Coffee Cake

Crumbling with cinnamon laced buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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In a large bowl: combine the eggs and butter then beat. Then add brown sugar, white sugar, vanilla extract, milk while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

n a separate bowl: combine flour, brown sugar, cinnamon and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

Preheat the oven to 350°F. Grease the 9″ x 9″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan first. Add ½ of the batter to the pan. Add all of the cinnamon layer on top (use a spoon to spread/level). Place the other ½ of the batter on top. Coat the top batter layer with the streusel mixture (use a spoon to spread/level). 

Add all of the cinnamon layer on top (use a spoon to spread/level).

Place the other ½ of the batter on top.

Coat the top batter layer with the streusel mixture (use a spoon to spread/level). 

Bake for 45-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean.

Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.

Cool for 15 minutes or to room temperature prior to serving.

Enjoy!

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Classic Coffee Cake

Crumbling moist rich and delicious this cinnamon flavored buttery delight is worth every last bite.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Baked Goods, Breakfast, Brunch, Dessert
Cuisine American
Servings 9
Calories

Equipment

  • 9" x 9" pan

Ingredients
  

Batter

  • 2 ¼ cups all-purpose flour
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter room temperature
  • ¼ cup cornstarch
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs room temperature

Cinnamon Layer

  • ¾ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 tbsp ground cinnamon

Streusel Layer

  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup cold unsalted butter cut into cubes or grated
  • 1 tbsp ground cinnamon

Instructions
 

Batter

  • In a large bowl: combine the eggs and butter then beat. Then add brown sugar, white sugar, vanilla extract, milk while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

Cinnamon Layer (filling)

  • In a separate bowl: combine all the filling ingredients together.

Streusel Layer (topping)

  • In a separate bowl: combine flour, brown sugar, cinnamon and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

Bake

  • Preheat the oven to 350°F. Grease the 9" x 9" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan first.
  • Add ½ of the batter to the pan. Add all of the cinnamon layer on top (use a spoon to spread/level). Place the other ½ of the batter on top. Coat the top batter layer with the streusel mixture (use a spoon to spread/level). Watch the video for reference.
  • Bake for 45-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

Enjoy!

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    Potato Egg Cups

    Potato Egg Cups are not only fabulous tasting but they are cute, convenient and very fun to eat. These gorgeous giggling delights, are also very handy for those times you want something simple and fast. My entire family enjoys these but my nine year old daughter says she absolutely loves them. She often makes introductory level meals on the weekend and has added these to her list of things to try while practicing flying solo. Maybe next weekend we shall see if she remembers.

    Watch the video and follow the instructions below to be on your way to a handy delicious snack. Like and share this or any of my tutorials you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Drop a line in the comment section to let me know if you have any quesitons for me. Thank you for visiting and hope to see you again soon!

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    Clean, peel & grate the potatoes. Squeeze the potatoes to remove excess liquid.

    Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together.

    Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups. Place muffin tins in the oven and bake for 25 minutes.

    Remove the muffin tin and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin cup.

    Then bake for 10 minutes for runny yolk or 14 minutes for slightly harden yolks. When ready, use a butter knife or fork to gently remove the muffins.

    Enjoy!

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    Potato Egg Cups

    Deliciously cute eggs atop delicious hashed potatoes.
    No ratings yet
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tin

    Ingredients
      

    • 2 lbs yukon potatoes about 6 medium size
    • 12 large eggs cold
    • ½ tsp salt
    • ¼ tsp black pepper
    • ½ tsp onion powder
    • ½ tsp garlic powder

    Instructions
     

    • Preheat the oven to 425°F (218°C). Coat the muffin tins with olive oil cooking spray.
    • Clean, peel & grate the potatoes. Squeeze the potatoes to remove excess liquid. Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together. Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups.
    • Place muffin tins in the oven and bake for 25 minutes.
    • Remove the muffin tin and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin cup. Then bake for 10 minutes for runny yolk or 14 minutes for slightly harden yolks. When ready, use a butter knife or fork to gently remove the muffins.

    Season with salt, black pepper, Parmesan cheese or fresh parsley. Enjoy!

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      Breakfast Sliders

      Warm Breakfast Sliders are perfect on the go or for a sit down comforting meal that is as tasty as it is rich with delicious flavors that make for a great start to any day. If bacon makes everything taste better, then add butter to reach full blown sinfully delicious. Melted cheese strings pulling away at each glistening bite of toasted rolls that are stuffed with filling eggs and crunchy bacon. My family could not wait to try the first test batch and they were not disappointed with the results. These tasty mini sandwiches were gone so fast. I had to make a second batch to keep up with the demand. These Breakfast Sliders are very good. I believe you will enjoy them and I hope you decide to give them a try.

      Watch the simple video and follow the detailed instructions below to make a family tested and kid approved last delicious meal. Like and share this or any of my recipes you find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know how your family enjoyed these heavenly breakfast snacks. Thanks for visiting. Take care and see you again soon.

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      Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside. In a non-stick pan, cook the bacon on medium heat for 6-8 minutes or until crispy. Remove and set aside. Reserve 2 tbsp bacon grease and discard the rest. Add sliced cheese on the bottom rolls.

      In a bowl: add eggs, milk, salt, pepper and whisk. Cook the eggs on medium heat for 3-5 minutes. Then layer with eggs.

      Then bacon

      Then sliced cheese, and top halves of remaining rolls.

