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
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
QUICK AND EASY COFFEE CAKE
Make and share this Quick and Easy Coffee Cake recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2441.8, Fat 98.4, SaturatedFat 59.4, Cholesterol 457.6, Sodium 2637.6, Carbohydrate 356, Fiber 7.6, Sugar 151, Protein 37.9
QUICK CAKE MIX
Steps:
- Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
- Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
- Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
- Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
- Scoop out the frozen mix ¿ no need to thaw ¿ and use as individual recipes direct.
QUICK CINNAMON COFFEE CAKE
This was in a church cookbook. I usually dress it up with raisins and shredded apple, but the recipe is good as it is. It is a great recipe to put into the oven while cooking something else.
Provided by Eldeevee
Categories Breads
Time 30m
Yield 1 Cake, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease round cake pan.
- Combine sugar and cinnamon; set aside.
- Measure all remaining dry ingredients into a bowl and mix well.
- Beat together butter, milk and egg; pour over dry ingredients.
- Stir until dry ingredients are moistened - don't beat!
- Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
- Bake for 20 minutes and serve warm.
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
QUICK PECAN SOUR CREAM COFFEE CAKE
Steps:
- Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
- Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.
EASY CAKE MIX COFFEE CAKE (ALSO KNOWN AS BREAKFAST CAKE)
This is a quick and easy way to turn a regular cake mix into something special. We serve this with eggs and bacon on a Sunday morning!
Provided by luv2cookinpa
Categories Breads
Time 1h5m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Beat together first four ingredients. Then add eggs one at a time - ( but beat less than two minutes).
- Pour 1/2 batter in a 9x13 pan or Bundt pan and pour 3/4 of the filling on top. Pour remaining batter over filling. Sprinkle remaining filling on top (not too much though as the sugar can burn).
- Bake at 350°F for 55 minutes (usually not this long).
- Glaze-----Heat glaze ingredients until near boiling and glaze while cake is still warm from oven.
- NOTES---I have found that the glaze is hit or miss, some people like it some do not. I have started experimenting with different glazes and have found that a thicker glaze works better for my taste -- DH says it doesn't even need a glaze the cake is so good!
Nutrition Facts : Calories 676.7, Fat 33.4, SaturatedFat 6.5, Cholesterol 115.1, Sodium 655.2, Carbohydrate 89.6, Fiber 1, Sugar 66.6, Protein 6.1
MICROWAVE COFFEE & WALNUT CAKE
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 25m
Number Of Ingredients 10
Steps:
- In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
- After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
- Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.
Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.65 milligram of sodium
EASY CAKE MIX COFFEE CAKE
This Coffee Cake recipe is made using boxed cake mix and has a delicious cinnamon crumb topping. Pour yourself a cup of coffee and dig in.
Provided by Sarah Holt
Categories Baked Goods
Time 1h
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F and grease a 9x9 or 8x8 inch pan with cooking spray.
- Combine all of the cake ingredients in a large bowl and whisk to combine. Pour 1/2-3/4 of the batter into the greased pan.
Nutrition Facts : ServingSize 1 Piece, Calories 258.94 kcal, Carbohydrate 24.79 g, Protein 3.61 g, Fat 16.39 g, SaturatedFat 2.42 g, TransFat 0.03 g, Cholesterol 56.59 mg, Sodium 33.89 mg, Fiber 0.75 g, Sugar 15.71 g, UnsaturatedFat 13.45 g
QUICK CINNAMON STREUSEL COFFEE CAKE
This quick and delicious coffeecake comes from Cook's Illustrated Magazine. They suggest that to make this recipe even easier, to prepare the streusel ingredients and measure out the dry ingredients for the cake the night before.
Provided by Bev I Am
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
- Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
- Using rubber spatula, scrape batter into prepared pan and smooth top.
- Sprinkle streusel evenly over batter.
- Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
- Cool cake on wire rack for 15 minutes before slicing and serving.
- Serves 8.
EASY COFFEE CAKES
This has to be the most easy coffee cake recipe ever. Given to me by my friend Sarah, the master cake baker...
Provided by helholbrook
Time 40m
Yield Serves 6
Number Of Ingredients 0
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 STREUSEL COFFEE CAKE
This is a simple recipe for anyone to make. The kids or grandkids will love helping to make this quick coffee cake!
Provided by Nicoleg
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
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 MIX COFFEE CAKE
If you love coffee, and you love cake, and you believe "Quick" is THE buzz word for the new millennium ... then this recipe is for you! I've been making this recipe since I was a new bride (and I aint saying how loooong ago that was ;o)
Provided by Tomboy
Categories Breads
Time 1h
Yield 1 20cm round cake
Number Of Ingredients 15
Steps:
- Dissolve coffee powder in water.
- Add to a large bowl with remaining ingredients.
- Mix at a medium speed until smooth.
- Spread into a greased and paper lined 20cm (8") round cake tin.
- Bake 200 deg celsius 45 minutes.
- Stand a few minutes before turning out.
- When cold spread with Coffee Icing.
- For the Icing: Combine melted butter with the icing sugar.
- Add honey, vanilla and combined coffee powder and water.
- Beat til thick.
Nutrition Facts : Calories 2767.8, Fat 139.2, SaturatedFat 84.3, Cholesterol 765.6, Sodium 2723, Carbohydrate 353.3, Fiber 3.4, Sugar 252.2, Protein 29.4
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.
QUICK APPLE STREUSEL COFFEE CAKE
Steps:
- Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
QUICK CREAM CHEESE COFFEE CAKE
This is quick and easy, when it is warm it tastes like custard. You can eat warm or cold. It was in Home Cooking magazine the August 1991 issue.
Provided by dbexfield
Categories Breads
Time 35m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine cream cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan; press over bottom and sides of pan to form crust. combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 25-30 minutes or until filling is set and crust is golden brown. Serve warm or cool. Refrigerate leftovers-they are even better the next day.
Nutrition Facts : Calories 546.4, Fat 28.5, SaturatedFat 12.5, Cholesterol 76.8, Sodium 1132.2, Carbohydrate 62.8, Fiber 0.1, Sugar 18.9, Protein 11
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