Gevalia Marbled Coffee Blondie Cake Recipes

GEVALIA MARBLED COFFEE BLONDIE CAKE

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup brown sugar, milk, butter and vanilla in large bowl. Add 1-1/4 cups flour and baking powder; mix well. Stir in chocolate.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Microwave coffee concentrate in microwaveable measuring cup on HIGH 2 min. or until heated through. Mix granulated sugar with remaining brown sugar and flour until blended; sprinkle evenly over batter in baking dish. Drizzle with coffee concentrate.
• Bake 35 to 40 min. or until toothpick inserted in center of cake comes out with fudgy crumbs. (Do not overbake.) Cool slightly.

COFFEE CAKE BLONDIES

Steps:

• Preheat oven to 350 degrees and line a 9X9 square pan with parchment paper.
• Combine the melted butter and sugar in the bowl of a stand mixer with the paddle attachment. Mix until combined
• Add in eggs and egg yolk and mix until eggs are combined. Add in vanilla
• In a seperate bowl mix together flour, baking soda, salt and cinnamon
• Slowly pour flour mixture into wet mixture and mix until just combined
• Spoon the mixture into your prepared baking pan and spread out evenly into the pan

GEVALIA KAFFE MOCHA SPICE CAKE

Steps:

• Heat oven to 325 F.
• Mix sour cream, coffee and vanilla in small bowl.
• Melt chocolate and butter, stir in sugar.
• Beat in eggs, one at a time (with electric mixer).
• Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
• Add remaining flour alternately with sour cream mixture, beating thouroughly.
• Pour into greased and floured 9-cup fluted tube pan.
• Bake 60 min.
• Cool.
• Sprinkle with powdered sugar.

GEVALIA COFFEE TRES LECHES CAKE RECIPE

Steps:

• Heat oven to 375°F.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
• Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

MARBLED RASPBERRY COFFEE CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease and flour 8-inch square pan.
• Lightly spoon flour into measuring cup; level off.
• In small bowl, combine flour and remaining coffee cake ingredients except preserves; blend at low speed until moistened.
• Beat 2 minutes at medium speed.
• Spread batter into greased and floured pan.
• Spoon preserves by teaspoonfuls over batter.
• Using knife, swirl preserves over top of batter to marble.
• Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• In small bowl, combine all frosting ingredients except almonds; beat until smooth.
• Frost warm cake; sprinkle with almonds.
• Serve warm.