Almond Chocolate Coffee Cake Food

RASPBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

DOUBLE CHOCOLATE ALMOND CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup Bundt pan with no-stick cooking spray; set aside.
• Combine all cake ingredients except almonds in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.
• Pour batter into prepared pan. Bake 55-65 minutes or until cake begins to pull away from sides of pan. (Do not overbake.) Cool 10 minutes; invert onto serving plate. Cool completely.
• Combine all chocolate ganache ingredients except almond extract in 1-quart saucepan. Cook over low heat 2-3 minutes, stirring constantly, until chips are melted and mixture is pourable. Stir in 1 teaspoon almond flavoring. Drizzle over cooled cake.

CHOCOLATE ALMOND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
• Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.
• In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.
• Add ¼ of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.
• Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.
• Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.
• Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.
• Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
• Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.
• Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.

ALMOND COFFEE CAKE

Steps:

• 1.Preheat the oven to 350°F.
• 2.Spray a 9-inch spring form pan with nonstick cooking spray.
• 3.Combine the flour and ¾ cup sugar in a bowl.
• 4.Cut in the butter until the mixture resembles coarse crumbs.
• 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
• 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
• 7.Add the remaining egg and beat an additional minute until blended well.
• 8.Pour the cheese mixture over the batter in the pan.
• 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
• 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

ALMOND-CHOCOLATE CAKE

Steps:

• Preheat the oven to 175°C/350°F.
• Butter a springform cake pan, then put the pan on a baking sheet.
• Melt the butter and chocolate in the upper part of a bain-marie.
• When the mixture is melted, stir in the coffee.
• Set aside.
• Meanwhile, in a large bowl, cream the sugar with the eggs using a mixer, about 5 min until the mixture is light and creamy.
• Fold in the ground almonds and the baking powder using a spatula.
• Incorporate the chocolate mixture into the almond preparation, then transfer the mixture to the prepared pan.
• Put the pan (on the baking sheet) in the middle of the oven.
• Bake for about 30-40 min.
• Check the cake with a toothpick or knife to see if it is cooked through.
• When done, pull the cake out of the oven and let it cool down.
• When the cake is cool, transfer it to a serving dish.
• Dust the top of the cake with the confectioner's sugar then serve.

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

CHOCOLATE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9-inch round cake pans.
• Combine flour, baking powder, baking soda and salt in small bowl.
• Set aside.
• Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture alternately with milk.
• Stir in 1 cup morsels.
• Divide batter into prepared cake pans.
• In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Stir in sliced almonds and 1/2 cup morsels.
• sprinkle over batter.
• Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 15 minutes.
• Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• Drizzle over coffeecake.
• Yummy!

ALMOND ESPRESSO CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

ALMOND CAKE

Steps:

• Preheat the oven to 325°F. Grease a tart pan with butter. (I love this pan with a removable bottom - it makes serving a breeze!) Place the greased pan on a large sheet pan. This makes it easier to move the tart pan in and out of the oven.
• Melt the butter and set aside to cool. Combine the sugar and eggs in a large mixing bowl. Beat with an electric mixer until lightened in color and creamy, at least 3-4 minutes.
• Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
• Add the flour, baking powder, and salt. Beat ONLY long enough to combine thoroughly, take care not to overmix. Pour the batter into the greased tart pan. Sprinkle with sliced almonds.
• Bake for 33-35 minutes until the cake is barely set with lightly golden and crisp edges. Remove from the oven and let cool for at least 5 minutes in the pan.
• Dust with powdered sugar. Serve warm or let cool before serving. Enjoy!

ALMOND-CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
• Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
• Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

ALMOND FLOUR COFFEE CAKE (GLUTEN-FREE & GRAIN-FREE)

Steps:

• Heat the oven and prepare the pan. Adjust oven rack to middle position and preheat oven to 350 degrees Grease an 8-inch round cake pan with nonstick cooking spray or brush lightly with coconut oil. Place an 8-inch round piece of parchment paper in the bottom of the pan.
• Prepare the batter. Whisk the almond flour, coconut flour, baking powder, and salt together in a medium mixing bowl. Cut in coconut oil until no large pieces of coconut oil remain. I like to use my fingers for this. If you don't want to use your fingers, use a pastry cutter. Remove two tablespoons of dry mixture for the streusel and place in a small mixing bowl. Set aside.
• Add the eggs, one at a time, to the remaining dry ingredients. Allow each egg to incorporate before you add the next. After you add the final egg, whisk in the maple syrup and vanilla extract. Spread batter into prepared pan.
• Prepare the streusel. Stir together the reserved almond flour mixture, maple sugar, and cinnamon. Sprinkle the mixture evenly over the top of the cake.
• Bake the cake. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Remove pan from the oven and place on a wire rack. Allow cake to cool completely in the pan.
• Store, wrapped tightly, on the counter for up to three days.

CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE

Steps:

• Dissolve yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
• Preheat oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
• Bake 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.

