COFFEE AND CREAM COFFEE CAKE
In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it's fine enough to dissolve completely so you don't get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 25
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
- Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
- Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
- In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
- Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
- Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
- Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
- Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
- Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.
COFFEE AND MINT CREAM CAKE
This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !
Provided by twissis
Categories Dessert
Time 40m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- For Cake: Preheat oven to 350°F.
- Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
- Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
- Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
- Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
- For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
- Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
- To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
- NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
3-INGREDIENT BUNDT CAKE
Low on ingredients but big on cake? This recipe needs only three ingredients to produce a tender, flavor-packed treat. The best part is you can use any flavor of cake mix and ice cream you want, and in any combination. Our top pick? Devil's food cake and mint chocolate chip is epic. The only requirement is that you use a high-quality ice cream-standard ice creams have more air churned into them and won't melt sufficiently.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface.
- Whisk together the cake mix, ice cream and eggs in a large bowl until well combined, then pour into the prepared Bundt pan. Bake until a cake tester inserted in middle of cake ring comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a wire rack over the pan and invert the cake onto the rack. Cool completely.
CINNAMON COFFEE CAKE III
Granny 's famous coffee cake, light and moist and swirled with cinnamon.
Provided by ANNE WHITCOMBE
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.2 g, Cholesterol 29.5 mg, Fat 10.2 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 167.3 mg, Sugar 19.3 g
MOIST SOUR CREAM COFFEE CAKE
Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g
COFFEE AND CREAM COFFEE CAKE
I found this recipe in a magazine, while I was in a the dentist's waiting room. I haven't tried it yet, but I will get round to it eventually.
Provided by C.C619
Categories Dessert
Time 16m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 10 inch tube pan with a removable bottom.
- In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
- In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
- Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
- On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
- Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
- Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
- Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
Nutrition Facts : Calories 526.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 90.8, Sodium 404.9, Carbohydrate 74.8, Fiber 1.9, Sugar 42.3, Protein 7.6
MINT CAKE
"My sister and I like to bake this 'cool' mint cake when we were learning to cook...and I still enjoy making it today," reports Sue Gronholz of Beaver Dam, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 456mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 3g protein.
MINI PEPPERMINT COFFEE CAKES
I like these cute little muffins because they're easy to prepare and are wonderful as little snacks or gifts during the holidays. They're a little different from your typical Christmas cookie, and they're great for a festive breakfast, too. -Ethel Lambert, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners., In a large bowl, combine cake mix, water, sour cream, butter and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peppermint candies. Fill prepared cups three-fourths full. In a small bowl, combine sugar, pecans and cinnamon; sprinkle over tops., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 183 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
AFTER-DINNER MINT CREAM
This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Provided by Silvana Franco
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving
Nutrition Facts : Calories 595 calories, Fat 51 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Protein 3 grams protein, Sodium 0.21 milligram of sodium
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