Favorite Moist Coffee Cake Recipe?

D

deb-in-mi

Well-known member
I need to make a few over the next month and I can't seem to find any in my recipe files. Yikes! Many thanks in advance:)

 
Cafe Beaujolais used to be my favorite, but it's a bit too sweet for me now.

The librarians still love it, though.

I just bought more sour cream and am going to try that Sour Cream Pecan cake without the bundt and without the pecans. The crumb was so beautiful that I'm hoping a half-recipe (single flat layer) will meet my craving for a simple basic cake.

 
That cake is fine made in a 9X13 pan with the streusel sprinkled on top. A friend always

made it that way. She also drizzled more butter over the top.

 
REC: Buttermilk Cinnamon Crumb Cake

This is a family favorite. It appears whenever I have buttermilk to use up.


* Exported from MasterCook *

Buttermilk Cinnamon Crumb Cake

Recipe By :Boston Globe
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Healthy And Hearty
Tried & True

Amount Measure Ingredient -- Preparation Method

2 1/2 Cups Flour
1 Cup Brown Sugar
3/4 Cup Sugar
3/4 Cup Vegetable Oil (I use slightly less, about 2/3 cup)
3 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Pinch Salt
1/2 Cup Walnuts -- chopped
1 Cup Cultured Buttermilk
1 Egg -- beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda

Grease a 9 by 13 inch baking pan. Preheat oven to 350°. Combine flour, sugars, oil, 2 1/2 teaspoons cinnamon, ginger, nutmeg and salt in a large bowl and blend well. Remove 1/2 cup of this mixture and add the 1/2 cup nuts and remaining cinnamon to it and set aside. To the flour mixture, add buttermilk, egg, vanilla, baking powder and soda and mix well. Turn batter into prepared pan and sprinkle reserved dry mixture on top. Bake about 35 minutes until cake tests done. Serve warm or at room temperature. This cake freezes well.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 17g Fat (43.2% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

 
My mom always made this one -- Sour Cream Coffee Cake

SOUR CREAM COFFEE CAKE (from Elaine Wiggins, and I have no idea where my mom got this recipe. Wigs)

1/2 cup butter or oleo (I use unsalted butter.)
1/2 cup Crisco (I now substitute unsalted butter for this so put in a total of 1 cup unsalted butter.)
1-1/2 cups sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon vanilla extract
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/2 to 1 teaspoon grated orange or lemon rind or to taste (I use about 2 teaspoons of grated orange rind.)
Filling/topping ingredients follow.

For filling/topping: Mix together 1/2 to 1 cup broken nuts (I use 1 cup coarsely chopped pecans), 1 teaspoon ground cinnamon and 4 Tablespoons granulated sugar. Set aside.

Sift together flour, baking powder, baking soda & salt.

Cream softened shortenings and sugar well; gradually mix in beaten eggs. Add sour cream alternately with sifted dry ingredients, beginning and ending with dry ingredients. Add vanilla and rind.

Grease and flour an angel food tube pan. Pour (or spoon since batter is thick) half of the cake mixture into prepared pan and sprinkle half of cinnamon-nut-and-sugar mixture on top of batter. Then pour (or spoon) remainder of cake batter into pan and use remaining cinnamon-nut-and-sugar mixture to sprinkle on top. Bake at 350 degrees F. for 45 minutes to 1 hour. (I check for doneness using a wooden skewer.) Cool for a few minutes and then run a thin-bladed knife around edges of pan and cake plus between the center of the pan and the cake. Turn cake out of pan onto a large plate and finish cooling. Sprinkle with sifted powdered sugar or drizzle with a thin icing (powdered sugar mixed with milk or half & half).

 
1 of my very favorite coffeecakes is frm Sandi in Hawaii--Blueberry and Pecan Sour Cream Coffee Cake

Blueberry Pecan Sour Cream Coffee Cake

Veteran Member
1645 posts
Joined: Dec 12, 2005
I cut and pasted this from an old post. Lots of notes at the bottom.

Blueberry Pecan Sour Cream Coffee Cake

For topping:
1/2 cup brown sugar
1 cup pecans
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold

For cake:
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cup granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cup blueberries (or more, up to 3 cups)

Powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).

In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done).

Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.

Makes 8 servings (8 very generous portions! Can you imagine a 10” x 3” cake, cut into 8 pieces? Those are huge, Starbucks-sized pieces!)


Notes:

1) Don't be tempted to use a bundt pan for this, unless you have a 12-cupper. I have a 10-cup bundt pan. Can you guess what comes next?