      Brush the melted butter over the tops of the rolls. Cover with aluminum foil and bake for 30 minutes or until the cheese is melted.

      Serve & enjoy!

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      Breakfast Sliders

      Warm Breakfast Sliders are perfect on the go or for a sit down comforting meal.
      No ratings yet
      Prep Time 15 mins
      Cook Time 30 mins
      Total Time 45 mins
      Course Appetizer, Breakfast, Brunch, Snack
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Baking Pan 9" x 13"

      Ingredients
        

      • 12 Hawaiian rolls
      • 6 bacons chopped
      • 12 slices Swiss cheese
      • 8 eggs
      • ¼ cup milk preferably whole milk
      • ½ tsp salt
      • ¼ tsp black pepper
      • 2 tbsp melted butter

      Instructions
       

      • Preheat the oven to 350°F / 176°C.
      • Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside. Optional: Toast the bottom half in the oven for 3-4 minutes, then remove from the oven.
      • In a non-stick pan, cook the bacon on medium heat for 6-8 minutes or until crispy. Remove and set aside. Reserve 2 tbsp bacon grease and discard the rest.
      • In a bowl: add eggs, milk, salt, pepper and whisk. Cook the eggs on medium heat for 3-5 minutes.
      • Add sliced cheese on the bottom rolls. Then layer with eggs, bacon, sliced cheese, and top halves of remaining rolls. Brush the melted butter over the tops of the rolls.
      • Cover with aluminum foil and bake for 30 minutes or until the cheese is melted.

      Serve & enjoy!

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        Strawberry Banana Bread

        Strawberry Banana Bread takes two of my favorite ways to make a nice loaf of sweet delight and turns them into something truly smoothly rewarding. All the haunting flavors of warm rich banana bread with gentle whips of trace notes of strawberry will have food lovers closing their eyes as they chew so they are not distracted by all the bursts of flavor toping out of each bite. Fresh from the oven this Bread is so aromatic that it makes the house smell like a well baked banana strawberry dessert. Once I started to slice the loaf the “I am next” line started with empty plates and clamoring forks. It is both rewarding and almost heartbreaking how fast a work of art like this will go once the team knows it is on the menu.

        Watch the video and follow the instructions below to have a nice loaf of this fresh made dessert bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too once you give this tasty dessert loaf a try.

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        In a large bowl; combine all the sugar and butter as you mix.

        Then add one egg at a time while continuing to mix. Add vanilla extract and mix.

        Add flour, salt, baking powder & baking soda to the bowl as you mix everything together.

        (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

        3 ripe bananas

        Smash the ripe bananas using a fork.

        Mix them into the batter.

        Then add the coated strawberries to the batter.

        Gently fold everything together using a spatula (Do not over mix or use a mixer).

        Transfer the batter to the loaf pan.

        Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.

        Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

        Serve & enjoy!

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        Strawberry Banana Bread

        Delicious strawberry morsels mixed with banana cream swirling throughout fluffy, moist and rich luscious bread.
        No ratings yet
        Prep Time 10 mins
        Cook Time 1 hr
        Total Time 1 hr 10 mins
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Loaf Pan (9" x 5")

        Ingredients
          

        • 3 ripe bananas
        • 1 ½ cups (about 7-8 oz) Strawberries
        • 1 tbsp flour

        Wet

        • ½ cup (1 stick) unsalted butter softened
        • 1 cup granulated sugar
        • 2 tsp vanilla extract
        • 2 large eggs room temperature

        Dry

        • 2 cups all-purpose flour
        • 1 tsp baking powder
        • ½ tsp baking soda
        • ½ tsp salt

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Grease the loaf pan (9×5) with softened butter or coat with cooking spray.
        • Cleaned, remove stem & cut the strawberries into quarters. Coat the strawberries with 1 tbsp of flour. Set aside until ready to use.
        • In a large bowl; combine all the sugar and butter as you mix. Then add one egg at a time while continuing to mix. Add vanilla extract and mix.
        • Add flour, salt, baking powder & baking soda to the bowl as you mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
        • Smash the ripe bananas using a fork and mix them into the batter. Then add the coated strawberries to the batter as you gently fold everything together using a spatula (Do not over mix or use a mixer). Transfer the batter to the loaf pan.
        • Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.
        • Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

        Serve & enjoy!

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          Instant Pot Strawberry Jam

          Instant Pot Homemade Strawberry Jam is delicious and bursting with sweet zest filled lusciousness. Jam over toast is a simple snack that is great for those morning when you did not allow enough time to have a full breakfast. This flavor is awesome on a flaky biscuit and even goes great with oatmeal. I love that I can make something past generations of little old grandmas would be claiming I stole their recipe for. Learning to cook something as seasonally time tested as melt in your mouth Strawberry Jam is rewarding and is a legacy must for those of us that look to have a full pantry of homemade items at the ready.

          Watch the short video and follow the simple instructions below to have this first place blue ribbon Instant Pot strawberry jam recipe dripping from a toasted English muffin today. Like and share this or any of the recipes you may find interesting from my growing catalogue of homemade selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfooldicious publications. Whether you are enjoying your afternoon tea with a crumpet covered in strawberry jam, or a warm strawberry jam covered scone with coffee; I hope your next food adventure is ever so eatfoodlicious.

          Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot.

          Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes.

          Add 1 tbsp lemon juice to the strawberries and mix.

          Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Pulverize using a potato masher or puree with a mixer. Press the sauté button to high. In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir. Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.

          Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

          Serve & enjoy!

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