Category: Coffee Cake

This is a great peach coffee cake recipe. I came up with it when our white peach tree yielded so many peaches, I had to figure out many ways to use them. Even my kids love this coffee cake — they will eat it all day!

Nutrition Facts (per serving)

215	Calories
8g	Fat
34g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 16 servings

Coffee Cake:

• 1 cup white sugar
• ½ cup unsalted butter, softened
• 1 cup sour cream
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 cups peeled, pitted, and sliced peaches

Topping:

• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup chopped pecans
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
2. Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
3. Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
4. Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Melt in your mouth. My mother-in-law actually asked for this recipe… now THAT’S saying something.

Nutrition Facts (per serving)

486	Calories
30g	Fat
53g	Carbs
5g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream
• 1 ½ cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• ½ cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and a cream cheese glaze.

Ingredients  1x2x3x

Streusel

• 1 cup all-purpose flour 127 grams
• 1/3 cup granulated sugar 63 grams
• 1/3 cup brown sugar 73 grams
• 1/2 cup unsalted butter room temperature (113 grams)

Blueberries

• 1 1/2 cups blueberries fresh or frozen (285 grams)
• 2 tsp all-purpose flour

Coffee Cake

• 2 cups all-purpose flour 254 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 6 tbsp unsalted butter room temperature (85 grams)
• 2 tbsp vegetable oil 30 ml
• 1 cup granulated sugar 200 grams
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1 cup sour cream 245 grams

Glaze

• 1/4 cup cream cheese at room temperature (56 grams)
• 1 tbsp unsalted butter 14 grams
• 1/4 cup powdered sugar 31 grams
• 1-3 tbsp milk

Instructions 

Streusel

• Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
• Place it in the fridge while you make the cake batter.

Blueberries

• Mix the blueberries with 2 tsp of flour in a bowl. Set it aside

Coffee Cake

• Pre-heat the oven to 350ºF.
• Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
• I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
• To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.
• In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color.
• Add the eggs, vanilla extract and mix until combined.
• Add the sour cream and mix.
• Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.
• Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
• Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.
• Pour the batter in the cake pan.
• Top with the remaining blueberries.
• Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

Baking

• Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
• You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
• Let the cake cool down for about 30 min to 1 hour before serving.

Glaze

• To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
• Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle it over the cake.

Storage

• Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
• Once the cake has been stored in the fridge, it has to come to room temperature before being served.
• The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.

Notes

Blueberries: they can be either frozen or fresh. You can substitute for other berries, such as chopped strawberries, or raspberries, or even cherries as well.

Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.

Lemon glaze: to make a lemon glaze, substitute the milk for lemon, and add lemon zest to the glaze.

Oil: any vegetable, canola, avocado, or even olive oil will do. If you don’t want to use oil, simply substitute for butter instead.

This coffee cake is perfect for Sunday mornings while reading the paper. Be prepared; it won’t last long. Just like potato chips, you can’t eat just one.

Nutrition Facts (per serving)

236	Calories
10g	Fat
34g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 15 servings

Streusel Topping:

• ⅔ cup white sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup cold butter

Cake:

• 2 cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold butter
• 1 egg
• ¾ cup milk, or as needed
• 1 ½ teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
2. Make streusel topping: Combine sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.Dotdash Meredith Food Studios
3. Make cake: Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Whisk together egg and milk in a separate bowl; stir in vanilla.Dotdash Meredith Food Studios
4. Pour egg mixture into crumb mixture; mix until just moistened.Dotdash Meredith Food Studios
5. Spread into the prepared pan and sprinkle with streusel topping.Dotdash Meredith Food Studios
6. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.Dotdash Meredith Food Studios
7. Allow to cool before slicing.

If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!

Ingredients ½x1x2x

Coffee Cake

• ▢2½ cups (320 g) flour – regular all purpose (see note 1 if you want to use cake flour)
• ▢⅓ cup (40 g) cornflour – also known as cornstarch
• ▢½ tsp baking soda
• ▢1 tsp baking powder
• ▢½ tsp salt – omit if using salted butter
• ▢4 tbsp (15 g) instant coffee powder – I use a fine powdered coffee
• ▢½ cup (113 g) unsalted butter – room temperature
• ▢½ cup (105 g) unflavoured vegetable oil – I use canola
• ▢1½ cups (300 g) soft brown sugar – firmly packed (see note 6)
• ▢3 large eggs – room temperature
• ▢1¼ tbsp vanilla essence/extract
• ▢1 tsp white vinegar
• ▢1½ cups (337 g) buttermilk – room temperature, see note 5 if using a homemade buttermilk substitute

Whipped White Chocolate & Coffee Ganache Frosting

• ▢1 cup (180 g) white chocolate – couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate. Milk chocolate can be used too.
• ▢3 cups (675 g) cream – minimum fat percentage of 34%
• ▢1½ tbsp instant coffee powder – I use a fine powdered coffee

Lightly Candied Walnuts

• ▢2 tbsp (30 g) soft brown sugar
• ▢1 tbsp (14 g) unsalted butter
• ▢½ tsp ground cinnamon
• ▢1 cup (100 g) walnuts – roughly chopped or halved

Instructions

• IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
• The whipped ganache frosting is the star of this cake so I would highly recommend making it! It’ll be best to start on the ganache first before making the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the coffee cake).

Coffee Cake

• Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release). Set aside.
• In a bowl, sift together your flour, cornflour, baking soda, baking powder, salt and instant coffee powder. Using a whisk or fork, mix until well combined. Set aside.
• In another bowl, add in your butter, vegetable oil and soft brown sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2), cream together for 2 minutes until light and creamy.
• Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
• Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. The batter may look curdled but that’s okay. Now set your mixer aside as the remainder of the batter will be finished by hand.
• Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3). Your batter should be nice and smooth and no longer curdled (see note 7 if your batter is still curdled).
• Divide the batter evenly into the two 8 inch cake tins and bake for 30 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting.

Whipped White Chocolate & Coffee Ganache

• Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.
• Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it’s gently bubbling, immediately take it off the heat (you don’t want to overheat the cream) and pour it over the chocolate. Add in the coffee at this point too but no need to mix it.
• Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender at the bottom of the bowl to prevent air bubbles getting into the ganache.
• Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it’s touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up slightly and become very cold. Ideally you want to leave it for over 6+ hours (overnight is best). You can also do this step the day beforehand.
• Once ready, pour the ganache into a bowl and whip until you reach semi-stiff peaks. It comes together quite quickly so be careful not to overwhip the cream.

Lightly Candied Walnuts

• Place a saucepan over a medium heat and add in sugar, butter and cinnamon, stirring occasionally.
• Once the sugar is melted and begins to gently bubble, add in the walnuts and stir so that the walnuts are evenly coated with the butter/sugar mixture. Once coated immediately take it off the heat and pour it onto a tray. Use a spatula or spoon to separate the walnuts.
• Allow the walnuts to cool and harden (about 5 minutes or so).

Assembly

• OPTIONAL: Begin by trimming off the top of the cake layers so that they’re nice and flat. These cake layers bake up quite flat so you should only need to trim off a very small amount.
• Place your first cake layer onto your cake stand, and spread out a generous amount of the whipped ganache frosting on top. Evenly distribute half of the candied walnuts on top of the cream.
• Place the next cake layer on top and cover the top and sides with more whipped ganache. I like to do a little bit of piping on the top (I used a 1A piping tip for this cake). Finish off by evenly distributing the remaining walnuts on top. Enjoy!