Salted Butterscotch Coffee Cake

I make a similar cake to this that I've also served as a breakfast cake. The recipe is right here. This particular recipe is found on the Julie's Eats and Treats blog.

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Cake
1 (15.25 oz) yellow cake mix, dry
4 eggs
1 (3.4 oz) instant butterscotch pudding mix
1 cup vegetable oil
1 cup water
1/2 cup butterscotch chips

Cinnamon Swirl
1/2 cup brown sugar
1 1/2 tsp ground cinnamon

Salted Butterscotch Glaze    Note: You can also use just a regular vanilla glaze, if you prefer
1 cup powdered sugar
1/4 cup butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease a bundt or a 9x13" cake pan. Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in the butterscotch chips. Pour half of the cake batter into the prepared pan. In a small bow combine the brown sugar and cinnamon and sprinkle over on top of the cake batter.

Bake 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake. In a small bow, combine the powdered sugar, butterscotch topping and milk (you want the glaze to be fairly thick so it doesn't run off the cake). Drizzle the butterscotch glaze over the cake and then sprinkle the sea salt over the glaze. 

Blueberry Baked French Toast

I got this recipe from work, and it has turned out to be one of  our favorite recipes. You can use whatever kind of fruit you wish, or you can make it without any fruit at all. I have another recipe for Vanilla Baked French Toast that I will be posting soon that I found online that is also good, if you prefer to have one without fruit. You can use either fresh blueberries or frozen. I double the crumb topping, because otherwise, it is pretty sparse.

Original Source: My Kitchen Craze

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French Toast

1 pound loaf of French bread* 

    *(you will only need about 3/4 of the loaf, at most, because otherwise this will turn out too dry)

6 eggs

2 cups milk

3/4 cup heavy whipping cream (may use Half & Half)

1/2 cup sugar - brown sugar gives it real good flavor

1 tablespoon vanilla extract

1/2 teaspoon almond extract (optional)

1 teaspoon cinnamon

Crumb Topping 

1/2 cup brown sugar 

1/4 cup all-purpose flour 

1 teaspoon cinnamon 

3 tablespoons cold butter, cubed 

1/4 cup fresh or frozen blueberries (see my note at the bottom) 

1/4 cup pecans, chopped - I do not add

Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar. 

Instructions:

1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan.

2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best.

3. Preheat the oven to 350.

4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture.

5. Then sprinkle over the blueberries and the pecans.

6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned.

7. Serve with maple syrup, if desired. 

This is just as good as leftovers, as it is the first time around.

Cinnamon Cream Cheese Coffee Cake

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I found this recipe on Go Bold with Butter.

Even though it is a somewhat putzy recipe, it really is quite good - very moist.

Crumb Topping 
1/4 cup butter, softened and cut into small pieces
1/3 cup flour
1/2 cup brown sugar
1 tsp  cinnamon
pinch salt

Cream Cheese Swirl
4 oz cream cheese, softened
1/4 cup brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon

Coffee Cake
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups sour cream

To make the Crumb Topping
Combine all the ingredients in a small bowl and mix with a fork until mixture resembles coarse crumbs.  Set aside.

To make the Cream Cheese Swirl
In a small bowl, beat the cream cheese and brown sugar until fluffy.  Mix in the vanilla and cinnamon until well combined.  Set aside.

To make the Cake
Preheat the oven to 350 degrees.  Grease a 9x13" pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, beat the butter and sugar until fluffy.  Add the eggs, one at a time, beating just until combined after each addition.  Mix in the vanilla.

Gradually add the dry ingredients, mixing just until combined.  Stir in the sour cream and mix just until combined.

Spoon into the prepared pan and spread evenly.  Top with spoonfuls of the cream cheese mixture.  Use an up and down motion with a knife to marbelize.   Sprinkle the crumb mixture over the top of the cake.  Bake 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

New York-Style Crumb Cake

This recipe comes from Cook's Illustrated. I made only a few adjustments to it. The directions say to be sure to use cake flour, or else it will turn out too dry. It only is enough to make a 9" cake pan, so it was almost completely gone after we ate. (We had "breakfast" for dinner!) It's good enough that I'm tempted to make another one, tomorrow morning!

