Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Cinnamon Roll Cake Recipe - Cinnamon Swirl Coffee Cake || Episode 31
Try my delicious and moist Cinnamon Roll Cake! If you love cinnamon rolls but don’t have the time to make them, my Cinnamon Roll Cake is the answer! This amazing cake tastes just like freshly baked cinnamon rolls without all the work! Perfect for breakfast and brunch or served warm as a snack with coffee or tea.
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How to make a moist Cinnamon Apple Cake! Recipe #Shorts
How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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Sourdough Starter Discard Coffee Cake Recipe
This coffee cake is a delicious way to quickly use up sourdough starter discard! My kids describe this coffee cake as a cross between a pancake and powdered sugar donut! Yum!
A sourdough starter requires daily feeding if kept at room temperature, but on days when I am not baking, it can rest in the refrigerator for up to a week between feedings.
Not to worry! This can be a very simple process and the feelings of wastefulness can be cured with a few simple recipes, just like this one! I have several other recipes for using discard on my blog, including crepes, banana bread and crackers.
When I am not in the mood or don’t have time to bake with my discard, there are several ways I can make it disappear. I can either feed it to our chickens or pig, put it in a jar and refrigerate it for later, compost it or simply throw it away. This is truly ‘discarding.’
INGREDIENTS:
200 GRAMS SOURDOUGH STARTER DISCARD
4 TABLESPOONS BUTTER, DIVIDED
1 HEAPING TABLESPOON BAKING POWDER
2 TABLESPOONS SUGAR
1 TABLESPOON OATMEAL
1 HEAPING TABLESPOON BROWN SUGAR
1 TABLESPOON POWDERED SUGAR
1 HEAPING TEASPOON GROUND CINNAMON, DIVIDED
1/4 TEASPOON SEA SALT
HOW TO MAKE SOURDOUGH STARTER DISCARD COFFEE CAKE
1. If the sourdough starter has been stored in the refrigerator, let it sit at room temperature for thirty minutes. Preheat the oven to 400 degrees.
Preheat a cast iron skillet. Setting the oven to medium heat and letting the skillet slowly creep up to temperature allows it to cook evenly and be nonstick.
2. Add the starter, baking powder, 2 tablespoons of butter, sugar, half of the cinnamon and sea salt in a mixing bowl. Whisk it together.
Add two tablespoons of butter to the skillet and swirl it around the bottom and sides of the pan. It will begin to turn bubbly and brown, just like the browned butter I use in my snickerdoodle recipe on the blog! Browned butter has definitely become a lasting obsession in my kitchen!
3. Pour the batter into the skillet and gently spread it out. Sprinkle the top with the oatmeal, brown sugar and remaining cinnamon. Watch as the coffee cake begins to lightly fry along the edges of the pan. After about two minutes, the edges will be slightly crisped and cooked. Place the skillet in the oven to finish cooking for about ten minutes.
4. After the coffee cake has cooled a bit, my boys like to dust their slice with powdered sugar.
To be honest, my favorite way to make a discard disappear in the most delicious way possible is by baking with it!
Full recipe here:
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Recipe Overnight Coffee Cake Recipe
Recipe - Overnight Coffee Cake Recipe
INGREDIENTS:
-3/4 cup butter, softened
●1 cup sugar
●2 eggs
●2 cups all-purpose flour
●1 teaspoon baking soda
●1 teaspoon ground nutmeg
●1/2 teaspoon salt
●1 cup (8 ounces) sour cream
●3/4 cup packed brown sugar
●1/2 cup chopped pecans or walnuts
●1 teaspoon ground cinnamon
●1-1/2 cups confectioners' sugar
●3 tablespoons milk
Chocolate Coffee Cinnamon Rolls Recipe
Making chocolate coffee cinnamon rolls. Cinnamon, chocolate, and coffee, what more could you want? These mocha cinnamon rolls are sinfully good and pretty easy to make too!
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Mocha Cinnamon Rolls – Deliciously soft and fluffy cinnamon rolls that are loaded with chocolate flavor, and stuffed generously with a cinnamon sugar filling. The BEST chocolate cinnamon rolls! Mocha coffee cinnamon rolls recipe for you to try!
If you love this how-to-make mocha cinnamon rolls recipe, let us know what you think in the comments below! #dished #cinnamonrolls #chocolate
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Instant Coffee:
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Ground Cinnamon:
Milk Chocolate Chips:
Icing Sugar:
0:00 Preparing the chocolate rolls
1:04 Baking the chocolate rolls
1:50 Serving the chocolate rolls
Ingredients for making chocolate cinnamon rolls:
For the Dough:
4 cups (500g) all-purpose flour
2 and 1/4 tsp instant yeast
1/2 cup (50g) cocoa powder
1/2 cup (100g) granulated sugar
1/2 tsp salt
1 cup (240ml) warm milk
2 tbsp instant coffee
1/4 cup (56g) melted butter
1 large egg
2 tsp vanilla extract
For the Filling
1/2 cup (115g) melted unsalted butter
1 cup (200g) light brown sugar
2 tbsp ground cinnamon
1 cup (175g) chocolate chips
For the Topping:
8 oz (225g) softened cream cheese
1/4 cup (56g) softened unsalted butter
1 and 3/4 cups (218g) icing sugar
1/4 cup (25g) cocoa powder
1 tsp vanilla extract
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