Does anyone remember Entenmann’s crumbly coffee cake?! My parents used to occasionally buy it as a Sunday morning treat before church and it was always something I would look forward to. Recently I was having major nostalgia and decided I wanted to pick some up from the store but found out that they discontinued it in my area. Apparently you can order it online but it sounds kinda sketch and not worth the effort. In search of filling that childhood void, I set out on the hunt for the perfect replica version of their classic recipe.
While I won’t say this downright beats Entenmann’s legendary breakfast delectable, it definitely puts up a good fight. It is not as sweet as I recall, which actually works as a benefit since you’ll most likely be consuming this in the morning with your coffee. It is a recipe that I strongly encourage everyone to try out! I had actually never made coffee cake before but this is absolutely one that I will be adding to my recipe binder. I feel like this is the perfect snack to serve to friends with tea while catching up.
I really hope you give this recipe a try and let me know how you liked it!! Would you tweak anything in the recipe to improve? Comment down below!
Entenmann’s Copycat Coffee Cake Recipe
|1 cake||20 minutes|
|Cook Time||Passive Time|
|45 minutes||1hr 5 minutes|
|Entenmann’s Copycat Coffee Cake Recipe
- Pre-heat oven to 350 degrees. Prepare a 9×13 inch baking dish by spraying ti with non-stick spray.
- To make the cake: In the bowl for your mixer, sift together flour, sugar, baking soda, baking powder and salt.
- Add in butter, a few pieces at the time and mix until you are left with crumbles.
- Add in eggs, vanilla and buttermilk and beat until the mixture is combined, making sure to scrape down the sides of the bowl.
- To make the filling: combine 1 cup light brown sugar with 1 and 1/2 tablespoons ground cinnamon.
- Pour half of the batter into the prepared pan. The batter is going to be thick, so it will take a bit of effort to spread it. Sprinkle the filling on top of the batter.
- Pour remaining batter on top. Use a small knife to make swirls in the cake to give it a marbled look.
- To make the topping: Whisk together flour, cinnamon, sugar, and vanilla. Cut in butter using two forks until it’s crumbly (you can also use your mixer to do this). Sprinkle the crumb topping evenly over the batter.
- Bake for 45-50 minutes, or until the cake has set.
I found this divine recipe HERE from Center Cut Cook. Thanks!!
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