How To make Coffee Almond Cake
1 c Sugar
2 c Espresso
2 c Whipping cream
6 Eggs
1/2 c Sugar
6 tb Cocoa powder; unsweetened
1/2 c Butter; room temp
1/2 c Sugar
2 Egg yolks
1/4 c All purpose flour
2 Amaretti; ground
2 ts Cocoa powder; unsweetened
3 Egg whites
4 Amaretti; crushed
Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized. Quickly pour into heated 9x2", 6-cup round non-aluminum pan (equal in diameter to
size of springform pan used) and swirl until bottom and sides are evenly coated with caramel. For custard: Preheat oven to 325. Scald espresso and whipping cream in medium saucepan over medium-high heat. Remove from heat and let cool. Combine 6 eggs and 1/2 cup sugar in large bowl and beat well. Stir in espresso mixture and 6 tablespoons cocoa. Pour into prepared pan. Cover with round of buttered waxed paper and set into larger pan. Add enough boiling water to come halfway up sides of pan. Bake custard until set, about 1 1/2 hours. Remove from water; let cool slightly and refrigerate. For cake: Preheat oven to 325. Generously butter and flour 9" springform pan, shaking out excess. Cream butter with sugar in large bowl until light and fluffy. Beat in egg yolks, blending thoroughly. Gradually stir in flour, cookie crumbs and 2 teaspoons cocoa. Beat egg whites in medium bowl until stiff peaks form. Gently fold into batter. Transfer to prepared pan and bake about 20 minutes (cake should be slightly soft in center). Let cool. To assemble: Remove sides of springform pan and loosen cake from bottom. Run sharp, thin knife around custard and dip bottom of pan briefly in hot water to loosen if necessary. Place cake atop custard. Center serving platter on cake. Place one hand on bottom of mold and other hand on top of platter. Grasp firmly and invert. Carefully remove mold. Garnish top of custard with additional crushed amaretti, if desired. Serve immediately. *Can substitute strong coffee. -----
How To make Coffee Almond Cake's Videos
Apricot Almond Coffee Cake
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My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream = I FORGOT THIS and it was still good
1 1/2 cups apricot preserves
crumble topping (recipe follows)
Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
crumble topping
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup sliced almonds
In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
Coffee Walnut Cake | Ultimate Tea Time Cake
Coffee Walnut Cake | Ultimate Tea Time Cake// Wondering how to make a moist coffee walnut cake? Or looking for a moist coffee walnut cake recipe that allows you to bake a coffee cake from scratch? Look no further. This coffee cake recipe, will drive those taste buds crazy.
If you do give it a try, let us know how it turned out.
#coffeewalnutcake
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Coffee Walnut Cake
Ingredients
30 gms chopped walnut
90 gms brown sugar
115 gms unsalted butter
100 gms all-purpose flour
2 tsp instant coffee powder
1 1/4 tsp baking powder
1/4 tsp baking soda
2 large eggs
2 tbsp warm milk
1/2 tsp coffee essence
a pinch of salt
Method
Preheat the oven to 180°C
Line a loaf cake tin with parchment paper and set aside.
Chop the walnuts into small pieces and set aside.
Warm the milk in the microwave for 10 seconds and mix with the instant coffee powder and mix well. Set aside.
Beat the butter and sugar until creamy on medium speed until well combined.
Add the egg into the mixture one by one until well combined.
Then add the coffee essence and the coffee mixture.
Sift the flour, baking powder, baking soda and salt.
First gently fold the ingredients together and then continue to mix until just well combined.
Transfer the batter into the loaf tin and sprinkle the walnut pieces on top.
Bake for around 35-40 mins or until a toothpick inserted in the centre comes out clean.
Remove from the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
Disclaimer:
- This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
- Recipe adapted from bakabee.com
Coffee almond cake | easy cake recipes for beginners | how to make almond coffee cake
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Blueberry-Almond Coffee Cake Recipe by Cooking with Manuela
This coffee cake is a sure way of perking up your morning. Soft and moist, with a nutty almond flavor, and bursting with sweet fresh blueberries.
Read more about this recipe here:
5 Minutes Almond Coffee Cake
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Cherry Almond Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Almond Coffee Cake. This Cherry Almond Coffee Cake has been a family favorite for years. I especially like to serve it on special occasions as part of a breakfast or brunch menu, although it really is perfect any time of the day. It consists of two layers of a rich almond flavored butter cake sandwiched together with a layer of sweet red canned cherries. A sprinkling of flaked or sliced almonds is the ideal garnish. You can serve this cake warm, at room temperature, or even cold.