Is it breakfast or is it an afternoon snack? Coffee cake is one of those hybrid desserts, whose crossover status is meant to be enjoyed in a relaxed fashion with a piping hot cup of coffee. Sure we’ve all had a classic crumb cake, but we’re never ones to turn down a tasty variation. A few quick ingredients swaps make for an even better baked good and here are four of our favorite ways to go about it.
New York Crumb Cake
It wasn’t until recently that I discovered the difference between coffee cake a crumb cake. I feel silly now, but in case you were confused as well, it’s all in the crumb topping. Both coffee cake and crumb cake have the same soft, creamy yellow cake base. Coffee cake has a sprinkle of streusel on top, while crumb cake focuses on sweet, buttery, melt-in-your-mouth topping.
Let me tell you, this recipe does not disappoint! With sugar, brown sugar, cinnamon, and warm butter, this crumb cake is everything delicious and comforting. See how easy it is to make in the video below!
Peach Upside Down Coffee Cake
Have you ever looked at a beautiful dessert and just felt like it was so out of your league to make? Looking at gorgeous dishes on the internet can be a seriously daunting activity, but we’re here to show you a recipe that has stunning presentation, all the while being moist and delicious and super simple to make!
Grandma’s Raspberry Cream Cheese Coffee Cake
We guess it’s called coffee cake because it’s meant to be served with coffee, but we think somebody long ago probably just wanted to eat cake for breakfast and named it in such a way that no one would question their motives. And we like the way they were thinking! It does go great with coffee, but we love that you can serve coffee cake for breakfast, brunch, dessert, or an afternoon snack and no one will complain. In fact, if you serve this version, they’ll be begging you for the recipe! It’s the perfect coffee cake. That fluffy, buttery cake lined with tart raspberry and topped with a rich cream cheese and crunchy cinnamon almonds… There’s a reason Grandma made it over and over again, and we’ll keep doing the same.
1939 Sour Cream Coffee Cake
In 1939 Irma S. Rombauer first wrote what is now the official cookbook of many a modern kitchen: The Joy of Cooking. For the first time cooks had access to huge volume of dishes both American and international- all with precise measurements that the average person could understand. One of those recipes was for a sour cream coffee cake, at the time not a well-known treat.