5 MUST Try Coffee Cakes for Dessert

5 MUST Try Coffee Cakes for Dessert

by Katherine Cheshire December 28, 2017

Blueberry Cream Cheese Coffee Cake https://dinnerthendessert.com/blueberry-cream-cheese-coffee-cake/

Images from: DinnerThenDessert.com

Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping. 

Prep Time: 20 Minutes

Cook Time: 1 Hour

Author: Dinner, then Dessert 

Servings: 12

 Ingredients: 

  • Crumb Topping:
  • ½ cup butter , melted
  •  cups oatmeal cereal
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • Cake:
  • ¼ cup melted butter
  • ¼ cup canola oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 cup oatmeal cereal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Cream Cheese filling:
  • 1 (8oz) package cream cheese
  • 1/4 cup sugar
  • 1 large egg
  • 1 1/2 cup fresh blueberries
 

Instructions: 

  1. Preheat oven to 350 degrees and grease your a 9" springform pan.
  2. To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
  3. To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
  4. Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
  5. To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
  6. To assemble the cake, add half the cake batter to the bottom of the pan.
  7. Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
  8. Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
  9. Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
  10. If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.


Easy Cinnamon Roll Coffee Cake: http://cakescottage.com/2017/04/12/easy-cinnamon-roll-coffee-cake/#more-218235

Images from:CakesCottage.com

Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Author: CakesCottage

Servings: 12-14

 Ingredients: 

  • Cake:
  • ½ cup butter, melted
  • 2 eggs
  • 1 cup sugar
  • 3 cups flour
  • 2 tsp vanilla
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1½ cups milk
  • Topping:
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • Glaze:
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
 

Instructions: 

  1. For the topping, mix all the ingredients together in a small bowl until well combined.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, mix all the cake ingredients together until well combined.
  4. Pour into a greased 9x13 pan.
  5. Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
  6. For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
  7. While warm drizzle the glaze over the cake and it will set into a harder glaze.
  8. Serve warm or at room temperature.

 

Lemon Raspberry Coffee Cake: https://www.lemontreedwelling.com/2017/03/lemon-raspberry-coffee-cake.html 

Images from: LemonTreeDwelling.com

This Lemon Raspberry Coffee Cake is the perfect cake for the upcoming spring! Packed with the delicious flavors of lemon and raspberries and topped with a sweet, buttery streusel, this coffee cake is the ideal addition to your Easter menu in 2018 or just for any day! 

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Author: Cathy Trochelman

Servings: 12

Ingredients:

Coffee Cake

  • 2 c. all purpose flour
  •  tsp. baking powder
  • 1/4 c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter softened
  • 1 large Phil's Fresh Egg
  • 2 Tbsp. lemon juice
  • optional: 1/2 tsp. lemon extract
  • 1 Tbsp. finely grated lemon peel
  • 1 1/2 c. fresh raspberries

Crumb Topping

  • 1 c. sugar
  •  c. flour
  • 6 Tbsp. softened butter

Glaze

  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice

Instructions: 

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
  3. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  4. Fold in raspberries
  5. Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
  6. Bake at 350 degrees for 45 - 50 minutes.
  7. Remove from oven and cool at least 20 minutes in pan before removing.
  8. Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping: 

  1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
  2. Cut in 6 Tbsp. butter until mixture is crumbly.

 

Peach Cobbler Coffee Cake: https://www.lemontreedwelling.com/2016/04/peach-cobbler-coffee-cake.html 

Images from: LemonTreeDwelling.com

This Peach Cobbler Coffee Cake combines rich, moist cake with delicious fresh peaches and a sweet cinnamon drizzle. The perfect coffee cake for spring, and destined to become a family favorite!

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Author: Cathy Trochelman

Servings: 12

 Ingredients:

Coffee Cake

  • 2 c. all purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 c. milk
  • 3/4 c. brown sugar
  • 1/2 c. sour cream
  • 1/4 c. butter softened
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. sliced peaches

Crumb Topping

  • 1 c. brown sugar
  • 2/3 c. flour
  • 6 Tbsp. softened butter

Glaze

  • 1 c. brown sugar
  • 2/3 c. flour
  • 6 Tbsp. softened butter

Instructions

  1. In a medium bowl, combine 2 c. flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 c. milk, ¾ c. brown sugar, 1/2 c. sour cream, ¼ c. butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  6. Combine ingredients for glaze and drizzle over baked coffee cake.

Crumb Topping

  1. Combine 1 c. brown sugar, ⅔ c. flour in a bowl.
  2. Cut in 6 Tbsp. softened butter until mixture is crumbly.

 

 

Irish Chocolate Coffee Bundt Cake: https://www.bakedbyanintrovert.com/irish-chocolate-coffee-bundt-cake-recipe/#_a5y_p=5060809

Images from: BakedByAnIntrovert.com

 

Boozy chocolate lovers, this cake is for you! From the made from scratch double chocolate cake to the rich chocolate glaze, this Irish Chocolate Coffee Bundt Cake is the ultimate St. Patrick’s Day treat. With each forkful, you get intense chocolate flavor, hints of coffee, and delicious Irish Cream liqueur. No other chocolate cake can compare!

 Prep Time: 25 Minutes

Cook Time: 1 Hour

Author: Jen Sobjack

Servings: 18

 Ingredients

  • 8 ounces unsweetened chocolate coarsely chopped
  • 2 tablespoon vegetable oil
  • 1 and 3/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder plus more for dusting the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 2 cups packed light brown sugar
  • 1 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 5 large eggs
  • 3/4 cup Irish Cream liqueur

Chocolate Glaze

  • 2 ounces bittersweet chocolate coarsely chopped
  • 1/3 cup Irish Cream liqueur
  • 2 tablespoons butter
  • 1 cup confectioners' sugar

Ingredients

  1. Coat the inside of a 12-cup bundt pan with nonstick spray and lightly sprinkle with cocoa powder. Tap out any excess. Adjust the oven rack to the lower-middle position and heat to 350ºF.
  2. Combine the chocolate and oil in a microwave-safe bowl. Microwave for 15 seconds intervals, stirring well between each one until the chocolate is melted and smooth. Set aside to cool slightly.

  3. In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk. Set aside.

  4. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 5 minutes. Beat in the sour cream and vanilla. Add the coffee granules and melted chocolate. Mix until well combined. Add the eggs, one at a time, mixing well after each addition.

  5. Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix well after each addition.
  6. Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.
Make the Glaze
  1. Place the chocolate, Irish cream, and butter in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.

 

Coffee cake is the perfect treat to enjoy with some coffee and friends! Try some of these out for breakfast except for the Irish Chocolate Bundt Cake, save that for dessert. ;) 




Katherine Cheshire
Katherine Cheshire

Author



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