Coffee Spice Cake Recipes Recipe For Hand

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APPLE SPICE COFFEE CAKE



Apple Spice Coffee Cake image

I created this recipe based on one served at the cafe I worked in during college. You can add nuts if you like, or easily double the recipe if you need more coffee cake.

Provided by sonjagroset

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 13

½ teaspoon butter, or as needed
2 cups all-purpose flour
¾ cup brown sugar
½ cup vegetable oil
½ cup white sugar
4 teaspoons ground cinnamon
½ teaspoon fine salt
½ teaspoon ground ginger
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ cup buttermilk
1 egg
2 apples - peeled, cored, and cut into 1/2-inch chunks

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
  • Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
  • Whisk baking powder and baking soda into the flour mixture.
  • Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
  • Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 45.4 g, Cholesterol 19.9 mg, Fat 12.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 278.9 mg, Sugar 24.4 g

COFFEE SPICE CAKE



Coffee Spice Cake image

Make and share this Coffee Spice Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

3/4 cup cold strong coffee
3/4 cup shortening
1 1/2 cups dark brown sugar
1/4 cup molasses
3 large eggs
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Make the coffee; use dark roast.
  • Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
  • Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
  • Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
  • Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
  • Pour batter into the pan, smooth off top with spatula.
  • Bake for 45 minutes or until the cake tests done.
  • Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
  • Sprinkle with coarse sugar or dust with powdered sugar.

BUTTERMILK SPICE CAKE



Buttermilk Spice Cake image

Provided by Food Network

Categories     dessert

Yield 2 cake layers

Number Of Ingredients 13

2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

CINNAMON SPICED COFFEE CAKE



Cinnamon Spiced Coffee Cake image

Paired with a hot cup of java, this cute coffee cake, courtesy of Alice Wrisley of Mohawk, New York, will shine as bright as the sunrise.

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups Quick Baking Mix
3 tablespoons sugar
2 tablespoons beaten egg
3 tablespoons 2% milk
TOPPING:
1/4 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
4-1/2 teaspoons cold butter

Steps:

  • In a small bowl, combine baking mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Spread into an 8x4-in. loaf pan coated with cooking spray. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

MOIST, TENDER SPICE CAKE



Moist, Tender Spice Cake image

This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.

Provided by Ben S.

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 16

Number Of Ingredients 14

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
  • Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
  • Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g

SWIRL SPICE CAKE



Swirl Spice Cake image

This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

Provided by Tara O'Brady

Categories     Cake     Pecan     Butter     Egg     Sour Cream     Vanilla     Orange Juice     Breakfast     snack     Dessert     Coffee     Bake     Spice

Yield Makes one 8½"x4½" loaf

Number Of Ingredients 20

Streusel
1 cup coarsely chopped pecans
⅓ cup Savory-to-Sweet Coffee Spice Mix
6 Tbsp. (75 g) light brown sugar
3 Tbsp. (24 g) all-purpose flour
1 tsp. kosher salt
4 Tbsp. unsalted butter, melted
Cake and Assembly
Nonstick cooking oil spray or room-temperature unsalted butter (for pan)
2 cups (250 g) all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt, plus more
1¼ cups (250 g) granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs, room temperature
½ cup sour cream, room temperature
2 tsp. vanilla extract
¼ cup (28 g) powdered sugar
1 tsp. (or more) orange juice

Steps:

  • Streusel
  • Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
  • Cake and Assembly
  • Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
  • Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
  • Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
  • Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
  • Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
  • Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

COFFEE & SPICES SPONGE CAKE



Coffee & Spices Sponge Cake image

Sponge cakes are great and this one is no exception. Coffee, vanilla and spices, it doesn't get any better than this. Perfect served with ice cream or whipped cream. I have increased the amount of cinnamon, please use the amount that your family prefers.

Provided by Baby Kato

Categories     Dessert

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 12

4 tablespoons ground coffee, Colombian
3/4 cup milk
1 cup flour, white
1 teaspoon baking powder
1/2 teaspoon salt
1 -2 teaspoon cinnamon, freshly ground
1/2 teaspoon nutmeg, freshly ground
1/4 teaspoon clove, freshly ground
3 eggs, large
1 cup sugar (vanilla or white)
1 teaspoon vanilla extract, pure
1/4 cup butter, salted, warm, melted

Steps:

  • Combine coffee and milk in a saucepan and bring to a boil.
  • Steep over low heat for 10 minutes.
  • Strain into a measuring cup. T.
  • There should be 1/2 cup flavored milk.
  • Keep the milk warm on low heat.
  • Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
  • In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
  • Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
  • Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
  • Lastly, fold in the melted butter, gently.
  • Pour into a greased and floured 8-inch round cake pan.
  • Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
  • Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.

Nutrition Facts : Calories 332.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 117.6, Sodium 373.4, Carbohydrate 51.6, Fiber 0.9, Sugar 33.6, Protein 6.4

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