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 ♫

100 thoughts on “Beth’s Homemade Coffee Cake Recipe | ENTERTAINING WITH BETH

  1. OMMMMG I'm in love with your raceipes …I surely gonna try this cake I really like it ..Thank youuu so much for theses amazing receipes <3

  2. Do you think this recipe would work out if I added some slice cooked apples in between the batter layers, like when you put the cinnamon sugar layer? I would like to make an apple cinnamon coffee cake. Thanks so much for the recipe!

  3. Hi Beth I simply love your recipes but background music is so loud and annoying at times ,can u consider keeping it without that plz

  4. Beth, you make me Braver in the kitchen! I don't always like to cook or feel good at it but you always make it fun and dare I say adventurous?

  5. I baked in a mini oven and as cupcakes. I halved the recipe and it gave me 10 cupcakes. They are beautiful.

  6. I only have unsalted butter. How much salt should I add to the cake part of the recipe plus the 1t it already calls for?

  7. I made this for the first time today and it was a success! I substitute the sour cream for full fat yoghurt and the cake turned out to be soft and moist. Thank you for this wonderful recipe and I will definitely be making this again.

  8. tried this today Beth….. and I wonder why the topping mixture did not make a crumble….. it was so runny (wet) in fact. I followed the recipe. Please advise.

  9. hi beth i love all ur recepies did u have a receipe from moist and sponge pineapple cake please make a video
    greatings From Puerto Rico

  10. Beth. I want to have a go at this just because you highly it definately looks delicious. Can it pass as a Birthday cake..I cant wait. Thanks for your thorough explanation and demo. Perhaps you might consider inviting some fans to your taylor swift does. I will dream of coffee cake as I am off to bed. Keep us entertained pleaase.Happy Subscribler.???.Liah

  11. Hi Beth. I have a itsy bitsy Question. Is it necessary to rinse the nuts before..I usually by them by weight and worry about any dust or strange stuff that they may have on them. Same for oats..please can you give me any suggestions. Cant wait to bake this or the upside down pineapple cake. My attempt fell apart but the flan was yummy. so ill be trying again. yihhaaa??.love your videos.

  12. This is about the fourth time I've made this! This is a HUGE family hit!!! Aboslutely love it!!! Definitely a regular dessert in our house!!! Thank you!! Lori

  13. I love it…I made it twice, it's yam yam. May you pls apply either teaspoon or table spoon!!! Sometimes, we've confused. Thanx

  14. Just got it out of the oven ,, suuuuper yummy and fluffy,, although that I've replaced the sour cream with normal yogurt

  15. Omg!!!… I had this cake about 17 years ago and always wanted it bk. I tried everything but couldn't find the exact thing. Only now i do. Thank You so much Beth.. I'll definitely make this cake.?

  16. Just made this two days in a row! It was so delicious! I only added 3/4 cups of sugar instead of the full cup for the cake and it was perfect for my taste! I'm going to try your tiramisu next.

  17. Hey Beth am a new subscriber..and let me tell you that I have already made four cake recipes of yours..And I have just pop this one in the oven..I really like your recipes it's so easy and yummy..Thank you very much for sharing..

  18. I made this!! It’s delicious and the cake is lighter—-not heavy like the store bought coffee cakes 🙂 ate a slice with some black coffee—-perfecto!

  19. Beth, has anybody told you lately that you are the best baker and make the best videos EVER! Love you Beth! I will try this one!

  20. Hi Beth. I follow all your recipes, they are always a hit. My request would be something on kids menu. My toddler is so choosy and fuzzy with meal, that I run out of ideas. Kindly come at my rescue with some beautiful kids recipes.

  21. Great recipe. I'm going to make this for my mom since she loves cinnamon so much. Happy Mother's Day everyone!!!

  22. Hi Beth! Thank you for the recipe! I've made it today and for my taste it's too bland. I suggest to make a filling instead of just cinnamon sugar and topped it with cream cheese glaze. ?

  23. Hi there, Beth, always wanted to write to you. Your recipes are so simple and tasty, I've made several of your'm addicted to your channel..thanks, I'm gonna try this one as well….you make me feel like a real pro….hahaha..I'm having to laugh at myself…me baking…what a hoot….thanks loads…keep them coming…?

  24. Just have to add…your videos give great ideas on elegance…love your style..I give you 10 out of 10 all the time, ciao bella…

  25. Hi Beth just I find you in YouTube I love your recipes
    What I use instead of sour cream and yogurt
    I like to make parve cake

  26. ما شاء الله شغلك راقي ونضيف وبسيط شرحك حلو وسهل شكرا واتمنى لك الوصول الى مليون مشترك

  27. Hi Ms.Beth I love ☕ mom made them in the fall and doing thanksgiving ? and ? Christmas.your coffeecake looks good.Ms.Pamela Johnson!!!

  28. I just made this for saturdays lunch at the in laws, is my job to bring the desserts, and i brought this, and everybody loved it. is was a great hit. and it really was. it was a surprise for me, because i was a little skeptical with the crumbs cakes.

  29. I made this recently and it was AMAZING! Really soft, moist cake and the crumble was perfect. Will be making again for the holidays (and many times after!). ??

  30. I reposted this because this info got lost. As a former wedding cake baker I would like to address the issue of the cake rising more in the middle. Because the outside gets hotter on the outside edge faster it cooks faster it doesn't have as much time to rise. The center keeps on rising because the heat takes longer to bake it there. The solution is easy. You can buy insulated strips at Michael's, Joanns or a cake supply store. Wet one and wrap it around the cake pan. I used a large safety pin to secure it and you don't need to close the pin. You can also make your own wraps with towel strips. For a 2" high pan cut a 4" strip and fold it down the length to make it 2" and be sure to zig zag the edges because towels shred. By making your own you can make custom sizes. I also cut 2 circles slightly larger than your pan out of old bath towels and cut out a round opening in the center of each to allow the center of the pan to get more direct heat leaving about a 3 1/2" ring. I zig zaged the towel rings together to make a thick pad. Wet it squeezing out the excess water and place on your rack just before putting your cake pan in the oven. This method works for any cake you make. Your cakes will come out level.

  31. Made this fantastic cake today for company. I ended up serving them a cake that had already been cut because I could not wait any longer…I had to have a piece as soon as it cooled. My apartment smelled of cinnamon all day. Heavenly. Thanks Beth!

  32. Definitely going to try this. Love ur clear and simple explanation without being equally good . Thank you

  33. Beth this looks incredible! Is it possible to make it the night before and bake it in the morning? I'm thinking about Christmas…

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