Coffee Cake Recipes

Easy and Quick Coffee Cake

So yummy and easy to make!

Ingredients:

• 1 box white cake mix
• 6 Tbsp melted butter
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/2 cup nuts, I use pecans

Steps:

1. Make cake mix according to directions.
2. Pour into a 9x12 inch pan and bake at 350 degrees F for 30 to 35 min.
3. Drizzle melted butter over the warm cake.
4. Combine sugar, cinnamon, and pecans (nuts). Sprinkle over the warm cake.
5. Sit and enjoy with a cup of coffee or tea!

By dorothy wedenoja

Prize Winning Peach Coffee Cake

This recipe took first prize in 1990 at the San Bernardino County Fair in Victorville, CA. It is a fairly quick and easy coffee cake to put together and is one of my family's favorites.

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 cup real Butter (do not use margarine)
• 4 eggs
• 1 can Cling Peaches(29oz), well drained

Crumb Topping:

• 1/2 cup butter
• 1 cup flour
• 1/4 cup sugar
• 2 Tbsp. cinnamon

Icing:(*Optional):

• 1 cup powdered sugar
• 1/4 tsp. vanilla extract
• 3-5 tsp. peach juice (or enough to make icing of drizzling consistency)

Directions:

Preheat oven to 350 degrees F. Grease a 13x9 inch inch baking pan. Put peaches in a strainer and set aside to drain well. Reserve peach juice if you are adding icing.

In a large bowl with mixer at low speed beat all cake ingredients except peaches, until well mixed. Beat for 4 minutes more on high speed. Spread batter evenly in prepared pan.

Arrange peaches on top of batter.

Melt butter for crumb topping in a small saucepan. Remove from heat and quickly stir in cinnamon and sugar to dissolve.

Stir in flour, mashing with a fork until crumbly. Crumble topping over peaches.

Bake 45 - 50 minutes until light golden brown and cake passes the toothpick test. Be sure not to push the toothpick through a peach.

*Note: The batter will rise up and enclose most of the peaches and crumb topping, this is normal. Stir together Icing ingredients and drizzle over warm coffee cake if desired.

This Coffee Cake is rich and pretty sweet just as it is. If you have a real sweet tooth or want to add a more decorative touch you may want to add it. The Coffee Cake is delicious either way.

Servings:	12
Time:	10 Minutes Preparation Time 45 - 50 Minutes Cooking Time

Source: This recipe is my personal creation.

By Sew Craftie from So Cal

Big Country Caramel Peach Coffee Cake

Ingredients

• 1 jar peach preserves
• 1/4 cup chopped pecans
• 2/3 cup firmly packed brown sugar
• 1/3 cup margarine or butter, melted
• 2 cans Pillsbury Big Country Refrigerated Buttermilk Biscuits (or generic brand, but I think the Pillsbury ones are best!)

Directions

Heat oven to 350 degrees F. Grease 12 cup Bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, margarine and remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters.

Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350 degrees F for 35-45 minutes or until deep golden brown.

Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.

10 servings

By Robin from Washington, IA

Coffeecake

Ingredients:

• 1 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 2 cups flour
• tsp. baking powder
• 1/4 cup milk
• 1 can pie filling (any flavor)

Directions:

Preheat oven to 350 degrees F. Grease and flour 9x13 inch pan. Mix the oil, sugar, and eggs. Add the flour, baking powder, and milk. The batter will be thick. Pour half of batter in bottom of the pan. Pour can of pie filling on batter. Spread rest of batter on top. Bake at 350 for 40 minutes.

By Robin from Washington, IA

Pineapple Coffee Cake

Ingredients

• 1 (20 oz.) can crushed pineapple
• 2 cups Bisquick
• 1 egg
• 1/4 cup sugar
• 2/3 cup pineapple syrup

Directions

Drain pineapple. Save 2/3 cup pineapple syrup and mix with 2 cups Bisquick, 1 egg, and 1/4 cup sugar. Pour into well greased 9 inch pan. Cover evenly with drained crushed pineapple and top with 1/4 cup brown sugar. Bake at 400 degrees F for 25-30 minutes.

By Robin from Washington, IA

Sour Cream Coffee Cake

Ingredients

• 1 cup sugar
• 1/2 cup (1 stick) margarine
• 2 eggs
• 2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup sour cream
• 1 tsp. vanilla
• 1 tsp. soda

Filling:

• 1/2 cup brown sugar
• 1 tsp. cinnamon
• Nuts (if desired)

Directions

Mix sugar, margarine and eggs. Add remaining ingredients. Grease and flour angel food cake pan. Pour in 1/2 batter then sprinkle 1/2 of filling. Add remaining batter, then rest of filling. Bake at 350 degrees F for 40 to 45 minutes.

