Best Ever Coffee Cake Recipe [VIDEO]
The one and only Coffee Cake recipe you will ever need. This is by far the most amazing Coffee Cake I have ever had. What is not to love, just check those layers: a very tender and buttery cake, that is topped with a flavorful cinnamon filling and after that topped with a creamy cheesecake layer.
That is all my friends, finally, a hefty amount of cinnamon streusel topping, to tie it all together. With this easy recipe, you will become a brunch pop-star! Seriously, people may start making a fan group after they have this cake, it’s that good.
The cake involves many layers that are all different in texture and make it irresistible. We have made many variations of it over the past several years, and this version is simply delicious, and the BEST EVER!
Ingredients
Cake:
2 1/2 cup all purpose flour
1 cup white granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp kosher salt
1 cup unsalted butter (softened)
3 eggs (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk
Cinnamon Filling:
6 tablespoons unsalted butter (softened)
2 tablespoons cinnamon
1 cup all purpose flour
1 cup packed brown sugar
Cheesecake Layer:
2 packages (8oz each full fat cream cheese, softened)
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla extract
Streusel Topping:
1 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 tsp kosher salt
1/2 cup unsalted butter (melted)
2 cups all purpose flour
Glaze:
1 cup powdered sugar
2 - 3 tablespoons milk
1 teaspoon vanilla extract
Instructions
Cake:
Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.
Pour the batter into the prepared baking dish and spread it evenly.
Cinnamon Filling:
In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
Sprinkle the cinnamon evenly over the cake batter. Set aside.
Cheesecake Layer:
In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.
Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.
Streusel Topping:
In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
Sprinkle streusel topping over the cheesecake layer until evenly distributed.
Bake:
Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.
Glaze:
Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
Use a fork or spoon to drizzle the icing over the cake.
Slice and serve!
That is all my friends, finally, a hefty amount of cinnamon streusel topping, to tie it all together. With this easy recipe, you will become a brunch pop-star! Seriously, people may start making a fan group after they have this cake, it’s that good.
The cake involves many layers that are all different in texture and make it irresistible. We have made many variations of it over the past several years, and this version is simply delicious, and the BEST EVER!
Ingredients
Cake:
2 1/2 cup all purpose flour
1 cup white granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp kosher salt
1 cup unsalted butter (softened)
3 eggs (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk
Cinnamon Filling:
6 tablespoons unsalted butter (softened)
2 tablespoons cinnamon
1 cup all purpose flour
1 cup packed brown sugar
Cheesecake Layer:
2 packages (8oz each full fat cream cheese, softened)
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla extract
Streusel Topping:
1 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 tsp kosher salt
1/2 cup unsalted butter (melted)
2 cups all purpose flour
Glaze:
1 cup powdered sugar
2 - 3 tablespoons milk
1 teaspoon vanilla extract
Instructions
Cake:
Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.
Pour the batter into the prepared baking dish and spread it evenly.
Cinnamon Filling:
In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
Sprinkle the cinnamon evenly over the cake batter. Set aside.
Cheesecake Layer:
In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.
Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.
Streusel Topping:
In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
Sprinkle streusel topping over the cheesecake layer until evenly distributed.
Bake:
Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.
Glaze:
Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
Use a fork or spoon to drizzle the icing over the cake.
Slice and serve!
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