Gluten Free Cappuccino Cake Food

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

CAPPUCCINO CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
• Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
• While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

GLUTEN FREE OVERNIGHT COFFEE CAKE

Steps:

• Cream butter & sugars.
• Add eggs and vanilla and beat well.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients alternating with buttermilk.
• Pour into greased 9 x 13 pan.
• Combine topping ingredients and sprinkle over batter.
• Cover with foil and refrigerate overnight.
• In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.

CAPPUCCINO TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
• Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

GLUTEN-FREE SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
• Pour half of the batter into a greased and floured 10" bunt pan.
• Sprinkle with half of the pecan mixture.
• Gently top with remaining batter and pecan mixture.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Cool completely then dust with confectioner's sugar.

CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)

Steps:

• Crust:.
• Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
• Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
• Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
• Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
• Ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlua.
• Whisk until chocolate is smooth and no lumps remain.
• Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
• Chill until ganache is firm, about 30-45 minutes.
• For Filling:.
• Preheat oven to 350°F.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Beat in flour.
• Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet (important, butter drips out).
• Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
• Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
• Topping:.
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
• Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
• Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
• Run small, sharp knife around edges of cheesecake to loose, release side pan.
• Transfer cheesecake to platter.
• Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
• Pipe diagonal lines atop cheesecake, about 3/4" apart.
• Repeat in opposite direction, making a grid.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
• Chill until firm, at least 6 hours.
• Enjoy!