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- Dish type
- Classic cakes
- Coffee cake
Coffee flavoured coffee cake. I have yet to meet someone who doesn't ask me for the recipe when they taste this.
84 people made this
- Coffee cake
- 100g caster sugar
- 100g butter
- 2 eggs, beaten
- 2 tbsp instant coffee dissolved in 2 tbsp of water
- 100g self raising flour
- 100ml water
- 1 tbsp coffee
- 4 tbsp sugar
- Coffee sauce
- 50g caster sugar
- 1 tbsp instant coffee
- 3 tbsp golden syrup
- 50ml water
- 125ml evaporated milk
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 180 C / gas 4. Grease a 9 in / 23cm cake tin.
- Beat butter until light and fluffy with electric beater. Add sugar and beat for another minute. Gradually add the beaten eggs, coffee water, alternating with the self-raising flour and beating until the mixture is smooth and light. Tip into the prepared cake tin.
- Bake for 30 to 35 minutes, or until skewer inserted into centre comes out clean.
- Place all the syrup ingredients in a pan and heat until the sugar has dissolved.
- Prick holes all over the cake and spoon the coffee syrup over the cake while still warm.
- For the coffee sauce: mix all the ingredients and heat until the sugar dissolves. Serve cake warm drizzled with warm coffee sauce.
Reviews & ratingsAverage global rating:(11)
Reviews in English (16)
i have not made this yet, but am a little unsure about using a 9 inch round tin for such a small amount of cake ingredients, does it not make a very shallow sponge ?-06 Aug 2008
Altered ingredient amounts.My eggs were large, so I used classic Victoria Sponge proportions of 110g butter/ flour/ sugar, plus 1tsp baking powder. I also reduced the water for the coffee to 1 tablespoon.-25 Nov 2009
its yummy-30 Jan 2012
THM Baking Blend Coffee Cake
This THM Baking Blend Coffee Cake is moist, has a tender crumb, and is fantastic with your favorite cup of coffee or tea. In addition to fresh blueberries, it also has an incredible crumb topping. It&rsquos lovely to serve for brunch, an afternoon snack, or even get-togethers. All of the ingredients are naturally gluten-free, grain-free, keto, and low carb.
The secret to having the ultimate experience when biting into this coffee cake is the THM Baking Blend. If you&rsquove never tried it before, this is the perfect recipe to use it for.
Another thing I enjoy about it is that it is lighter and less dense than using straight almond flour. It can be used to make all sorts of foods like a pizza crust, pancakes, cupcakes, muffins, cakes, and so much more.
- 1 ½ cups mashed ripe bananas
- 7 tablespoons light rum, divided
- 2 cups brown sugar, divided
- 1 ½ cups soft butter, divided
- 2 teaspoons vanilla extract, divided
- 8 ounces cream cheese, softened
- 2 large eggs
- 3 ¼ cups plus 3 Tbsp. all-purpose flour, divided
- .63 teaspoon table salt, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups chopped pecans
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 cups heavy cream
Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, 1/2 cup brown sugar, and 1/4 cup butter in a skillet until mixture is bubbly. Cool stir in 1 tsp. vanilla.
Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar beat until fluffy. Beat in eggs 1 at a time.
Stir together 3 cups flour, 1/2 tsp. salt, and next 2 ingredients add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
Combine granulated sugar, 3 Tbsp. flour, and 1/8 tsp. salt in a saucepan over medium heat. Add cream and 1/2 cup butter bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat stir in 1/4 cup rum and 1 tsp. vanilla.
Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.
Cinnamon Roll Coffee Cake
For the holidays, as part of a sponsored post for Collective Bias®, I made this Cinnamon Roll Coffee Cake. It’s become one of my favorite holiday recipes and one of my favorite easy dessert recipes.
