Springtime Coffee Cake By Janet Food

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. 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 the butter and granulated sugar together 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 and re-invert onto a rack to cool completely.

SPRINGTIME COFFEE CAKE BY JANET

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a medium bowl, combine the flour, sugar, and spices. Cut in the butter until the mixture resembles corn meal.
• 3. Reserve 1/2 cup of the mixture in a second bowl, combine the buttermilk and baking soda.
• 4. Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
• 5. Stir in the raisins and nuts. Spread the batter into a greased and floured9 by 13 pan.
• 6. Sprinkle the reserved crumb mixture over top. Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.

SPRING COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees
• Cream together 12 tablespoons butter and sugar on high until light an fluffy.
• Add in 1 egg at a time and beat until incorporated.
• Add in the vanilla, sour cream and espresso and continue to beat on medium, scraping down the sides and the bottom of the bowl.
• Turn the mixer to low and add in the flour, baking soda, baking powder, and salt.
• Pour batter into a greased bundt pan.
• For the streusel, combine ½ cup brown sugar, 1½ teaspoon cinnamon, 1 tablespoon cold slated butter cubed and ½ cup flour.
• Use your fingers to break up the butter and make a crumbly texture to combine.
• Crumble the streusel over the batter evenly. The more the better!
• Bake for 30-35 minutes and let cool before removing from the pan.
• In a small bowl combine all of the ingredients and whisk until fully combined.
• The texture should be a glaze finish that you can drizzle on the coffee cake.

JANET'S CHOCOLATE CHIP COFFEE CAKE

Steps:

• preheat oven 350.
• in a medium bowl mix together salt, flour, baking powder and baking soda set aside.
• in a small bowl mix together 1/4 cup of sugar and cinnamon set aside.
• use a mixer and beat butter and 1 cup of sugar together until mixture is fluffy beat in eggs one at a time, then beat in sour cream and vanilla. Next fold in flour mixture in two parts.
• pour half of the batter in a greased 8-inch square baking pan sprinkle half the cinnamon mixture and half of the chocolate chips on top. pour the remaining batter on top and sprinkle the remaining cinnamon and chocolate chips on top.
• Bake for 30 to 35 minutes or until golden brown toothpick should come out clean.