Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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How to Make Coffee Cake
This is the best, softest coffee cake you'll ever have, with a sweet cinnamon ripple and a crisp brown sugar streusel.
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Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
1. 00:12 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
2. 00:20 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
3. 00:43 Beat in sugars until light and fluffy.
4. 00:56 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
5. 01:09 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
6. 01:33 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
7. 02:25 Spread about half of the batter into prepared pan (batter will be thick).
8. 02:33 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
9. 02:55 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
1. 03:10 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
2. 03:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
3. 03:54 Sprinkle streusel evenly over batter.
4. 04:03 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
1. 04:17 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
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How to make Buttermilk Cinnamon Coffee Cake
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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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Professional Baker Teaches You How To Make COFFEE CAKE!
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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Top Secret Coffee Cake
Shhh! Top secret family Coffee Cake Recipe revealed!
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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
Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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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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!
COFFEE CAKE - BUTTERMILK CRUMBLE - A HOW TO
Hello and Welcome
Coffee Cake Recipe:
•1 Tablespoon flour, for coating the pan
•2 cups all-purpose flour
•1 cup + 2 Tablespoons granulated sugar
•1 teaspoon salt
•10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•3/4 cup buttermilk, at room temperature1
•1 large egg, at room temperature2
•2 teaspoons vanilla extract
•2/3 cup packed light or dark brown sugar
•2 teaspoons ground cinnamon
Topping Recipe:
•1/2 cup brown sugar
•1/4 cup sifted all-purpose flour
•1/4 cup butter, room temperature
•1 teaspoon cinnamon
(walnuts optional)
Directions:
Preheat oven to 350F. Generously spray a pan3 with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla - you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting - about 2 full minutes. Spoon the batter into the prepared springform pan, smoothing the top.
Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Pressingly topping mix in bottom of pan lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean - 50-58 minutes. Cool for 10 minutes allow cake to cool completely before serving (about 2 hours).
COFFEE CAKE - BUTTERMILK CRUMBLE - A HOW TO
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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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Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
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Character Rigger: Johara Dutton
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Background Illustrator: Jagriti Khirwar
???? Buttermilk Ginger Spice Cake Recipe
This Buttermilk Ginger Spice Cake Recipe is perfect for weeknight snacking! It's an easy, tasty spice cake recipe that you serve right from the pan. The cinnamon butterscotch topping puts this sheet cake into category of it's own.
Ingredients:
Cake Ingredients:
115g (4 ounces) butter
425g (15 ounces) brown sugar
2 large eggs
500 mL (2 cups) buttermilk
10 mL (2 tsp) pure vanilla extract
10 mL (2 tsp) baking soda
360g (13 ounces) all-purpose flour
5 mL (1 tsp) cinnamon
2 mL (½ tsp) ginger
2 mL (½ tsp) nutmeg
Topping Ingredients:
85g (3 ounces) melted butter
200g (7 ounces) brown sugar
5 mL (1 tsp) cinnamon
60 mL (¼ cup) milk
80g (3 ounces) diced pecans or walnuts
Method:
Preheat the oven to 350°F. (180ºC)
Grease a 9 x 13 cake dish.
Cream the butter and brown sugar together.
Add the eggs, one at a time beating until smooth.
Stir in the buttermilk and vanilla extract.
Whisk together the dry ingredients; then mix into the wet ingredients
until combined.
Scrape the batter into the greased dish.
Bake the cake for 45 minutes, or until a cake tester comes out clean.
Remove from oven and cool on a rack in the pan.
Let the cake cool at least a little before serving - serve directly from the dish.
Optional:
While the cake is baking, prepare the topping - if you want it.
Stir together the butter, sugar, and cinnamon.
Stir in the milk.
At the 45 minute mark spread the topping and nuts on the baked cake.
Return to the oven for 15 more minutes.
Want to make your own amazing buttermilk? Try this recipe:
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Classic Coffee Cake / buttermilk
Classic Coffee Cake
CINNAMON SWIRL BUTTERMILK QUICK BREAD | Bake with Me!
Super moist quick bread with a swirl of cinnamon and crunchy topping. This is my most popular quick bread recipe of all time.
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Sandra Lee’s Makes Easy Buttermilk Biscuits And A Simple Coffee Cake | TODAY
Create biscuits, pancakes, waffles, dumplings and more with this one pantry staple. Sandra Lee demonstrates how to use her homemade baking mix to create tasty buttermilk biscuits and coffee cake topped with a brown sugar crumble. With this simple baking mix, the recipe possibilities are endless!» Subscribe to TODAY:
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Sandra Lee’s Makes Easy Buttermilk Biscuits And A Simple Coffee Cake | TODAY
Moist Vanilla Buttermilk Cake
Hey everyone! I love this cake so much that it's not up there as one of my favorite cakes ever.
