Buttercream Coffee Cake Recipes

Steps:

• Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
• Stir in walnuts.
• Sift 1 1/2 cups flour with baking powder, soda and salt.
• Cream 1/2 cup butter in bowl; add sugar and cream till light.
• Add eggs one at time, beating well; blend in vanilla.
• Add dry ingredients alternately wit sour cream to creamed mixture.
• Spread in 9x9-inch floured and greased pan. Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
• When cool, split horizontally and fill with filling. Store in refrigerator.
• For the Buttercream filling: Combine flour, salt salt and milk in saucepan. Cook over low heat till thick, stirring constantly; cool.
• Cream butter and sugar. Add flour mixture and beat till fluffy.

Steps:

• Preheat oven to 350 degrees (oven rack set to second-lowest position).
• Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
• Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
• In a bowl, sift together flour, baking powder and salt.
• Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
• Spread more than half of the batter in the prepared baking pan.
• In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
• Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
• For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
• Bake for about 50-55 minutes or until middle feels set and not jiggly.

Steps:

• Dissolve flavored instant coffee in hot milk; set aside.
• Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating on low speed after each addition until well blended. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

Steps:

• In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
• With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated.

Steps:

• Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
• In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the 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 one to grease top.
• Cover and let rise until doubled, about 1 to 1-1/2 hours.
• Meanwhile, prepare topping.
• Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
• Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
• With a fork, pierce entire cake top.
• Divide topping and sprinkle over each cake.
• 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, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
• Cool.
• In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
• Cut each cake in half horizontally; spread each with half the filling.
• Refrigerate until ready to serve.

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.

Steps:

• Prepare the filling by combining the filling ingredients in a small bowl.
• Stir to combine well.
• Set aside.
• Preheat the oven to 350 degrees.
• For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
• Scrape down the sides with a rubber spatula.
• Add the eggs and beat for 30 seconds.
• Scrape down the sides of the bowl.
• Add the coffee, vanilla extract, and sour cream.
• Beat on low speed for 30 seconds, until well creamed.
• Scrape down the sides of the bowl.
• In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
• Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
• Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
• Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
• Pour in half the batter.
• Sprinkle half the filling evenly over the top of the batter.
• Pour the remaining batter evenly over the filling.
• Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
• Sprinkle the remaining filling evenly over the batter.
• Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
• Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
• Buttercream Frosting:.
• MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
• Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
• Scrape down the sides of the bowl with a rubber spatula as needed.
• Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
• Beat in the vanilla extract.