Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
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Hi Bold Bakers! One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT
Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Professional Baker's Best Coffee Cake Recipe!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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Incredible Sour Cream Coffee Cake with Ina Garten | Food Network
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Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Cinnamon Streusel ( Coffee Cake)
Streusel
1/2 Cup /50 gms Brown Sugar
1/2 Cup /60 gms All purpose flour
1/4 Cup/60 gms butter
1 tsp Cinnamon powder
1/8 tsp salt
For the cake
2 1/4 Cups /281gms All Purpose flour
1 tsp Baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 Cup /113gms unsalted
1 Cup/200gms granulated sugar
2 large size eggs
1 Cup/250ml buttermilk
1 TBL Vanilla Exract
Brown Butter Streusel Coffee Cake Recipe | Chef Barbara Teaches how to Make Easy Coffee Cake
Brown butter gives this coffee cake a rich, toasty, and slightly nutty flavor; we also infused it with our Cinnamon Bun Milk Chocolate Spread and Mascarpone Compound.
Full Recipe:
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#Amoretti #CoffeeCake #BrownButter #StreuselCoffeeCake #CinnamonCoffeeCake #CinnamonBun #Breakfast #BreakfastPastry #Dessert #Cake
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Strawberry Streusel Cake
Strawberry Streusel Cake - moist buttery cake filled with a generous amount of strawberries and topped with an amazing crispy streusel. By far one of the best coffee cakes you can ever prepare.
#strawberrycake #streuselcake
To print the recipe check the full recipe on my blog:
Makes about 8-10 servings
Cake Batter
1/3 cup (75g) butter, room temperature
1/3 cup (70g) sugar
3 eggs
3 tbsp (45g) sour cream
1 tsp (5g) vanilla extract
2 tsp (8g) baking powder
1 1/4 cup (160g) flour
1/4 tsp (1g) salt
Strawberry Filling
10 oz (300g) fresh strawberries
2 tbsp (30g) sugar
1 tbsp (8g) cornstarch
Zest from a lemon
Streusel Topping
2/3 cup (85g) all-purpose flour
Pinch of salt
1/4 cup (56g) butter, room temperature
1/4 cup (50g) brown sugar
1/4 tsp (1g) ground cinnamon
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Ultimate Apple Crumble Cake
Ultimate Apple Crumble Cake – Another of my favourite. The caramelized apple and sauce just melt in your mouth with the cake. The sweetness of the caramel flavour is delicious, you would want more after one piece. Butter cake alone might be a little flat and boring, but adding the caramelized apples makes the cake another level. It’s not that hard to make if those of you already know my butter cake recipe. Just additional work on the caramelized apple, and the rest are pretty easy. I hope you’re inspired with make this. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using a 7-inch pan, with loose base
Crumble
28g (2 tbsp) unsalted butter
40g (1/3 cup) cake flour
40g (3 tbsp) fine sugar
Pinch of salt
40g (6 ½ tbsp) almond flour
½ tsp cinnamon powder
Caramelized Apple
4-5 apples, mine are medium size apples
100g (1/2 cup) fine sugar
1 tsp cinnamon powder
2 tbsp lemon juice
½ tsp salt
Apple crumble Cake
180g (1 ½ cup) cake flour
½ tsp baking powder
¼ tsp salt
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
2 eggs
1 tsp vanilla extract
2 tbsp whole milk
Instructions:
Crumble
1. In a food processor, add both the flours, sugar, salt, and cinnamon powder. Pulse a few times to get a quick mix. Add butter. Pulse few times or until it gets a crumbly texture. Do not over pulse as it will become a clump.
2. Refrigerate until it is needed.
Caramelized Apple
3. Peel the apple skin and cut into chunks. I like mine smaller chunks but not too much as the apples will shrink tremendously.
4. Place the chunk apples into a pot. Add sugar, lemon juice, cinnamon powder and salt. Cook the apple over medium heat. Mix the apples until all the ingredients are evenly combined. Stir occasionally. The apples will produce much juices. Keep cooking until the juices are thickened, volume reduced and caramelized.
