coffee cake

National Coffee Cake Day!

Crumb Cake3

It’s National Coffee Cake Day!  Try out our Crumb Cake recipe!

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.

 

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National Coffee Cake Day!

Today is National Coffee Cake Day and we have two fabulous coffee cake recipes.  Click on the links below to get the recipes!

Crumb Cake

Sour Cream Coffee Cake

Sour Cream Coffee Cake

sour-cream-coffee-cake

Make Sour Cream Coffee Cake for your next breakfast or brunch potluck!  This version has a pecan-streusel layer on the inside (you can use walnuts, too!).  It’s crunchy on the outside, but is perfectly moist and buttery on the inside.

The recipe comes from the Just A Matter of Thyme cookbook.  I have made many recipes from this cookbook and every one has been fantastic.  I highly recommend getting a copy of this cookbook!

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 tsp. vanilla

1 cup sour cream

1 tsp. salt

1 tsp. baking powder

2 cups cake flour (or take 2 cups minus 2 tablespoons all purpose flour; add 2 T. cornstarch and sift)

1/2 cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup brown sugar.

Mix together the butter, white sugar, and eggs.  Fold in the sour cream and vanilla.  Fold in the dry ingredients until combined.  Pour half of the batter into a greased bundt pan.

Mix together the nuts, cinnamon, and brown sugar to make the streusel filling.  Sprinkle it on top of the batter.  Spoon the rest of the batter over the filling.

Bake for one hour at 350 degrees.  Let cake cool for 15 minutes before removing from the pan.  Sprinkle with powdered sugar.

You’re ready for potluck time!

Crumb Cake

Crumb Cake3

Crumb Cake is great for breakfast potlucks!  You can make it the day ahead and it is great served warm or room temperature.

This recipe is from the Joy of Cooking cookbook.  The version pictured above does not include the coconut, but I have made it both ways and both are wonderful.

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.