GRANDMA'S BUTTERMILK COFFEE CAKE
This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere.
Provided by Busy Lindsay
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
- Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
- To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
- Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.
Nutrition Facts : Calories 370.4, Fat 17.6, SaturatedFat 2.3, Cholesterol 18.4, Sodium 218.7, Carbohydrate 50.2, Fiber 1.1, Sugar 31.3, Protein 4.4
RAISIN BUTTERMILK COFFEE CAKE
Folks will be lining up in your kitchen while this coffee cake is baking, and then they'll come back for more once they've tasted it! Along with awesome aroma and flavor, the fruity treat is light and tender, and sure to be a hit whenever you serve it.
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 5 ingredients until mixture resembles coarse crumbs; set aside. , In another bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. , Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. , Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 421 calories, Fat 16g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 65g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
COFFEE CAKE
Provided by Sandra Lee
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
- Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
- In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
- Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.
SIMPLE BUTTERMILK COFFEE CAKE
This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
- Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
SPICY RAISIN COFFEE CAKE
Make and share this Spicy Raisin Coffee Cake recipe from Food.com.
Provided by Lulu8
Categories Quick Breads
Time 55m
Yield 1 coffee cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Grease angel food cake pan or 9x13 pan. I use the angel food pan.
- Cream together butter and 1 cup sugar till fluffy.
- Add eggs and vanilla and beat well.
- Add sour cream and blend inches.
- Combine flour, baking powder and soda and salt. Whisk to combine.
- Add to creamed mixture and mix well.
- Mix sugar, nuts and cinammon in small bowl.
- Pour half of your mixture in the prepared pan.
- Top with raisins and half the nut mixture.
- Spoon on the rest of the batter and top with remaining nut mixture.
- Bake at 350 degrees for 40 minutes or until toothpick come out clean.
Nutrition Facts : Calories 490.9, Fat 22.7, SaturatedFat 9.6, Cholesterol 73.6, Sodium 355.6, Carbohydrate 69.1, Fiber 2.4, Sugar 44.1, Protein 6.9
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