How to Make Apple Streusel Coffee Cake| Easy Apple Crumble Cake Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make an apple streusel coffee cake also commonly called an apple crumble coffee cake. This recipe for easy apple coffee cake with a yummy streusel or crumb topping is so yummy! Although there is no actual coffee in the cake, it is commonly called coffee cake because people over the years have enjoyed a slice with a cup of coffee. I don't drink coffee, but enjoy mine with milk. If you want a normal coffee cake, you can leave the apples out and don't put the crumble or streusel on the top. Either way, this cake recipe is super easy to make, if I can do it, you can do it. Let's get baking!
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Ingredients:
1 large egg
1/2 cup buttermilk or use normal milk (120ml)
1/2 cup white granulated sugar (100g)
1/4 cup butter or oil (57g)
1 1/2 cups cake flour or all-purpose/plain flour (180g)
1/4 tsp. baking soda (1g) leave it out if using normal milk
1 tsp. baking powder (5g) double it if using normal milk
1/2 tsp. salt
1/2 tsp. cinnamon (1g)
3 medium apples or 2 large apples (granny smith, fuji, gala, etc.)
Streusel/Crumble Topping
3 Tbsp. butter, softened (45g)
1/2 cup white granulated sugar (100g)
1/3 cup of all-purpose/plain flour (40g)
1 tsp. cinnamon (2g)
Tools:
Bowls
Whisk
Spatula
8x8 baking pan
Hand peeler or peeler/corer:
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Coffee cake - recipe
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Are you craving for a coffee cake? Sonia's recipe is an impressive dessert with a perfect balance of coffee and hazelnuts, that will amaze both you and your guests! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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The coffee cake we'll be making is a pretty rich cake: it's not difficult, but it will take some time, so be patient and it will be totally worth it. The first thing to do is preheat the oven to 350°F (180°C), after that dice the butter and let it soften; once soft, place in the bowl of a stand mixer with ½ cup (100 g) of sugar and beat until you have a fluffy, frothy mixture. Now dissolve 1 tbsp (10 g) of instant coffee in a couple of tablespoons of hot water, and let it cool; separate the egg whites from the egg yolks and, after beating the butter and sugar mixture for about 10 minutes, add the egg yolks one at a time, beating constantly, as well as the coffee in a thin stream. The mixture is smooth, creamy and with no lumps, that's because all the ingredients were at room temperature, including the eggs. Now fold in the toasted hazelnut meal, which has a strong taste and aroma: if you want something milder you can replace it with almond flour. So, incorporate the hazelnut meal, then add the sifted cornstarch, all-purpose flour and baking powder. After adding all the flours, beat the egg whites with the remaining sugar until soft peaks form, you don't need stiff peaks otherwise it will go lumpy when stirring. Now fold in only a couple of spoonfuls, and stir vigorously to soften the mixture, then add the remaining egg whites, this time stirring gently from bottom to top, to keep from deflating. After that, pour the resulting mixture into a 9-inch (24 cm) round cake pan, a springform pan is better, buttered and floured: bake for about 45 minutes. While the base of the cake is in the oven, move on to the coffee cream: first of all, soak the gelatin leaves in very cold water to soften up. Then combine the milk and the egg yolks in a small saucepan, break the egg yolks in the cold milk, then turn on the heat and, as soon as it comes to a light boil, add the sugar, the instant coffee, and let dissolve. Now add the gelatin, that has been softened and squeezed, let it melt, then add the diced butter. When the butter has melted, let it simmer for a couple of minutes, then turn off the heat. Now transfer the coffee cream to a large shallow container (now it's liquid, but it will set while cooling in the fridge) and cover with cling film, making sure it's in direct contact with the cream: this will prevent the formation of a hard thin layer on the surface, that is difficult to remove once cold. Keep the filling in the fridge for at least 2-3 hours; you can even make the coffee cream the day before, so you won't have to wait for hours. Prepare the coffee soaking syrup by pouring less than ½ cup (100 ml) of water into a small saucepan, bring to a boil, then add 1 tbsp of instant coffee, let it dissolve, and add the sugar, 1 or 2 tbsp, according to your taste. Once dissolved, let it cool completely. After several hours in the fridge, the coffee cream may look like this, hard and gelatinous: don't worry, just put the cream in a food processor with blades, and mix, it will be as soft as before. Now whip 2 cups (500 ml) of heavy cream with the powdered sugar, don't forget to sift it to avoid lumps, and add to the coffee cream; whip until creamy, but not too stiff. So gently blend the 2 mixtures together, then cover with cling film and keep in the fridge for at least 1/2 hour. The base is cooked, how do I know? After 45 minutes test for doneness with a toothpick: if it comes out dry and clean, the cake is ready so you can take it out of the oven and let it cool; if, on the contrary, the toothpick comes out wet and sticky, it's better to bake the cake for 5-10 minutes more. Now unlock the pan and let it cool down. When the base of the cake, the soaking syrup and the filling are cold, we can assemble our cake: so, cut the base in half, and soak with half of the soaking syrup. Now, add a spoonful of filling in the middle. Spread it evenly, sandwich with the other half of the cake and soak with the remaining syrup. Now cover the whole cake with the coffee cream using a spatula, including the sides. If you see any lumps, strain it through a sieve. After covering the whole cake, create a border on the bottom edge with chopped hazelnuts and decorate with the remaining coffee cream on top or garnish as you like. As a final touch, add some chocolate coffee beans. Our coffee cake is ready! If you want to store it for a few days, keep it covered in the fridge so it doesn't absorb the smells, then slice and serve!
coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe
coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe |
#coffee #cake #recipe
Coffee Cake with Coffee Whipped Cream Frosting.