2) You CAN pour the partially baked batter from a 10-cup bundt pan to a 10" springform pan before it overflows, and causes a huge mess in your oven, but your layers of cake-streusel-cake-streusel will not be as distinct.

3) When using frozen blueberries, be sure to add at least 10 minutes to the baking time, if not more. If not, your cake may APPEAR to test clean with a toohpick, but it won't be. Trust me.

4) If you fail to heed previous warning, and take it out of the oven too early, the middle will fall as it cools, and you will have uncooked batter in the middle. Of course, you can always remedy this by using a appropriate-sized biscuit cutter to cut out the middle of the springform cake, and make it appear as though you baked it in a tube pan. Then stick it back in the oven, and hope that you don't overbake it.


Old Comments from Gail’s:

Sandi in Hawaii: Posted: Jun 18, 2002 3:29 AM
Here's my new favorite cake - REC: Blueberry Pecan Sour Cream Coffee Cake

The only tweaks I did was to use IMO, an imitation sour cream (can't use the real stuff), skipped the pecans (hubby hates nuts), skipped the orange zest (hubby wouldn't like that either), used a full bag (16oz?) of frozen blueberries (hubby really likes that!) I think I'll also double the topping next time.

Oh yeah, and I had to cook it longer than the 60-70 minutes (more like 75-80 minutes). Not sure why I had to cook it longer - my springform pan was 10 1/2", not the 10" one called for. I had actually taken the cake out at 70 minutes (toothpick came out clean) and let it sit.

When I unmolded the cake at least an hour later, I flipped it over onto a cookie sheet, and noticed that the center of the bottom of the cake looked a little greasy and uncooked, so I reheated the oven and threw it back in - upside down. Came out perfect!

Unlike the time I tried a Martha Stewart blueberry cake in the same pan. I tested it with the toothpick -it seemed fine, so I just took the cake with me to a party, on the springform pan. Imagine my horror when we discovered the cake was totally raw in the middle while trying to cut it! I mean really raw, white batter in the middle. My fault - it called for about 5 or 6 cups of blueberries, and I used them straight from the freezer. Given the quantity of blueberries in that recipe, the batter must have been way too cold to cook properly! Good thing we were with good friends - we just laughed about it, grabbed our forks, and ate the edges!

cherie in so cal: Posted: Jun 18, 2002 2:46 PM
sandi--do you think this would work in a bundt pan? have a gorgeous new one i'm dying to try! (nt)

Sandi in Hawaii: Posted: Jun 19, 2002 2:41 AM
After I made the cake, I checked my handy dandy reference guide, Joy of Cooking to see what other pan I could use>>

According to Joy, the capacity of a 10" x 2" springform is 11 cups (the 10" x 2 1/2 or 3" is 14-16 cups.)

My pan is 10 1/2" x 3", so I would guess the capacity closer to the 14 than the 11 cups.

The capacity of a 9" x 13" is 16 cups.

The Bundts vary widely: 6 1/4 x 3 1/4 5 cups 8 1/4 x 3 1/4 6-7 cups 8 x 4 8-10 cups 10 x 3 3/4 12-14 cups I think if you have the big bundt, it would work quite well.

I buttered and floured my springform pan, and the cake came away from the sides easily, so unmolding from a Bundt should be okay. Hope this helps!

hAndyman: Posted: Aug 12, 2002 10:58 AM
A delicious Blueberry Coffeecake posted by Sandi in Hawaii

Thanks to Sandi for posting the recipe "Blueberry Pecan Sour Cream Coffee Cake" found at http://www.startribune.com/stories/436/284698 0.html (COMN for original recipe; see Sandi's post at #45246 in archives). I made it pretty much as written, but added more blueberries, and will up it to ~3 cups next time. It's what a blueberry coffeecake should be - delicious. Thanks for posting, Sandi. Cheers! Andy
http://www.startribune.com/stories/436/2846980.html


Caryn/Indiana: Posted: Sep 4, 2002 10:17 AM
ISO Sandi in Hawaii--I made yr Blueberry Pecan Sr Cream Coffee Cake last nite at #45246 & it was superb! The only thing I changed in the recipe was to use 2 cups total of fresh blueberries, and Sandi, you are right--it took mine about 80 minutes in the oven to reach doneness using the 10-inch springform pan called for with all ingredients at room temp B4 mixing. But boy, was it ever worth the wait! Thanks so much for posting this one . . . Caryn

 
This has been my Go To recipe for years. REC: My Favorite Coffee Cake

My Favorite Coffee Cake

This recipe is the best coffee cake recipe
I've come across. I've made it for church
meetings, neighborhood association
get-togethers, brunches, etc., and it never
fails to get a lot of oooohhhs and
aaaaahhhhs! It is VERY tender, moist, and
smells like absolute heaven. (We actually
shortened a committee meeting once, because I
had taken this cake out of the oven and
brought it *warm* to the meeting room. The
aroma drove everyone nuts! A motion was made
to adjourn and devour!).

