COFFEE VALENTINE RECIPES

Steps:

• In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120°-130°. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

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.