Beth’s Homemade Coffee Cake Recipe | ENTERTAINING WITH BETH


– Hey guys, so spring always seems to be the time of year where everybody is inspired to host a brunch, so chances are you might
get invited to one, or you might be hosting one of your own, and if you are and you need to whip up a coffee cake I have got just the thing for you. It’s my Cinnamon Crumb Coffee Cake. I love this recipe because it’s so easy to put together. It travels well if you have to bring it to somebody’s house, and it gives you one more reason to use your springform pan when you’re not making cheesecakes. Let me show you how to put it together. The first thing we’re going to do is cream together half a cup of butter, and one cup of sugar. You want to beat that up
until it’s nice and fluffy, and then you’re going to add two eggs, one at a time, scraping down the bowl
between each addition, and then you’re gonna add one tablespoon of vanilla. Give that a beat, and then set it aside. Then in a separate bowl we’re gonna mix together our dry ingredients. We’re gonna take 2-1/3 cups of flour, two teaspoons of baking powder, a half a teaspoon of baking soda, and one teaspoon of salt. Go ahead and just whisk that up, and then you can set that aside. Now you want to measure out 1-1/3 cups of sour cream. Now when it comes to this cake I really am a big fan of using the full fat sour cream. That is really what is
going to help this cake retain its moisture and
become so delicious. To combine our batter we’re going to take our flour mixture, add about a third, give it a beat, and then alternate it with a little bit of the sour cream. Give it a beat, and then
just repeat this process until all of your flour and sour cream has been combined, and then you’ll see you’ll have a very sticky batter on your hands. That’s exactly what you want. Then we’re gonna prepare a springform pan. Now if you’re not familiar
with a springform pan they’re typically used
to make cheesecakes, and what it is it has a
removable bottom to it, and then a spring that
actually locks it into place. They’re great for making cheesecakes, but they’re even better
for making coffee cakes because they really create a very elegant looking cake. So we’re gonna get it a light dusting with some baking spray. Then we’re gonna add half of our batter. Now because this batter is sticky you will need either a spatula or a spoon just to smooth out your
batter all along the bottom. Then in a small bowl we’re going to create our cinnamon sugar filling, so we’re just gonna take a tablespoon of white sugar, a tablespoon of cinnamon, give it a whisk, and then you’re also gonna have on hand a cup of chopped pecans. Now if you don’t like nuts, or if people are allergic you certainly could leave the nuts out, but if you do like nuts the pecans are a great thing to add. You’re gonna take your cinnamon sugar, and sprinkle it all over
the top of the batter. Now don’t be concerned
if it looks like a lot. When the cake bakes the cinnamon will actually bake in, and it won’t be as much
as what it looks like now. You’re gonna add your
chopped pecans on top. Then we’re gonna cover this layer with our remaining batter, and because this batter is sticky, it’s a little hard to spread sometimes, but this is what I do. I just take it in spoonfuls, and just kind of dollop
it all the way around, and then take a spatula
and connect your dots, and then smooth the layer on top, and then as it bakes it will actually all fill in the rest, so don’t worry if you
don’t get it perfect. Then we’re gonna put
together our crumb topping. So in a bowl you’re gonna add a half a cup of flour, two tablespoons of white sugar, two tablespoons of brown sugar, a quarter of a teaspoon of cinnamon, and five tablespoons of melted butter. Stir that all up with a fork, and you’ll see some beautiful
crumbs will develop. At that stage you’re gonna add a half a cup more of chopped pecans. Give it a stir, and then
your crumble is ready. So we’re gonna take this crumble, and we’re gonna sprinkle it all over the top of our cake, and now it’s ready for the oven. So we’re gonna pop it in a 350 degree oven for one hour. I know it sounds like a long time, but remember this springform pan is pretty deep so it takes a bit of time to make sure that that cake is cooked all the way through. What you can do is if you find that your cake is getting a
little too browned on top you can put some aluminum foil on top, and that way the cake
will cook on the inside without getting too
browned on the outside. Once it’s cool you can
release it from the pan, and give it a dusting
with some powdered sugar. Then I like to place it on a cake stand, and serve it with a hot cup of coffee, and you will see you will have one elegant looking coffee cake that is so delicious. When you cut into it
you’ll see you’ll have that beautiful ribbon of cinnamon and sugar, and chopped pecans with that delicious crumble on top. It is a real winner in my book. If you’ve never made your
own coffee cake before, and you’re always used
to buying it in a store you must promise me that you will give this recipe a try. You will be a changed person. You will never want to buy
it in a store ever again. All right, you guys, I hope
you give this one a try, and let me know what you think, and I will see you back
here next week, bye. ♫ Gimme that swing gimme that swing ♫ Gimme gimme gimme gimme gimme that swing ♫ Gimme that swing gimme that swing ♫ Oh, you’ve given your heart away ♫ I’ve loved you from the start ♫ Say what you say or do what you do ♫ Why don’t you be my lover ♫ Mean what I say and I’ll make you pay ♫ But you better run for cover ♫

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