• Add remaining batter on top, and sprinkle with the other 1/2 streusel.
• Bake in a 350 degree oven for 25 minutes.
• You may drizzle with a thin powdered sugar icing, if desired.

DOUBLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.