**********************

This recipe 'doubles' very well, and in all
truth, an 8 x 8 pan is simply not enough for
more than 2 people! I use a 15" x 10" x 2"
glass pyrex for a double batch. I find I
have to increase cooking time by about 10
minutes, checking for doneness with a
toothpick (comes out clean when done).

**********************



My Favorite Coffee Cake


Preheat oven to 350 degrees

BATTER:
1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg

TOPPING:
1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter
1/2 cup chopped nuts
1/2 cup sugar

greased 8x8 pan

In a med. bowl, mix dry ingredients of
topping with a spoon, add melted
butter and stir to a crumbly consistency.

For batter, mix flour, baking powder and salt
in a med. bowl and set aside.

In a mixer bowl, cream shortening, sugar and
egg. Add the milk and dry
ingredients to the shortening mixture, and
mix on med. speed until smooth.

Place 1/2 of batter in bottom of greased pan
and gently spread to cover.

Evenly sprinkle 1/2 of the topping onto the
batter in the pan. Follow with
remaining batter, and then remaining topping.

Bake 25 to 30 minutes, or until top is nicely
browned. Remove from oven,
cool on rack until warm. Enjoy!


Note: I usually use walnuts, pecans, or
almonds in the topping, with equally
good results. A half and half mixture of
almonds and pecans is especially good.

Michael

 
My all time favorite recipe....cut from a magazine years ago....Sour Cream Coffee Cake

Sour Cream Coffee Cake

3/4 cup California walnuts, finely chopped
1-1/2 teaspoons ground cinnamon
sugar
3/4 cup butter, or margarine
3 cups all-purpose flour
1-1/2 cups sour cream
3 eggs
1-1/2 teaspoons double-acting baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons vanilla extract

About 2 hours before serving or day ahead:

In small bowl combine walnuts, cinnamon and 3/4 cup sugar.

Grease 10-inch Tube Pan

In large bowl with mixer at medium speed, beat butter or margarine with 1-1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended constantly scraping bowl with rubber spatula. Increase speed to medium, beat 3 minutes, occasionally scraping bowl.

Preheat oven to 350 Degrees F. Spread half of the batter in pan; sprinkle with half of the nut mixture; spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack.

Makes 12 Servings



This recipe produces a Tender-Every Time Coffee Cake...Enjoy!

I have always used butter in this recipe...

 
REC: Lower fat Cranberry Swirl Coffee Cake

from Meryl is similar to Elaine's but with only 1 stick of butter and Meryl substitutes fat free yogurt for the sour cream. When I make this cake, I use slightly more fat free yogurt (sour cream) and slightly less butter. I have also used Greek yogurt but thin with a bit of milk to the consistency of regular yogurt. Colleen

CRANBERRY SWIRL COFFEECAKE (Meryl's comments in parentheses)
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).

Adapted from Allrecipes https://www.allrecipes.com/recipe/13548/cranberry-swirl-coffee-cake/?internalSource=hub%20recipe&referringContentType=Search

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=35539

https://images.media-allrecipes.com/userphotos/720x405/5613918.jpg

 
Just thought of a CCake I posted in 2015 that's very good.I remember MarilynFL made & liked this,too

Sour Cream Cranberry Coffeecake from THE MARSHALL FIELD'S COOKBOOK--Serves 8 to 10

When Elizabeth's mom was a young bride who had just married a minister, an elderly church member passed this recipe along to her. It's one her family still treasures--a classic American coffee cake, ultra-moist and rich, with a nutty, brown sugar layer in the center. In the summer, Elizabeth likes to substitute fresh blueberries and sliced almonds for the cranberries and pecans.

1 cup unsalted butter. melted and slightly cooled
2 cups granulated sugar
2 eggs. beaten
1 cup sour cream
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/4 cup wheat germ
1 teaspoon table salt (not kosher salt)
1 teaspoon baking powder
2 scant cups fresh cranberries. roughly chopped
1/2 cup chopped pecans
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Grease a lO-cup, fluted, nonstick Bundt pan with nonstick spray.

Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined; do not over-mix. Fold in the cranberries.
In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.
Pour half of the batter into the prepared pan. Sprinkle on the nut mixture. Cover with the remaining batter. Bake for 50 to 60 minutes, until firm and golden brown on top. Allow to cool for 10 minutes before inverting onto a plate to unmold.

Notes from Wigs: Took my coffeecake about 63 minutes until a wooden skewer came out clean. Next time I will spray my non-stick Bundt pan with a floured spray. PAM by itself wasn't enough to prevent sticking. Or perhaps my sticking problem was due to some of the brown sugar & cinnamon & nut mixture getting next to the pan sides--that might have been what caused the sticking of some of the bottom section. I was able to carefully scoop out the stuck part which I used to patch the top of the cake successfully before sifting powdered sugar over all, and then I added kiwi slices on top to cover up my snafu! I put 3 stuffed strawberries in the center (the Heavenly Filled Strawberry recipe I posted before Thanksgiving in 2015). My coffeecake looked very festive!
Also, I didn't have any wheat germ on hand so I subbed ground flax seed and that worked very well.

 
I followed the link back to your older post. I surely can identify with your frozen cranberry...

stash dilemma! I too stock up on cranberries – forget that I’ve already got some in my freezer and lose track of the purchase dates.

Gosh darn it! I just finished using my last bag on a lovely Cranberry Shortbread Cheesecake. Now, having been led down a rabbit hole of cranberry recipes, I have the irresistible urge to go out and buy some more cranberries!

I’ve put wigs’ Sour Cream Cranberry Coffeecake on my short list, as well a charlie’s Cranberry Upside-Down Cake. Already on the list were Cranberry Streusel Shortbread Bars and Rustic Cranberry-Raisin Tarts.

I blame all of you for leading me astray!

 
Made this to freeze REC:Sherry Yard's Peach Coffee Cake

for breakfast "birthday cakes" for our son's 30th birthday. Tasty frozen and unfrozen. Cool idea to "coat fruit" with cocoa instead of flour! Expecting to have a couple of days before new batch of peaches are perfect to eat/freeze BUT planning (hoping) to make another cake today to use up remaining whole frozen Georgia peaches from last year at this time (skins rub right off peaches) and whole milk yogurt (this time in place of sour cream). Will be freezing cake for family share and treat after we lose a few pounds smileys/smile.gif Colleen

From Leite: "This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of peaches mixed with cinnamon-cocoa sugar. We always served it in our breakfast basket."–Sherry Yard
***Colleen's - Check directions for layering. Cake shows 3 but directions are for 2? Need to portion cake batter better if you do try for Yard's 3 layers - starting with much less on the bottom (top). I ended up with a thin fruit streusel layer and a thick one. Still wonderful! ALSO, I layered the peaches between streusel, sprinkling a thin layer under and over.

Sherry Yard's Peach Coffee Cake
For the cake
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces unsalted butter, softened
1 1/4 cups sugar
3 large eggs, at room temperature
2 cups sour cream
For the filling
1/4 cup sugar
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1/4 cup slivered almonds, toasted and finely chopped (optional)
12 ounces peaches (4 small or 2 large), peeled, pitted, and cut into 1/2-inch pieces (12 ounces of frozen is fine)

Make the cake
1. Place a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a Bundt or kugelhopf pan with pan spray.
2. Sift together the flour, baking powder, baking soda, and salt three times and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 5 minutes, or until light and fluffy. Add the eggs one at a time. Scrape down the bowl and paddle after each addition. In 3 additions of each, add the sour cream and the sifted dry ingredients, alternating the wet and dry ingredients, and beat on low speed until all of the ingredients are blended.
Make the filling
4. In a medium bowl, mix together the sugar, brown sugar, cinnamon, cocoa powder, and almonds (if using).
5. Scoop 1 1/2 cups of the cake batter into the prepared Bundt pan and, using a small metal spatula, spread it evenly to cover the bottom. Sprinkle on 1/4 cup of the sugar mixture and dot with one third of the peach chunks.
6. Scoop in 2 cups of the batter and spread evenly. Sprinkle with the remaining sugar mixture and dot with the remaining peaches. Spoon in any remaining batter and spread over the peaches.
7. Bake for 35 minutes. Rotate the pan from front to back and bake for another 20 to 25 minutes, until a tester inserted into the center of the cake comes out clean. Allow to cool in the pan on a rack for 30 minutes, then invert, remove the pan, and allow the cake to cool completely upside down on the rack.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=267781

https://leitesculinaria.com/427/recipes-peach-coffee-cake.html

 
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