By Robin

Sourdough Coffee Cake Recipe

I saw the request for the sourdough starter and it reminded me that I have a nice Sourdough Coffee Cake Recipe. I have already sent a starter recipe to feedback ( Click here for recipes) but wanted to share this recipe with you too.

Sourdough Coffee Cake

Preheat oven to 350°F

• 1 cup sourdough
• 1/3 cup salad oil
• 1 cup all purpose flour
• 3/4 cup sugar
• 1/2 tsp. Salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 egg (slightly beaten)

Combine sourdough, oil and egg. Stir together dry ingredients and add to sourdough mixture.

Put dough into greased 9 inch square pan

Sprinkle topping on (see topping recipe below).

Bake for 35 minutes.

Topping

• 1/2 tsp. Cinnamon
• 1/2 cup brown sugar
• 2 tbsp butter or margarine
• 1 tbsp flour

Crumble together.

By Darlene

Orange-Glazed Coffeecake

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water
• 1/2 cup warm milk
• 1/2 cup fresh orange juice
• 1/2 cup sugar
• 1/2 cup ricotta cheese
• 1 Tbsp. grated orange zest
• 1/2 tsp. salt
• 1 large egg, lightly beaten
• 3 1/2 - 4 cups flour

Glaze

• 1 large egg, lightly beaten

Icing

• 1 cup confectioner's sugar
• 1 1/2 - 2 Tbsp. fresh orange juice

Directions

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture. Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cup flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough.

Turn out onto a lightly floured surface and knead to 1-2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425 degrees F. Brush the dough with the glaze. Bake until the top of the cake is golden brown, 25-30 minutes. Turn the cake out onto a wire rack to cool slightly. to prepare icing, in a small bowl, stir together confectioners' sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.

By Robin from Washington, IA

Apricot Streusel Coffeecake

Ingredients:

• 1 pkg. pudding recipe yellow cake mix
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1 (30 oz.) can apricot halves, drained
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 3 Tbsp. brown sugar

Directions:

Preheat oven to 350 degrees F. Take out 2 Tbsp. cake mix for topping. Blend remaining cake mix, water, oil, and eggs in a large mixer bowl; beat 2 minutes on medium speed. Pour batter into greased and floured 9x13 inch pan. Arrange drained apricot halves in rows on top of batter. Combine reserved cake mix, cinnamon, nutmeg, and brown sugar in small bowl. Sprinkle mixture over apricots. Bake for 40-45 minutes or until cake tests done with a toothpick. Allow cake to cool 1 hour before serving. Serve from pan.

By Robin from Washington, IA

Walnut Coffee Cake

Directions

• 1 cup sugar
• 1 cup butter
• 1/2 tsp. salt

Cream these first 3 ingredients together and add 2 eggs.

Sift:

• 3 cup flour
• 3 tsp. baking powder

Add these to the creamed mixture alternately with:

• 1 cup milk
• 1 tsp. vanilla

Put 1/2 of batter in greased 9x13 inch pan. Put 1/2 of brown sugar mixture on top of batter. Repeat procedure.

Brown Sugar Mixture:

Combine:

• 1 1/2 cups brown sugar
• 2 tsp. cinnamon
• 1 cup chopped walnuts

Melt 1/2 cup butter and drizzle over coffeecake before baking at 350 degrees F for 30 minutes.

Icing:

• 1/2 cup powdered sugar
• 1 Tbsp. butter, melted
• 1/2 tsp. cornstarch
• 2 Tbsp. milk

Mix and drizzle over hot cake.

By Robin from Washington, Ia

Pineapple-Buttercrumb Coffeecake

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/8 tsp. almond extract
• 1/2 tsp. vanilla extract
• 1 egg
• 2 1/2 cups sifted flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup milk
• 1 can pineapple tidbits, drained (1 lb.)
• 1/4 tsp. cinnamon

Directions

Blend 1/2 cup butter, 1/2 cup sugar and flavorings in bowl until light. Beat in egg. Sift 2 cups flour, baking powder and salt together. Add alternately with milk to sugar mixture, beating well after each addition. Reserve 1/2 cup pineapple for topping. Stir remaining pineapple into batter. Spoon into greased and floured 1 1/2 qt. mold. Arrange reserved pineapple over top. Combine 1/4 cup butter, 1/2 cup sugar, 1/2 cup flour and cinnamon in small bowl, mixing until crumbly. Sprinkle crumbs over pineapple and batter. Bake at 350 degrees F for 45-50 minutes or until cake tests done.

