Q&A: What is the best coffee cake you ever tasted and whats its recipe?

3 Responses to “Q&A: What is the best coffee cake you ever tasted and whats its recipe?”

1. thejanith says:

   September 4, 2011 at 4:45 pm

   My favorite is the recipe that comes in the back of a Bisquick box, or is found in the Bisquick section of the Betty Crocker website. It’s a simple coffee cake, with a cinnamon crumb topping.

   It’s really good if you make an extra batch of just the topping and set it aside. As you’re filling the pan, fill it only half-full. Sprinkle on the extra batch of topping, and then pour on the rest of the batter. Top with the normal amount of topping as per usual. Bake as usual. In the topping, I add about twice as much cinnamon as it calls for, along with a dash of nutmeg and clove and cardamom. That’s killer-good coffee cake.

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2. Nethra S says:

   September 4, 2011 at 5:07 pm

   This is one of my favourite hope that you too will like it .It taste grt!
   Rich coffee chocolate cake
   Preparation Time
   20 minutes

   Cooking Time
   90 minutes

   Ingredients (serves 25)
   Melted butter or margarine, for greasing
   400g good quality dark cooking chocolate, chopped
   375g unsalted butter, chopped
   330g (1 1/2 cups) caster sugar
   310mls (1 1/4 cups) freshly brewed strong coffee
   3 large eggs, lightly whisked
   375g (2 1/2 cups) plain flour
   2 tsp baking powder
   chocolate glaze
   300g good quality dark cooking chocolate, finely chopped
   125g unsalted butter, chopped
   Method
   Preheat oven to 160°C. Brush a 22cm round or 20cm square cake pan with the melted butter or margarine to grease. Line the base of the pan with non-stick baking paper.
   Combine the chocolate, butter, caster sugar and coffee in a large saucepan and stir over medium heat until the chocolate and butter have melted and mixture is well combined (see microwave tip). Remove from heat, add the eggs and stir with a whisk until combined. Sift together the flour and baking powder, add to the chocolate mixture and stir with the whisk until smooth.
   Pour the mixture into the prepared pan and bake in preheated oven for 1 1/2 hours or until cake crumbs cling to a skewer inserted into the centre of the cake. Stand in pan for 10-20 minutes before turning onto a wire rack to cool.
   To make the chocolate glaze, combine the chocolate and butter in a medium heat-resistant bowl and stir over simmering water until the chocolate melts and the mixture is smooth and well combined. Remove from heat.
   Trim the top of the cake to form a fiat surface if necessary. Turn the cake upside down and place on a tray. Pour the chocolate glaze evenly over the cooled cake and spread with a spatula. Set the cake aside ill a cool place (but not the fridge as the glaze will lose its gloss) for about 20 minutes or until the glaze has set. Transfer cake to a platter and decorate as desired. For our cover shot, we’ve tied a bow around the candle to give the cake a festive look.
   Notes & tips
   Suitable for a birthday, father’s day, wedding or any special occasion honouring a chocoholic. This cake gets better with age, becoming more fudgy as the days pass. Serve a sliver with coffee or a larger portion for dessert with fresh berries and thick cream or vanilla ice-cream. It will keep in an airtight container at room temperature for up to 1 week.

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3. smdiner says:

   September 4, 2011 at 6:02 pm

   Easy Cinnamon Coffee Cake

   2 cups Bisquick baking mix
   2/3 cup milk or water
   3 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.
   ——————————

   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.
   ————————————–…

   BLUEBERRY SOUR CREAM COFFEE CAKE
   serves 10 – 12

   For topping:
   ½ cup packed dark brown sugar
   1½ tsp. cinnamon
   1 cup coarsely chopped walnuts
   4 Tbsp. unsalted butter, softened slightly

   For Cake:
   2 cups flour
   1 tsp. baking powder
   ½ tsp. baking soda
   ½ tsp. salt
   ½ cup (1 stick) unsalted butter, room temperature
   1 cup sugar
   2 eggs
   1 cup sour cream
   2 tsp. vanilla extract
   1 pint fresh or frozen blueberries

   To make Topping:
   In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.

   To make Cake:
   Preheat oven to 350º. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until toothpick inserted in center comes out clean
   ———————————

   Raspberry Cream Cheese Coffee Cake

   2-1/4 cups all-purpose flour
   3/4 cup sugar
   3/4 cup cold butter or margarine
   1/2 teaspoon baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   3/4 cup sour cream
   1 egg, beaten
   1-1/2 teaspoons almond extract
   FILLING:
   1 (8-ounce) package cream cheese, softened
   1/2 cup sugar
   1 egg
   1/2 cup raspberry jam
   1/2 cup slivered almonds

   In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a 9-in. springform pan. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
   ———————————–

   Lynn’s 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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