Tag: Coffee Cake

Coffee Cake

This is the fluffiest, moistest, and easily the most delicious coffee cake I have ever made (or eaten.) It has the best crunchy brown sugar topping and underneath a super awesome cinnamon sugar layer. All I can say is- make this now!


Ingredients: Crumb ToppingĀ (adapted from here)

3/4 cup all-purpose flour

3/4 cup dark brown sugar

1/2 teaspoon salt

3/4 cup pecans, toasted

6 tablespoons cold unsalted butter, cubed

Cinnamon Swirl

1/2 cup granulated sugar

2 teaspoons ground cinnamon


1 and 3/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

8 ounces full-fat sour cream

2 teaspoons buttery vanilla bakery emulsion

Recipe: Crumb Topping

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the pecans and pulse until they are finely chopped and incorporated.

Add the butter and pulse until mixture looks like coarse sand.

Cover and refrigerate until ready to use.

Cinnamon Swirl

Mix ingredients together.


Preheat the oven to 350F. Butter a 9-inch spring-form pan.

Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.

Cream the butter until smooth. Add sugar and beat until the mixture is light and fluffy, about three minutes.

Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.

Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.

Pour cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Top with cinnamon swirl mixture. Sprinkle the crumb topping evenly over the top of the batter. (Yes, there’s a lot of crumb topping, but that’s what makes it so good!)

Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.



Pecan Coffee Cake Cookies

These cookies are thick, cakey, and cinnamon-y, and on top they have a sprinkling of pecan stresuel. They are so good and perfect with coffee, because, well they are coffee cake cookies. Everyone you know will love these cookies šŸ™‚


Ingrediants: Pecan Streusel

1 and 1/4 cups chopped pecans, toasted

1/2 cup brown sugar

3/4 teaspoon cinnamon

Pinch of Salt

3 ounces unsalted butter, melted


12 ounces unsalted butter, melted

2 teaspoons vanilla extract

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup yogurt (6 oz)

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon cornstarch

1 teaspoon cinnamon

Recipe: Pecan Streusel

On a baking sheet, toast pecans at 350F until they begin to brown and smell nutty. Let cool, then chop.

Mix the rest of the ingredients in a small bowl, then add the cooled chopped pecans.


Preheat oven to 350F and grease three cookie sheets.

Cream butter, vanilla, and both sugars in a medium bowl.

Beat in yogurt and both eggs until smooth.

In a separate bowl, combine all dry ingredients. Slowly mix the dry batter into the wet batter until smooth.

Drop about two tablespoons of dough for each cookie onto the cookie sheet, and thenĀ lightly press a bit of theĀ Ā pecan mixture on top of each cookie.

Bake for 8-11 minutes, or until the bottoms are slightly golden.




Mixed Berry Crumb Cake

Fluffy moist yellow cake, full of berries, and topped with a brown sugar crumb topping. The best crumb cake ever, or coffee cake. Depending on what you call it. Either way you’ll love it šŸ˜‰


Ingredients: CakeĀ (from here) Makes one 9 inch layer

3 large egg yolks, room temperature

1/2 cup whole milk (separated into 2 tablespoons and 1/4 cup plus 2 tablespoons)

1 and 1/8 teaspoon vanilla

1 and 1/2 cups pre-sifted cake flour

3/4 cup granulated sugar

1/2 tablespoon plus 1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1 cup mixed berries, frozen

Crumb ToppingĀ (from here)

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 stick unsalted butter, melted

1 and 1/3 cups all-purpose flour

Recipe: Crumb Topping

Combine both sugars, cinnamon, and nutmeg in a small bowl.

Add the melted butter and then flour.

Set aside and make the cake

Ā Cake

Preheat oven to 350F and grease 9 inch cake pan.

In a small bowl lightly combine the egg yolks, 2 tablespoons of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cakeā€™s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

With a spoon, stir in mixed berries.

Pour into pans and smooth the surface with a spatula.

Crumble topping on cake.

Bake for 25-35 minutes or until a toothpick comes out clean. Make sure the middle is done.

Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.