Original Betty Crocker Coffee Cake Recipe(s)

 

Betty Crocker Coffee Cake Circa 1973

For a great coffee cake, all of the ingredients should be pantry staples and you won't need to run to the store for any special ingredients. This coffee cake has a simple cinnamon topping and is moist and rich, and it's very easy to make.

 

Ready in: 45 minutes

 

Yields: 16 slices

 

Ingredients

• Half cup of vegetable oil
• Two eggs
• One cup of milk
• Three cups of flour
• One and half cups of sugar
• Four TSPs of baking powder
• One TSP of salt

Topping:

• ¾ cup of brown sugar
• One to two TSPs of cinnamon
• Three TSPs of melted butter
• One cup of chopped nuts (optional)

Directions to Make Betty Crocker Coffee Cake Circa 1973

• Turn the oven on to 350 degrees.
• In a medium bowl, combine the milk, eggs, and oil. In a large bowl, combine the dry ingredients.
• Add the wet ingredients to the flour mixture and stir until incorporated.
• Pour batter into a 9 x 13 baking pan that has been sprayed. Mix the topping ingredients together and sprinkle them on top of the batter.
• Bake for thirty-five minutes. Before eating, let it cool for fifteen minutes.

 

Nutrition

Serving size	1 (1500 g)
Calories from fat	93 g
Total fat	10.4 g
Saturated fat	2.8 g
Cholesterol	31.1 MG
Sodium	275 MG
Total carbohydrate	47.9 g
Dietary fiber	0.7 g
Sugars	28.8 g
Protein	3.8 g

 

Betty Crocker Streusel Coffee Cake

A traditional coffee cake recipe is essential for everyone. This is easy to prepare and delicious! The ideal recipe to wake up and make for a holiday brunch is this cinnamon Streusel Coffee Cake. Bisquick^TM Original Pancake & Baking Mix makes it simple and requires only 10 minutes of preparation time.

 

Preparation time: 10 minutes

 

Total time: 35 minutes

 

Servings: 10

 

Ingredients

Cinnamon streusel:

• Bisquick™ Original Pancake & Baking Mix, 1/3 cup
• One-third cup of brown sugar, packed
• Half a teaspoon of ground cinnamon
• Two tablespoons of margarine or firm butter

 

Coffee Cake:

• Two cups of Bisquick™ Original Baking Mix and Pancake Mix
• Two-thirds cup water or milk
• Two tablespoons of sugar
• One egg

 

Instructions to Make Betty Crocker Streusel Coffee Cake

• Set the oven temperature to 375°F. Grease a 9-inch circular pan. Mix the streusel ingredients in a small bowl until they crumble and set aside.
• Combine the ingredients for the coffee cake in a medium bowl and stir until combined. Spread in a pan. Add streusel on top.
• Bake for 18 to 22 minutes, or until golden brown.

 

Nutrition

Calories	190
Total fat	7 g
Protein	3 g
Total carbohydrate	29 g
Sugars	13 g
Cholesterol	30 MG
Sodium	380 MG
Potassium	80 MG
Protein	3 g
Vitamin A	2 %
Vitamin C	0 %
Calcium	6 %
Iron	6 %

 

Betty Crocker Classic Sour Cream Coffee Cake

Savor a timeless treat! Rich sour cream coffee cake is baked with a layering of brown sugar, nut, and spice filling.

 

Preparation time: 20 minutes

 

Total time: 1 hour 40 minutes

 

Servings: 16

 

Ingredients

Filling:

• Half a cup of brown sugar, packed
• Half a cup of pecans, chopped
• One and a half teaspoons of ground cinnamon

 

Coffee Cake:

• Three cups of Gold Medal^TM whole wheat or all-purpose flour
• One and a half teaspoons of baking powder
• One and a half teaspoons of baking soda
• 3/4 tsp salt
• One and a half cups of granulated sugar
• 3/4 cup softened butter or margarine
• 1 1/2 teaspoons of vanilla
• Three eggs
• One and a half cup of sour cream

 

Light brown glaze:

• 1/4 cup of butter
• Two cups of powdered sugar
• One teaspoon of vanilla
• One or two tablespoons of milk

 

Instructions to Make Betty Crocker Classic Sour Cream Coffee Cake

• Preheat the oven to 350°F. Grease a 10-inch angel food (tube) cake pan or a 12-cup fluted tube cake pan.
• Combine all of the filling ingredients in a small bowl and set aside.
• Combine the flour, baking soda, baking powder, and salt in a medium bowl and set aside. Using an electric mixer set to medium speed, beat the eggs, 3/4 cup butter, 1 1/2 teaspoons vanilla, and granulated sugar in a large bowl for 2 minutes, scraping the bowl occasionally. On low speed, beat in sour cream alternately with flour mixture.
• In the pan, spread out one-third of the batter (roughly two cups); then, add one-third of the filling (roughly six tablespoons). Do it twice.
• A toothpick inserted near the center should come out clean after about an hour of baking. After 10 minutes of cooling, remove from the pan to the wire rack. Let it cool for ten minutes.
• Meanwhile, heat 1/4 cup of the butter in a 1 1/2-quart saucepan over medium heat until it is very light brown, then turn off the heat. Add 1 teaspoon of vanilla and powdered sugar and stir. Add 1 tablespoon of milk at a time and stir until the glaze is smooth and drizzle-worthy. Pour glaze over the cake.

 

Nutrition

Calories	430
Calories from fat	170
Total fat	19 g
Saturated fat	9 g
Trans fat	1 g
Cholesterol	85 MG
Sodium	370 MG
Potassium	110 MG
Total carbohydrate	60 g
Dietary fiber	1 g
Sugars	41 g
Protein	5 g
Vitamin A	15 %
Vitamin C	0 %
Calcium	8 %
Iron	8 %