BEST COFFEE CAKE RECIPE RECIPES
BEST COFFEE CAKE RECIPE - HOW TO MAKE COFFEE CAKE
This is the most incredible coffee cake you're ever tasted, with lots of butter, cinnamon, and crumbly topping. It'll be great as a sweet treat at breakfast or an afternoon snack.
Provided by Ree Drummond
Categories breakfast brunch dessert
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED RECIPES ...
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
Total Time 45 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
- In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
- Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
- Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
- Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
- Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
- For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
- Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
- Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
Nutrition Facts : Calories 390 calories, FatContent 22.5 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 33.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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BLUEBERRY BEST COFFEE CAKE RECIPE - BETTYCROCKER.COM
Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 25 minutes
Calories 390 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 25 minutes
Calories 390 per serving
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
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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
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Calories 559 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Calories 559 calories per serving
- 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.
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CINNAMON COFFEE CAKE RECIPE: HOW TO MAKE IT
I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Breakfast, Brunch
Cuisine Europe, German
Calories 340 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Breakfast, Brunch
Cuisine Europe, German
Calories 340 calories per serving
- In a large bowl, cream butter and 2 cups sugar until light fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
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From foodnetwork.com
Reviews 4.8
Total Time 37 minutes
Cuisine american
Reviews 4.8
Total Time 37 minutes
Cuisine american
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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BEST SOUR CREAM COFFEE CAKE RECIPE - HOW TO MAKE SOUR ...
This easy coffee cake stays moist and fresh for days thanks to sour cream.
From delish.com
Total Time 1 hours 45 minutes
Category brunch, food gift, baking, breakfast, brunch
From delish.com
Total Time 1 hours 45 minutes
Category brunch, food gift, baking, breakfast, brunch
- Make batter: Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, whisk together flour, baking powder, salt, and baking soda. In another large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat butter and sugars until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition, then add vanilla. Add about half of the dry ingredients to the bowl and mix until just a few dry streaks remain. Add sour cream and buttermilk and mix until incorporated. Add remaining dry ingredients and mix until just combined. Make streusel: In a medium bowl, combine sugar, flour, cinnamon, and a pinch of salt. Add butter and use your hands to cut into mixture until pea-sized and starts to look like sand. Add about half of the streusel mixture into bottom of bundt pan. Top with half of the cake batter and spread into an even layer. Top with remaining streusel and then spread the rest of the cake batter over top into an even layer. Bake until golden and a toothpick inserted into the middle comes out clean, 50 to 60 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.
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The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.
Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.
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BEST SOUR CREAM COFFEE CAKE RECIPE - HOW TO MAKE SOUR ...
This easy coffee cake stays moist and fresh for days thanks to sour cream.
From delish.com
Total Time 1 hours 45 minutes
Category brunch, food gift, baking, breakfast, brunch
From delish.com
Total Time 1 hours 45 minutes
Category brunch, food gift, baking, breakfast, brunch
- Make batter: Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, whisk together flour, baking powder, salt, and baking soda. In another large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat butter and sugars until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition, then add vanilla. Add about half of the dry ingredients to the bowl and mix until just a few dry streaks remain. Add sour cream and buttermilk and mix until incorporated. Add remaining dry ingredients and mix until just combined. Make streusel: In a medium bowl, combine sugar, flour, cinnamon, and a pinch of salt. Add butter and use your hands to cut into mixture until pea-sized and starts to look like sand. Add about half of the streusel mixture into bottom of bundt pan. Top with half of the cake batter and spread into an even layer. Top with remaining streusel and then spread the rest of the cake batter over top into an even layer. Bake until golden and a toothpick inserted into the middle comes out clean, 50 to 60 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.
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COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES
The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.
Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.
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Reviews 5.0
Total Time 40 minutes
Calories 380.7 per serving
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Reviews 5.0
Total Time 40 minutes
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Total Time 6 hours 30 minutes
Category Christmas, baking, comfort food, dessert, fruit
Cuisine American, Comfort Food
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Total Time 6 hours 30 minutes
Category Christmas, baking, comfort food, dessert, fruit
Cuisine American, Comfort Food
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This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
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