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.
COFFEE CAKE CHICAGO
This is a very good coffee cake. I have often been asked for the recipe since it is liked by all. Sometimes I also add a glaze to the top to make it extra pretty, but it really doesn't need it. The recipe is from our local newspaper.
Provided by Chris from Kansas
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, cream together margarine, cream cheese and sugar until light.
- Beat in eggs and vanilla.
- Sift together flour, baking powder and baking soda.
- Add to creamed mixture alternately with milk, mixing well.
- Pour into greaased and floured 9 by 13 baking pan.
- For topping, combine sugar, flour, cinnamon and margarine until crumbly.
- Sprinkle over batter and bake in 350 degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
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
OLD-FASHIONED COFFEE CAKE
"I have many buttermilk recipes, and this one brings back the flavor of old fashioned homemade doughnuts," says Rita Reifenstein of Evans City, Pennsylvania. Spiced with nutmeg, slices of the tasty cake are even more tempting served with a dollop of whipped cream.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 319 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 324mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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