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Crumb Topping
8 tbsp butter, melted and still warm
1/3 cup granulated sugar
1/3 cup packed dark brown sugar (I used light brown sugar)
3/4 tsp cinnamon (I used 1 tsp, but you could even add a little more)
1/8 tsp salt
1  3/4 cups cake flour
I sprinkled on some nutmeg, when I put the crumb topping on the cake batter

Cake
1  1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool - not melted at all
1/3 cup buttermilk or plain low-fat yogurt (I used buttermilk)
1 large egg plus 1 egg yolk
1 tsp vanilla extract

For The Topping:
Whisk the butter, sugars, cinnamon and salt together in a medium bowl. Stir in the flour until completely incorporated; set aside to cool to room temperature, 10 - 15 minutes.


For The Cake:
Adjust the oven rack to the middle position and preheat the oven to 325 degrees. Line an 8" square pan with foil, allowing extra foil to hang over the edges of the pan. Lightly coat the foil with vegetable oil spray.
(I skipped the foil step, and obviously, I used a round cake pan ... my square pan is in storage. I must say that I did have a little trouble getting the first piece out of the pan, but that could have been because I did not cool it as long as it says to later on in the directions. So you may want to do the step with the foil.)

Whisk the flour, granulated sugar, baking soda, and salt in a large bowl until completely combined. With an electric mixer on low speed, add the butter 1 piece at a time, beating until the mixture resembles moist crumbs, with no visible chunks of butter remaining, 1 - 2 minutes. Add the buttermilk, egg, egg yolk and vanilla and beat on medium-high speed until batter is light and fluffy, about 1 minute, scraping sides down as needed.

Spread the batter in the prepared pan and smooth the top with a spatula. Break the crumb topping (Which will probably be somewhat hardened at this point, but that is ok) into large pea-sized pieces and spread in an even layer over the batter beginning with the edges and then working toward the center. (There was so much crumb topping, I had to do almost a double layer of it; but that's not a bad thing!) Just be sure not to press the topping down into the batter. I sprinkled the crumb topping with nutmeg.

Bake at 325 degrees until the crumbs are golden brown and a toothpick inserted in the center comes out clean, about 35 - 40 minutes. Cool the cake on a wire rack for at least 30 minutes, remove from pan by lifting the foil extensions. Dust with pwd sugar just before serving.

Breakfast Cake or "That Yellow Cake"

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When I was little, my mother would read a story to me about a little girl whose mother would, once in a while, allow her to eat a big bowl of ice cream for breakfast (and that's all I remember about the story). For a 5 year old, that was a wonderful concept! Oh how I envied that little girl! Now I know this is a regular cake and not so much a coffee cake, and it's probably more along the lines of something you'd prepare for dessert; but ... every now and then, it is good to have something sweet for breakfast. Sort of like in the storybook. :) Let's just say the ham and eggs cancel out the cake - especially if you drink orange juice with it!


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1(18.25 oz) pkg Yellow or White cake mix (here, I used white cake mix because that is all I had - I usually use a yellow cake mix)
1 (3-oz) pkg butterscotch or vanilla instant pudding mix (here, I used butterscotch)
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla

1/3 cup brown sugar
2 tsp cinnamon

Combine the brown sugar and cinnamon in a small bowl and set aside.


Combine the brown sugar and cinnamon in a small bowl and set aside. In a large bowl, with an electric mixer, beat the cake mix, pudding mix, vegetable oil, water, eggs and vanilla for 1 minute on low speed; then for 2 minutes on medium speed. Pour one-third of the batter in a greased 9 x 13" pan, and sprinkle one-half of the sugar-cinnamon mixture over that. Pour the next third of batter over the sugar-cinnamon, sprinkle the remaining half of the sugar-cinnamon mixture over the batter; then top with the remaining batter. You don't necessarily have to pour the cake batter evenly, it will spread out as it bakes. Bake at 350 degrees for approximately 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly, then spread with the Glaze.


Glaze
1 cup pwd sugar
2 tbsp milk
1 tsp vanilla


Mix together until smooth.

