Coffee Cake Recipe: An Easy and Tasty Holiday Baking How To | Great American Baking Show w/ Amanda
First bake of Cake and Pastry Week for The Great American Baking Show, Season 4. Amanda's recipe is a classic coffee cake decorated for the holiday season. The easy to follow video recipe produces a tasty, moist cake.
Cranberry Swirl Coffee Cake
Preheat Oven to 350F/180C on Fan
Cranberry Sauce from Scratch
Zest of Half an Orange
freshly squeezed orange juice, 2 tablespoons
water - 1/3 cup, 80ml
sugar - ½ cup, 100mg
frozen cranberries - 2 cups, 200g
Method for Cranberry Sauce
1. Measure out and place all ingredients into a small high-sided heavy bottom saucepot and bring to a boil. Stir occasionally and cover with lid to speed up cooking process. Save excess orange juice for icing.
2. Cook cranberries for 5 – 7 minutes or until softened or to 220 F.
3. Use an immersion blender in pot to chop cranberries leaving only a few small chunks.
4. Continue to cook on medium heat without a lid to evaporate off liquid.
5. Pour sauce into a small stainless bowl and place in an ice bath to quickly cool, stirring to release the heat.
Coffee Cake
unsalted butter (room temperature) - ½ cup, 115g
caster sugar - 1 cup, 200g
large eggs - 2
vanilla bean paste - 1 teaspoon
orange zest - 3 tablespoons
all-purpose flour - 2 cups, 256g
ground cardamom - 1 ½ teaspoon
baking powder - 1 teaspoon
baking soda - 1 teaspoon
salt - ½ teaspoon
sour cream - 1 cup
cranberry sauce (chilled) - 1 cup
Method for Coffee Cake
1. While cranberry sauce is cooking measure out coffee cake ingredients and spray inside of an 8 inch round tube pan with baking spray that contains flour.
2. Cream the butter, sugar, orange zest and vanilla bean paste in a stand mixer or use a hand mixer. Adding the orange zest and vanilla during creaming allows for optimal flavor infusion in batter.
3. Slowly add one egg at a time to creamed butter and sugar. Don’t forget to scrape down the mixing bowl.
4. Add sifted flour, ground cardamom, baking powder, baking soda and salt to batter alternating with sour cream. You can gently fold in the flour and sour cream using a spatula.
5. Once batter is combined, spoon a layer on the bottom of the pan forming a well in the center
6. Spoon half of the cooled cranberry sauce into the center well in the batter.
7. Spoon another thin layer of batter on top of cranberry sauce and create another well to hold the remaining cranberry sauce.
8. Add last bit of batter to cover the cranberry sauce and smooth top with small offset spatula.
9. Place in 350oF/180oC fan oven for 30-35 minutes or until set and an inserted toothpick comes out clean. Cake should have an internal temperature over 200oF/ 93oC
10. Let cake cool in pan slightly and then de-pan placing cake on wire rack.
Candied Orange Peel and Cranberries
caster sugar - ½ cup
water - ½ cup
Rind from 1 orange
frozen cranberries - ½ cup
1 cup caster sugar for coating (extra fine bakers sugar)
Method for Candied Orange Peel
1. While cake in baking make the candied orange peel.
2. Use a zester to remove long strips of orange peel.
3. Place peel in small pot of boiling water for 3-5 minutes, drain and repeat process once more. This removes the bitter taste from the orange pith.
4. Now place boiled peel in pot with water and sugar, stir to dissolve sugar and bring to a boil for about 5 minutes or until sugar syrup is thick but not caramelizing.
5. Remove peel with tongs and place on a wire cooling rack to dry.
6. Place cranberries in the same sugar syrup over low heat for a few minutes. Make sure the heat or syrup are not too high to prevent cranberries from bursting open.
7. Place on the same wire rack to dry for about 30 minutes.
8. Once cool and dry, roll peel in caster sugar to coat and then roll cranberries to coat. Place on a plate and let dry.
Icing
1 cup powdered sugar
2 tablespoons fresh squeezed strained orange juice
Using a spatula to mix, slowly add orange juice and stir till icing is smooth but thick. Place in a plastic bag with Ateco #805 round tip
Assemble the Cranberry Swirl Coffee Cake
1. Once the cake is cool but still slightly warm you can pipe a ring of thick icing on the top.
2. Use the warmth of the cake and gentle tapping to guide the flow of icing into a nice smooth top with just a bit of dripping down the sides.
3. While icing is still wet, sprinkle the top with candied orange peel and cranberries.
Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
I Tested Everyones Coffee Cake Recipe - Claire Saffitz, Emeril Lagasse, M Patisserie
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Intro: (0:00)
Sponsor: (0:52)
Emeril's Apple Coffee Cake: (2:01)
Claire Saffitz' Coffee Coffee Cake: (5:01)
M. Patisserie's Chocolate Coffee Cake: (8:43)
Outro: (12:15)
Easy Soft Coffee Pound Cake | Butter Cake Recipe
Easy Soft Coffee Pound Cake – Since I did the cotton coffee cake last couple weeks, someone had requested a coffee pound cake instead. It’s pretty similar to my ultimate butter cake I did 2 years ago, just very slight difference from that version. If you’re not new at my channel, you’re probably very familiar with my pound/butter cake recipe. Hope you’re inspired to make this. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7x3-inch
2 ½ tsp instant espresso
45g [3 tbsp] whole milk, hot
226g [1 cup] unsalted butter, softened
180g [3/4 cup + 2 tbsp] fine sugar
4 large eggs
210g [1¾ cup] cake flour
½ tsp baking powder
¼ tsp salt
60g [1/2 cup] walnuts, chopped
Instructions:
1. Preheat oven at 160°C/320°F.
2. Cut the butter into slices or chunks for easy softening. Add into a large bowl and set aside.
3. Dissolve the instant espresso coffee in hot milk. Mix until well dissolved, set aside.
4. Sift the flour, baking powder and salt. Set aside.
5. In a large bowl of softened butter, add sugar. Use a spatula to bind the 2 ingredients together so that the sugar will not fly everywhere. With an electric mixer, mix until creamy, fluffy and pale. This will take about 3-4 minutes. Occasionally scrape the bowl to ensure even mixing. Continue mixing until creamy, fluffy and pale.
6. Add the eggs, one at a time. Mix on low speed until well combined.
7. Fold in the sifted dry ingredients in a few batches. Don’t add all at one go, it will cause lumps and dense cake later.
8. Towards the end, add in the coffee mixture in 2 batches, alternate with the dry ingredients. Continue folding until combined. Do not over mix.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use the spatula to spread the surface evenly.
10. Add the chopped walnuts onto the surface.
11. Bake in preheated oven at 160°C/320°F for 50 min or until the inserted skewer comes out clean.
12. Let the cake cool completely before cutting.
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Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Coffee Cake Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coffee Cake Muffins. This is a recipe for a Streusel Coffee Cake only in muffin form. It has a wonderfully rich and buttery flavor and a soft and moist texture. The crispy streusel combines flour with dark brown sugar, ground cinnamon, and butter. I like how the streusel mixture sits both on top of the muffins plus runs through their centers.
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