Coffee Coffee Cake Recipes

Steps:

• Make the crumb topping:
• Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
• Make the chocolate swirl:
• Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
• Make the cake:
• Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
• Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
• Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
• Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
• Glaze the cake:
• When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
• Do Ahead
• Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour a 10 inch fluted tube pan.
• In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
• Add eggs; whisk until combined.
• In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
• Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
• Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
• Cool for 30 minutes. Brush again with syrup.
• Sprinkle with the 1/4 cup hazelnuts.
• Serve cake warm with remaining syrup.

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.

Steps:

• Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
• Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
• In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
• Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

Steps:

• Preheat oven to 350F (325 F for dark pans).
• Combine first 3 ingredients; set aside.
• Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl.
• Make a well in the center.
• Mix together the yogurt, butter, vanilla, and egg; add to flour mixture, stirring until just blended.
• DO NOT OVERMIX.
• Coat an 8-inch square pan with nonstick cooking spray.
• Pour in half of the cake batter, then sprinkle with half of the espresso mixture.
• Top with remaining batter, spreading to cover completely, and sprinkle with remaining espresso mixture.
• Swirl batters together using a knife, and sprinkle with walnuts.
• Bake for 35 minutes or until cake springs back when touched lightly in center.
• Cool on a wire rack.
• Glaze-------------.
• Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar.
• Drizzle espresso glaze over cake.

Steps:

• For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

Steps:

• Using a cake mixer, mix all the ingredients together except the coffee. The mix should be not too firm and not too runny. Once mixed slowly mix in half of the dissolved coffee.
• Divide the cake mixture between 2 lined small cake tins (about 7" ish). Heat the oven to 190 degrees and bake for about 20 minutes. A skewer should come out clean when dipped in the cake.
• Once cooked remove from the oven and stand on a wire rack for a few minutes until cool then turn out on the rack till completely cool.
• Once the cakes are cool make the butter Icing by combining the softened butter with the icing sugar. When mixed gradually add half of the remaining coffee mixture. Sandwich the 2 halves together with the butter icing and dust the top with icing sugar.
• If you want a larger cake then just double the quantities, and if you want a really buttery cake then make extra butter icing and top the cake too!

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:

• *** Original Recipe ***.
• Mix brown sugar, nuts and cinnamon.
• Mix Bisquick, sugar, egg and water.
• Beat 1/2 minute.
• Spread in greased pan.
• Sprinkle with nut mixture.
• Spoon cranberry sauce over top.
• *** Revised Recipe ***.
• Mix brown sugar, nuts and cinnamon.
• Mix bisquick, sugar, egg, water and Cranberry sauce together.
• Beat 1/2 minute.
• Spread in greased pan.
• Sprinkle with nut mixture.
• *** Cooking ***.
• Bake 20 t 25 minutes.
• While cooking mix all topping ingredients together.
• May need to mix in TINY bits more water to make it just a little runny for a drizzle.
• While warm drizzle with topping.

Steps:

• Grease and line a 7 inch round cake tin.
• Separate the eggs while still cold and then keep aside to come to room temperature.
• Preheat oven to 180°C.
• Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
• Then bring to a boil and remove from the fire.
• Let it cool down slightly and then add the rum.
• (optional).
• Sieve the flour and baking powder together 3 times.
• Whisk the eggs with an electric handheld beater till stiff peaks form.
• Beat the butter and egg yolks with the dough attachment until fluffy and light.
• Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
• Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
• Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
• THis should be done quickly but gently with only wrist movements.
• EMpty batter into the prepared cake tin.
• Bake for 40 minutes or so till a tested comes out clean.
• Invert onto a serving platter after 2-3 minutes and cool.
• For Sauce:.
• Boil 1/2 a cup of water with sugar, coffee and butter.
• Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
• Stir till the mixture thickens and then put off.
• Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
• Let the sauce flow over the side of the cake too.
• Cool and serve!

Steps:

• Preheat oven to 325°.
• Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
• Mixture should have the consistency of moist sand.
• Add 1/2 cup chopped pecans.
• In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
• Add eggs and vanilla and mix well.
• In a separate bowl combine flour, baking powder and salt.
• Add this dry mixture to the moist ingredients a little at a time.
• Add milk and mix well.
• Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
• Sprinkle the crumb topping over the batter.
• Be sure the topping completely covers the batter.
• Bake 50 minutes or until the edges just begin to brown. Cool.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Steps:

• In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. , For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. , Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds.