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
TROPICAL COFFEE CAKE
"My aunt gave me this appealing recipe she often doubles for large groups," writes Alisha Juhnke from her home in Lebanon, Oregon. "Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household."
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple., Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 393 calories, Fat 19g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 261mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
TROPICAL COFFEE CAKE
This is an easy cake that's big on taste, I make this when I am short on time and need a cake thats very simple to make, this cake is exceptionally moist and will keep for days but don't worry it won't last that long ;-)
Provided by Kittencalrecipezazz
Categories Breads
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 9-in square baking pan.
- In a mixing bowl, beat the sugar and oil.
- Add in the eggs, and beat well.
- Beat in the sour cream.
- In a small bowl, sift together the flour, baking powder and salt; add to sour cream mixture.
- Stir in the pineapple.
- Spoon the batter into prepared baking dish.
- Combine all topping ingredients; sprinkle over the batter.
- Bake for 35-40 mins, or until cake tests done.
TROPICAL CUSTARD COFFEE CAKE
Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping! This recipe was created for the RSC #8.
Provided by Elly in Canada
Categories Breads
Time 50m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 9 x 9-inch square pan.
- Preheat oven to 375°.
- Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
- In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
- Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
- Spread batter in prepared pan, set aside.
- In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
- Add coconut, drained currants, ginger and orange zest, mix well.
- Pour custard mixture over prepared batter in baking pan.
- Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
- Can be served warm or at room temperature. Enjoy!
- Any remaining coffee cake should be covered and refrigerated.
Nutrition Facts : Calories 226.9, Fat 11.8, SaturatedFat 7.9, Cholesterol 43.1, Sodium 159.6, Carbohydrate 28.2, Fiber 1.9, Sugar 14.5, Protein 3.8
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.
TROPICAL COFFEE CAKE
An easy delicious treat that goes well with a cup of coffee on a cold morning.
Provided by Marjorie Milligan
Categories Savory Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan or a 7 x 11 inch pan.
- 2. In a large bowl combine the first 7 ingredients. Beat for 3 minutes at medium speed. Pour into prepared pan.
- 3. In a small bowl combine the remaining 3 ingredients. Sprinkle over batter.
- 4. Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.
ONE STEP CHOCOLATE COFFEE LIQUEUR CAKE
Make and share this One Step Chocolate Coffee Liqueur Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Oil a 12 cup bundt pan.
- Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
- Pour into prepared pan.
- Bake until tester inserted near center comes out clean, about 45 minutes.
- Cool.
- Invert onto serving platter.
- Dust with powdered sugar.
Nutrition Facts : Calories 665.5, Fat 40.4, SaturatedFat 10.2, Cholesterol 68.9, Sodium 783.1, Carbohydrate 68.6, Fiber 2, Sugar 43.7, Protein 6.6
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