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
THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE
This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)
Provided by Kittencalrecipezazz
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350° (set oven rack to second-lowest position).
- Grease a 13 x 9-inch baking dish.
- In a bowl sift together the first 3 ingredients.
- In a small bowl mix together the milk with whipping cream; set aside.
- In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
- Add in eggs and cream cheese; beat until thoroughly blended.
- Add in the flour mixture alternately with milk/cream mixture.
- Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
- Spread the remaining batter over blueberries.
- For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
- Sprinkle on top of the cake batter.
- Bake for about 45-50 minutes, or until cake tests done.
- Delicious!
Nutrition Facts : Calories 397.1, Fat 20.6, SaturatedFat 12.4, Cholesterol 79.5, Sodium 280.1, Carbohydrate 49.4, Fiber 1.4, Sugar 28.3, Protein 4.8
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.
Provided by alligirl
Categories Quick Breads
Time 45m
Yield 12 jumbo muffins, 12 serving(s)
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.
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
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
NO FAIL COFFEE AND WALNUT CAKE
This traditional cake is full of surprises and if followed carefully will never fail but impress those lucky enough to taste it!
Provided by [email protected]
Time 50m
Yield Makes one large cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
- One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
- Add the flour and chopped walnuts and gently fold in until fully combined.
- Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
- Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
- Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.
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
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
CINNAMON CRUMB COFFEE CAKE
Steps:
- Preheat the oven to 350F.
- In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
- In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
- To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
- Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
- Sprinkle the topping over the top and press lightly so it adheres.
- Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
MOIST COFFEE CAKE
Steps:
- Preheat the oven to 180 ºC (350 ºF). Grease a 20 cm diameter ring cake tin and coat with a sprinkling of fine white breadcrumbs. Cream the butter or margarine and castor sugar together. Add the eggs one by one and beat thoroughly after each addition. Sift the self-raising flour and salt together and fold them into the egg mixture, alternating with the milk. Spoon the batter into the tin and bake for about 40-45 minutes or until a testing skewer comes out clean. Allow the cake to cool for a few minutes in the tin before turning out on a wire rack. Return the cake to the tin once it has cooled completely. Dissolve the sugar in the water and boil uncovered for 2 minutes. Add the coffee and cool the syrup completely. Stir in the rum essence. Slowly pour the coffee syrup over the cake and chill the cake overnight. Carefully turn the cake out just before serving and dust with a little icing sugar.
EASY CINNAMON COFFEE CAKE WITH CAKE MIX
Steps:
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
Nutrition Facts : ServingSize 1 /16 of the cake, Calories 407 kcal, Carbohydrate 56 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 380 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 8 g
INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
- With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
- Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
- In a mixing bowl with an electric mixer , beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
- In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
- With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
- Fold in the finely chopped walnuts.
- Spread the batter in the prepared baking pan.
- Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
- In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
- Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
- Coarsely chop the remaining 1/4 cup of walnuts.
- Spread frosting over the top and sides of the cooled cake.
- Sprinkle the coarsely chopped walnuts over the top of the cake.
Nutrition Facts : Calories 372 kcal, Carbohydrate 47 g, Cholesterol 72 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 230 mg, Sugar 32 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
MOIST COFFEE CAKE RECIPE
This coffee cake is the perfect cake to make for a light afternoon snack or to entertain guests. Made with freshly brewed coffee and brown sugar this one is moist with a wonderful aroma of coffee.
Provided by Veena Azmanov
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven at 165°C/325°F/ Gas Mark 3
- Grease and line an 8 x 4-inch loaf pan or an 8-inch round cake pan.
- Dry ingredients - combine the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg)
- In the bowl of a stand mixer with the whisk attachment, whip the eggs, then gradually add the sugar followed by the oil. Pro tip -Adding the sugar and oil gradually will prevent the eggs from curdling and whip volume into the eggs.
- Then, add the flour and cooled coffee followed by the vanilla extract. You can sprinkle some chopped nuts such as walnuts on the top before baking. Pro tip - I chopped some walnuts finely and sprinkled them on the cake before baking.
- Pour the cake batter into the prepared baking pan and bake for 40 to 45 minutes or until the skewer inserted inside the cake comes out clean.
- Cool in the pan for 5 minutes then invert onto a cooling rack and cool completely. Cool for at least 15 minutes before slicing.
Nutrition Facts : Calories 362 kcal, Carbohydrate 54 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 61 mg, Sodium 255 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 11 g, ServingSize 1 serving
VERY MOIST COFFEE CAKE
got this recipe from a co-worker in the early 90's I'd tried other coffee cake recipes but this one is the most moist and goes quickly
Provided by gaynel mohler
Categories Other Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- 1. preheat oven 350, spray a 13 x 9 cake pan
- 2. mix together first 8 ingredients to make batter. beat for 2 minutes, spread half of it in prepared pan
- 3. now mix together the filling ingredients ( the next 5 ingredients) sprinkle half of it over batter in pan, then rest of batter and then rest of filling
- 4. put a butter knife down thru and swirl
- 5. bake 25 to 30 minutes
MOIST COFFEE CAKE WITH BUTTERCREAM
Provided by Abigail Donnelly
Yield 10 people
Number Of Ingredients 15
Steps:
- Preheat the oven 180°C. Sift the flour, baking powder and salt into a mixing bowl. Mix the water and instant espresso granules until the granules are dissolved.Place the coffee, buttermilk, sugar, eggs, olive oil and vanilla in a mixing bowl and mix well using an electric hand-mixer.Add the dry ingredients to the wet ingredients and mix at a low speed using the electric hand-mixer.Divide the batter between 2 x 21 cm greased springform tins. Bake for 1 hour, or until a skewer inserted comes out clean. 5 Allow to cool slightly before removing from the tins and cooling on a wire rack.Sandwich the cooled coffee cakes with a thick layer of buttercream. Use the remaining buttercream to decorate the top of the cake.To make the buttercream, heat the cream and 3 T coffee granules in a saucepan until just simmering and the coffee has dissolved. Remove from the heat and allow to cool. Cream the butter and icing sugar using an electric hand-mixer until pale and fluffy. Slowly pour in the cooled cream-and-coffee mixture while mixing at a slow speed. Once all the cream has been added, beat at a high speed until the icing is creamy, smooth and fluffy.Cook's note: This cake is even better the next day. The olive oil makes it super moist.Browse more cake recipes here.
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- Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
- In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
THE BEST COFFEE CAKE (WITH STREUSEL TOPPING!) - LIVE WELL ...
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- Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
- Preheat oven to 350°F (177°C). Spray a 9x13-inch pan with non-stick cooking spray and set aside.
DELECTABLE COFFEE CAKE - HOMEMADE FOOD JUNKIE
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- Stir the egg mixture together with flour mixture. If the mixture comes out too thick to spread, add milk until desired consistency.
COFFEE CAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 438Calories 530 per servingCategory Dessert
- 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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- Preheat oven to 350 degrees F and grease 8 x 8 square baking dish with 2 tsp coconut oil. Cake pan, angel food cake pan or a bundt cake pan work as well. Set aside.
- Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside.
- In a large mixing bowl, beat eggs with a mixer on high speed until fluffy, about 2 - 3 minutes. Slowly add maple syrup, then applesauce and finally coconut oil, continuing to mix with a mixer. When all liquids are well combined, reduce speed to low and slowly add flour. Stop mixing as soon as batter forms.
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