How To make Coffee Cream Cake

Coffee Cake 咖啡蛋糕 | PastriesLab

Coffee Cake 咖啡蛋糕 | PastriesLab

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0:00 Recipe 食譜
0:23 Coffee Sponge Cake 咖啡蛋糕
6:08 Baking moment 烘烤時刻
6:35 Coffee Cream 咖啡奶油
8:13 Assembling the cake 組裝蛋糕
11:32 Reveal 成品

INGREDIENTS

Coffee Chiffon Cake:
Corn oil 30g
Milk 40g
Instant coffee powder 5g
Hot water 1 tsp
Cake flour 60g
Salt 1g
Egg yolk 3
Egg white 3
Sugar 60g

Coffee Cream:
Heavy cream 350g
Sugar 30g
Instant coffee powder 5g
Hot water 1 tsp
____________________________________________________________

原料

咖啡戚風蛋糕:
玉米油 30g
牛奶 40g
即溶咖啡粉 5g
熱水 1 tsp
低筋面粉 60g
鹽 1g
蛋黃 3
蛋白 3
砂糖 60g

咖啡奶油：
奶油 350g
糖 30g
即溶咖啡粉 5g
熱水 1 tsp

#coffeechiffoncake #coffeecreamcake #咖啡蛋糕

Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.





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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network