Easy Coffee Cake Food

THE BEST COFFEE CAKE RECIPE EVER

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.

EASY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375.
• Stir together flour, sugar, baking powder, and salt.
• Combine egg, milk, and oil.
• Add flour mixture to egg mix.
• and mix well.
• Pour into 9 inch greased pan.
• Combine topping ingredients and sprinkle over batter.
• bake for about 25 minutes.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

EASY COFFEE CAKE

Steps:

• 1. Make cake mix as package states. Add the sour cream and mix well.
• 2. Turn out into a 9x12 cake pan that has been greased and floured.
• 3. Mix together the cinnamon, brown sugar, and nuts. Sprinkle 1/2 of mixture over top of cake mix and using a knife swirl some of the topping into the mix. Top with the rest.
• 4. Bake as package states. Serve warm or cold.
• 5. Optional additives are chocolate or white chocolate chips, blueberries, raspberries, black berries, strawberries sliced or crasins. If you use any of them sprinkle into batter when you add the sour cream.

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.

CLASSIC COFFEE CAKE

Steps:

• Preheat the oven and prep the pan: Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.
• Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature. To freeze the cake, wrap it in plastic, followed by foil.

EASY COFFEE CAKE

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

EASY COFFEE CAKES

Steps:

• Using a cake mixer, mix all the ingredients together except the coffee. The mix should be not too firm and not too runny. Once mixed slowly mix in half of the dissolved coffee.
• Divide the cake mixture between 2 lined small cake tins (about 7" ish). Heat the oven to 190 degrees and bake for about 20 minutes. A skewer should come out clean when dipped in the cake.
• Once cooked remove from the oven and stand on a wire rack for a few minutes until cool then turn out on the rack till completely cool.
• Once the cakes are cool make the butter Icing by combining the softened butter with the icing sugar. When mixed gradually add half of the remaining coffee mixture. Sandwich the 2 halves together with the butter icing and dust the top with icing sugar.
• If you want a larger cake then just double the quantities, and if you want a really buttery cake then make extra butter icing and top the cake too!

EASY COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

QUICK AND EASY COFFEE CAKE

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.

CINNAMON COFFEE CAKE

Steps:

• Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Use a pastry cutter to cut the butter into the flour mixture until a coarse crumb forms.
• Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
• In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the top of the batter in the pan. Use a butter knife to cut lines through the batter. Sprinkle the top with the chopped walnuts, if desired.
• Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes on a cooling rack.
• Whisk together the water and powdered sugar to make the glaze and drizzle over the top of the cake before slicing and serving.

EASY CINNAMON COFFEE CAKE WITH CAKE MIX

Steps:

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.