MARY BERRY'S CAPPUCCINO COFFEE CAKE RECIPE
This is a really deep luxurious coffee cake - very impressive and delicious
Provided by bretnolan
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops. Bake in the preheated oven for about 25-30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.
Nutrition Facts : Calories 454 calories, Fat 12.833895833146 g, Carbohydrate 66.1063541652577 g, Cholesterol 529.158333332505 mg, Fiber 0.759375013411045 g, Protein 18.905458332524 g, SaturatedFat 3.98273916655117 g, ServingSize 1 1 Serving (208g), Sodium 543.528749977878 mg, Sugar 65.3469791518466 g, TransFat 2.17779874999001 g
CAPPUCCINO "CUP" CAKES
Steps:
- Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
- In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
- In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
- Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
- Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
CAPPUCCINO CAKE
If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Treat
Time 45m
Yield Cuts into 12 slices
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.72 milligram of sodium
MAKE IT HAPPEN MAMA'S BROWN SUGAR COFFEE CAKE
My favorite, fast prep coffee cake. It's not as sweet as most other recipes, as that's the way I like it. Tastes great with a mug of chair with soy milk!
Provided by emmyport
Categories Breakfast
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Peel apples and chop into cubes; set aside.
- In a large bowl, mix flours, margarine/butter, and brown sugar.
- Spread half of mixture in a 9" round pan; pat flat.
- Add the baking soda and salt to the large bowl.
- In a small bowl, mix the vanilla, egg, and sour cream until just blended.
- Add this mixture to the large bowl and stir until incorporated.
- Add the chopped apples to the large bowl and stir until incorporated.
- Pour contents of large bowl into the 9" round pan.
- Bake 40-60 minutes, until inserted toothpick comes out clean and dry.
Nutrition Facts : Calories 520, Fat 22.7, SaturatedFat 6.1, Cholesterol 35.9, Sodium 685.4, Carbohydrate 75, Fiber 3.3, Sugar 43.6, Protein 6.2
CAPPUCCINO-CHOCOLATE COFFEE CAKE (BISQUICK)
A delicious, moist cake, great to serve on a afternoon with coffee. I always bake with the original Bisquick, so I can't promise good results using a clone!
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 6-9 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease a square 8x8x2-in baking pan.
- Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
- Beat on med speed 4 mins, scaping bowl.
- Pour into pan.
- Stir together, melted chocolate and coffee; spoon over batter.
- Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
- Sprinkle coconut mixture evenly over top.
- Bake for 20-25 mins, or until golden brown, and cake tests done.
Nutrition Facts : Calories 438, Fat 22.9, SaturatedFat 11, Cholesterol 50.9, Sodium 548.9, Carbohydrate 53.7, Fiber 2.7, Sugar 27.3, Protein 7.2
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
CAPPUCCINO WALNUT TOFFEE
Treat family and friends to homemade toffee with this easy candy recipe. Chocolate, coffee and walnuts make a winning combination in a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
- Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
- Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
- Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 100 mg
CAPPUCCINO TORTE
Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.
Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.
CAPPUCCINO BROWNIES
Great, creamy brownies. Freeze great. Wonderful to give as Christmas presents to teachers and friends.
Provided by Mary Beth Davis
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 9h5m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
- Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
- Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 16.4 g, Cholesterol 27.4 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 12.5 g
CAPPUCCINO CAKE BROWNIES
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. -Mary Houchin Swansea, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended., Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CAPPUCCINO CAKE BROWNIES
A neat mix between coffee and a brownie.
Provided by benson_lorraine
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Dissolve coffee in boiling water in a small bowl.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
- Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 16 g, Cholesterol 30.9 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 30.5 mg, Sugar 12 g
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- In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely.
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