Coffee Cake Recipes

I love a good coffee cake, so I’m always collecting new recipes to try out. There are a ton of different versions of the basic coffee cake recipe. Sometimes they are so complicated that I forget they are actually coffee cake recipes.

I have three favorites that are all fairly easy, but not quite the traditional coffee cake recipe. I hope you enjoy them as much as I do.

Ingredients

• 1/3 cup butter, softened
• ½ cup sugar
• 1 egg
• 1 tsp. vanilla
• 1 ¼ cup flour
• 1 ½ tsp. baking powder
• ½ tsp salt
• ½ cup milk

Filling

• 2/3 cup brown sugar, packed
• 2 tsp. cinnamon
• 2 tbs. butter, cold
• 15 Fig Newtons, crumbled

Directions

1. Preheat oven to 350°.

2. Mix the flour, baking powder, and salt together in a medium bowl.

3. In another bowl, cream the butter and sugar together. Beat in the egg and vanilla.

4. Alternate between stirring in the dry ingredients and the milk into the butter mixture.

5. In another bowl, mix the brown sugar and cinnamon together. Cut in the butter until it is a crumbly mixture. Fold in the crumbled cookies.

6. Pour 1/3 of the batter into a greased 8” baking dish. Top with half of the filling. Repeat the layers, and top with the remaining batter.

7. Bake for 35 to 40 minutes. Cool before serving.

Overnight Coffee Cake

Ingredients

• ¾ cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. nutmeg
• ½ tsp. salt
• 1 cup sour cream
• ¾ cup brown sugar, packed
• ½ cup chopped walnuts
• 1 tsp. cinnamon
• 1 ½ cup powdered sugar
• 3 tbs. milk

Directions

1. Mix the flour, baking soda, nutmeg, and salt together.

2. In another bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each one.

3. Alternate between stirring the dry ingredients and the sour cream into the butter mixture.

4. Pour the batter into a greased 13x9” pan.

5. In a small bowl, combine the brown sugar, nuts, and cinnamon. Sprinkle this over the cake batter.

6. Cover and refrigerate the cake over night.

7. In the morning, remove the cake from the refrigerator and let set out for 30 minutes before baking.

8. Bake at 350° for 35 to 40 minutes, until a toothpick comes out clean.

9. Cool on a wire rack for 10 minutes.

Ingredients

Topping

• ¼ cup brown sugar
• ¼ cup flour
• pinch salt
• ¼ tsp. cinnamon
• 2 tbs. unsalted butter, room temperature

Batter

• 1 cup flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 2 tbs. butter, room temperature
• ½ cup sugar
• 1 large egg
• 1 tsp. vanilla
• ¼ cup sour cream
• 2 tbs. buttermilk

Directions

1. Preheat the oven to 375°.

2. In a medium bowl, combine the topping ingredients, using a pastry cutter to make it crumbly.

3. For the batter, whisk the flour, baking powder, and salt together. Set this aside.

4. Beat the butter and sugar together until they are light and fluffy. Beat in the eggs and vanilla.

5. Stir the dry ingredients into the batter, alternating it with the sour cream and buttermilk.

6. Divide the batter into muffin tins. Sprinkle each muffin with the topping mixture.

7. Bake for about 15 minutes.