Nothing goes better with coffee than a good coffee cake recipe designed to give just the right amount of oomph.
Anyone who knows me, knows that I’m a big coffee lover, so here are 2 of the best coffee cake recipes that I love to prepare when my friends visit me to chat and have a good cup of coffee. My kids and my husband also adore them, so I have to hide somewhere few pieces for my guests, otherwise, it will be all gone.
The curious thing about these cakes is that they don’t have coffee as an ingredient, but they are called coffee cakes because they are a great companion to the coffee and also great brunch recipes.
So, if you’re not much of a baker, here’s an easy cake recipe you can follow.
Sour Cream Coffee Cake Recipe
We like a classic coffee cake recipe so we’re just going to jump right in with this one.
Cream 1/2 cup salted butter 1 stick at room temperature and 1/2 cup granulated sugar with an electric mixer until light.
Add 1 large egg, 1/2 cup sour cream, and 1/2 teaspoon vanilla extract and beat well again.
In another bowl whisk together 1 cup of all-purpose flour, 1/4 teaspoon of baking soda, and 1/2 teaspoon of baking powder.
Then add the flour mixture to the batter with the mixer on low until just combined.
Prepare the pecan topping in a separate bowl mixing together 1 cup of pecans (chopped), 1 teaspoon of ground cinnamon, and 1/4 cup brown sugar.
Pre-heat oven to 350 degrees. Lightly grease an 8×8” baking pan and spoon half the batter in it spreading it out with a knife. Sprinkle half of the prepared topping over the batter. Spoon the remaining batter on top and spread it well and sprinkle the remaining topping mixture over the top. Bake for 35 – 45 minutes or until inserted toothpick into the center comes out clean. If you want to prevent the cake from browning too much you might consider putting a piece of tin foil over the top.
Let it cool for at least 10 minutes and there you have it, your delicious sour cream coffee cake is ready to be served.
The next recipe is a similar one with lovely blueberries.
Blueberry Coffee Cake Recipe
Here’s another easy coffee cake recipe you can follow along to and honestly, this one might be my best coffee cake recipe ever. (I think).
Again we have streusel topping which we’ll prepare at the beginning and keep in the refrigerator until ready to use.
Mix in a small bowl 6 tablespoons packed light brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Mix it well with your fingers until no lumps of brown sugar remain. Add 4 tablespoons unsalted cold butter, cut into 1/2-inch chunks, and rub in the butter with your fingertips until the mixture becomes sand put it in the refrigerator.
Whisk together in a medium bowl 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt and set aside. With an electric mixer beat 1 stick (1/2 cup) unsalted butter (at room temperature) and 3/4 cup granulated sugar until creamy, about 2 minutes.
Add 2 large eggs, one at a time beating well and scraping down the sides of the bowl. Add and beat in one and a half teaspoons vanilla extract and 1 teaspoon packed lemon zest (from 1 lemon). Gradually add the prepared flour mixture, alternating with 1/2 cup milk beating on low speed to combine.
Add 2 cups fresh blueberries (or frozen ones, but do not defrost) and fold gently with a spatula. Transfer the batter to a 9-inch square pan, greased with butter or nonstick cooking spray, and spread it evenly.
On the top sprinkle the prepared streusel topping and bake for 40 to 45 minutes in preheated oven to 375°F. The cake is baked when it gets golden brown around the edges and a toothpick comes out clean.
Have a fun time preparing the cakes and bon appétit!