5. The apples will shrink and looked much less.
6. Set aside for few minutes to cool. Refrigerate until it is needed.
Apple Crumble Cake
7. Preheat oven at 170°C/340°F.
8. Sift all the dry ingredients, and set aside.
9. In a large bowl, add butter and sugar. Mix until creamy, fluffy and pale. This will be about 3-5 min.
10. Add in the eggs, one at a time. Mix until well combined. It will look curdle, it’s normal.
11. Add in the sifted dry ingredients in 2 batches. Fold in with a spatula, do not over mix.
12. Add in the milk. Fold in until combined.
13. Use a 7-inch pan, greased and lined with parchment paper.
14. Pour half the batter into the pan.
15. Add half the caramelized apples. Lay them evenly.
16. Add the remaining batter.
17. Add the remaining caramelized apples.
18. Add in the crumble on top. Spread them evenly.
19. Bake in preheated oven at 170°C/340°F for 50-60 min.
20. Once the cake is baked, remove from the pan. Set aside for cooling.
21. The cake is ready to cut and serve.
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Cinnamon Swirl Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Swirl Coffee Cake. This is your classic 'crumb' Coffee Cake recipe. It is quite similar to the Coffee Cake recipe on the site, only it's baked in a loaf pan. This cake has a rich and buttery flavor and soft moist texture. I love the cinnamon sugar topping that sits on top of the cake plus runs through the cake. You can serve this cake while it's still warm from the oven, at room temperature, or even cold.
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Almond Strawberry Swirl Coffee Cake! | Ep #182
Hi Everyone!
Today I will be demonstrating how to make an Almond Strawberry Swirl Coffee Cake! So delicious, moist & flavorful! You are going to love it!
Enjoy!
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Recipe:
2-1/2 cups flour
1/2 cup almond flour
2 tsps baking powder
1/4 tsp salt
1 can strawberry pie filling
2 tsps vanilla extract
1 cup softened butter
1-1/2 cups sugar
4 eggs
Icing:
1-1/4 cups icing or powdered sugar
About 4 tbsps half & half cream
How To Make Coffee Cake With Raspberries and Streusel
This is a how-to video showing the viewers How To Make Coffee Cake With Raspberries and Streusel! So delicious! So Easy. More good stuff at theculinaryexchange.com
Moist Almond Blueberry Coffee Cake #coffeecake #yogurtcake #blueberrycoffeecake
Moist Almond Blueberry Coffee Cake #coffeecake #yogurtcake — - Super Moist, Easy and Bursting with Fresh Blueberry, this cake is perfect for your weekend brunches, parties or a surprise :)
#almondcake #streuselcake #crumbcake #blueberrycoffeecake #blueberryogurtcake
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How to make Chocolate Streusel Bundt Cake Recipe - 朱古力夾心蛋糕
Hey everyone,
Recently, I received a request for a chocolate bundt cake, and at that time I didn't have a bundt cake mold. So, I went out to buy a cake mold, and decided to make something more amazing that just an old dense chocolate bundt cake.
Old fashion bundt cake are awesome, however I want to try something NEW~
This bundt cake is FLUFFFFFFY, buttery and soft. The center is chocolaty and a bit of warmth from the cinnamon, this cake goes great with morning coffee and even a tea time snake. It just taste absolutely amazing!
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Recipe:
Batter
200 g or 1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 and 1/8 tsp baking soda
1.4 tsp salt
1 stick of butter (113g or 8 tbsp)
200g or 1 cup fine granulated sugar
1 large egg (room temp)
1 large egg white (room temo)
2 tbsp vanilla extract
242g or 1 cup sour cream
You'll need a standard size bundt cake mold
It will yield 6 cups of batter
Chocolate Streusel Filling
40g or 3 tbsp light brown sugar
12g or 2 tbsp and 1 1/2 cocoa powder
1/2 tsp cinnamon
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Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
Orange Marmalade Coffee Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 460
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Mocha Cinnamon Coffee Cake | Mocha Coffee Cake Recipe | Best moist Cake | Cinnamon Cake Recipes
This Mocha cinnamon coffee cake is so easy to make and tastes delicious.
This is a best moist cake packed with chocolate and coffee flavour and is one of the best Mocha coffee cake with cinnamon.
Ingredient
3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 Tsp vanilla
2- 1/4 cups all-purpose flour
2 Tsp baking powder
1 Tsp baking soda
1-1/2 cups sour cream
1/2 cup semisweet chocolate chips
confectioner's sugar, optional
filling
3/4 cup chopped walnuts
1/3 cup sugar
1 Tbsp baking cocoa
1 Tsp instant coffee granules
1 Tsp ground cinnamon
Hope you enjoy this recipe
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Chocolate Hazelnut Brioche Cake Recipe | The Perfect Christmas Dinner
Chococlate Hazelnut Brioche Cake is the perfect Thanksgiving dessert for you and your family, and Chef Anna Olson is going to show you how to make the best one! Follow along with the recipe below and you'll be in Chocolate Hazelnut heaven in no time!
