Individual Coffee Cakes Recipes

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MINI COFFEE CAKES

"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 dozen.

Number Of Ingredients 14



Mini Coffee Cakes image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

1/3 cup butter, softened
1/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon baking powder
1/4 teaspoon salt
1-1/4 cups 2% milk
1/2 cup chopped walnuts
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon

INDIVIDUAL COFFEE CAKES

This is an OLD recipe from Armour Star Lard handed down from my grandmother. My grandfather used to work for Armour. I substitute shortening for the lard!

Provided by Karen..

Categories     Quick Breads

Time 30m

Yield 8-12 individual coffee cakes

Number Of Ingredients 10



Individual Coffee Cakes image

Steps:

  • Stir dry ingredients together.
  • Combine slightly beaten eggs and milk and add to dry ingredients.
  • Add melted shortening and stir until ingredients are well mixed.
  • Fill greased muffin tins 2/3 full of batter.
  • Combine topping ingredients and and sprinkle evenly over each cake.
  • Bake at 375* for 20-25 minutes.
  • For the Vegetarian option use Vegetable shortening.

1/2 cup sugar
1 cup cake flour
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1/2 cup milk
1/4 cup lard, melted (I use shortening)
3 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons chopped pecans

COFFEE LOVER'S MINI CHEESECAKES

Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13



Coffee Lover's Mini Cheesecakes image

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons brewed espresso
FILLING:
8 ounces semisweet chocolate
2 tablespoons brewed espresso
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 large eggs, room temperature, lightly beaten
2 cups frozen whipped topping, thawed
24 chocolate-covered coffee beans
Baking cocoa, optional

COFFEE CUPCAKES

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Time 47m

Yield Makes 18

Number Of Ingredients 10



Coffee cupcakes image

Steps:

  • Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
  • To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium

140g golden caster sugar
140g butter , softened
3 large eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water
few chocolate-coated coffee beans , to decorate (optional)
200g butter , softened
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
50g plain chocolate , melted

INDIVIDUAL COFFEE CAKES

Have had this recipe a long time so do not know where it came from. It is so easy and the sort of thing that can be thrown together when unexpected company is on the way ...........enjoy

Provided by waynejohn1234

Categories     Breads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5



Individual Coffee Cakes image

Steps:

  • Lay muffins split side down and put under the broiler to crisp.
  • Turn.
  • Mix remaining ingredients and spread over each half.
  • Broil until bubbly.
  • Serve warm or cold.

Nutrition Facts : Calories 366, Fat 19.6, SaturatedFat 10.4, Cholesterol 40.7, Sodium 358.4, Carbohydrate 43.8, Fiber 2.5, Sugar 19.9, Protein 5.6

6 English muffins, split
1/2 cup butter, soft
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup pecans, chopped

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