Does Anyone Have A Classic Crumb/coffee Cake Recipe?
July 4th, 2009 by Rexx
I have looked on multiple web sites for a basic version of this cake. I cannot seem to find a basic recipe. They all seem to have friut or something added. My soon to be mother in law is supposed to make the best Coffee/Crumb Cake ever and she will not give up the recipe. This is my fiance’s favorite but every recipe I show him he says that it is not it. Any help on this one would be mucho appreciated!!!
Posted in Coffee | 
5 Comments »
July 4th, 2009 at 4:21 pm
I always use the one on the Bisquick box..but put on twice the amount of topping.
July 4th, 2009 at 5:15 pm
My grandma’s coffee cake is my personal favorite.
Grandma Edna’s Bohemian Coffeecake
4 tbsp. oleo (melted or softened)
1 cup sugar
2 eggs
½ cup milk (2% or whole milk)
1 tsp. vanilla
2 tsp. baking powder mixed together with 1 ½ cups flour
Filling:
2 tbsp. oleo (melted or softened)
½ cup brown sugar
2 tbsp. flour
2 tsp. cinnamon
½ cup chopped nuts
I grease and flour the pan. Put half of batter in pan, add half of filling with a spoon or fingers—other half of batter and filling on top. Bake 45 minutes at 350 degrees. Double the recipe for a 9” X 13” pan.
July 4th, 2009 at 11:42 pm
I hate it when people won’t share recipes! How rude and selfish! The first one is about as basic as it gets, but very good.
Easy Cinnamon Coffee Cake
2 cups Bisquick baking mix
2/3 cup milk or water
2 Tbsp. sugar
2 eggs
Grease round pan, 9″ x 1 1/2″. Mix above ingredients, b eat 30 seconds. Spread in pan; sprinkle with Streusel Topping.
Streusel Topping:
Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until crumbly.
Bake at 375ºF for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.
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Sour Cream Streusel Coffee Cake
Streusel Filling:
¼ cup packed brown sugar
¼ cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 ½ cups sour cream
¼ cup butter, softened
1 ½ teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350ºF. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 ¼ cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
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Blueberry Streusel Coffee Cake
2 c. flour
1 c. sugar
2 tsp. baking soda
pinch salt
1 egg, beaten
1 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans
Streusel Topping
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter
In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9″ square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.
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July 5th, 2009 at 12:57 am
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
July 5th, 2009 at 3:59 am
THIS one is ‘BASIC’ as i could find
Sour Cream Coffee Cake
From Food Network Kitchens
Streusel:
1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Cake:
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.