Coffee Cake Recipe
 |
| Coffee Cake Recipe |
Coffee Cake Recipe can be any cake-like substance served with coffee, but for me, there is only one kind of cake that I want distribution space with my cup — and that is a big square of rich, buttery cake beaten with giant, cinnamon-scented crumbles. This one is my go-to beloved for all occasions.
Ingredients:
- Cookery spray or butter, for the baking dish
- One third cup granulated sugar
- One third cup packed light or dark brown sugar
- Two teaspoons ground cinnamon
- Eight tablespoons unsalted butter, melted
- One cup all-purpose flour
- Eight tablespoons unsalted butter, at room temperature
- One and half cups granulated sugar
- Two large eggs
- Two teaspoons vanilla extract
- Two and one fourth cups all-purpose flour
- One teaspoon salt
- Two teaspoons baking powder
- One fourth teaspoon baking soda
- One and one fourth cups full-fat sour cream
- One cup powdered sugar
- Two tablespoons whole or 2% milk
- Half teaspoon vanilla or almond extract
Preparation Procedure:
Step No: - 01
Assemble a rack in the middle of the oven and heat the oven
to 350-352°F. Coat a 9x13-inch baking dish with culinary spray or butter.
Step No: - 02
Place the powder sugar, brown sugar, and cinnamon in an average
bowl and whisk to combine. Add the butter and stir to combine. Add the flour
and use a fork to stir and mildly toss the flour into the mixture till big, a
little floury crumbs form; set aside.
Step No: - 03
Keep the butter and sugar for the cake in the bowl of a
stand mixer fitted with the paddle attachment. Beat on average-high speed till
fluffy and lightened in color. Add the eggs one at a time, and beat till each
is merged. Beat in the vanilla. Stop the mixer and scrape down the sides of the
bowl.
Step No: - 04
Place the flour, salt, baking soda, and baking powder in an average
bowl and whisk to combine. With the mixer on low speed, beat in one third of
the flour mixture, followed by half the sour cream. Beat in half of the residual
flour, followed by the residual sour cream, and finish with the rest of the
flour. Beat till there is no more dry flour in the batter, then increase the
speed to high and beat just a few seconds till the batter is smooth and has no
more lumps.
Step No: - 05
Transfer the batter into the pan and spread into an even
layer. Using your hands, break up the kept crumble mixture and sprinkling it
evenly over the top.
Step No: - 06
Bake till the cake feels elastic when you gently press the
middle and a toothpick inserted in the middle comes out clean, 40-50 minutes.
If the crumbs start to get too browned and browned before the cake is done,
tent the top of the cake roughly with aluminum foil.
Step No: - 07
Transfer the baking dish to a wire rack and let the cake
cool to room temperature.
Step No: - 08
Place all the decoration ingredients in a small bowl and
whisk till smooth. Drizzle over the cooled cake. Let the decoration set for a
few minutes before cutting the cake and serving.