The concept of cake for breakfast is right up my alley, especially if it has the word coffee in it! I found some delicious variations on Pinterest.
Option 1: Buttery Cream Cheese Coffee Cake
This coffee cake has the famous crunchy brown sugar top, but also has layers of creamy cheesecake in between the cake batter. My boyfriend loves cheesecake, so this would be perfect for a breakfast date. Serve with strawberries and some whipped cream for a “NYC cheesecake meets Coffee Cake”.
Option 2: Raspberry Coffee Cake
Alaska’s berries are the best, compact, tangy and tasty. This coffee cake has a delicious layer of raspberry filling inside. A great summer breakfast idea. Or with Valentines Day coming up, dress it up with raspberry sauce, and a heart shaped cookie cutter shape.
Hawaiian Coconut Coffee Cake:
(Adapted from Williams-Sonoma’s Brown Sugar Macadamia Nut Coffee Cake)
For the topping:
- 2⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into
For the cake:
- 1 cup unsalted macadamia nuts
- 1 cup coconut (toasted if you please)
- 1 cup all-purpose flour
- 1⁄2 cup cake flour
- 1⁄2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 1⁄2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1⁄2 cup macadamia nut oil
- 1 1⁄2 tsp. vanilla extract
To make the topping, in a small bowl, stir together the flour, sugar, cinnamon and ginger. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
To make the cake, coarsely chop the macadamia nuts and set aside.
In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt.
In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute. Fold in the toasted coconut last to the batter.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges. Makes one 9-inch cake.