Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
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Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Ultimate New York Crumb Cake, easy
This is a coffee cake that you'll go to again and again. The recipe is so easy that you may never buy crumb cake again. As a bonus; the recipe is below ⇊
Tip on making cake flour:
Tip on making dark brown sugar:
Tip on making buttermilk:
New York Crumb Cake
Yield: 12 pieces
Preheat oven to 325℉, 160℃
Prep an 8-inch square pan, 20cm with baking spray, or butter and flour. Another choice is by making a sling with foil or parchment paper as shown in the video.
Crumb Topping:
In a medium bowl, using a wooden spoon combine:
8 tablespoons of unsalted butter, melted and warm, 114g
1/3 cup granulated sugar, 78g
1/3 cup dark brown sugar, 82g
3/4 teaspoon cinnamon
Then add:
1 ¾ cup cake flour, 220g
This will create a thick dough. Set aside to cool completely, about 10 minutes.
Cake:
In a stand mixer fitted with a paddle, combine on low speed:
1 ¼ cups cake flour, 160g
1/2 cup granulated sugar, 50g
1/4 teaspoon baking soda
1/4 teaspoon salt
With the mixer running, add one piece at a time:
6 tablespoons room temperature unsalted butter, cut into 6 pieces, 70g
Continue to mix until there are no visible chunks of butter. About 2 minutes.
Add:
1/3 cup buttermilk, 70g
1 large egg plus one egg yolk, room temperature
1½ teaspoons vanilla extract
Beat on high speed until the batter is light and fluffy, about one minute, scrape the bowl as needed.
Transfer batter to the prepared pan and spread evenly. Take a handful of the crumb mixture and compress the dough in your hand. Roll pieces of the dough between your thumb and forefinger to create clumps of pea-sized pieces. Spread the crumb evenly over the cake.
Bake for about 40 minutes rotating the pan halfway through baking.
The cake is done when the crumb is golden and a toothpick inserted into the center has only a few moist crumbs on it. Remove from the oven and place on a cooling rack for at least 30 minutes before removing the cake from the pan.
Dust with powdered sugar before serving. Enjoy!
How to Make LAUSD Coffee Crumb Cake
Granny’s Coffee Cake – Crumb Cake - Easy Breakfast – Cheap Food Meal – The Hillbilly Kitchen
Granny’s Coffee Cake – Easy – Cheap Food for Hard Times – The Hillbilly Kitchen
Granny’s Coffee Cake is a cheap easy delicious breakfast. This is a basis recipe has lots of options and can be made with ingredients you already have. Mix up a coffee cake and invite some friends over to share it.
Ingredients:
1⅔ cups all-purpose flour
¾ cup sugar
2 teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, very soft, room temperature
1 cup buttermilk -
¾ cup Brown Sugar
Optional:
1 teaspoon Vanilla -
½ cup Chopped Pecans
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Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
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