Coffee House Coffee Cake Food

COFFEE COFFEE CAKE

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.

COFFEE HOUSE COFFEE CAKE

Steps:

• Preheat oven to 325°.
• Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
• Mixture should have the consistency of moist sand.
• Add 1/2 cup chopped pecans.
• In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
• Add eggs and vanilla and mix well.
• In a separate bowl combine flour, baking powder and salt.
• Add this dry mixture to the moist ingredients a little at a time.
• Add milk and mix well.
• Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
• Sprinkle the crumb topping over the batter.
• Be sure the topping completely covers the batter.
• Bake 50 minutes or until the edges just begin to brown. Cool.

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.

COFFEE CAKE

Steps:

• 1. Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool. Meanwhile, heat the milk and butter in a small pot until butter is melted. Remove from the heat and set aside.
• 2. Heat the oven to 350° F.
• 3. Grease and lightly flour 2 (9-inch) round cake pans.
• 4. In a small bowl whisk together the flour and baking powder.
• 5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
• 6. Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool cakes completely.
• 7. In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
• 8. Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
• 9. Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake. Serve immediately or refrigerate until ready to serve.

PULL-APART COFFEE-GLAZED COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
• Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min.; remove from pan.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.

COFFEE LOVER'S COFFEE CAKE

Steps:

• Preheat oven to 350°. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

COFFEE COFFEE COFFEE CAKE

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.