Insane Coffee Cake Recipes

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COFFEE CAKE. LITERALLY.



Coffee Cake. Literally. image

This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it.

Provided by ern

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h55m

Yield 15

Number Of Ingredients 14

2 cups all-purpose flour
2 cups white sugar
¼ teaspoon salt
1 cup butter
3 tablespoons instant coffee granules
1 cup boiling water
½ cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ cup butter, softened
3 cups confectioners' sugar
1 tablespoon instant coffee granules, or more to taste
2 tablespoons heavy cream, plus more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
  • Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
  • Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
  • Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.

Nutrition Facts : Calories 470 calories, Carbohydrate 64.1 g, Cholesterol 84.8 mg, Fat 23.1 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 14.3 g, Sodium 295.2 mg, Sugar 50.7 g

THE BEST COFFEE CAKE RECIPE EVER



The Best Coffee Cake Recipe Ever image

Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!

Provided by Shelly

Categories     Cake

Time 1h5m

Number Of Ingredients 19

3/4 cup light brown sugar
3/4 cup all purpose flour
2 teaspoons ground cinnamon
6 tablespoons butter, melted
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup all purpose flour
1 cup butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
3/4 cup sour cream
1 teaspoon kosher salt
3 teaspoons baking powder
1 1/4 cup milk
3 2/3 cup all purpose flour
1 cup powdered sugar
2-3 tablespoons milk

Steps:

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
  • In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
  • To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
  • For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
  • Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
  • Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
  • Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  • Remove cake from oven and place pan on a wire rack to cool completely.
  • Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

INSTANT COFFEE CAKE



Instant Coffee Cake image

This is my sister-in-law's recipe and makes a tray-sized cake that can be sprinkled with powdered sugar, cut up into small rectanular pieces, and brought to an event.

Provided by GalicioBocharit

Categories     Dessert

Time 1h

Yield 50 serving(s)

Number Of Ingredients 7

4 1/2 cups flour
4 eggs, separated
400 g margarine
40 g yeast
1/2 cup water
2 cups sugar
3 tablespoons instant coffee granules

Steps:

  • Knead together the flour, yolks, margarine, yeast, water and 1/2 cup of the sugar.
  • Divide the dough into 3 parts and roll old into oven-tray-sized rectangles on floured parchment paper.
  • Whip up the egg whites until stiff and gradually add the remaining 1.5 cups of sugar until shiny. Keep the mixer running as you add the instant coffee granules.
  • Spread half of the coffee cream on the first layer of dough, lay another layer of dough on top of the cream, spread a second layer of cream on top of it, and cover with the last layer of dough.
  • Bake for about 30 minutes at 325 degrees Celsius.

Nutrition Facts : Calories 138.2, Fat 7, SaturatedFat 1.5, Cholesterol 14.9, Sodium 82, Carbohydrate 17.1, Fiber 0.5, Sugar 8, Protein 2.1

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