SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
CREAM-FILLED COFFEE CAKE
Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.
Provided by Taste of Home
Time 55m
Yield 2 cakes.
Number Of Ingredients 21
Steps:
- In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.
Nutrition Facts :
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
COFFEE AND CREAM COFFEE CAKE
I found this recipe in a magazine, while I was in a the dentist's waiting room. I haven't tried it yet, but I will get round to it eventually.
Provided by C.C619
Categories Dessert
Time 16m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 10 inch tube pan with a removable bottom.
- In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
- In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
- Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
- On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
- Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
- Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
- Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
Nutrition Facts : Calories 526.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 90.8, Sodium 404.9, Carbohydrate 74.8, Fiber 1.9, Sugar 42.3, Protein 7.6
COFFEE AND CREAM COFFEE CAKE
In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it's fine enough to dissolve completely so you don't get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 25
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
- Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
- Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
- In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
- Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
- Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
- Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
- Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
- Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.
SOUR CREAM COFFEE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
- For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
- Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
SOUR CREAM COFFEE CAKE
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
More about "coffee and cream coffee cake recipes"
COFFEE AND CREAM SPONGE CAKE - COOKING WITH CARLEE
From cookingwithcarlee.com
COFFEE CREAM CAKE RECIPE | RECIPELAND
From recipeland.com
COFFEE CREAM CAKE - I AM BAKER
From iambaker.net
CREAM-FILLED COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (10)Total Time 3 hrs 38 minsServings 20Calories 246 per serving
- To make the dough: In a large bowl or the pan of your bread machine, combine the sugar, salt, and butter. Heat the milk and pour over. Stir until the sugar dissolves and the butter is melted.
- Add an additional 1 1/2 to 1 3/4 cups (180 to 210g) flour; start with the smaller amount and see how the dough behaves, adding 1/4 cup more if it's still very sticky.
- The dough will be soft, smooth, and silky; perhaps just slightly sticky to the touch. Cover the dough and let it rise in a warm place for 1 1/2 hours, until puffy-looking and almost doubled.
- To make the topping: Combine the brown sugar, butter, salt, cinnamon, and flour, mixing with a fork or your fingers until crumbs form. Set aside.
- To shape and bake the cake: Deflate the dough, round it into a ball, and place it into a greased 10" springform pan. Cover with greased plastic or a large inverted bowl until the dough domes an inch above the rim of the pan, about 45 minutes.
- To make the filling: While the cake cools, put the flour in a small saucepan. Add the milk a little at a time, stirring to make a smooth mixture.
- Cook the flour and milk over medium-low heat just until the mixture thickens. Remove from the heat and cool. In a small mixing bowl, beat the butter and confectioners' sugar together until light and fluffy.
- To assemble: Split the cooled cake horizontally, and spread the filling on the bottom layer. Replace the top and refrigerate the cake until 30 minutes before serving.
COFFEE-AND-CREAM COFFEE CAKE RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 14
- In a small bowl, combine pecan pieces with 3/4 cup sugar, cinnamon, and 1 tablespoon espresso.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons espresso.
- Set both aside. In the bowl of an electric mixer fitted with paddle attachment, beat butter until fluffy; slowly add remaining 1 3/4 cups sugar, beating until blended, about 2 minutes.
TOP 43 CAKE RECIPES USING COFFEE CREAMER - RUSUK.DCMUSIC.CA
From rusuk.dcmusic.ca
TOP 46 CAKE RECIPES USING COFFEE CREAMER
From sara.hedbergandson.com
SOUR CREAM COFFEE CAKE RECIPE NYT COOKING RECIPES
From sprout.jodymaroni.com
KETO RASPBERRY CREAM CHEESE COFFEE CAKE - KETO DESSERTS RECIPES
From youtube.com
COFFEE CAKE WITH DALGONA COFFEE CREAM RECIPE - BBC FOOD
From bbc.co.uk
TOP 46 COFFEE CREAM CAKE RECIPE RECIPES
From istimewa.dixiesewing.com
MOIST HOMEMADE LAYERED COFFEE CAKE - HEALTHY LIFE TRAINER
From healthylifetrainer.com
BAREFOOT CONTESSA | SOUR CREAM COFFEE CAKE | RECIPES
From barefootcontessa.com
TOFFEE ALMOND COFFEE CAKE - ROUBA SHAHIN MIDDLE EASTERN COOKING
From roubashahin.com.au
11 SOUR CREAM COFFEE CAKES FOR ANY OCCASION - ALLRECIPES
From allrecipes.com
PRINTABLE COPY FOR BLUEBERRY CREAM CAKE - MSN.COM
From msn.com
COFFEE CREAM SPONGE CAKE RECIPE - MY EASY RECIPES
From myeasyrecipes.net
NADIYA HUSSAIN COFFEE CAKE RECIPE | BBC2 EVERYDAY BAKING 2022
From thehappyfoodie.co.uk
COFFEE CAKE WITH COFFEE CREAM CHEESE FROSTING RECIPE
From angesdesucre.com
ORANGE & ALMOND COFFEE CAKE RECIPE | EATINGWELL
From eatingwell.com
RECIPE COFFEE & CHOCOLATE MUFFINS
From whereiscake.com
COFFEE CAKE WITH COFFEE BUTTERCREAM, COFFEE GLACé ICING AND ... - BBC
From bbc.co.uk
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #desserts #american #cakes #cookies-and-brownies #comfort-food #inexpensive #brunch #taste-mood
You'll also love