If you like cinnamon rolls, you are going to love this cake! Unlike traditional cinnamon rolls, which can be tricky to make, this cake is super easy! Whether for dessert or brunch, this Cinnamon Roll Coffee is perfect! I loved the cake-y texture and, more importantly, I loved the swirl of cinnamon streusel that runs throughout this comforting cake. It’s one of those easy dessert recipes that’s great to make because if you end up having leftover cake, it’s perfect for breakfast the next day! That’s my kind of dessert!
Plus, it’s one of my favorite holiday recipes. I make for Christmas morning so we have something sweet to go with the Bacon, Egg and Cheese Breakfast Braid that I usually make. So if you’re looking for baking ideas that would be perfect for holiday entertaining, give this a try!
This cake was super easy to mix up. It uses easy to find ingredients that you probably have in your pantry and fridge. Of course, in typical me fashion, I was out of two key ingredients – flour and butter – when I went to make the cake. So off to my local Price Chopper I went!
I easily found the Gold Medal all-purpose flour and the I Can’t Believe It’s Not Butter sticks, grabbed what I needed and headed back home to bake!
By the way, I am totally loving the new refrigerator cases at my local grocery store! The LED lights make it so easy to find just what I’m looking for!
If you’re looking for more recipe inspirations, make sure you follow @PriceChopper on Twitter, Facebook and Pinterest!
Back to the cake…I loved the addition of the cream cheese in the glaze. I think it gave it a nice consistency. Everyone loved this cake when I made it. It’s become one of my favorite Christmas recipes.
And, just like the name implies, it goes perfectly with a big cup of steaming hot coffee! Enjoy!
Cinnamon Roll Cake
Compliments of It’s a Keeper
1/4 cup unsalted I Can’t Believe It’s Not Butter, softened
3/4 cup sugar
2 large eggs
3/4 cup sour cream
2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups Gold Medal all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted I Can’t Believe It’s Not Butter, melted
1 cup light brown sugar, packed
4 tsp cinnamon
2 Tbsp cream cheese, softened
2 Tbsp milk
1 tsp vanilla extract
1 cup confectioner’s sugar
1/2 tsp cinnamon
Preheat oven to 350F and grease and flour a 9-inch spring form pan. The pan must be at least three inches high on the sides. Set aside.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until it is pale and fluffy, about 3 minutes.
Add sour cream, eggs, oil, vanilla, cinnamon and nutmeg. Beat until smooth. In a separate bowl whisk together the flour, baking soda and salt. Slowly add dry ingredients to mixer. Beat just until the dry ingredients are combined. Be careful not to over-mix. Spread the batter into the prepared pan.
To make the filling, combine the melted butter, brown sugar and cinnamon together. Spread the filling over the top of the cake batter. Use an offset spatula to make sure the layer is evenly distributed. Using a knife, go back and forth to make swirls in the filling. This should give a “marbled” effect.
Place pan on a sheet pan and bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove cake from oven and cool cake on wire rack for 30 minutes.
For the glaze, combine all of the ingredients together with a whisk until smooth. If the glaze is too thick, continue adding an additional 1/2 tablespoon of milk until it is the desired consistency. If the glaze is too thin, continue adding an additional one tablespoon of confectioners sugar until it is the desired consistency.
Remove cake from spring form pan and place on serving platter. Drizzle glaze evenly over the top of the cake.
For more inspiration, be sure to check out these pages on It’s a Keeper:
What do you think of this recipe ? Leave a comment below or let me know on Facebook, Twitter or Google +!
Hi, I’m Christina!
I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval. It Is a Keeper is your source for quick, easy and simple recipes for busy families. READMORE…
Granita di Caffé con Panna
Phil Torre, author of Italian Chef, finds this coffee granita recipe even more refreshing than ean iced coffee on a hot day.
"In Sicily they have granita for breakfast, but this recipe makes for an awesome dessert too," he writes. "It's a really great combination, with the sweet cream balancing out the intense coffee flavor."
Granita is essentially shaved ice, so unlike with ice cream making, you don't need to worry about ice crystals forming as it's freezing. Taste the mixture before freezing it — it should be very sweet and strong, but not unpleasantly bitter.
