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Coffee cake- dessert or breakfast? I say yes to both. I love baking cakes and as I have mentioned before Jersey Boy doesn't like a lot of sweets. What a pair, right? Luckily he does eat a few things that I enjoy baking like coffee cake. I have partnered with Red Star Yeast, Dixie Crystals, and Adam's Extract to bring you this coffee cake recipe. This coffee cake recipe is a part of #SummerDessertWeek. I received samples to make this recipe with but as always opinions are my own.

coffee cake recipe

He may not like fondant, or most baked cakes that I make but gosh darn it he does eat my coffee cake. I keep telling myself that one of these days I will find another cake recipe to make that he will want to eat but until then I will keep making my coffee cake to share with him.

coffee cake

Ingredients:
cake
1 cup all-purpose flour
1 & ½ teaspoons Red Star platinum yeast
1 tablespoon Dixie Crystals granulated sugar
¼ teaspoon salt
2 tablespoons butter
6 tablespoons water
1 egg yolk
½ teaspoon Adam's Extract vanilla flavor
crumb topping
3 tablespoons butter
4 tablespoons all-purpose flour
4 tablespoons Dixie Crystals granulated sugar
4 tablespoons light brown sugar
1 teaspoon ground cinnamon
(optional) sugar glaze icing/drizzle
⅓ cup Dixie Crystals powdered sugar
¼ cup milk
¼ teaspoon Adam's Best vanilla flavor extract

Directions:

1. 1. In a large bowl, add the flour, yeast, sugar, and salt.

1. 1. In a microwave safe dish, add the butter and water. Heat until the temperature of the butter water is 130 degrees on a thermometer. With my microwave it only took 1 minute for it to reach 130.

1. Add the egg yolk and vanilla to the heated butter water.
2. Pour the water mix in to the dry ingredients bowl and stir until all combined.
3. Spread the dough into a greased 9x5 inch baking pan.
4. Cover the pan of dough and let rise in a warm place. I cheat and preheat my oven to 200 degrees for 5 minutes and then turn the oven off and let the covered baking dish of dough rise in the (turned off) oven for 45 minutes. My husband keeps our house on 68 so there's not much dough rising if I don't use the oven cheat.
5. Once dough has risen remove the baking dish from the oven and preheat the oven to 350 degrees.
6. In a separate bowl, mix together the crumb dry ingredients and blend in the butter with your fingers to make it crumbly.
7. Spread the crumble mix over top of the cake dough.
8. Bake the coffee cake for 30 minutes.
9. While the cake cools a few moments while you whisk together the powdered sugar, milk, and vanilla to make the sugar glaze drizzle. Pour over the cake and serve.

The glassware used in some of the coffee cake photos are from another #SummerDessertWeek sponsor- Susquehanna Glass Co. I love the beach/ mermaid designs. They are so pretty!

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Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Mint Chip Ice Cream Sandwiches from Southern From Scratch

Pies of Summer:

• Sweet Tea Pie from For the Love of Food

Sweet Summertime Cakes:

• White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter's Guide To Cuisine
• Blueberry Lemon Mini Poundcakes from Forking Up
• Bee Sting Cake from Kudos Kitchen by Renee
• Coffee Cake from A Blender Mom
• Tropical Summer Cake from Daily Dish Recipes

No-Bake Treats:

• Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
• Strawberry Cloud Dessert from Shockingly Delicious

Baked Desserts:

• Homemade Blueberry Cream Cheese Danishes from Big Bear's Wife
• Black Cherry Kolaches from The Spiffy Cookie
• Blackberry Bread Pudding from Eat Move Make
• White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
• Lemon Poppyseed Scones from Mildly Meandering

Sweet Sips:

• Watermelon Slushies from The Domestic Kitchen

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