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Step 1. Melt two sticks of unsalted butter (1-cup or 226 grams) in a saucepan. As the butter slowly melts, use a silicone pastry brush to grease the bottom and sides of a 9 x 13-inch cake pan with just a bit of that butter. Then place the pan into the refrigerator while preparing the remaining parts of the cake.
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Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning one to.
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Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside. Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside. Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
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In a large bowl add the egg yolks, sugar, and cornstarch and whisk to combine, then whisk another minute or so. If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 ½ Tablespoons. In a medium saucepan over low-medium heat cook the half and half.
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Add to the top of the cream cheese layer and brush with the remaining egg white. Top Layer: Combine the sugar, cinnamon, and pecans in a small bowl. Sprinkle over the entire coffee cake. Bake: Bake for 25-30 minutes or until the top is golden brown. Let cool for at least 15 minutes before serving.
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Step 3: layer and bake Layer half of the batter into a loaf pan. Then sprinkle the streusel over the batter. Spoon over the remaining batter, then add swirls of blueberry jam and a sprinkling of sugar on top to finish.
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Step 5. Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated. Step 6. Add half of the remaining flour mixture and mix on low speed to combine.
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To make the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with oil or butter. In a bowl, sift together 3 cups of flour, baking soda, and baking powder. Set aside. In a large bowl, add 1/2 cup of butter and 1 cup of granulated sugar.
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Cake. Preheat oven to 350°F. Spray 2, 8-inch round cake pans with nonstick cooking spray and line each with parchment paper. Set aside. To a medium saucepan over medium heat, add butter. Once the butter has melted, add the instant coffee and hot water. Remove from heat.
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Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside. In a medium size bowl, combine all of the ingredients for the cake batter and mix well. In a separate bowl, combine the topping ingredients and mix until crumbly. In each baking pan, pour ¼ of the cake batter.
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Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
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Preheat oven to 350 degrees. Spray with cooking spray or butter a 9x9 inch baking dish with nonstick baking spray. Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter with a fork until coarse crumbs form. Set that aside for a few minutes while you mix the coffee cake.
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Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely. For filling, in a small saucepan, combine cornstarch and milk until smooth.
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Step 3: Mix the batter together. Add about ⅓ of the flour mixture and beat to combine; then, add half of the sour cream. Alternate adding flour and sour cream, mixing thoroughly in between each addition until the batter is fully combined. Cream the butter and sugar. Add the dry ingredients alternating with sour cream.
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In a small mixing bowl, beat the butter and confectioners' sugar together until light and fluffy. Add the vanilla, then whisk into the flour/milk mixture. To assemble: Split the cooled cake horizontally, and spread the filling on the bottom layer. Replace the top and refrigerate the cake until 30 minutes before serving.
Cream Filled Coffee Cake {AmishStyle Cinnamon Breakfast Cake Recipe}
3. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set the flour mixture aside for the moment. Then, in a large mixing bowl, using a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, and brown sugar on medium speed until light and fluffy.
