Rich Coffee Cake Recipes

RICH COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined., Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping. , Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired.

RICH COFFEE CAKE

Steps:

• In large mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt.
• Combine the sour cream and vanilla; add to creamed mixture alternately with dry ingredients.
• Combine topping ingredients; sprinkle 2 T into a greased and floured 10-inch tube pan.
• For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.
• Spoon half of the batter over topping; sprinkle with half of the remaining topping.
• Drizzle with half of the glaze.
• Top with remaining batter; sprinkle with remaining topping.
• Bake at 350 degrees for 60-70 minutes or until toothpick inserted comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Warm remaining glaze; drizzle over coffee cake.
• Serve warm, if desired.

CLASSIC BREAKFAST COFFEE CAKE

Steps:

• For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
• Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.

RICH CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

RICH COFFEE CAKE

Steps:

• Boil kettle to make 1/4 mug of Coffee.
• Mix flour, sugar, butter, baking powder, biscuits and coffee together.
• Once all mixed in, grease tin and turn oven onto 220C/fan 200C and put on top shelf of oven. Bake for 30 minutes.
• Enjoy!

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

RICH COFFEE CAKE

Steps:

• In a large bowl,cream butter and sugar.Add eggs,one at a time,beating well after each addition.Combine the flour,baking powder and salt.Combine sour cream and vanilla;add to creamed mixture alternately with dry ingredients. Combine topping ingredients;sprinkle 2 tablespoons into a greased and floured 10-in. tube pan.For glaze,in a microwave safe bowl,melt chocolate chips and butter;stir until smooth.Spoon half of the batter over topping;sprinkle with half of the remaining topping.Drizzle with half of the glaze.Top with remaining batter;sprinkle with remaining topping. Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean.Cool ten minutes before removing from the pan to a wire rack. Warm remaining glaze;drizzle over coffee cake.Serve warm if desired.