Door County Coffee & Tea Co. is sponsoring today’s post. In exchange for sharing my take on a Taste of Home featured recipe, I received a box filled to the brim with Door County Coffee. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Door County Coffee & Tea Co. and their fabulous selection of coffees and teas.
Is there anything better than waking up to the smell of coffee in the morning? Waking up to the smell of coffee cake and coffee, right? Thanks to Door County Coffee & Tea Co., that’s what my mornings have been like this week. My house smells absolutely amazing. Really, you should come smell my house. I know, that sounds seriously weird, but I’m telling you, right now, my house smells better than a donut shop on a Saturday morning.
Thanks to Door County Coffee & Tea Co., your house can smell like heaven every morning of the week too. Especially with all the different flavors they have to choose from. With flavors like Bourbon Pecan Pie, Chocolate Raspberry Truffle, Vanilla Creme Brulee, and Peanut Butter Crunch, how can you go wrong? They also have traditional flavors as well, which come in either full-pot servings, single serve cups, or 10-oz. or 5-lb. bags.
Now that we’ve got the coffee handled, we need to talk about what we’re going to serve with it. Today, I’m sharing my version of this Make-Ahead Coffee Cake recipe from Taste of Home. I’m not sure I ever would have thought of assembling a coffee cake the night before, throwing it in the fridge overnight, and then baking it in the morning. Cindy Harris, who originally submitted the recipe to Taste of Home, is an absolute genius.
So, by now, y’all know that I can never leave a recipe alone. I just have to make it my own. With this recipe, it was a given that there was no way that I was going to be able to include the pecans or walnuts without killing my darling B.O.B. Bob, who is deathly allergic to all tree nuts. No problem, I just swapped in pepitas instead. I also swapped out the nutmeg in the actual coffee cake batter with cinnamon and added a healthy dose of vanilla.
Little changes can really make a recipe your own. If you don’t like something, try swapping it out for something else. It’s fun to play with ingredients. This recipe originally included a powdered sugar icing as well, which I totally left out altogether. I’m just not an icing girl. Falling into a total sugar coma just isn’t my idea of a great way to start the day. Plus, I need to be wide-awake and bushy-tailed, so that I can enjoy sniffing my delicious-smelling house.
Ingredients:
Coffee Cake:
- 3/4 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1 Cup Sour Cream
Topping:
- 3/4 Cup Light Brown Sugar, Packed
- 1/2 Cup Pepitas, or Roasted Salted Pumpkin Seeds
- 1 Teaspoon Ground Cinnamon
Directions:
- On medium speed, cream the butter and sugar together in a large mixing bowl for 2 minutes.
- Add each egg, one at a time, mixing 30 seconds after the addition of each egg.
- Add the vanilla; mix for 30 seconds.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add 1/3 of the flour mixture to the mixing bowl and mix until incorporated. Add 1/2 of the sour cream to the mixing bowl and mix until incorporated. Repeat and then mix in the final 1/3 of the flour mixture until incorporated.
- Spread the batter out evenly in a greased 9×13 cake pan or baking dish.
- In a small bowl, whisk together all of the topping ingredients. Sprinkle the mixture evenly over the top of the coffee cake. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Uncover the coffee cake and allow it to sit at room temperature while the oven is preheating.
- Bake for 35 to 40 minutes, or until a knife or toothpick inserted into the middle of the cake comes out clean.
Suggestions:
- The original Taste of Home recipe does not call for vanilla, however, I feel that vanilla makes everything taste better. You can use it or not use it, I leave that up to you.
- Place the topping ingredients into a food processor and pulse until well combined. This will require doing more dishes, however, the texture of the cake will resemble a more traditional coffee cake.
- Serve this coffee cake with fresh berries or banana slices.
Improvements:
- Make a simple icing to drizzle over the coffee cake. Whisk together 1 cup of powdered sugar with 1 to 2 tablespoons of milk.
- If you like the taste of nutmeg, replace the ground cinnamon in the coffee cake with ground nutmeg as the original Taste of Home recipe instructs.
- If you don’t have an allergy to nuts, replace the pepitas with chopped pecans or walnuts.
- Serve with your favorite flavor of Door County Coffee. There are so many different ones to pick from. CLICK HERE to find your favorite.
Ingredients:
- 3/4 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1 Cup Sour Cream
- 3/4 Cup Light Brown Sugar, Packed
- 1/2 Cup Pepitas, or Roasted Salted Pumpkin Seeds
- 1 Teaspoon Ground Cinnamon
Directions:
- On medium speed, cream the butter and sugar together in a large mixing bowl for 2 minutes.
- Add each egg, one at a time, mixing 30 seconds after the addition of each egg.
- Add the vanilla; mix for 30 seconds.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add 1/3 of the flour mixture to the mixing bowl and mix until incorporated. Add 1/2 of the sour cream to the mixing bowl and mix until incorporated. Repeat and then mix in the final 1/3 of the flour mixture until incorporated.
- Spread the batter out evenly in a greased 9×13 cake pan or baking dish.
- In a small bowl, whisk together all of the topping ingredients. Sprinkle the mixture evenly over the top of the coffee cake. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Uncover the coffee cake and allow it to sit at room temperature while the oven is preheating.
- Bake for 35 to 40 minutes, or until a knife or toothpick inserted into the middle of the cake comes out clean.
PIN THIS RECIPE
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- Coffee Recipes: Door County Coffee & Tea Co. has over 500 recipes on its website because coffee isn’t just for drinking. CLICK HERE to check them out.
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- Win Coffee for a Year: Door County Coffee & Tea Co. is currently running a contest where you can enter to win a year’s supply of coffee worth a $700 prize value. The contest runs through May 31, 2019. CLICK HERE to enter.
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