Coffee Cake With Caramel Frosting Recipes

COFFEE ICING

Steps:

• Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

CHOCOLATE CAKE WITH CARAMEL FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Scoop about 1/4 cup batter into each cupcake liner, or into a baking sheet, or cake pans. Bake for 20 about minutes (for cupcakes) or 28 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean. NOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Cool completely and frost. TO MAKE THE CARAMEL FROSTING: In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, and salt and beat until powdered sugar is completely incorporated. *The original recipe listed 1 pound of powdered sugar. I like my icing a little thicker, but adjust to your preferences **I would say that the heavy cream is optional...maybe add more caramel syrup, to suit your taste Be sure to have all of your ingredients pre-measured and close at hand. In a large, deep skillet, over high heat, mix together sugar and 1/4 cup water. Cook until mixture turns a dark amber color. Reduce heat to medium. To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.

COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING

Steps:

• Mix the brown sugar, cinnamon and melted butter well
• Stir in chopped walnuts and set aside
• In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
• Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
• Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
• Preheat the oven to 375 and grease and 8 X 8 square pan.
• Press the cake mixture into the plan
• Add small chunks of cream cheese around the top - I push them in slightly with my finger!
• Spoon on the brown sugar topping (this will sink into the cake as it bakes)
• Bake for 30 to 35 minutes.
• Let cool and Enjoy with a smoky dark coffee.

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
• In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

COFFEE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350 F (or 325 F if using dark or nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray.
• In small cup, dissolve coffee granules in boiling water.
• In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl,mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

EASY COFFEE CAKE

Steps:

• Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
• Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
• Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
• Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
• While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
• In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
• Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
• Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
• Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
• Serve

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

COFFEE CAKE

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.

FRESH APPLE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 F.
• Lightly grease a 9x13x2 inch baking pan and then line it with parchment or wax paper. Grease the paper.
• Measure the vegetable oil into a large mixing bowl.
• Add the granulated sugar and eggs. With an electric mixer on low speed, beat until creamy. Beat in vanilla.
• In a separate bowl, combine the flour, salt, baking soda, and baking powder.
• Add the flour in small amounts, beating well after each addition. When all flour has been added, or when batter becomes very stiff, remove the electric mixer and begin stirring by hand.
• Fold in chopped pecans and chopped apples.
• Spoon the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted into the center.
• Let the cake cool in the pan for 5 minutes. Carefully loosen edges and turn it out onto a cake rack, remove wax paper, cool and frost.
• In a saucepan, combine the butter and brown sugar together; place the pan over medium heat and cook until the sugar is dissolved, stirring constantly.
• Remove the pan from the heat; add 3 tablespoons milk and 1 box of confectioners sugar. Beat and add just enough milk to spread.