No matter the recipe what they all had in common was being served alongside warm cup of coffee. The American versions have a delicious streusel topping and seem to have mainly originated from Germany. This type of cake has been around for centuries with each country having their own variation. This Easy Coffee Cake is moist, soft, warm and full of cinnamon and sugar goodness. It’s simple and has become a staple for many holiday morning celebrations, especially Christmas and Thanksgiving. I’ve tried a few coffee cake recipes before, but this is by far the best Coffee Cake recipe. My mom first made it for me when I left for a summer camp as a teenager and I remember thinking, “I need to have this recipe in my life!” It is packed with flavor! I usually do 3 flour and two milk additions.One of my FAVORITE things to make for a breakfast get-together is Coffee Cake! This next recipe is quick and it is so buttery and cinnamon-y that everyone loves it. Alternate adding the flour and milk starting and ending with the flour. If it doesn't the next step will bring it together. If the mixture curdles, turn the mixer on high and keep beating. Whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside.īeat the butter and sugars until very light. Spray two 6-hole doughnut pans and set aside. ¼ cup brown sugar, packed (50 grams or 13/4 ounces) ¼ cup granulated sugar (50 grams or 1 ¾ ounces) ¼ to ½ teaspoon nutmeg, depending upon tasteĤ tablespoons unsalted butter, softened (60 grams or 2 ounces) Store the crumbs in the refrigerator while you make the cake.ġ cup all-purpose flour (140 grams or 5 ounces) Mix briefly.ĭo not over mix or you will end up with a really thick cohesive mixture. Scrape down the sides and the bottom for unincorporated flour. Add the flour and salt beat on medium just until large crumbs form. ¾ cup cake flour (not self-rising) Ĭombine the butter and both sugars in a mixer. ¼ cup unsalted butter, softened (60 grams, 2 ounces or ¼ cup)Ģ tablespoons granulated sugar (25 grams or 1 scant ounce)Ģ tablespoons packed dark-brown sugar (25 grams or 1 scant ounce) These doughnuts freeze very well even with the sugar coating. Bake for 12 to 15 minutes until a tester comes out clean or they spring back when lightly touched.Ĭool for a few minutes, turn out and then shake them in the cinnamon sugar to coat completely. This batter is loose and is easiest to spoon into the wells ¾ full. Beat the flour in all at once on low until completely blended. Set aside.Ĭombine the oil, eggs, sugar, applesauce, and vanilla in the bowl of a mixer. Whisk the flour, cinnamon, nutmeg, baking powder, salt, and baking soda together. ½ cup peeled, shredded and chopped apple (Granny Smith), squeezed dryģ50☏. ¾ cup brown sugar, packed (150 grams or 5 ¼ ounces) These are one of the fastest treats I've ever made and they are worth the little effort they take for fresh cake doughnuts. If you are not a fan of nutmeg, substitute cinnamon. They are light and fluffy, flavored with nutmeg. So when I started thinking about what I was going to make, I had to give these a go. And I love how they came out. I could have eaten the whole box if I didn't have any self-control. I once bought a package of these that was super fresh. The second doughnut is butter based and my knock-off of the Entenmann's® Crumb Donuts. I love oil-based recipes for their moistness and staying power. They lasted 4 days without covering and were as good on the fourth day as the first. The first one is an Apple Cake Doughnut and uses oil as its fat. I am giving you recipes for two different cake doughnuts. By subscribing, I consent to receiving emails.
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