Mornning Coffee Cake

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Mornning Coffee Cake

Postby Hj » Sun Dec 20, 2009 7:58 pm

1/2 c. sugar
1/4 c. butter
2 beaten eggs
1/2 c. warm milk
1 pkg. yeast (2 teaspoons bulk yeast- dissolved in 3 tablespoons
warm water
3 c. flour
1 tsp. salt
1/2 tsp. vanilla

2/3 c. sugar
1 T. cinnamon
4 T. melted butter or margarine
1/2 c. nuts or maraschino cherries candied red or green cherries

Cream together sugar with butter- add eggs- milk- 1 package of yeast (2 tablespoons bulk yeast dissolved in 3 tablespoons of warm water- flour -salt n vanilla. Beat all of these ingredients together. Then set dough aside - let it rise- until double in size. When your coffee cake dough has risen to double the size (this may take about 2 hours- place it in a 9x13 inch greased pan -

Spread with Topping-
Combine sugar- cinnamon-melted butter n nuts (you can use maraschino cherries or
candied red and green cherries if you don't like nuts.
Place in a cold oven - leave it in there overnight to rise. The next morning turn oven on 350 F.- bake
1/2 hour. Take out - serve warm. This makes a large coffee cake or you can put dough in two round pans instead

Nice to have Holiday mornings
A mistake is sometimes a great creation
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Re: Mornning Coffee Cake

Postby ld7009 » Fri Mar 20, 2020 9:07 am

Thank for your recipe Reminds me when my grandmother used to make coffee cake on old wood stove
Posts: 545
Joined: Mon Feb 23, 2009 10:21 pm
Location: Arizona

Re: Mornning Coffee Cake

Postby Hj » Fri Mar 20, 2020 9:22 pm

This really good too
Coffee Cake Crumbled top ñ Brown Sugar Glaze
Serves 12

A coffee cake fluffy n delicious with a really high crumb topping that everyone will love

2 c. all purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp.salt
1/2 c. or 1 stick unsalted butter at
room temperature
1¼ c. brown sugar packed
2 large eggs
1 tsp. vanilla extract
1 c. Greek yogurt

~Crumb Topping
1 c. brown sugar packed
1/2 c. sugar
2 tsps. cinnamon
1/2 tsp. salt
1 c. or 2 sticks unsalted butter melted
2½ c. all purpose flour

Brown Sugar Glaze~
1/2 c. brown sugar packed
1/2 tsp. vanilla extract

Preheat oven 350° F. Lightly coat a 9×13 baking dish with nonstick spray.

Make the crumb topping - combine sugars - cinnamon ñ salt in a medium bowl. Whisk in melted butter. Add flour ñ stir using a rubber spatula just till moist. Spread out mixture on parchment paper to dry until ready to use.

Large bowl - combine flour - cinnamon - baking soda ñ salt.

In the bowl of an electric mixer with the paddle attachment - beat butter ñ sugar on medium-high till light ñ fluffy - about 2 to 3 minutes. Beat in eggs - one at a time - well blended. Beat in vanilla until well combined.

USE electric mixer at low speed - add Greek yogurt ñ dry ingredients alternately in 3 parts - beginning ñ end with the dry ingredients - beat just till incorporated.

Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping - using UR fingertips to gently press the crumbs into the batter.

Place into oven - bake 30 to 35 minutes - till a tester inserted in the center comes out clean.

Mix together brown sugar - vanilla with 2 tablespoons water. Whisk smooth.

Cake done - cool 10 minutes - drizzle glaze evenly over the top. Serve warm.
A mistake is sometimes a great creation

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