Coffee cakes warm from your oven

When I’m food shopping I can never resist perusing the baked goods aisle, especially the coffee cakes and pastries. I don’t usually make a purchase though because, over time, I’ve come to the realization that most look better than they actually taste. When I want a truly delicious breakfast treat, minus the preservatives, nothing beats home-made.

Most coffee cake recipes start with the basics: flour, sugar, salt, butter, eggs and leavening (or yeah, a cake mix.) Moistness comes from the addition of sour cream, yogurt, buttermilk or oil. Then for flavor and texture it’s all about the fillings, fruits, nuts, extracts and spices. And don’t forget the sweet and buttery streusel topping.

The coffee cake recipes below all come from my personal collection of best recipes. The Raspberry Cream Cheese version is as impressive-looking as it is delicious. The Honey Bun Coffee Cake is, well, who doesn’t love a honey bun? And because blueberries are good for us, the little Blueberry Crumb Coffee Cake makes a great breakfast or snack, no guilt intended.

Raspberry Cream Cheese Coffee Cake

2 1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup butter

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

1 egg

1 tsp. almond extract

8-ounce package cream cheese, softened

1/4 cup sugar

1 egg

1/2 cup raspberry preserves

1/2 cup sliced almonds

Directions: Grease and flour bottom and sides of 9 or 10-inch springform pan.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. With pastry blender or fork cut in butter till mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. To remaining crumb mixture add baking powder and baking soda, salt, sour cream, 1 egg and almond extract; blend well.

Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about 1/4 -inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon raspberry preserves evenly over cheese filling. In another small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake in preheated 350-degree oven 45 to 55 minutes or till cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool; cut into wedges. Refrigerate leftovers. Serves 16.

Honey Bun Coffee Cake


1 package yellow cake mix, without pudding

1 cup sour cream

3/4 cup vegetable oil

4 large eggs


1/3 cup honey

1/3 cup packed light brown sugar

1 T. ground cinnamon

1/2 cup chopped pecans (optional)

Sugar Glaze:

2 cups confectioners’ sugar, sifted

1/3 cup milk

1 tsp. pure vanilla extract

Directions: Grease a 13×9-inch cake pan. Set aside. In large mixing bowl combine cake mix, oil, sour cream and eggs. Blend with electric mixer on low speed 1 minute. Stop and scrape down sides. Beat another two minutes on medium speed. The batter should be thick and well blended. Pour batter into prepared pan, smoothing out with rubber spatula.

In small bowl combine brown sugar, cinnamon and pecans. Drizzle the honey on top of the batter, then sprinkle on the brown sugar mixture. With a dinner knife, swirl through these ingredients to blend them slightly.

Bake cake in preheated 350-degree oven 38 to 40 minutes till cake is golden and springs back when lightly pressed with finger. Place cake on wire rack to cool slightly while preparing glaze.

For glaze: In small mixing bowl stir together confectioners’ sugar, milk and vanilla till smooth. Pour glaze over top of hot cake, spreading it to the sides of pan with the back of a spoon. Allow to cool 20 minutes before cutting into squares. Store covered at room temperature for up to 1 week. Serves 20.

Blueberry Crumb Coffee Cake

Crumb Topping:

1/3 cup granulated sugar

1/3 cup light brown sugar

1 tsp. ground cinnamon

1/2 cup butter, melted

1 1/4 cup all-purpose flour


6 T. butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

2/3 cup plain Greek yogurt

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup fresh or frozen blueberries

Powdered sugar, optional

Directions: Grease and flour a 9-inch round baking pan. Set aside. Prepare crumb topping by stirring together brown and granulated sugars and cinnamon. Add melted butter, then stir in flour. Mix well; set aside.

To make cake, beat together butter and sugar on high speed of electric mixer. Reduce speed to low and add eggs 1 at a time. Mix in vanilla and yogurt. Add flour, baking powder, baking soda and salt. Stir till just combined. Fold in the blueberries.

Pour batter into prepared pan. Crumble the topping evenly over the batter. Set pan on baking sheet and bake in preheated 350-degree oven 40 to 45 minutes, or till wooden pick comes out clean. Cool completely then dust with powdered sugar just before serving. Serves 8.