A CUP OF COFFEE CAKE
This mix is easy, delicious-and full of the flavors teachers need to get through their day! Instant coffee works fine as a substitute for the brewed, if you like. -Deborah Dubord, Fayette, Maine
Provided by Taste of Home
Time 35m
Yield 1 batch (about 3-1/2 cups mix).
Number Of Ingredients 10
Steps:
- Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months., To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.
Nutrition Facts : Calories 374 calories, Fat 20g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 218mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
SOUR CREAM COFFEE CAKE
You can't go wrong with a classic -- and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
- Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
- Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.
{2 MINUTE} COFFEE CAKE IN A CUP
Coffee Cake In A Cup-- the perfect remedy for a sugar craving when you don't want to spend a lot of time or heat up the oven.
Provided by Heather Cheney
Categories Dessert
Time 4m
Number Of Ingredients 11
Steps:
- In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don't want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in applesauce, vanilla (just a tiny bit, we're talking drops), flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
- Want struesel? Of course you do! In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and ¼ tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand (appetizing, eh?) and all ingredients are combined, pour on top of cake batter in mug.
- Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute, my microwave cooks it perfectly. It will look just barely set on top. You don't want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat white it's still warm. Once it cools off, it tends to loose some of it's magic!
Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 75 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 205 mg, Fiber 1 g, Sugar 38 g
AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
THE BEST COFFEE CAKE RECIPE EVER
Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!
Provided by Shelly
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
- For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.
Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg
COFFEE MUG CAKE
A quick, single serving of cake that can be made using any of your favorite flavors. Great, easy recipe for kids to make for themselves. You can get creative with flavors here. Add in cocoa powder, your favorite flavor extract, or a couple teaspoons of your favorite pie filling. Go nuts!
Provided by Adastra808
Time 11m
Yield 1
Number Of Ingredients 11
Steps:
- Stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. Add 1/4 cup flour and baking powder into the mixture; stir until smooth.
- Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug.
- Cook in microwave oven on high for 1 minute. Continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 77.7 g, Cholesterol 166.7 mg, Fat 32 g, Fiber 2.5 g, Protein 9.2 g, SaturatedFat 19.2 g, Sodium 279.9 mg, Sugar 38.8 g
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12 jumbo muffins
Number Of Ingredients 14
Steps:
- Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
COFFEE MUG CAKE
I was wanting a small serving of cake, but didn't want to make the whole box. This is what I came up with. It came out light and fluffy and hit the spot. I think it could be used with any boxed cake, but I used a Betty Crocker brand. Also, if you decide to use the real egg try beating the whole egg in a separate bowl and then pouring off about half.
Provided by Gadgetsmidnight
Categories Dessert
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Using a 10 to 16 ounce microwave safe coffee mug, spray the insides with the non stick spray.
- Add 7 TBS of the box cake mix. (Save the rest of the mix in a sealed container for later use.).
- Next add the oil and water to the cup and mix thoroughly.
- Finally, add the egg and mix well.
- Place in microwave and microwave on high for 3 minutes. The cake may rise above the top of the cup, but don't worry. When finished, check center with a toothpick. If pick comes out clean, then the cake is done.
- Allow to cool for several minutes and then turn cake out onto a dish or serve right in the coffee mug.
- Remember microwave strengths may vary and this might alter your time.
COFFEE CAKE IN A MUG
A yummy easy coffee cake for one person. Fast and great!
Provided by Katie12
Categories Desserts Cakes Coffee Cake Recipes
Time 11m
Yield 1
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. Stir white sugar into butter until dissolved. Mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
- Mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
- Cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. Cool before eating.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 43.3 g, Cholesterol 41.3 mg, Fat 15.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 174.1 mg, Sugar 14.7 g
COFFEE ANGEL FOOD CAKE
This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
COFFEE COFFEE COFFEE CAKE
Provided by Anna Stockwell
Categories Cake Coffee Chocolate Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-14
Number Of Ingredients 33
Steps:
- Make the crumb topping:
- Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
- Make the chocolate swirl:
- Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
- Make the cake:
- Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
- Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
- Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
- Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
- Glaze the cake:
- When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
- Do Ahead
- Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.
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.
1-2-3 MICROWAVE CAKE (80 CALORIES)
You won't believe this - scoop the cake mixture into a mug, add water, and microwave for one minute. Instant, individual cake!!!
Categories Desserts Low Fat Low Fat Desserts Dessert Desserts Dessert
Yield 46
Number Of Ingredients 2
Steps:
- Mix 1 package Angel Food cake mix with any other flavor cake mix (I like chocolate!). Store in an airtight container in your pantry.
- When the craving hits, just mix 3 tbsp. cake mix with 2 tbsp. water in a coffee mug, and microwave on high for 1 minute.
- Instant dessert!
Nutrition Facts : Nutritional Info Servings Per Recipe 46 Amount Per Serving Calories
SOUR CREAM STREUSEL COFFEE CAKE RECIPE
This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.
Provided by Karen
Categories Dessert
Time 1h5m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g
COFFEECAKE CUPCAKES
These are perfect mini-coffeecakes. The texture is just like the fluffy store bought cakes :) Can be made in a loaf pan- Bake @ 350 for 55-60 minutes.
Provided by VelcrowMistress
Categories Breakfast
Time 45m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- Directions:.
- Blend 1 cup butter with 1 1/2 cups sugar until light and fluffy.
- Add the 2 eggs and mix well.
- Sift together flour, baking powder, salt and nutmeg.
- Add these dry ingredients to the butter and sugar mixture.
- Blend in the milk and mix together thoroughly.
- Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
- Bake at 350 until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 20-25 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.
Nutrition Facts : Calories 232, Fat 10.5, SaturatedFat 6.5, Cholesterol 42.4, Sodium 130.1, Carbohydrate 32.7, Fiber 0.6, Sugar 19.7, Protein 2.6
EASY COFFEE CAKE
Easy Coffee Cake - A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.PLUS - How to make this cake in any size of round, square or rectangular tin.
Provided by Charlotte Oates
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
- Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
- Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
- Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
- While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
- In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
- Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
- Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
- Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
- Serve
Nutrition Facts : Calories 521 kcal, Carbohydrate 63.1 g, Protein 4 g, Fat 28.3 g, SaturatedFat 12.6 g, Sodium 274.4 mg, Fiber 0.5 g, Sugar 50.6 g, ServingSize 1 serving
COFFEE COFFEE CAKE
Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen.
Provided by Kitchen__Princess
Categories Dessert
Time 31m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10 inch fluted tube pan.
- In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
- Add eggs; whisk until combined.
- In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
- Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
- Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
- Cool in pan on wire rack for 20 minutes.
- Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
- Cool for 30 minutes. Brush again with syrup.
- Sprinkle with the 1/4 cup hazelnuts.
- Serve cake warm with remaining syrup.
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
1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP
Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It's delicious and quick!
Provided by Carrie Ypma
Categories Dessert
Time 3m
Number Of Ingredients 5
Steps:
- Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
- Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
- Add 2 tablespoons of water.
- Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
- Cook for 1 minute in the microwave.
- Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
- Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!
Nutrition Facts : ServingSize 3 TBS, Calories 175 kcal, Carbohydrate 35 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 22 g
COFFEE CAKE IN A CUP
This is a recipe everybody will love and you can make in under ten minutes. Instead of lugging out big pans and making a mess in your kitchen; this is so easy to clean up and it is so delicious! Tip: If you want it to be a bit healthier, swap out the sour cream for Greek yogurt. I got this recipe from Prudent Baby.com
Provided by Linda of Castle Rock
Categories Breads
Time 5m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 11
Steps:
- Grab a mug from the cabinet (microwave safe).
- Put tablespoon of butter in and soften for 10-15 seconds in the microwave.
- Stir in sugar until fluffy.
- Add the egg (You will want to only use abouthalf of it for a good consistency, but use as much as you need to).
- Add sour cream.
- Stir in vanilla.
- Add flour and baking powder.
- Stir.
- In a seperate bowl, mix 1 tablespoon of butter, 2 tablespoons of flour, brown sugar, and cinammon.
- Smash it together with your fingers for a few seconds (until firm).
- Put the crumb topping mixture into the cake mixture.
- Microwave for 1 minute on high. Then microwave it for ten more seconds.
- Enjoy!
Nutrition Facts : Calories 675.8, Fat 32.9, SaturatedFat 19, Cholesterol 259.5, Sodium 347.5, Carbohydrate 85.5, Fiber 2.4, Sugar 53.3, Protein 11.2
COFFEE CAKE
This is a cake I have just made from my mum's cook book. Very, very good cake. Just screamed out share me, share me so that the world can enjoy. Next time I am going to sub brown sugar for the white.
Provided by Girl from India
Categories Breads
Time 1h10m
Yield 1 7inch round cake
Number Of Ingredients 15
Steps:
- Grease and line a 7 inch round cake tin.
- Separate the eggs while still cold and then keep aside to come to room temperature.
- Preheat oven to 180°C.
- Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
- Then bring to a boil and remove from the fire.
- Let it cool down slightly and then add the rum.
- (optional).
- Sieve the flour and baking powder together 3 times.
- Whisk the eggs with an electric handheld beater till stiff peaks form.
- Beat the butter and egg yolks with the dough attachment until fluffy and light.
- Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
- Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
- Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
- THis should be done quickly but gently with only wrist movements.
- EMpty batter into the prepared cake tin.
- Bake for 40 minutes or so till a tested comes out clean.
- Invert onto a serving platter after 2-3 minutes and cool.
- For Sauce:.
- Boil 1/2 a cup of water with sugar, coffee and butter.
- Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
- Stir till the mixture thickens and then put off.
- Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
- Let the sauce flow over the side of the cake too.
- Cool and serve!
Nutrition Facts : Calories 4073.3, Fat 205.9, SaturatedFat 124.8, Cholesterol 1060, Sodium 2447.5, Carbohydrate 503.1, Fiber 7.3, Sugar 302.2, Protein 48.9
CHOCOLATE CAKE IN A MUG
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
- Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
- Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.
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4.5/5 (273)Total Time 1 hr 30 minsCategory Dessert
- Make the streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans.
- On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time.
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- Add the brown sugar, salt, cinnamon, and flour to a medium bowl. Whisk together then add the diced butter. I usually use room temperature butter for this but you can use cold butter too.
- Preheat oven to 350F. Line a 9x9 inch pan with parchment paper, or grease it, and set aside. Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together and set aside.
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From heatherlikesfood.com
5/5 (6)Total Time 6 minsCategory DessertCalories 520 per serving
- In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt and cloves; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
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- Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute, my microwave cooks it perfectly. It will look just barely set on top. You don’t want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it tends to loose some of it’s magic!
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From toriavey.com
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- Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
- Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
- Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
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