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Ingredients
Chocolate Brioche
½ cup (125 mL) 2% milk or chocolate milk, at just above body temperature (105 F)
1 Tbsp (8 g) dry instant yeast
1 Tbsp + 1/2 cup (130 g) sugar
4 eggs, at roomer temperature
3 cup (450 g) all-purpose flour
⅓ cup (40 g) Dutch process cocoa powder
½ tsp (3 g) salt
½ cup (115 g) unsalted butter, at room temperature
3 oz bittersweet chocolate, melted
Hazelnut Filling
1 cup (135 g) whole hazelnuts, toasted and peeled
½ cup (100 g) packed light brown sugar
1 egg
1 tsp (5 mL) vanilla extract
¼ cup (44 g) milk chocolate chips (optional)
Directions
1. Stir the milk (or chocolate milk, if using), yeast and 1 Tbsp (15 g) of sugar and let sit 5 minutes. Add the eggs and stir to blend. Sift in the flour, the remaining sugar, cocoa powder and salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly combined. Add the butter and melted chocolate and mix until blended, then switch to a dough hook (or beat more vigorously by hand) and knead until the dough is soft and smooth, about 5 minutes. Place the dough (it will be very soft) in a lightly oiled bowl, cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours.
2. For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until finely ground. Add the egg and vanilla and pulse to combine, then add the chocolate chips (if using) and pulse lightly.
3. On a floured work surface, turn out the dough and roll out to a large rectangle about ½-inch thick. Spread the hazelnut filling over the entire surface of the dough and then roll it up from the longer side. Cut the roll into rounds about 1-inch thick (just like making sticky buns). Lay half of the slices overlapping each other in a greased 8-cup angel food cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over the first layer, overlapping. Cover the tin with a tea towel and let the brioche rise for 90 minutes.
4. Preheat the oven to 350 F. Bake the brioche for about 40 minutes, until a tester inserted in the centre of it comes out clean. Allow the cake to cool for 20 minutes, then turn out on a cooling rack to cool completely.
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Blueberry-Almond Coffee Cake Recipe by Cooking with Manuela
This coffee cake is a sure way of perking up your morning. Soft and moist, with a nutty almond flavor, and bursting with sweet fresh blueberries.
Read more about this recipe here:
Apple Cake Recipe
This apple cake is so moist, so rich, so delicious and its so easy to make. only 15-20 minutes of work and have super tasty homemade apple cinnamon cake.
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RECIPE:
Ingredients:
1 cup (125g) All-purpose flour
1 teaspoon Baking powder
3/4 cup (150g) Sugar
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 large eggs
1/2 cup (115g) Butter, melted
1 teaspoon Vanilla extract
4 Apples
3 tablespoons Dark rum/apple juice
2 tablespoons powdered sugar for dusting
Directions:
1. Preheat oven to 350F (175C). line a parchment paper on the bottom of a 8-inch (20cm) springform pan and grease the parchment.
2. In a small bowl whisk flour, baking powder, salt and cinnamon. Set aside.
3. Peel and dice the apples into 1-inch (2.5cm) pieces.
4. In a large bowl, whisk eggs until light and fluffy, add sugar and whisk 1-2 minutes more, add vanilla extract, melted butter, rum/juice and whisk until combined. Gradually add flour mixture and mix until incorporated.
5. Fold in the apples and transfer into the prepared pan.
6. Bake for 35-40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Let cool for 10 minutes, release from the pan and let cool to room temperature.
7.Dust with powdered sugar and serve with ice cream (optional)
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Blueberry Streusel Coffee Cake- Recipe- Cesy Can Cook
Blueberry Streusel Coffee Cake
Streusel Recipe
1/2 Cup All Purpose Flour
1/2 Brown Sugar
1/4 Tsp. Cinnamon
Zest of one Lemon (optional)
1/4 Cup of Unsalted Butter (cold)
Mix all ingredients into a bowl. Using your hands or pastry blender press it together until it
becomes course crumbs. Set aside.
Cake Batter Recipe:
1 Cup of All purpose Flour
1/2 Cup of Granulated White Sugar
1/4 Tsp. Salt
1 Tsp. Baking Powder
1/2 Cup of Buttermilk or Whole Milk
1/4 Cup of Unsalted Butter (room temperature)
2 Cups of fresh blueberries
Juice of half lemon
Preparation:
Preheat oven to 350 degrees. Grease your 8x8 Baking pan.
In the bowl of your electric mixer or handheld mixer, beat butter until creamy and pale color. Add your sugar slowly and let it mix on medium speed for about one minute. Add your egg and vanilla and mix well. Scrape down your bowl and then set mixer on low speed and start adding in flour, you just want to add it in 3 parts. Start with flour, then half of buttermilk and conitue alternationg both, make sure you end with flour. Mix for about 15 seconds and stop.