What are the coffee cake ingredients for a different size of tin?
As for my easy chocolate cake, I wanted to make it simple for you to make this cake in a different size or shape (either round, square or rectangular) so you can get it to fit in a tin you already have at home or feed as many or few people as you need.
The main recipe below is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of tins.
To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin and the number of layers into the boxes below and hit “Calculate”.
Baking the Cake
Bake your coffee coffee cake at 350 degrees until a wooden skewer comes out clean. Mine took about an hour. Be sure to check it with a skewer though because depending on the pan you’re using, your cooking time could vary by 10-15 minutes.
Anyway, you’ll end up with this delicious looking thing which you should let cool on a rack for 10 minutes.
Once it’s reasonably cool, you should be able to remove it from the pan pretty easily. I just flip my pan over onto a plate and the cake should come out. If you’re worried about it, slide a knife around the edges to loosen it.
- Butter – Unsalted, softened. You could use margarine but I recommend using butter if you have it.
- Sugar – We are using both regular granulated sugar and brown sugar! The brown sugar is for the streusel. Feel free to adjust the granulated sugar to your taste, I usually like it a little bit less sweet, so I cut the sugar especially since we have the streusel but it’s totally up to you.
- Eggs – You’ll need 3 large eggs, note that there are only 2 eggs in the picture, but you’ll need 3 eggs.
- Vanilla – Extract, paste, or fresh vanilla bean. Without vanilla, the cake may taste a little flat.
- Sour cream or yogurt – It is a sour cream cake, so there’s lots of sour cream needed. You can substitute it with yogurt.
- Flour – All-purpose. If you use cake flour, use 1 cup plus 2 tbsp cake flour for every cup of AP called for in the recipe.
- Leaveners – You’ll need both baking soda and baking powder. If you’re going to use one or the other, use baking powder.
- Pecans – Or walnuts. You can also skip the nuts, and just use brown sugar and cinnamon.
- Cinnamon – Ground. Use more or less depending on how much cinnamon flavor you want.
- Prep: Preheat oven to 350°F degrees and generously grease a 9吉-inch baking pan.
- Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well.
- Mix the streusel: In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
- Bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through.
- Make glaze: Add the icing sugar and milk to a small bowl and whisk until smooth, add more milk if wanting a thinner consistency.
- Finish the cake: Let the cake cool in the pan for about 15 minutes then drizzle with glaze, cut into slices and serve.
Heat the oven to 350°F. Grease a 9-inch square baking dish.
Prep the cake: Measure out 1⁄2 cup of the cake mix and set aside for the topping. Combine the remaining cake mix, the sour cream, and egg in a medium bowl and beat until just smooth, with no lumps remaining.
If you are using canned or frozen fruit, mix it into the batter and pour the mixture into the prepared pan. If you are using fruit filling, pour half the batter into the prepared pan, cover with the fruit filling, and top with the remaining batter.
Prep the topping: Toss the reserved 1⁄2 cup cake mix with the cinnamon and butter in a small bowl until the mixture is crumbly and streusel-like. Sprinkle it evenly over the cake batter.
Bake for 50 to 60 minutes, until the top is golden brown and a thin knife plunged into the center comes out clean or with a few traces of fruit filling. Cool completely in the pan before cutting into 2-inch squares and serving.
Cover leftovers with plastic and refrigerate for up to 1 week. If you have time, throw slices in the toaster oven to make something exciting and new for breakfast.
- You can use either fresh raspberries or frozen raspberries. We like fresh best but it’s up to you.
- Very gently fold the raspberries into the batter. The batter might turn a little pink when you stir in the raspberries, but that’s okay. It only takes a couple stirs to get the berries incorporated and into the baking pan.
- The batter will be thick. Do your best to spread it in the pan. It’s okay if the berries break a bit. Sometimes tapping the pan on the counter helps spread the batter.
- You can try using fresh blueberries for this recipe too.
- Serve warm or at room temperature.
- Store leftovers at room temperature for up to 2 days.