Cafe Au Lait Coffee Cake Recipes

CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

GLUTEN-FREE CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
• Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
• Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

AUNT ANNE'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CAFE AU LAIT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 9" springform pan.
• To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
• Cut in the butter until crumbly and stir in the chocolate chips and pecans.
• Set aside.
• To make the cake, beat together the butter and sugar in a large bowl until light.
• Add the eggs, one at a time, beating well until smooth.
• Beat in the sour cream.
• Dissolve the instant coffee in the warm water and beat into the egg mixture.
• In a small bowl, stir together the remaining dry ingredients.
• On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
• Beat well after each addition.
• Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
• Cover with the remaining batter and sprinkle with the remaining crumb topping.
• Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
• If the top begins to brown too quickly, loosely cover with foil.

FRENCH VANILLA CAFE AU LAIT

Steps:

• Combine the half-and-half, milk, and sugar in a small heavy-bottomed saucepan.
• Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan.
• Simmer over low heat for 20 minutes, stirring from time to time. Or, you can heat the milk and vanilla bean over medium heat until hot but not boiling. Remove from heat and let steep for 20 minutes to infuse the flavors. Reheat just before serving.
• Remove the vanilla bean from the milk mixture and whisk for 1 minute, until frothy.
• Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture.
• Serve immediately.