2 c Flour 1 c Brown sugar 1/2 c White sugar 1 tb Nutmeg 1/2 tb Salt 3/4 c (a little less) oil 1 c Buttermilk 2 tb Baking powder 1 tb Soda water 2 lg Eggs 1/2 c Chopped walnuts 1 tb Cinnamon Mix flour, sugars, nutmeg, salt and oil. Mix well, Take out 1/2 cup of mixture and add 1/2 cup chopped walnuts and 1 T cinnamon for the top of the cake.Add to the balance buttermilk, baking powder, soda, and eggs. Beat well. Pour into 8 x 12 greased pan. Sprinkle nut mixture on top. Bake for 35-40 minutes or until tests done at 350. Batter will be very thin. Pat food BB/special Contributor -----
How To make Uso Coffee Cake's Videos
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Coffee Sponge Cake I am using 7x7x3-inch pan
2 tsp instant espresso 2 tbsp hot milk 5 egg yolks 60g (1/3 cup) fine sugar 80g (1/3 cup + 1 tbsp) vegetable oil 80ml (¼ cup + 1 tbsp]) whole milk, room temp ¼ tsp salt 150g (1 ¼ cup]) cake flour
5 egg whites ½ tsp cream of tartar 75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting 2½ tsp instant espresso 1 tbsp hot water 400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar] 170g (¾ cup) cream cheese
Toasted walnuts (sprinkles) tip #869 for the deco piping
Instructions: Coffee Sponge Cake 1. Preheat oven at 160°C/320°F. 2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside. 3. Separate the eggs, one bowl with egg whites and the other with egg yolks. 4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively. 5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined. 6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside. 7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake. 8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing. 9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles. 10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean. 11. Let the cake cool on cooling rack before slicing the cake. 12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting 1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds. 2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside. 3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake 1. Get ready the coffee syrup and the 2 flavoured frostings. 2. Chill the cake before trimming the sides. 3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869. 4. Cake is ready to serve.
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COFFEE CAKE - How to make Basic COFFEE CAKE Recipe
Freshly homemade baked COFFEE CAKE...right from your very own oven!! Fast & easy to make, yet scrumptious to eat!! Fill your home with aromas of the best breakfast your family & guess will wake up to!! An unforgettable COFFEE CAKE!! A MUST TRY!! Click SHOW MORE below for recipe...
COFFEE CAKE
Preheat oven to 350 degrees F. Grease and flour a 9 by 13 baking dish. Set aside.
3/4 cups unsalted butter, softened 1 cup sugar 1/2 cup light brown sugar, packed 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon, optional 1 cup buttermilk
TOPPING
1/2 cup brown sugar, packed 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup walnuts, chopped (optional)
1. In a medium mixing bowl add butter, sugar, and 1/2 cup brown sugar. Using a hand mixer beat ingredients for 2 minutes or until creamy. Add eggs and continue to beat for 1 additional minute.
2. In a small mixing bowl add flour, baking powder, baking soda, salt and cinnamon. Whisk until well blended.
3. Add buttermilk and flour mixture to creamy butter mixture. Using a hand mixer, on low speed, mix ingredients together. Increase mixer speed to medium once dry ingredients are incorporated. Beat for 2 minutes.
4. Add batter evenly into prepared 9 by 13 baking dish.
5. In small mixing bowl add topping ingredients of brown sugar, cinnamon, nutmeg and walnuts. Mix well. Add mixture evenly to the top of cake batter.
6. Bake in preheated oven for 30 minutes.
7. Cool on rack for 15 minutes or longer before serving.
Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest. Let’s find out why:
INGREDIENTS We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results. Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate! A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts. Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds! We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special. Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch. A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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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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A Coffee Cake (That Tastes of Coffee)
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The cake recipe: Stella Parks' Swiss Meringue Buttercream:
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- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy - Add the eggs yolks one at a one and mix completely before adding the next one. - Add the baking powder and GMS - With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined. - In a clean bowl, add the egg whites, 125g sugar and the salt. - Whisk until stiff peaks form in the meringue. - Fold the meringue into the batter, a third at a time. - Prepare two springform pans by greasing and flouring them. - Split the batter evenly between the two. - Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C. - Cool completely before frosting.
Saucepan method: - Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter. - Infuse for 1 hour - Strain
Sous vide method: - Combine coffee and butter in vacuum bag - Add some cutlery to the inside of the bag to prevent floating - Cook sous vide at 90C for one hour - Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size) 155g sugar 3g salt 100g coffee butter (softened) 180g unsalted butter (softened) - Combine egg whites, sugar and salt. - Heat mixture over boiling water, while stirring continuously, until it reaches 85C - Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C) - Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined. - If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake - Place the second tier on top - Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Overnight Sponge: 1 cup (230 grams) water 1 cup (240 grams) active sourdough starter, 100% hydration 2 1/2 cups (345 grams) all-purpose flour
Filling/Topping: 1/2 cup sucanat or brown sugar 1 tablespoon cinnamon 1/2 cup butter, melted 3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough: Overnight sponge 1 cup butter, melted and cooled 2 large eggs, lightly beaten 1/2 cup cane sugar (or coconut sugar or sucanat) 2 teaspoons pure vanilla extract 1 tablespoon baking powder 1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE???? Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00. ◾The evening before: Mix together overnight sponge just before going to bed. ◾The next morning: Assemble and bake the sourdough coffee cake. So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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