Coffee Cake Recipes?

All kinds welcome!Coffee Cake Recipes?
Blueberry Crunch Coffee Cake





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1/4 cup butter


1/2 cup sugar


1 egg


1 cup flour


1 teaspoon baking powder


1/4 teaspoon salt


1/3 cup milk


1/2 teaspoon vanilla extract


2 cups blueberries -- fresh or frozen


TOPPING:


1/4 cup butter


1/2 cup sugar


1/3 cup flour


1/2 teaspoon cinnamon -- ground





Make cake batter by creaming butter, sugar, and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it tests done.Coffee Cake Recipes?
This is the perfect time of year for coffee cake since it's so warm and comforting :) Here's a couple ideas





Sour Cream Coffee Cake





Streusel:


1/4 cup sugar


3 packed tablespoons dark brown sugar


1/2 cup walnuts, toasted and coarsely chopped


2 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


Cake:


2 cups unbleached all-purpose flour


1 teaspoon baking soda


1/2 teaspoon fine salt


Generous pinch freshly grated nutmeg


Generous pinch ground mace


3/4 cup unsalted butter, plus more for the pan, room temperature


1 cup sugar


2 large eggs, room temperature


1 cup sour cream


1 1/2 teaspoons vanilla extract


Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.


Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.





In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.


Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.





Blueberry Coffee Cake





Coffee Cake:


4 tablespoons unsalted butter, plus extra butter for greasing baking dish


3 cups (1 dry pint) blueberries


2 cups all-purpose flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


3/4 cup milk


2/3 cup granulated sugar


2 large eggs


Topping:


2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg





8 or 9-inch square glass baking dish





Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.





Apple Pie Coffee Cake





2 large eggs


1 tablespoon vegetable oil


1/4 teaspoon pure vanilla extract


3/4 cup sugar


1 cup unbleached all-purpose flour


2 teaspoons baking powder


1/2 teaspoon ground cinnamon


1/4 teaspoon ground allspice or nutmeg


1/4 teaspoon salt


2 cups peeled, cored, and thinly sliced firm tart apples (about 1 1/2 pounds)


1 tablespoon turbinado (raw) sugar, for sprinkling on top


Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish pie plate). Grease a 10-inch pie plate.


In a medium bowl, combine the eggs, oil, vanilla, and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice, and nutmeg, and salt. Beat vigorously until the batter has a crumbly consistency, about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter.





Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the sugar. Bake on the center rakc of the oven 30 to 35 minutes, until the center is firm when gently pressed. A cake tester inserted into the center should come out clean, the top and bottom of the cake should be deep brown, and the apples should be tender when pierced with a knife. Remove from the oven and cool at least 1 hour in the pan on a folded tea towel. Serve warm or room temperature, cut in wedges from the pie pan.





Raspberry Crumb Coffee Cake with Maple Frosting





1 teaspoon butter


1 1/2 cups fresh raspberries


1 1/2 cups sugar


Juice of one lemon


2 tablespoons cornstarch


1/4 cup water


1 stick plus 4 tablespoons butter


2 eggs


4 cups flour


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon cinnamon


1 cup buttermilk


1 teaspoon pure vanilla extract


1/2 cup brown sugar


1 cup powdered sugar


2 tablespoons Vermont Maple Syrup


2 tablespoons milk


Preheat the oven to 350 degrees F. Grease a 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and 1 cup of the sugar. Add the eggs, one at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1 inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve warm.
Use packaged white or spice cake mix , follow all instuctions EXCEPT replain water with sufficient overripe bananas until the batter is the right consistency. Add 1/4 tsp fresh ground pepper. Cook until the cake begins to pull away from sides of pan and toothpick inserted comes out clean.


cool in or out of pan. Sprinle with white powdered sugar before serving.
Blueberry Coffee Cake Recipe








INGREDIENTS:


2 cups flour


1 cup sugar


2 tsp. baking powder


1 tsp. salt


1 1/2 tsp. grated lemon peel


1/2 cup butter, softened


1 cup milk


2 eggs slightly beaten


1 tsp. vanilla


2 cups fresh or frozen blueberries


.


Icing


1 cup powdered sugar


1/4 tsp. almond extract


3-5 tsp. milk


PREPARATION:


Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.





Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.
This isn't really a coffee cake, but I use it as a breakfast-time treat as an alternative to regular coffee cake. Hope that works for you. They're really good and dead simple!





Cranberry Crunch





2 cups rolled oats (regular or quick, but not instant)


1 cup flour


2 cups brown sugar


1 teaspoon nutmeg


1 teaspoon ground cloves


2 teaspoons cinnamon


1 cup butter or margarine (2 sticks)


1 (16 oz) can wholeberry cranberry sauce





Mix dry ingredients together thoroughly. Cut in butter with a pastry blender or two knives (or even a potato masher, if you're desperate) until mixture is crumbly. Spray a 9x13 cake pan with non-stick pan spray. Spread 2/3 of the mixture evenly in the pan, and press it down firmly. Smooth the surface with a spatula and press firmly again. Spread the cranberry sauce over this as evenly as you can. Sprinkle the remaining 1/3 of the crumb mixture over this and press down lightly. Bake at 350 degrees Fahrenheit about 45 minutes. Cool slightly in pan before cutting. Serve warmmmmMMMmmmm with tea or coffee.





You can substitue any packaged (tinned or jarred) fruit pie filling with lots of fruit for the cranberry sauce. I'd recommend trying it once with the cranberry sauce, as it really doesn't taste strongly of cranberry. It just tastes like a fruit bar.
betty crocker.com
Blueberry Coffee Cake Recipe





INGREDIENTS:





* 2 cups flour


* 1 cup sugar


* 2 tsp. baking powder


* 1 tsp. salt


* 1 1/2 tsp. grated lemon peel


* 1/2 cup butter, softened


* 1 cup milk


* 2 eggs slightly beaten


* 1 tsp. vanilla


* 2 cups fresh or frozen blueberries


* .


* Icing


* 1 cup powdered sugar


* 1/4 tsp. almond extract


* 3-5 tsp. milk





PREPARATION:


Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.


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Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.





This is a recipe that a sweet friend posted for me. I just made it and it is really wonderful!