Spread your batter into baking pan evenly and set aside. Add lemon to your blueberries (optional) than spread blueberries into batter and make sure its all covered in blueberries. Top with the streusel and bake for 45 minutes. You may want to check it at 40 minutes. Do not bake longer than 45 Minutes. Remove from oven and let it cool about 30 minutes before cutting into it. Serve with ice scream or as you please :)
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Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (120g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
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Blueberry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.
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Professional Baker's Best Lemon Pound Cake Recipe!
In this video, Chef Anna Olson will show you how to bake this amazing but simple Lemon Pound Cake, a classic recipe if there ever was one! Make sure to follow along with the recipe below and to try out this amazing recipe!
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Ingredients
Cake
1 cup (225 g) unsalted butter, just cooler than room temperature (60-65 F)
1 ½ cup (345 g) sugar
1 Tbsp (4 g) finely grated lemon zest
5 large eggs, almost at room temperature
⅓ cup (80 mL) sour cream (full-fat)
1 ½ tsp (8 mL) vanilla extract
1 cup (150 g) all-purpose
½ cup (65 g) cake and pastry flour
½ tsp (3 g) salt
Glaze
3 Tbsp (45 mL) fresh lemon juice
2 Tbsp (30 mL) water
⅓ cup (70 g) sugar
Directions
Cake
1. Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan.
2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
3. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.
Glaze
1. For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.
2. The cake will keep well wrapped and unrefrigerated for up to 3 days.
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Amaretto Crumb Cake - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making a super delicious Amaretto Crumb Cake. Perfect for any party and holiday.
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Apple Pie Coffee Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 969
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Apple Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Apple Cake. An Apple Cake is the perfect Fall dessert, with its chunks of apples, nuts, and raisins, all wrapped in a cinnamon-laced batter. This cake is best served warm from the oven with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top. Absolutely delicious.
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How to make: Blueberry Streusel Coffee ☕️ Cake (my version)
Very moist cake and crispy streusel topping. Makes for a great breakfast cake, or for a snack. You must give this recipe a try, your family will love it. Blueberry Streusel coffee cake
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
1 teaspoon cinnamon
• 3/4 cup sugar
• 1/2 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon almond extract
• 1 large egg, room temperature
• 1/2 cup whole milk
• 1 cup fresh or frozen blueberries
• 1 cup chopped pecans
• STREUSEL TOPPING:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup cold butter
Oven 375
#virtualkitchenwithlaura #blueberrystreuselcoffeecake #howto
Lemon Blueberry Coffee Cake | Renee Conner
Lemon and blueberry are one of my favorite flavor combinations any time of year... but I think are perfect and bright for spring! This Lemon Blueberry Coffee Cake is so good and so light, perfect to make in the spring to go with a cup of coffee or tea!
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CRUMB TOPPING INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•3/4 Cup (95g) All Purpose Flour
•1 1/2 Cups (335g) Brown Sugar
•2 tsp (5g) Cinnamon
•1 1/2 Cups (185g) Chopped Pecans (optional)
CAKE INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•2 Cups (390g) Granulated Sugar
•Zest of 3 Lemons
•3 Egg Whites
•3 Cups (380g) All Purpose Flour
•4 tsp (15g) Baking Powder
•1 tsp (5g) Salt
•1 1/4 Cups (300ml) Whole Milk (room temp)
•1 tsp (5ml) Lemon Extract
•1 tsp (5ml) Vanilla Extract
•2 Cups or about 1 pint (200g) Fresh Blueberries (rinsed!)
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RECIPES:
Chocolate Cake Recipe-
Vanilla Cake Recipe-
Crusting Buttercream-
Swiss Meringue Buttercream-
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*I used to be Happy Cakes by Renee, find me under my new brand Renee Conner Cake Design
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How to Prevent Bundt Cake from Sticking
My 6 quick tips for bundt cake that never sticks! Nothing is more frustrating than having your bundt cake get ruined because it stuck to your pan. Ensure beautiful bundt cake every time with these tricks! I also share how to release an already stuck bundt cake towards the end :)
*Cuisinart Bundt Pan:
If you love baking and learning about the SCIENCE behind your fave recipes, check out my new online baking class The Magic of Baking: handletheheat.com/magic
I'm Tessa Arias, the creator of HandletheHeat.com, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science. Not to mention tons of mouthwatering baking recipes! Come join me:
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How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
Ina Garten knows how to entertain with simplicity, style and fun. Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.
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