HEALTHY COFFEE CAKE

Steps:

• In a mixing bowl, whisk together eggs, almond milk, coconut oil, vanilla, and coconut sugar.
• Add in the almond flour, tapioca flour, baking powder and chocolate chips. Mix until combined with a silicone spatula.
• Press the batter into an 8x8 baking dish lined with parchment paper.
• To make the crumb topping, combine all ingredients listed for the topping in a small mixing bowl until crumbly.
• Sprinkle the topping evenly over the batter in the baking dish.
• Bake for 32-37 minutes in an oven preheated to 350 degrees F or until a toothpick comes out clean. My cake was perfect at 35 minutes in my oven.
• Allow the cake to cool completely before slicing into nine pieces.
• Store the cake in an airtight container on the kitchen counter for a couple of days or freeze each piece individually and store in the freezer for up to 3 months.

CHOCOLATE ALMOND COFFEE CAKE

Steps:

• Cream butter with 1/4 cup sugar and salt.  
• Dissolve yeast in warm water, add a pinch of sugar; let stand until bubbly. 
• Add milk, yeast, eggs and flour to creamed mixture; mix well. 
• Cover and let rise in warm place 2 hours or until mixture doubles.  
• Meanwhile, combine almond paste, remaining 1/2 cup sugar, cocoa and almond extract; set aside. 
• Generously butter an 8-cup tube mold; sprinkle with almonds and 1 tablespoon sugar.  
• Stir dough down and place 1/3 into prepared mold, building up around tube. Sprinkle with half of almond paste mixture. Repeat, ending with dough. Seal edges of dough to pans with floured hands. 
• Bake at 400°F, 40 minutes. Remove from pan; cool. 

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Pre heat your oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper, spraying the sides with cooking spray or oil.
• In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt.
• Add in the eggs, milk and vanilla and whisk until combined.
• Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan completely.
• Once the cake is cooled, beat the butter in a large bowl using an electric hand mixer until fluffy, about 2-3 minutes.
• Add the remaining ingredients and beat until fluffy.
• Spread on the top of the cake.
• DEVOUR!

ALMOND STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 F and prepare an 8 inch round pan with parchment paper lining the bottom as well as non-stick cooking spray.
• In a mixing bowl, stir together the flour, coconut sugar, baking soda, baking powder and salt until well combined.
• In a separate bowl, beat the eggs, applesauce, coconut oil, vanilla and almond extract until well combined. Slowly add your wet ingredients to the dry and stir just until no dry spots remain.
• Transfer batter to the pan and top with sliced strawberries. Cover strawberries with almonds. Bake for 27-30 minutes or until the center is solid. Let cool and serve!

ALMOND COFFEE CAKE

Steps:

• On a lightly floured surface, roll dough into a 15x9-in. rectangle. Transfer to a lightly greased baking sheet. , In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling. , Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush with milk. Bake 20-30 minutes or until golden brown. Cool on a wire rack., For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds.

COFFEE AND ALMOND CAKE

Steps:

• Preheat the oven to 180 deg c conventional oven. Grease and line 1 x 900g/2lb loaf tin with baking parchment.
• Using an electric mixer, beat together the butter and sugar until light and fluffy. Demerara sugar has larger crystals and will take longer to break down during the mixing process.
• Gradually add the eggs one at a time, adding a little of the flour between each one to help prevent curdling. Mix until well combined.
• Add the remaining flour, ground almonds, baking powder, coffee powder, and milk.
• Mix on low setting until well combined.
• Pour the batter into the loaf tin and smooth the surface, sprinkle the flaked almonds on the top.
• Bake in the oven for 45 - 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
• Leave in the tin for 10 mins to cool a little, before turning out onto a wire rack to cool completely.
• Brush the top with an apricot glaze after warming the apricot preserve in a small pan.

EASY CHERRY ALMOND COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and line a 9x13-inch baking dish. Set aside.
• In a bowl, combine ¼ cup of brown sugar, ¼ cup of flour, almonds, cinnamon, and ⅓ stick of butter. Mix together until the mixture is moist like wet sand. Set aside.
• Sift and mix the baking powder, baking soda, salt, and remaining flour.
• In a large bowl, combine the remaining sugars and butter. Beat them together using a hand mixer until creamy.
• Mix in the eggs one by one.
• Add the sour cream, vanilla extract, and almond extract.
• Add the dry ingredients and fold until evenly incorporated. Do not overmix.
• Pour half of the batter into the prepared pan. Spread evenly.
• Add the cherry pie filling in an even layer.
• Using a spoon, spread the remaining cake batter on top of the cherry filling.
• Sprinkle the crumb mixture on top.
• Bake it for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
• Dust with powdered sugar, if desired. Serve and enjoy!

KETO COFFEE CAKE

Steps:

• Spray a 3 cup bundt pan with cooking spray and preheat the oven to 325 degrees.
• In a large bowl, cream together coconut oil and golden sugar free sweetener with an electric mixer.
• Add eggs one at a time and mix after each addition. Set bowl aside.
• In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.
• Slowly mix in the dry ingredients into the egg and coconut oil mixture. Stir in nut milk, apple cider vinegar and vanilla.
• Scoop cake batter into prepared Bundt cake pan or baking dish. Fill to 3/4 of the way to the top. Bake at 325 degrees for 40-50 minutes or until cake is set. Remove from oven. Let cool for several minutes before flipping upside down to release from the Bundt pan.
• In a small bowl, combine melted butter, powdered sweetener and nut milk. Mix until desired consistency. Add more nut milk if need to thin out more. If too thin, add more sweetener. Drizzle on warm cake and top with sliced almonds or other nuts. Serve with your favorite coffee.