By Robin from Washington, IA

Rhubarb-Strawberry Coffee Cake

Ingredients: Cake

• 3 cups flour
• 1 cup sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 cup margarine
• 1 cup buttermilk
• 2 eggs
• 1 tsp. vanilla

Ingredients: Filling

• 3 cups fresh rhubarb
• 1 package frozen strawberries
• 2 Tbsp. lemon juice
• 1 cup sugar
• 1/3 cup cornstarch

Ingredients: Topping

• 3/4 cup sugar
• 1/2 cup flour
• 1/4 cup margarine

Directions

Mix and spread 1/2 in greased 9x13 inch pan. Spread cooked filling over batter and spoon remaining batter over filling. Combine topping ingredients and sprinkle over.

Bake at 350 degrees F for 40 to 45 minutes. For Filling: Cook fruit, covered, about 5 minutes. Add lemon juice. Add sugar and cornstarch. Cook and stir 4 to 5 minutes until thickened; cool.

By Robin from Washington, IA

Jewish Coffeecake

Ingredients

• 1 box yellow cake mix with pudding
• 1/2 cup oil
• 1 cup sour cream
• 4 eggs
• 2 tsp. vanilla

Topping:

• 1/3 cup sugar
• 1 Tbsp. cinnamon
• 1 Tbsp. cocoa

Directions

Mix the preceding, except topping, in mixer at medium speed for 5 minutes. Grease a Bundt pan and put 1/2 of the topping in bottom of Bundt pan and the rest in the cake mixture. Mix well. Put in pan and bake at 350 degrees F for 50-60 minutes.

By Robin from Washington, IA

Butterscotch Crunch Coffee Cake

Ingredients:

• 1 1/2 cups sifted flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 3 Tbsp. butter, melted

Topping:

• 3 Tbsp. butter or margarine
• 1/2 cup brown sugar
• 1 Tbsp. flour
• 2 Tbsp. water
• 2 cups corn flakes

Directions:

Sift flour. Add baking powder, salt, and sugar. Beat egg, combine with milk and slightly cooled shortening. Add to flour mixture. Stir only enough to moisten flour. Pour into lightly greased square pan about 8x8 inches. Sprinkle with butterscotch topping. Bake at 400 degrees F about 25-30 minutes.

For Topping: Melt butter or margarine and stir into the combined sugar and flour. Add water and cook over low heat, stirring to blend, for about 3 minutes. Quickly pour over the cereal, mixing thoroughly. Spread in a shallow pan and cool. Press into top of coffee cake batter before baking. Yield: 2 cups.

By Robin from Washington, IA

White Sour Cream Coffeecake

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs, slightly beaten
• 1/2 pt. sour cream
• 2 cups sifted flour
• 1 tsp. baking powder
• 1 tsp. soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup chopped nuts
• 1 tsp. cinnamon

Directions

Cream shortening and 3/4 cup sugar together in bowl. Combine eggs and sour cream. Add to creamed mixture. Sift next 4 ingredients together. Add to creamed mixture, blending well. Stir in vanilla, beating well. Pour half the batter into buttered tube pan. Combine remaining 1/4 cup sugar, nuts and cinnamon. Sprinkle over batter. Cover with remaining batter. Bake at 350 degrees F for 40-45 minutes.

By Robin from Washington, IA

Banana-Blueberry Coffeecake

Ingredients

• 1/2 cup margarine or butter
• 3/4 cup sugar
• 1 3/4 cup flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 2 beaten eggs
• 2 ripe medium bananas, mashed
• 1/4 cup milk
• 1 tsp. vanilla
• 1 cup fresh or frozen blueberries

Directions

Beat margarine or butter with an electric mixer for 30 seconds to soften. Add sugar, beat until well combined. Add 3/4 cup of the flour, stir just until mixture resembles coarse crumbs. Reserve 3/4 cup. Combine remaining 1 cup flour, baking powder, salt, baking soda, and nutmeg. Stir into remaining margarine mixture. Combine eggs, mashed bananas, milk, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Turn into a greased 8x8 inch baking pan. Sprinkle with the reserved crumb mixture. Bake in 375 degrees F oven for 25-30 minutes. Serve warm. Serves 9.

By Robin from Washington, IA

Berry Patch Coffee Cake

This coffee cake is a great option for brunch with friends. It can be served warm or cold.

Ingredients:

• 1/2 cup butter or margarine, softened
• 1 package cream cheese, softened (8oz.)
• 1 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup milk
• 1/2 cup chopped pecans (opt.)
• 1/2 cup raspberry or strawberry preserves

Directions:

1. Preheat oven to 350 degrees F. Place butter and cream cheese in large mixing bowl; beat at medium speed of electric mixer until well blended. Blend in sugar and vanilla. Add eggs, one at a time, beating well after each addition.
2. In medium bowl, combine flour, baking powder, baking soda, and salt. Alternately add dry ingredients and milk to cream cheese mixture, mixing well after each addition. Stir in pecans, if desired.
3. Pour batter into greased and floured 9x13 inch baking pan. Dot with preserves; swirl knife through batter several times for marbled effect.
4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.

By Robin from Washington, IA