Indulge your senses in a delightful symphony of coffee-infused flavors with our exquisite Coffee Cake, adorned with a heavenly Coffee Whipped Cream Frosting. This luscious dessert is a true celebration of all things coffee, perfectly blending rich aromas and decadent textures to create a memorable culinary experience.
The foundation of our Coffee Cake is a moist and tender sponge, delicately infused with the essence of freshly brewed coffee. With each bite, the subtle notes of java dance on your palate, offering a harmonious balance of robustness and sweetness. The cake's light and fluffy texture provide the ideal canvas for the decadent frosting that awaits.
Our Coffee Whipped Cream Frosting is a divine creation that will transport your taste buds to coffee nirvana. Whipped to perfection, it boasts a velvety smoothness that melts effortlessly on your tongue, leaving behind a hint of coffee's comforting warmth. The delicate sweetness of the cream expertly complements the cake, creating an irresistible pairing that will leave you craving for more.
Whether enjoyed as an indulgent treat for yourself or shared with loved ones, our Coffee Cake with Coffee Whipped Cream Frosting promises to be a true delight for coffee enthusiasts and dessert lovers alike. From its enticing aroma to its impeccable taste, this exquisite creation is a testament to the harmonious marriage of coffee and cake, a symphony of flavors that will leave you craving for another slice.
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1kg chocolate cake recipe
eggless chocolate cake recipe
Coffee sponge recipe.
Ingredients:
【pan size : 8inch 】
3 eggs
Sugar 100gm(1/2cup)
Coffee powder 1tbsp + Water 2tbsp
Flour 85gm (2/3cup)
Vanilla 1 tbsp
Oil 30ml (2tbsp)
Baking powder 1/4tsp
Salt 1/4tsp
Bake in preheated oven 180℃ for 25-30 minutes.
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coffee whipped cream frosting:
Ingredients:
1 cup whipping cream(240ml)
2 tablespoons powdered sugar
1 teaspoon instant coffee powder + 1tbsp water.
1/2 teaspoon vanilla extract
Instructions:
In a small bowl, dissolve the instant coffee powder in 1 tablespoon of hot water. Stir until the coffee is fully dissolved. Set aside to cool.
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer or a stand mixer, whip the cream on medium speed until it begins to thicken.
Gradually add the powdered sugar into the whipping cream while continuing to beat. Increase the speed to high and whip until soft peaks form.
Add the cooled coffee mixture and vanilla extract to the whipped cream. Beat on medium speed until well combined and stiff peaks form. Be careful not to overbeat, as the cream can become grainy.
Once the desired consistency is reached, your coffee whipping cream frosting is ready to use. You can either use it immediately or refrigerate it for later use.
This frosting goes well with cakes, cupcakes, or other baked goods. It has a subtle coffee flavor that adds a delightful touch to your desserts. Enjoy.
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coffee mirror glaze:
Ingredients:
100 grams granulated sugar(1/2cup)
60 milliliters water(1/4cup)
1/4cup heavy cream(60gm)
1tbsp unsweetened cocoa powder
1tsp instant coffee powder
1tbsp powdered gelatin
3tbsp cold water
Instructions:
In a small bowl, mix the powdered gelatin with cold water and let it bloom for about 5 minutes until it becomes spongy.
In a saucepan, combine the granulated sugar, water, heavy cream, cocoa powder, and instant coffee, Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved and the ingredients are well combined. Do not let it boil.
Remove the saucepan from heat and add the bloomed gelatin. Stir well until the gelatin is completely dissolved.
Pass the mixture through a fine-mesh sieve to remove any lumps or impurities.
Allow the mixture to cool to room temperature. Make sure it doesn't start setting, but it shouldn't be warm either.
Once the glaze has reached room temperature, you can use it to coat your cake or pastries.
Pour the glaze over the chilled cake.
Note: The mirror glaze will have a shiny, glossy appearance once it sets. You can refrigerate the cake after glazing to help the mirror effect set properly.
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Thank you for choosing our video as your go-to resource for cake baking inspiration. I hope this recipe brings you joy and fills your kitchen with the irresistible aroma of homemade goodness. Don't forget to like, comment, and subscribe to my channel for more delicious recipes like this one.
#cake #recipe #asmr #sponge #coffee
#coffee_mirror_glaze
#easycookingwithdas
#cake_frosting_recipe
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