OVER-THE-TOP CRUMB CAKE
It's a fact: The best part of a coffee cake is the crumbly streusel on top. This epic (and doughnut-filled!) version not only has ample topping, but also a cinnamon-pecan layer in the middle, proving you can never have too much of a good thing.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 12 to 14 servings
Number Of Ingredients 20
Steps:
- For the streusel: Preheat the oven to 325 degrees F.
- Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
- For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk 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 3 minutes. Add the eggs, 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; begin and end with the flour and beat until just incorporated.
- Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
- For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
- Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
- Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.
COFFEE COFFEE CAKE
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.
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.
CRUMB CAKE
This will be the last crumb cake recipe you'll ever need. It's wonderful. It's my friend Fran's mother's recipe. It's far from low fat and I guess that's what makes it such a delicious cake. Everyone will ask you for the recipe.
Provided by luvmybge
Categories Breads
Time 50m
Yield 1 large crumb cake
Number Of Ingredients 9
Steps:
- Grease and flour a cookie sheet with sides (11 x 17 or 10 1/2 x 15) just watch the time.
- Mix cake using above ingredients.
- Spread in cookie sheet.
- Bake 350° for 20 minutes (20 minutes is the time for the 10 1/2 x 15 pan), so a little less time if you are using the bigger pan.
- I like the 11 x 17 pan.
- Crumbs: Add ingredients to bowl and mix together.
- Spread in chunks covering cake.
- Bake 15 minutes more.
- Cool.
- Sprinkle with powdered sugar.
CRUMB COFFEE CAKE
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
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
NEW YORK CRUMB CAKE
I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!
Provided by Courtly
Categories Breads
Time 1h5m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
- In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
- In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
- Using a rubber spatula, fold dry ingredients into egg mixture.
- Spread batter evenly into prepared pan, and set aside.
- In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
- Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
- Top batter evenly with crumb topping.
- Bake for 35 to 40 minutes or until the cake tests done.
- Turn the pan once during baking.
- Transfer pan to a wire rack to cool.
- Dust with confectioners' sugar.
- Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
COFFEE CRUMB CAKE
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
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
PHYLLIS'S COFFEE CRUMB CAKE
This cake has about 3/4 of an inch of crumbs.
Provided by Phyllis Brescia
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. While baking, make topping 1 lb. butter 3 tsp. vanilla 2 tablespoon cinnamon 1 tsp. nutmeg 4 cups four 1 1/2 cups sugar (use 3/4 cup regular sugar and 3/4 cup brown sugar) 1 pinch salt
- 2. slowly heat butter and vanilla. In large bowl, mix all other ingredients and slowly add butter. MIx well. With your fingers put on cake that has been baked and bake another 20 minutes.
- 3. when cake is completely cooled sprinkle with powdered sugar.
NEW YORK STYLE CRUMB COFFEE CAKE
Light and moist cake is topped with a thick layer of cinnamon crumbs. This New York style crumb coffee cake is the perfect addition to any brunch spread!
Number Of Ingredients 16
Steps:
- Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
- In bowl of standing mixer fitted with paddle attachment (or you can do this with a handheld mixer), mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping as necessary.
- Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces (use both hands to break apart the crumb dough, rolling the broken dough between your thumb and forefinger) and spread in even layer over batter, beginning with edges and then working toward center.
- Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 - 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.
APPLE CRUMBLE COFFEE CAKE
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
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
SUPER-CRUMB COFFEE CAKE
A soft, tender, easy-to-make coffee cake, heavy on the crumbs!
Provided by Sally
Categories Cake
Time 3h
Number Of Ingredients 12
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.
COFFEE CRUMB CAKE
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
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
CRUMB COFFEE CAKE
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
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.
CANDIE'S BAKERY-STYLE CRUMB COFFEE CAKE
On Saturday morning my Dad would rise early, go for the paper and stop in the bakery for our weekend treats. He would bring home crumb cake because it was Mom's favorite (we didn't turn our nose up either). As he travelled home, some crumbs would fall to the bottom of the box and Mom would spoon them out and right onto her plate. She'd say she could eat a box of crumbs! This crumb coffee cake is simple, but it's the crumbs that make it wonderful! I hope you'll try it and make you own memories.
Provided by Gingerbee
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the topping.
- Add butter, eggs and milk and mix well.
- Grease and flour a 13-inch rectangle baking pan.
- Preheat oven to 350 degrees.
- For Topping: Take the 2 cups of reserved flour mixture and add to the butter, brown sugar, cinnamon and salt.
- Mix together with your fingers until blended and lumps begin to form when you squeeze the mixture making small pea-sized crumbs.
- (make them to your liking).
- We love HUGE crumbs on ours, so I squeeze handfuls of the mixture and let the big pieces drop off onto the cake batter and cover the surface with smaller ones as I empty the bowl.
- Cover the entire cake with crumbly mixture.
- Bake for 30 minutes.
- When cooled, dust with confectioner's sugar.
Nutrition Facts : Calories 642.5, Fat 25.4, SaturatedFat 15.4, Cholesterol 116, Sodium 493.3, Carbohydrate 96.8, Fiber 1.9, Sugar 50.6, Protein 8.4
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- Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
- Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.
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