Are you craving that irresistible crumbly coffee cake you used to grab from the bakery? The one with the perfectly spiced crumb topping and tender, moist cake? Well, stop craving and start baking! This copycat Entenmann's Coffee Cake recipe brings that beloved bakery taste right into your kitchen. It's easier than you think to make this delicious treat from scratch, and the results are unbelievably rewarding. Get ready for a homemade breakfast, brunch, or afternoon snack that'll have everyone asking for seconds. This recipe is perfect for those seeking easy recipes and healthy meals without sacrificing delicious flavor. It's a fantastic addition to your quick dinner ideas repertoire, too!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures even baking and easy removal.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for even leavening.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer or hand mixer will make this step much easier.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
Prepare the Crumble Topping:
- In a separate bowl, combine the flour, brown sugar, cinnamon, and nutmeg.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is key for a flaky topping.
Assemble and Bake:
- Pour the cake batter into the prepared pan and spread evenly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 30 minutes, as ovens can vary.
Cool and Serve:
- Let the coffee cake cool in the pan for 10-15 minutes before serving. This prevents it from crumbling when you cut it.
- Dust with powdered sugar (optional) for an extra touch of sweetness and visual appeal.
Tips for the Best Coffee Cake:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use cold butter for the topping: This helps create a flakier, more crumbly topping.
- Let the cake cool slightly before slicing: This prevents the cake from crumbling and makes it easier to serve.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Variations:
- Add nuts: Chopped pecans or walnuts would be a delicious addition to both the cake and the crumble topping.
- Use different spices: Experiment with other spices like cardamom or allspice for a unique flavor profile.
- Make it a glaze: Instead of powdered sugar, drizzle a simple glaze made with powdered sugar and milk or lemon juice over the cooled cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300
- Fat: Approximately 15g
- Protein: Approximately 4g
- Carbohydrates: Approximately 40g
- Sugar: Approximately 20g
This homemade coffee cake is a delicious and satisfying treat, perfect for any occasion. Enjoy the compliments and the wonderful aroma filling your kitchen! It's a simple recipe that yields fantastic results, a true testament to the power of homemade cooking and a perfect addition to your collection of best recipes.