RICH COFFEE CAKE
Cinnamon-pecan swirls and a chocolaty drizzle enhance this tender coffee cake. -Gaytha Holloway, Marion, Indiana
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 533 calories, Fat 32g fat (16g saturated fat), Cholesterol 99mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
RICH COFFEE CAKE
Make and share this Rich Coffee Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 533.4, Fat 32.9, SaturatedFat 16.7, Cholesterol 94.5, Sodium 301.6, Carbohydrate 58.2, Fiber 1.9, Sugar 39.8, Protein 5.1
CLASSIC BREAKFAST COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 16
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 YEASTED COFFEECAKE WITH SWEET CHEESE FILLING
This is a tender, buttery briochelike coffee cake with a melt-in-your-mouth texture. The recipe is from the Baking Illustrated Cookbook (from the people at America's Test Kitchen/Cook's Illustrated). It makes a great holiday or weekend breakfast or brunch dish. The cake is fabulous with the icing and struesel but you can omit these if you are looking for a cake that is not so sweet. The recipe is easy, but you do have to start this ahead of time to allow the dough time to rise. This makes 2 medium cakes. If you only want one, halve the recipe. Cooking time does not include rising time. I recommend that you prep the cakes the day before, refrigerate overnight, and just bake them in the morning.
Provided by blucoat
Categories Breads
Time 1h5m
Yield 2 cakes, 20 serving(s)
Number Of Ingredients 27
Steps:
- For the Dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.
- Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
- For the Filling: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.).
- For the Streusel: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.).
- For the Icing: Whisk all the ingredients in a medium bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.).
- When you are ready to shape the coffeecakes,remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes.
- Working with a half recipe of cold dough at a time, shape the dough into a log about 8 inches long and 2 inches in diameter. Using your outstretched hands, roll the log evenly into a 40-inch rope about 1 inch in diameter.
- Loosely coil the rope in a spiral pattern, leaving a 1/4-inch space between coils. Tuck the end under and pinch to secure. Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap. Repeat with second half of dough.
- Proof until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), 1 1/2 to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.).
- For the Egg Wash: Beat the egg and cream in a small bowl until combined.
- Adjust an oven rack to the middle position and heat the oven to 350°F Working with and baking one coffeecake at a time, brush with egg wash evenly over the exposed dough. Place half of the filling over the center of the top, leaving a 1 1/2-inch border around the perimeter. Sprinkle the top evenly with half of the streusel. Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 F, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing and serve.
Nutrition Facts : Calories 348.4, Fat 18, SaturatedFat 10.5, Cholesterol 101, Sodium 274.3, Carbohydrate 40.8, Fiber 1.1, Sugar 16.6, Protein 6.3
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.
RICH COFFEE CAKE
A mild coffee cake with rich tea biscuits. (Inspired by my mother)
Provided by sarahboo95
Time 40m
Yield Serves 8
Number Of Ingredients 0
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!
More about "richcoffeecake recipes"
WAKE UP WITH OUR BEST COFFEE CAKE RECIPES—EVER!
From southernliving.com
Estimated Reading Time 2 mins
BEST COFFEE CAKES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
COFFEE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
COFFEE CAKE RECIPES | ALLRECIPES
From allrecipes.com
OUR BEST COFFEE CAKE RECIPES EVER | TASTE OF HOME
From tasteofhome.com
THE BEST COFFEE CAKE RECIPE EVER - COOKIES AND CUPS
From cookiesandcups.com
37 OF OUR BEST COFFEE CAKE AND TEA CAKE RECIPES
From epicurious.com
TOP 7 COFFEECAKE RECIPES ARE DELICIOUS AND QUICK
From thespruceeats.com
COFFEE CAKE RECIPES FOR BREAKFAST OR BRUNCH | MARTHA …
From marthastewart.com
BEST EVER COFFEE CAKE RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
CLASSIC COFFEE CAKE {10 MIN PREP!} - SPEND WITH PENNIES
From spendwithpennies.com
COFFEE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
RICH COFFEE CAKE RECIPE VIDEO BY ONEPOTCHEFSHOW
From ifood.tv
COFFEE CAKE RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
BEST COFFEE CAKE RECIPE - HOW TO MAKE COFFEE CAKE - THE PIONEER …
From thepioneerwoman.com
COFFEECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST EVER COFFEE CAKE - SWEETEST MENU
From sweetestmenu.com
COFFEE CAKE RECIPES : NETWORK | FOOD NETWORK
From foodnetwork.com
10 BEST COFFEE CAKE RECIPES | YUMMLY
From yummly.com
SOUR CREAM COFFEE CAKE (CINNAMON STREUSEL) - THE CHUNKY CHEF
From thechunkychef.com
RICH COFFEECAKE WITH SWEET CHEESE FILLING - BROWN EYED BAKER
From browneyedbaker.com
CRUNCHY COFFEE CAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
COFFEE CAKE - PREPPY KITCHEN
From preppykitchen.com
THE BEST, BOLDEST COFFEE CAKE IN THE WORLD | JAMIE OLIVER
From jamieoliver.com
RICH COFFEE CAKE | ONE POT CHEF - YOUTUBE
From youtube.com
SUPER CRUMB COFFEE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COFFEE CAKE WITH WHIPPED CREAM - BAKE WITH SHIVESH
From bakewithshivesh.com
12 COFFEE CAKE RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
RICH COFFEE CAKE | ONE POT CHEF – INSTANT POT TEACHER
From instantpotteacher.com
RICH COFFEE CAKE RECIPE | SIDECHEF
From sidechef.com
DORIE GREENSPAN'S CRUMB-TOPPED RICOTTA COFFEE CAKE - SIMPLY …
From simplyrecipes.com
RICH AND MOIST COFFEE CAKE – JUST WHISK
From justwhisk.com
EASY COFFEE CAKE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
CREAM CHEESE COFFEE CAKE {QUICK + EASY} | LIL' LUNA
From lilluna.com
RICH COFFEE CAKE DOUGH | COOK'S ILLUSTRATED
From cooksillustrated.com
ULTIMATE CINNAMON COFFEE CAKE - BAKING BEAUTY
From bakingbeauty.net
COFFEE CAKE | RICARDO
From ricardocuisine.com
RICH COFFEE COTTON SPONGE CAKE RECIPE - LOVE TO EAT BLOG
From lovetoeatblog.com
COFFEE CAKE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love