Don't feel weird about it having buttermilk in the cake and the glaze. I promise it won't taste like buttermilk. It's going to be so good!
This cake is easy and bakes in a 13x9 inch pan, then it's topped with a yummy glaze that soaks in making the cake super moist and tasty. This cake is one of the best cakes I've ever had and it's sure to be a family favorite. I really hope you love this one as much as I do!
Please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
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Peach Buttermilk Coffeecake Cupcakes (Vegan, GF) Recipe Tutorial!!!!
Peach Buttermilk Coffee Cake Muffins – makes 12 muffins
Coffee Cake
1 cup canned coconut cream
3 tsp apple cider vinegar
1/2 cup maple syrup
3 tbsp canola oil
2 cup gluten free flour
2 1/2 tsp baking powder
1 tsp vanilla bean extract
1/2 tsp almond extract
1/2 tsp sea salt
1 1/2 fresh or frozen peaches
Streusel Topping
1 cup Trader Joes GF flour
1/2 c + 2 T Coconut Sugar
6 tbsp vegan butter (such as Earth Balance)
Preheat oven to 375 degrees F. Lightly grease a muffin tin and set aside.
Begin by combining the coconut milk and apple cider vinegar to make a vegan buttermilk. With a fork, whisk together in a large bowl and set aside for 10 minutes, allowing milk to curdle.
Meanwhile make the streusel topping. Combine flour and sugars in a small bowl. Cut in cold vegan butter and with your fingers or a pastry cutter, mix together until coarse, pea-sized crumbs form. Set aside.
Thinly slice peaches. Set aside.
To make the coffee cake, add maple syrup, oil, and extracts to curdled milk. Whisk together. In a separate bowl combine flour, baking powder, and salt. Add dry to wets and mix until batter is fully hydrated and fairly smooth. Don’t over-mix; a few lumps are okay.
Scoop or pipe batter into muffin tin, filling 2/3rd full. Evenly distribute the peach slices over the tops of the muffin batter, about 3-4 pieces each (depending on how thinly it’s sliced). Top each muffin with a generous amount of streusel.
Bake for 22-25 minutes, until a knife inserted in the middle comes out clean. Let cool for a few minutes before removing from muffin tin.
Revised recipe from The Sweet Life -
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Coffee Cake Recipe: From Scratch: Mom's Easy Coffee Cake -Diane Kometa - Dishin With Di #116
Recipe: How to make Coffee Cake From Scratch! Mom's Easy Coffee Cake Recipe! This coffee cake recipe, a classic 'crumb' coffee cake, is typically served for breakfast. The cake has a light moist texture with a crunchy crumb mixture that sits on top. This coffee cake is perfect served warm from the oven, but stores beautifully and can be made ahead! I hope you enjoy this easy coffee cake recipe!
Get the Best Coffee Cake Recipe with instructions and ingredients @
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Recipe Videos from the end of this Crumb Cake Recipe Demonstration, including some Easy Dessert Recipes and a few others you may like! All Recipes and Videos can be found on my Website!
Buttermilk Substitute Recipe:
Blueberry Muffins From Scratch: Best Blueberry Muffin Recipe:
Chocolate Chip Muffins Recipe: Double Chocolate Muffins Recipe!
Chocolate Chip Pumpkin Banana Muffins Recipe: Cinnamon Streusel Topping!
Apple Pie Recipe! From Scratch! How to make Apple Pie:
Starbucks Pumpkin Spice Latte Recipe: How To Make Latte: PSL!
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Lemon Bars Recipe- Lemon Squares Recipe
Blueberry Lemon Cheesecake Bars Recipe: How to Make: Easy!
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Dishin' With Di is an Internet cooking show hosted by Diane Kometa. The show offers viewers a quick and easy way to learn how to cook and bake, as Diane demonstrates recipes, shares baking and cooking tips and more! New episodes are released every week. Diane goal is simple: to make life a little easier, more enjoyable and delicious, for as many people as she can!
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Buttermilk Blueberry Crumb Cake Recipe
Buttermilk Blueberry Crumb Cake Recipe
Crumb Topping:
2 - 1/4 cups flour
1 cup brown sugar
1/2 pound butter
1 tablespoon cinnamon
1/2 teaspoon salt
Cake:
2 - 1/2 cups flour
2 cups sugar
3 eggs
1/2 pound butter
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon creme de tartar
1 teaspoon baking soda
1/2 teaspoon salt
Preparation:
Combine ingredients for crumb topping in a mixer and refrigerate when mixed
In mixer add butter, sugar and vanilla, blend then slowly add 3 eggs. Add dry ingredients and buttermilk half at a time until blended. Pour into 14 x 10 coated pan and top with 3 cups blueberries and crumb topping.
Bake for one hour at 350 degrees.
Spiced Coffee Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 262
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Buttermilk Coffee Cake
Delicious and easy..
