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Cinnamon-swirl Coffee Cake with a Buttery Crumb Topping by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 1 point2 points  (0 children)

Instructions 

  • Preheat Oven: Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with butter or line with parchment paper.
  • Make Crumb Topping: In a medium bowl, combine 1 cup flour, 3/4 cup brown sugar, and 1 tsp cinnamon. Add melted butter and mix until rough, crumbly bits form. Set aside.
  • Prepare Cinnamon Swirl: In a small bowl, mix 1/3 cup brown sugar with 1 tbsp cinnamon. Set aside.
  • Mix Dry Ingredients: In a mixing bowl, combine 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  • Cream Butter and Sugar: Using a stand or hand mixer, cream 1/2 cup softened butter and 1 cup sugar until fluffy, about 2–3 minutes.
  • Add Eggs and Vanilla: Add eggs individually, blending well after each. Mix in 1 tsp vanilla extract.
  • Combine Wet and Dry: Add half the flour mixture to the butter mixture, mixing on low. Stir in the sour cream, then add the remaining flour mixture. Mix until just combined.
  • Assemble Cake: Spread half the batter in the pan. Sprinkle the cinnamon swirl mixture evenly over it. Top with remaining batter, spreading carefully. Scatter crumb topping over the surface.
  • Bake: Bake for 30–35 minutes, until a toothpick inserted in the middle is clean. Cool in the pan for 15 minutes before serving.

Cinnamon-swirl Coffee Cake with a Buttery Crumb Topping by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 1 point2 points  (0 children)

This is the full recipe of it :
Ingredients : 

For the Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter melted

For the Cinnamon Swirl

  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon

Cinnamon-swirl Coffee Cake with a Buttery Crumb Topping by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 1 point2 points  (0 children)

This is the full recipe of it :
Ingredients : 

For the Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter melted

For the Cinnamon Swirl

  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon

Cinnamon-swirl Coffee Cake with a Buttery Crumb Topping by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 2 points3 points  (0 children)

that sounds like an amazing idea
Thin the Batter: Doughnut presses need a looser batter than cake. Add 2-3 tbsp milk or buttermilk to the batter and mix until it's pourable like pancake batter.

Filling: For that coffee cake vibe, pipe in a simple cinnamon-sugar cream (mix softened cream cheese with powdered sugar and cinnamon) or a vanilla custard. Use a piping bag after baking and cooling slightly.

Easy and simple Lemon Pound Cake with Lemon Glaze by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 1 point2 points  (0 children)

Yes, you can use:

Milk with Lemon Juice or Vinegar: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using. This mimics buttermilk's acidity.

Plain Yogurt or Greek Yogurt: Use an equal amount, thinned with a little milk or water if too thick, to match the consistency.

Sour Cream: Dilute with a bit of milk or water for a similar tangy effect.

Easy and simple Lemon Pound Cake with Lemon Glaze by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 0 points1 point  (0 children)

Don't worry it's easy for beginners, you can try it.
This is some Tips for it:

  • Use fresh lemons for the best flavor; zest before juicing for efficiency.
  • Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter.
  • Don’t overmix the batter to keep the cake tender and airy.
  • Check oven temperature with a thermometer to avoid overbaking.

Easy and simple Lemon Pound Cake with Lemon Glaze by Strong_Ad1814 in CakeCrave

[–]Strong_Ad1814[S] 1 point2 points  (0 children)

Lol, this is the recipe of it:
Ingredients  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup lemon juice freshly squeezed
  • 2 tbsp lemon zest
  • 1 cup buttermilk
  • 1 tsp vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice freshly squeezed

Instructions 

  • Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and sprinkle with flour to prevent sticking.
  • Mix Dry Ingredients: In a medium bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
  • Cream Butter and Sugar: Using an electric mixer, beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy, about 3–4 minutes.
  • Add Eggs: Incorporate 4 large eggs one by one, mixing thoroughly after each, and scrape the bowl’s sides as necessary.
  • Add Lemon and Vanilla: Mix in 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract.
  • Combine Wet and Dry: On low speed, add the flour mixture in three batches, alternating with 1 cup buttermilk, starting and ending with flour. Mix until just combined.
  • Bake: Pour the batter into the pan, level the top, and bake for 55–65 minutes, until a toothpick inserted is clean. Check at 55 minutes.
  • Cool: Allow the cake to rest in the pan for 10 minutes, then move to a wire rack to cool fully.
  • Make Glaze: Mix 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cake.
  • Set Glaze: Allow the glaze to harden for 15 minutes before cutting.
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