Best 7 Coffee Cake Dough Recipes

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

POLISH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
• Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
• Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

YEASTED COFFEE CAKE

Steps:

• In a small bowl, mix together yeast and warm water; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
• Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
• In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
• Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
• Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
• Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
• Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
• Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

COFFEE CAKE DOUGH

Steps:

• Scald milk.
• Stir in sugar, salt and lard.
• Cool to lukewarm.
• Measure water into large warm bowl.
• Sprinkle in yeast, stir until dissolved.
• Stir in milk mixture, egg and half of flour.
• Beat until smooth.
• Add remaining flour to make a stiff batter.
• Cover loosely.
• Keep in cool place for at least 2 hours.
• (Dough may be kept in refrigerator up to 3 days).
• Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
• Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
• Cover and let rise until doubled (45 to 60 minutes).
• Bake at 375° for 35 minutes or until done.

BASIC SWEET DOUGH

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

SOURDOUGH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan.
• Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
• Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.

SOURDOUGH PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
• Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
• Combine flour, cinnamon, baking soda, and salt in a medium bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
• Stir confectioners' sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
• Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.