Moist Coffee Pound Cake | Moist Butter Cake Recipe
Moist Coffee Pound Cake | Moist Butter Cake – For some of you who may wondering why coffee cake doesn’t contain coffee or espresso in the ingredients, coffee cake AKA kaffekuchen is basically derived from the Europeans who are taught to have come up with the idea of eating sweet cakes while drinking coffee. Hence, it doesn’t mean a cake which contains coffee ingredients, but rather a cake that goes with coffee drinking. I love pound cake or butter cake, and in this recipe has slight difference from my butter cake which I shared about a year ago. Super easy cake, it can’t go wrong in terms of the texture, the aroma, you basically can’t resist. I hope you’re inspired to make this lovely cake. Enjoy!
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Ingredients:
• Walnut Streusel
63g (½ cup) walnut, chopped
50g (1/4 cup) brown sugar
30g (1/4 cup) flour
1 tsp ground cinnamon
30g (2 tbsp) butter
• Pound Cake
I am using 9x5x3-inch loaf pan
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
3 large eggs
188g (1 ½ cup) cake flour
½ tsp baking powder
120g (1/2 cup) sour cream
1 tsp vanilla extract
Instructions:
Walnut Streusel
1. Chopped the roasted walnuts and set aside.
2. In a food processor, add sugar, flour, cinnamon, salt and butter. Pulse a few times until they are like wet sand.
3. Add the mixture into the walnuts. Give it a good mix. Set aside.
Pound Cake
1. Preheat oven at 160°C/320°F.
2. Cream the butter and sugar until creamy, fluffy and pale. This will take about 3-5 min.
3. Add in the eggs, mix in one at a time.
4. Sift in the dry ingredients (flour and baking soda) in two batches, alternate with the sour cream.
5. Add the sour cream, alternate with the flour.
6. Add into the prepared loaf pan, greased and lined with parchment paper. Add half the batter into the pan. Then add in half the walnut streusel. Press gently on the streusel, so that it’s sit on the batter stably. Add the remaining batter and then the walnut streusel.
7. Bake in preheated oven at 160°C/320°F for about 45-50min.
8. Let the cake cool before cutting.
9. Cake is ready to serve.
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Apple Pie Pound Cake With a Caramel Glaze & Streusel Crumble Topping ! [Full Tutorial]
Hey Jazzes, Welcome back to my Channel.
In this video I am showing you how I made this Delicious Apple Pie Bundt Cake.
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*******Recipe*******
3 Cups Cake Flour or follow video directions to make your own.....
2 Cups Sugar
1.5 tsp baking Powder
5 Eggs
3 Sticks Butter
1 cup Cinnamon Vanilla Coffee Creamer
1 tbl spoon of Vanilla extract
*********For the Apple Pie Filling*********
5 Apples, Peeled Cored and cut into pieces
2 tbl spoon unsalted butter
2/3 Cup Brown Sugar
2 tsp vanilla extract
1 tsp of spices of choice. ( I used Cinnamon, all spice and nutmeg)
2 thicken filling use 2 tbl spoon of water and corn starch and add to mixture.
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How to Make Streusel Crumble Topping
How to make Caramel Glaze
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Cinnamon Swirl Pound Cake
This pound cake is all about Fall. It's a cinnamon swirl pound cake. Has Fall flavors like cinnamon, brown sugar and molasses. It's dense enough to be considered a pound cake, but still moist and has some lightness to it. Topped with this streusel topping and a cream cheese drizzle. Skip the berries, add the cream to the side and you have a delightful Fall-themed pound cake.
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How to make a moist Cinnamon Apple Cake! Recipe #Shorts
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Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
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Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
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Hi Bold Bakers! One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT