COFFEE LOVER'S COFFEE CAKE
I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me, too. It's so tasty, it's always a hit. -Gale Lalmond, Deering, New Hampshire
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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.
THE BEST COFFEE LOVER'S COFFEE CAKE
This is the cake I've reserved all through 2002, just to welcome 2003! My guests are in for a treat and can you imagine, I've waited the whole year long to post this:) Try it! It lives up to its name, IMO.
Provided by Charishma_Ramchanda
Categories Breads
Time 1h10m
Yield 1 9inch cake
Number Of Ingredients 10
Steps:
- Combine flour, coffee granules, salt, baking soda, cinnamon and brown sugar in a large sized bowl.
- Mix well.
- Keep aside.
- In another bowl, beat an egg until light and frothy.
- Add butter and mix well.
- Add the dry ingredient mixture alternating with the sour cream.
- Mix well.
- Add nuts.
- Mix.
- Pour into a greased 9 inch cake tin.
- Bake at 180C for 40 minutes or till a wooden toothpick inserted in the center comes out clean.
- Allow to cool completely on wire racks.
- Slice and serve for a wonderful breakfast dish to go with your morning or afternoon coffee.
- Enjoy while you sing- Ring out the old, Ring in the new, Ring Happy Bells across the snow!
- Ho!
- Ho!
- Ho!
- Happy New Year!
Nutrition Facts : Calories 4556.5, Fat 206.9, SaturatedFat 96.8, Cholesterol 560.8, Sodium 3452.1, Carbohydrate 645, Fiber 13.9, Sugar 427.2, Protein 54.5
COFFEE CHEESECAKE IN 4 EASY STEPS
Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!
Provided by Neil
Categories Dessert
Number Of Ingredients 10
Steps:
- Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
- Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you've put the cheesecake base in the fridge.
- Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the walnut halves.
Nutrition Facts : Calories 400 kcal, Carbohydrate 37 g, Protein 5 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 84 mg, Sodium 398 mg, Sugar 20 g, ServingSize 1 serving
COFFEE LOVERS COFFEE CAKE
Make and share this Coffee Lovers Coffee Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 1 (9-inch) cake
Number Of Ingredients 12
Steps:
- Set oven to 350°.
- Grease a 9-inch square baking dish.
- In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine.
- With a pastry blender/knife cut in the COLD butter until crumbly and well blended.
- Press half of the mixture into a prepared baking pan; set aside.
- In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined.
- Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined.
- Pour over the crumb crust in the pan.
- In a small bowl, combine the nuts and chocolate chips.
- Sprinkle over the top of cake.
- Bake for 30-35 minutes or until done.
Nutrition Facts : Calories 4963.5, Fat 234.9, SaturatedFat 123.8, Cholesterol 617.8, Sodium 3619.8, Carbohydrate 695.2, Fiber 17, Sugar 473.6, Protein 53.7
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