Coffee Cake Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coffee Cake Muffins. This is a recipe for a Streusel Coffee Cake only in muffin form. It has a wonderfully rich and buttery flavor and a soft and moist texture. The crispy streusel combines flour with dark brown sugar, ground cinnamon, and butter. I like how the streusel mixture sits both on top of the muffins plus runs through their centers.
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How to Make Buttermilk at Home
Buttermilk is an amazing ingredient for pancakes, cakes, and even fried chicken but it is so annoying to keep on hand. Most recipes require only a little and those big cartons expire in the blink of an eye! Well worry not because this super-easy homemade buttermilk substitute works perfectly in all your recipes. I've made three types of substiitutions so no matter what you have in the pantry you're still covered!
Recipe:
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5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Nothing like a fresh, citrusy lemon cake! Ina says if you can make this lemon cake, you can make any cake.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 2 (8-inch) loaves
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Recipe Raisin Buttermilk Coffee Cake
Recipe - Raisin Buttermilk Coffee Cake
INGREDIENTS:
●1 cup packed brown sugar
●1 cup chopped nuts
●1/3 cup butter or margarine, melted
●2 tablespoons all-purpose flour
●4 teaspoons ground cinnamon
●BATTER:
●1/2 cup butter or margarine, softened
●1 1/2 cups sugar
●2 eggs
●3 cups all-purpose flour
●4 teaspoons baking powder
●1/2 teaspoon salt
●2 cups buttermilk
●1 cup raisins
Buttermilk Cinnamon Roll Pound Cake!
Hope you guys enjoy!! XOXO
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Buttermilk Cinnamon Roll Pound Cake
For Cinnamon Sugar
Granulated sugar - ½ cup
Ground cinnamon - 2 tablespoons, heaping
For the Pound Cake
All-purpose flour - 3 cups, spooned then leveled
Baking soda - ½ teaspoon
Salt - 1 teaspoon
Unsalted butter, room temperature - 1 cup (2 sticks)
Granulated sugar - 2 ½ cups
Sour cream - 1 cup
Vanilla bean paste - 1 tablespoon
Vanilla Brandy - 1 tablespoons
Buttermilk- 3 tablespoons
Eggs, large - 6
For the Brown butter Icing
Butter - 5 tablespoons
Powdered sugar - 1 cup
Whole Milk - 2 tablespoons
Claire Saffitz's Chocolate Buttermilk Cake | Dessert Person | Recipe Test Review
Today I'm trying out Claire Saffitz's Chocolate Buttermilk Cake from her cookbook Dessert Person. The buttermilk in the cake kept it nice and moist during the baking process. The texture of this cake was incredibly tender and a little crumbly at room temperature. I actually preferred the cake SLIGHTLY chilled -- it took on a richer and fudgier quality. I assembled this cake using Claire's recipe for French-style Buttercream -- it's in a separate video and it was ... intense.
TIMESTAMPS
00:00 Introduction
00:26 Dry Ingredients
00:42 Wet Ingredients
01:54 Creaming the fats
04:02 Alternating creaming method
04:57 Dividing the batter
05:55 Baking
06:56 Cake leveling
08:14 Assembly
09:18 Crumb coat & chill
10:45 Final frosting
12:00 Tasting
13:17 Overall opinion
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Cinnamon Buttermilk Muffin Recipe
Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?
Ingredients:
For the muffins:
½ cup unsalted butter, at room temperature
⅔ cup sugar
1 egg
1½ cups all purpose flour
1½ tsp baking powder
½ tsp. baking soda
½ tsp salt
½ tsp freshly grated nutmeg
½ cup buttermilk
1½ tsp vanilla extract
For the topping:
⅔ cup sugar
1 Tbsp ground cinnamon
6 Tbsp. (¾ stick) unsalted butter, melted
Method:
Preheat oven to 350°F.
Cream the butter and sugar; add the egg and beat well until smooth.
In another bowl, combine flour, baking powder, baking soda, salt and nutmeg.
Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla.
Stir just until moist - don't over mix.
Bake 20-25 minutes or until the muffins are golden, and a toothpick inserted into the centre of a muffin comes out clean.
Transfer the pan to a wire rack and let cool for 5 minutes.
Topping: In a small shallow bowl, stir together the sugar and cinnamon; with the melted butter in another small bowl.
Dip the muffin top first into the melted butter, then dip in the cinnamon-sugar mixture, coating it evenly.
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Caramel Sauce with Cinnamon and Buttermilk | This Silly Girl's Kitchen Ep. 2
Cinnamon Buttermilk Caramel Sauce, the perfect topping for ice cream, cakes, apples or just eaten by the spoonful!
Full free PRINTABLE recipe:
Other recipes mentioned or shown:
Caramel Apple Cheesecake Filled Butter Cake -
Caramel Apple Cheesecake Bars-
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