Recipe: Daisy Cakes Signature Coffee Cake with 4 Filling and Glaze or Topping Variations

YOUR SIGNATURE COFFEE CAKE

"This is about as easy and simple a coffee cake as you can find. It's incredibly versatile, and I've included some of my favorite filing and glaze combinations for you to tryout. But don't be afraid to experiment with other ideas to make it your very own."



Makes one 8x8-inch cake

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
Filling and glaze or topping combination of your choice (recipes follow)

Preheat the oven to 350 degrees F. Grease and lightly flour an 8x8x2-inch glass baking dish.

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on high speed until light and fluffy, 3 minutes. Beat in the eggs. Scrape down the sides and around the bottom of the bowl. Beat on high for 1 minute. Add the flour mixture, milk, and vanilla. Beat on low speed just until moistened.

Spread a third of the batter over the bottom of the prepared pan. Spoon half of your filling choice evenly over the batter, leaving about an inch or so of the border empty. Carefully spread another third of the batter over the filling, and then top with the remaining filling. Cover with the remaining batter, and sprinkle with the topping or drizzle with the glaze of your choice.

Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs on it, 40 to 45 minutes. Serve warm.

FILLING AND GLAZE OPTIONS:

BLUEBERRY FILLING WITH LEMON GLAZE

For the filling, in a food processor fitted with the blade attachment, pulse until coarsely chopped:
2 cups fresh blueberries
1/4 cup (packed) light brown sugar
Zest of 1 lemon

For the glaze, in a small bowl, whisk together:
1 1/2 cups confectioners' sugar
1 tablespoon whole milk
2 teaspoons fresh lemon juice from the zested lemon

CRANBERRY FILLING WITH ORANGE GLAZE:

For the filling, in a food processor fitted with the blade attachment, pulse until coarsely chopped:
2 cups fresh cranberries
1/2 cup (packed) light brown sugar
Zest of 1 orange

For the glaze, in a small bowl, stir together:
3/4 cup confectioners' sugar
1 tablespoon whole milk
2 teaspoons fresh orange juice

HINT:
If you're in a hurry and feel like you just can't do one more thing, melt half of a 12- or 13-ounce jar of orange marmalade in a small saucepan over medium heat. When your cranberry coffee cake comes out of the oven, brush the top with the orange marmalade glaze. Your secret is safe with me.

PEACH FILLING WITH PECAN TOPPING:

For the filling, chop enough thawed frozen peaches to yield 2 cups. In a medium bowl, toss the chopped peaches with 1/2 cup (packed) light brown sugar and 1/8 teaspoon ground cinnamon, if desired. Let sit for 30 minutes. Drain before using.

For the topping, in a small bowl, combine:
1/2 cup chopped pecans
1/4 cup (packed) light brown sugar
6 tablespoons 3/4 stick) cubed unsalted butter
A pinch of ground cinnamon, if desired.
Using your fingertips, mix until coarse. Sprinkle evenly over the batter before baking.

STRAWBERRY FILLING WITH ALMOND TOPPING

For the filling, in a small bowl, toss 2 cups sliced fresh strawberries with 1/4 cup sugar and let stand for 30 minutes. Drain before using.

For the topping, in a small bowl, combine:
1/2 cup slivered almonds
1/4 cup (packed) light brown sugar
1/4 cup all-purpose flour
1/4 cup (1/2 stick) cubed unsalted butter
Using your fingertips, mix until coarse. Sprinkle evenly over the batter before baking.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Daisy Cakes Bakes: Keepsake Recipes by Kim Nelson