APPLE COFFEE CAKES SUPREME
Make and share this Apple Coffee Cakes Supreme recipe from Food.com.
Provided by Courtly
Categories Breads
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375. Grease 10 inch tart pan with removable bottom or 8 inch square pan. In small bowl, beat 1/2 cup of sugar and 2 eggs; stir in lemon peel, yogurt and 3 T. butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 T. sugar and the almonds.
- Bake at 375 for 35-45 minutes or until golden brown and toothpick comes out clean.
- Meanwhile, in small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5 to 6 minutes from heat for 1 to 2 minutes or until bubbly. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 369.7, Fat 17.5, SaturatedFat 8.8, Cholesterol 113.1, Sodium 355.5, Carbohydrate 48.7, Fiber 2.4, Sugar 30, Protein 6.5
COFFEE COFFEE CAKE
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.
COFFEE JELLY ROLL SUPREME
If you love coffee, bananas, chocolate and jelly rolls, this is the dessert for you. Made for RSC #12
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 9-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
- In a bowl sift together flour, baking powder and salt. Put aside until needed.
- In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
- In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
- Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
- Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
- Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
- Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
- Now spread all the coffee cream filling over the entire cake except for the edges.
- Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
- Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
Nutrition Facts : Calories 212.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 54.8, Sodium 289.1, Carbohydrate 38.2, Fiber 1.5, Sugar 20.6, Protein 4.4
COFFEE CAKE SUPREME
A breakfast cake layered with cinnamon, sugar and walnuts. A special treat any time of year.
Provided by Allison O'Brien
Categories Spice Cake
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, cream together the 1 cup of sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and sour cream. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared pan. Sprinkle half of the nut mixture over it, then top with the remaining batter, and sprinkle with remaining nut mixture.
- Bake for 50 to 60 minutes in the preheated oven. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 51.8 g, Cholesterol 95.6 mg, Fat 27.3 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 13.3 g, Sodium 461.2 mg, Sugar 25.5 g
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 CAKE
By definition, coffee cakes are scrumptious with coffee. But not all are made with coffee. This one is-and it's topped with creamy mocha frosting.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 15
Steps:
- 1. Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool. Meanwhile, heat the milk and butter in a small pot until butter is melted. Remove from the heat and set aside.
- 2. Heat the oven to 350° F.
- 3. Grease and lightly flour 2 (9-inch) round cake pans.
- 4. In a small bowl whisk together the flour and baking powder.
- 5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
- 6. Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool cakes completely.
- 7. In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
- 8. Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
- 9. Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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