Coffeecrazycake Recipes

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COFFEE CRAZY CAKE



Coffee Crazy Cake image

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

Provided by Second2None

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon vanilla
2 cups brewed coffee, cooled
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Stir together flour, sugar, cocoa powder,baking soda and salt in an ungreased 12 x 8 inch baking pan.
  • Make 3 wells in the mixture; pour oil in 1, vinegar in 1 and vanilla in 1.
  • Pour in coffee and stir all with a fork until well mixed. Spread into even layer.
  • Combine 1/3 cup sugar and cinnamon; sprinkle half of cinnamon over batter. bake in a 350 degree oven for 35 to 40 minutes.
  • Sprinkle remaining cinnamon sugar over hot cake. cool 15 or 20 minutes before cutting.

COFFEE COFFEE CAKE



Coffee Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee
1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

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.

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