Espresso Coffee Cake Recipes

ESPRESSO COFFEE CAKE

Espresso Coffee Cake image

Our favorite espresso coffee cake with mile high crumb! With brewed espresso and ground espresso in the batter, this coffee cake actually tastes like coffee!

Provided by Beth

Time 1h20m

Number Of Ingredients 15

Ingredients

1 cup butter (2 sticks softened)
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2/3 cup brewed espresso
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 tbsp finely ground espresso beans
2 cups all purpose flour
1 1/2 cups brown sugar
1 1/2 sticks butter (COLD and cubed (3/4 cup))
2 1/2 tsp cinnamon
1 tsp finely ground espresso beans

Steps:

Preheat the oven to 325º F. Butter or spray a 9x13 inch pan.
Combine all of the ingredients for the topping in a mixing bowl. Use your hands or spatula to combine the mixture into a clump-able sandy like texture. Set aside.
In a separate mixing bowl, beat the butter, brown sugar and sugar with electric mixer for 1-2 minutes, until fluffy. Beat in the eggs and vanilla. Use a spatula to hand mix in the brewed espresso.
Add the flour, baking powder, salt, and finely ground espresso beans, mixing with a spatula until just combined. Just combined means it's okay if the batter has flour lumps or minimal streaks of flour visible. Pour the batter into the pan. Sprinkle the topping evenly over the batter, breaking up large clumps of topping with your fingers.
Bake for 50-55 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 356 kcal, Carbohydrate 49 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 61 mg, Sodium 208 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 5 g, ServingSize 1 serving

ESPRESSO CAKE

Espresso Cake image

This is a fabulous cake that I serve when having a coffee night! :-) Its spectacular...people love the look of it!

Provided by love4culinary

Categories Dessert

Time 55m

Yield 1 8inch square cake

Number Of Ingredients 14

Ingredients

2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder
1/3 cup milk
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon instant espresso powder
1/3 cup milk
1 (1 lb) package 10-x confectioners' sugar
3 chocolate-covered espresso beans
2 leaves mint

Steps:

Preheat oven to 350 degrees.
Grease and flour an 8-inch square baking pan.
To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
Dissolve the instant espresso in milk.
Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
Remove 1 cup of frosting from bowl and set aside.
To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
Add vanilla and beat until blended.
In small bowl, combine flour, baking powder and salt.
Dissolve espresso granules in milk.
Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
Cool cake for 10 minutes and remove from pan.
Cool cake completely.
Place cake on serving plate.
Spread sides and top of cake with frosting that was set aside.
Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
ENJOY!

Nutrition Facts : Calories 3734.2, Fat 139.7, SaturatedFat 84.1, Cholesterol 783.3, Sodium 1900.1, Carbohydrate 587.2, Fiber 4.2, Sugar 446.1, Protein 42.8

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