Tosca Coffee Cake Recipes

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

SWEDISH TOSCA CAKE (TOSCAKAKA)

Steps:

• Warm butter in a saucepan over low heat or in the microwave until the butter is melted. Add milk. Stir and set aside to cool.
• Set the oven rack in the middle position and preheat oven to 350 degrees. Butter and flour a 9 inch springform pan and set aside.
• Whisk flour, almond flour, baking powder and salt in a medium bowl until fully combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light in texture and pale yellow in color, about 2-3 minutes. Reduce speed to low and add vanilla.
• Leave mixer speed on low and add ⅓ of the cooled butter and milk mixture followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with final ⅓ of the flour mixture.
• Transfer the cake batter to prepared springform pan. Bake until golden brown and a tester poked into the center of the cake comes out clean, 35-45 minutes. Leave the cake in the pan and set it aside to cool slightly.
• While the cake is cooling, make the topping. Set the oven to broil and make sure the oven rack is still in the middle position. Melt butter in a medium skillet over medium heat. Add almonds and fine salt and sauté until the almonds are just beginning to brown. Add the sugar and cream. Bring to a boil, stirring constantly. Boil until the mixture is slightly darker tan in color and is starting to thicken, about 2-3 minutes.
• Pour the topping over the cake and broil until topping is nicely browned and bubbly. Keep a very close eye on it! This will happen in only a minute or so. I leave the oven door propped open so I can make sure it doesn't get too dark. Remove from the oven. Sprinkle with sea salt. Allow the cake to cool in the pan.
• Before serving, run a knife in between the cake and the edge of the pan to make sure that it is not sticking before you remove the sides of the springform pan. Cut into wedges and serve with whipped cream if desired.

TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

Steps:

• For Cake:.
• Beat eggs, sugar and vanilla until light and fluffy.
• Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
• Stir in flour mixture alternately with cream, stir until well blended.
• Add melted butter or margarine, blend until smooth.
• Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
• For Almond Sugar Topping:.
• Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
• Remove from heat and stir briskly a few times.
• Spread top of cake very gently with Topping.
• Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.

TOSCA COFFEE CAKE

Steps:

• Grease 9" round layer cake pan& line bottom with wax paper.
• Mix flour& baking powder.
• In large mixing bowl, beat eggs at high speed until frothy.
• Add sugar& beat 3-4 minutes longer, until thick& pale.
• At low speed, add flour 1/3 at a time, alternating with milk 1/4 C at a time.
• Add melted butter.
• Scrape batter into prepared pan& bake about 30 minutes at 375 degrees.
• Remove from oven& place pan on wire rack to cool 5 minutes while preparing Almond Glaze.
• Run knife around edge to loosen; turn cake out onto rack& peel off wax paper; invert cake again onto baking sheet.
• Spread top with Almond Glaze& decorate with whole almonds and maraschino cherries.
• Broil 1 to 2 minutes until golden.
• Eat warm or for best flavor, cool, wrap& store until next day.
• Almond Glaze directions: Melt butter.
• Stir in sugar& flour; then add milk.
• Bring to boil, stirring constantly.
• Boil 30 seconds.
• Remove from heat; gently stir in almonds.