Best Recipe for Coffee Cake


This is the best recipe for coffee cake. It is incredibly moist, has absolutely amazing flavor and texture; very easy to make.

You can make it the night before and have fresh baked coffee cake in the morning with no prep time.


Recipe for Coffee Cake

Recipe for Coffee Cake

OVERNIGHT COFFEE CAKE

 
3/4 cup homemade unsalted butter, softened
1 cup white sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp nutmeg
1/2 tsp salt
1 cup sour cream
3/4 cup homemade brown sugar, packed
1/2 cup walnuts or pecans, chopped
1 tsp cinnamon


Icing:
1-1/2 cups homemade powdered sugar
3 TBS brewed coffee

Spray a 9x13 pan with vegetable oil.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into the prepared baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

PREHEAT oven to 350 degrees.

Bake, uncovered, for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine powdered sugar and milk; drizzle over warm coffee cake.

NOTE:
You can also make a strudel topping using 1/2 cup brown sugar, packed, 1/3 cup flour, 1 tsp cinnamon, 1/4 cup butter, 1/2 cup pecans, chopped/roasted.




My favorite recipe for coffee cake is this beauty.

STREUSEL COFFEE CAKE

Cake
3/4 cup homemade unsalted butter, softened
1-1/2 cups white sugar
1/3 cup dark brown sugar, packed
1 tsp salt
2 tsp homemade pure vanilla extract
3 eggs
3/4 cup plain or vanilla yogurt
3-3/4 cup flour
2-1/2 tsp baking powder
1-1/4 cup milk


Filling
3/4 cup dark brown sugar, packed
1-1/2 TBS cinnamon

Combine ingredients, mix and set aside.


Cinnamon Streusel

1/2 cup white sugar
1/2 cup flour
2 tsp cinnamon
3 TBS homemade unsalted butter, melted

PREHEAT oven to 350 degrees. Grease a tube pan (angel food cake pan), or 9x13 inch pan.

For the cake, beat the butter, sugars, salt and vanilla together in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Add the yogurt and mix.

In a small bowl, mix the flour and baking powder together. Add this mixture alternating with the milk, starting and ending with the flour.

Spoon half of the batter (scant 3 cups) into the prepared baking pan, spreading it completely to the edges. Sprinkle the filling evenly over the batter. Spoon remaining batter over the filling, spreading to the edges. Sprinkle with streusel topping.

Bake cake until it is dark golden brown around the edges and springs back when pressed gently, approximately 50 to 60 minutes for the 9x13 inch pan. For the tube pan; 60 to 70 minutes. Cool at least 20 minutes before serving.

Recipe adapted from King Arthur Flour.com



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