EASY COFFEE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 16-20 servings.
Number Of Ingredients 11
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts : Calories 289 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 46g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CHOCOLATE COFFEE CAKE - CAKEWHIZ
The best soft, moist, quick and easy chocolate coffee cake recipe from scratch, homemade with simple ingredients. Loaded with chocolate frosting and espresso ganache.
Provided by Abeer
Total Time 90 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Number Of Ingredients 17
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Keep aside.
- In another mixing bowl, add eggs, buttermilk, coffee, oil, vanilla extract and mix until smooth.
- Dump dry flour mixture into this wet mixture and mix until just combined.
- Pour batter into 2 greased/ floured round cake pans (Dimensions 8x2).
- Bake for 35-40 minutes at 350 degrees or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool down completely.
- While the cakes are baking, prepare the chocolate frosting, as per the recipe above but make sure to also add 1 tbsp espresso powder.
- Also, make the ganache: In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter. Heat in the microwave at 30 second increments, mixing after each interval. Continue doing this until you have a smooth and creamy mixture.
- Start assembling: Place one cake on a cake stand.
- Spread frosting on top.
- Place the other cake on top of the frosting and gently press it to secure it.
- Then, frost the entire cake in chocolate frosting.
- Use the back of a spatula to design a diagonal pattern all around the cake.
- Pour espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
- Toss a variety of chocolate chips on top of the cake for decoration. Enjoy!
Nutrition Facts : Calories 1023 kcal, CarbohydrateContent 144 g, ProteinContent 9 g, FatContent 49 g, SaturatedFatContent 19 g, CholesterolContent 84 mg, SodiumContent 770 mg, FiberContent 4 g, SugarContent 114 g, ServingSize 1 serving
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