Cafe Au Lait Coffee Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 9" springform pan.
• To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
• Cut in the butter until crumbly and stir in the chocolate chips and pecans.
• Set aside.
• To make the cake, beat together the butter and sugar in a large bowl until light.
• Add the eggs, one at a time, beating well until smooth.
• Beat in the sour cream.
• Dissolve the instant coffee in the warm water and beat into the egg mixture.
• In a small bowl, stir together the remaining dry ingredients.
• On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
• Beat well after each addition.
• Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
• Cover with the remaining batter and sprinkle with the remaining crumb topping.
• Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
• If the top begins to brown too quickly, loosely cover with foil.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
• Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
• Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.