made with love, Grandma Betty’s Coffee Cake Actually one of a kind. The cake is coated in a pâte à choux crust, giving it a light and airy texture that is absolutely divine! With rich butter and almond flavor, this coffee cake is perfect to enjoy with a hot cup of joe coffee,
i remember this food all the time Growing up, my grandmother loved baking and this was one of her special recipes. She always said the key to a perfect delicious coffee cake is a lot of love! After Betty passed away, it took several years for my cousins and I to perfect this recipe. We only had one version of her handwritten recipe, and some of her handwriting was very hard to understand + she always cooked from memory, so who knows if the written recipe we had was even accurate!
Now that we’ve finally created her coffee cake, we can’t wait to share it with all of you ❤️ My hope is that you’ll enjoy this recipe as much as our family has for generations.
- all purpose flour: It is the base of our flour, providing structure and stability.
- Water: You will need water to make the dough and frosting.
- salted butter: Make sure the butter is softened at room temperature for easy mixing.
- Eggs: Eggs are used to make the pâté à choux crust, giving this cake a light and airy texture.
- Almond Extract: We flavored this coffee cake with almond extract, just like Grandma used to make!
- Castor sugar: This will be used to make the delicious frosting to top the coffee cake.
- Chopped Almonds (optional): Adds a nice contrasting crunch!
- electric mixer: You will need an electric mixer to help mix the dough ingredients together.
fit foodie
Family Recipe Series
All the recipes in this series are inspired by someone special in each of our families. These are the dishes we grew up enjoying during the holidays. From our hearts to you ❤️
Add more flavor with toppings and fillings!
If you can’t resist adding some extra flavor to your coffee cake, try experimenting with different toppings. Here are some of our favourites:
- cinnamon sugar
- Streusel (a crunchy mixture of flour, butter and sugar)
- fresh fruits (like blueberries or raspberries)
hearth and hands
standing mixer
This Hearth & Hand standing mixer is our favorite!
Top Tips for This Coffee Cake
- Make sure the rotis are long and thin enough, otherwise you will end up with lumps.
- In step 4We’re making a pate à choux. It is a pastry choux pastry made from butter, water, flour and eggs. Instead of a raising agent, choux pastry uses its high moisture content to create steam, as the water in the dough evaporates during baking, causing the pastry to rise.
Store this coffee cake in a airtight container at room temperature for up to 3 days,
Optional topping: chopped almonds
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Preheat oven to 350ºF. Line a baking sheet with parchment paper.
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Combine 1 cup flour, 1 tablespoon water and ½ cup butter in a large bowl. Use an electric mixer to mix constantly until it is mixed and begins to crumble together like wet sand. Using your hands, press the dough together into a ball.
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Separate the mixture into two balls and place them on a baking sheet. Slowly form each ball into a long, flat, loaf-like shape. Cancel. The loaves should be approximately 10×2-inches and about ½ inch thick.
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Next, add 1 cup water, 1 cup flour, 3 eggs, ½ teaspoon almond extract and ½ cup butter in a saucepan. Stir the mixture and heat over medium/high heat until it boils.
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Beat the mixture with a wooden spoon to form a firm ball and remove the pan from the heat. This will take about 5 minutes.
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Spread the mixture evenly over the coffee cake loaves on the baking sheet.
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Bake until golden brown, about 30-40 minutes depending on oven.
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While the coffee cake is baking, prepare the frosting. Mix powdered sugar, butter, almond extract and hot water. Mix until smooth. Note that this is more like a glaze than a thick frosting.
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Remove the coffee cake from the oven and let the cake cool completely before frosting.
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Serve immediately or store in an air-tight container once cooled.
- Make sure the rotis are long and thin enough, otherwise you will end up with lumps.
- In Step #4, we’re making a pate à choux. It is a pastry choux pastry made from butter, water, flour and eggs. Instead of a raising agent, choux pastry uses its high moisture content to create steam, as the water in the dough evaporates during baking, causing the pastry to rise.
Nutrition information is calculated automatically, so it should be used as an estimate only.
