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DELICIOUS & SOFT Coffee Streusel Cake/Crumb Cake Recipe - Easy Baking
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This Coffee Streusel Cake is a soft and tender coffee flavoured cake generously topped with delicious chunks of buttery crumbs! It's very delicious and a quick recipe for coffee time with family and friends.
This is how to make Coffee Streusel Cake:
Coffee Streusel Cake/ Crumb Cake
Ingredients:
400 g All-Purpose Flour/ 2 1/2 cups
3 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Coffee Granules
3 Tbsp hot Water
250 g Butter, softened/ 1 cup
250 g Sugar/ 1 cup
5 Eggs
1 tsp Vanilla Extract
130 ml Milk/ 1/2 cup
Crumb Topping:
100 g All-Purpose Flour/ 1 /2 cup
80 g Sugar/ 1/4 cup
50 g ground Hazelnuts/ 1/3 cup
80 g Butter, cold/ 1/3 cup
1 tbsp Confectioner's Sugar (for dusting)
Directions:
1. Preheat oven to 175°C/347°F. Grease and line bottom of a springform pan (26 cm/10 inches).
2. Make crumb topping first: In a medium mixing bowl, add flour, sugar, ground hazelnuts and cold butter. Knead dough by hands until you get rough crumbs. Place crumb topping in refrigerator.
3.In a medium mixing bowl, add flour, baking powder and salt. Give a quick mix and set aside.
4. Dissolve coffee granules in hot water and set aside.
5. In a large mixing bowl, add butter and sugar. Beat on medium high speed until creamy.
6. Add eggs one at a time, beating well after each addition.
7. Add coffee and vanilla extract; continue beating until well combined.
8. Gradually, add in flour mixture alternating with milk. Beat until everything is well combined. Do not overbeat!
9. Pour mixture into prepared springform pan and sprinkle cold crumb topping over the cake mixture.
10. Bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
11. Let cake cool copletely before dusting with confectioner's Sugar.
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chocolate mocha crumb cake revised movie.wmv
Mocha Crumb Cake
Mocha crumb cake is a type of cake that combines the flavors of coffee and chocolate.
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Recipe :
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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
Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.