Overnight Coffee Cake

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This recipe can be cut in half and baked in an 8 or 9" pan. It is intended to be made the night before, but I always bake it right away, and it is just fine. I always add a little extra cinnamon, a sprinkling of cloves and a splash of vanilla to the batter.

Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be and it will taste the same, the texture will just be more coarse and the cake itself, more dense.

Cake

2/3 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking pwd

1 tsp cinnamon

1/2 tsp salt

1 cup buttermilk

Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.

Topping

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup chpd nuts, optional

Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.

Blueberry Crumb Cake

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This cake is delicious and remains very moist for several days. It is not overly sweet.


Adapted from FoodNetwork.com the original recipe can be found here

For the Streusel:

1/4 cup granulated sugar

1/3 cup plus 1 tbsp brown sugar

1 rounded tsp cinnamon

1 tsp nutmeg (I really like nutmeg-even though this is much more than what is originally called for, I don't think it overpowers it, but you can add it to your taste)

1/2 cup plus 1 tbsp butter, melted

1 1/3 cups flour

For the Cake:

6 tbsp (3/4 of a stick) butter, softened

3/4 cup sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 tsp grated lemon zest (I usually use a scant 1/2 tsp lemon extract)

2/3 cup sour cream

1 1/4 cups flour

1 tsp baking pwd

1/4 tsp baking soda

1/2 tsp kosher salt*

1 - 1  1/2 cups blueberries (fresh or frozen ... if using frozen, see my note at the end)

pwd sugar for sprinkling on the baked cake

Preheat the oven to 350 degrees. Grease a 9" baking pan.

For the Streusel:

Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Add the melted butter and then the flour. Mix well and set aside.

For the Cake:

Cream the butter and sugar with an electric mixer for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla, lemon zest and sour cream. In a seperate bowl, combine the flour, baking pwd, baking soda and salt. Add the flour mixture to the batter and mix just until combined. Fold in the blueberries.

Spoon the batter into the prepared pan and spread it evenly. Crumble the Streusel evenly over the batter. (At this point, I sprinkle on even a little more additional nutmeg.) Bake 350 for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and sprinkle with pwd sugar. (With my oven, I usually have to bake for around 51 minutes.)

NOTES:

*Kosher salt is not the same as table salt. If you use table salt, reduce it by half.

I have always used frozen blueberries. If you do the same, do not thaw them out first. Add a little bit of the flour mixture, or a little sugar to the blueberries before adding it to the batter. This will help the blueberries not to sink to the bottom of the pan while baking.

Bisquick Coffee Cake

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Streusel
1 1/3 cups Original Bisquick mix
1 1/3 cups brown sugar
2 tsp cinnamon
1/2 cup firm butter, cut into pieces

Coffee Cake
4 cups Original Bisquick mix
1 1/3 cups milk or water (I always use milk)
4 tbsp sugar
2 eggs

Grease a 9 x 13" pan. In a bowl, combine the streusel ingredients and stir together until crumbly, set aside.

In another bowl, combine the cake ingredients, stirring just until blended. Spread into the greased pan. Sprinkle with the streusel. Bake 375 degrees for 18 - 22 minutes or until set and golden brown.

Overnight Coffee Cake

Printable Recipe


This recipe can be cut in half and baked in an 8 or 9" pan. You may prepare this the night before and refrigerate overnight, or may be prepared and baked right away.

Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be. It will taste the same, but the texture will just be more coarse.

Cake
2/3 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

Note: If you would like this to taste more like a spice cake, add a splash of vanilla, and sprinkle in some extra cinnamon, and sprinkle in some ground cloves. Just do so to taste.

Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.

Topping
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chpd nuts, optional

Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.

Bisquick Coffee cake

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2 cups Bisquick
2/3 cup milk
2 tbsp sugar
1 egg

Mix together and spread in a greased 9" pan. Sprinkle with the topping. Bake 375 degrees for 18-22 minutes, or until set and golden brown.

Streusel Topping
2/3 cup Bisquick
2/3 cup brown sugar
1 tsp cinnamon
4 tbsp butter, softened

Mix together until crumbly