Sipping coffee in the morning is a great way to kickstart your day and have the energy to push you through. It became a breakfast staple in many cultures around the world. However, some people weren’t so keen on the bitterness of the coffee, looking for a sweet treat to satisfy their cravings and finding that nothing does it better than chocolate.
People have been pairing coffee and cakes for years thanks to their contradicting tastes creating delectable flavours. Coffee shops have intelligently taken notes and always serve different cake flavours along with their wide variety of cups of coffee. This pairing has even evolved, where cakes with coffee flavours have emerged.
Coffee cake goes way back to the 17th century when its roots were traced to Dresden city in Germany. We’re not sure who the genius behind this great invention was, but we’re indeed grateful. But then again, the term coffee cake doesn’t always refer to coffee-flavoured cakes. In fact, many countries use this term to describe cakes that can pair well with aromatic coffee.
If you’re looking for a quick bitter-and-sweet breakfast to start your day or even a snack in between your meals, check out these delectable coffee cake recipes that are easy to make.
Coffee cake is where aromatic beans meet cocoa to give you a heavenly taste. It’s even more appetising when a dash of cinnamon enters the scene, adding an extra flavour that makes it irresistible. The crumb topping makes it melt in your mouth, offering you a succulent afternoon snack to look forward to.
For the cake:
For the filling:
1- Preheat the oven to 180° C.
2- Add the butter and sugar to a mixer’s bowl and blend them thoroughly. Make sure you scrape the side down every now and then.
3- Add the egg and vanilla into the bowl and mix thoroughly.
4- Add flour, salt, and baking powder to another bowl. Add half of this mixture to the first mixer bowl, then mix. Set the other half aside for now.
5- Once all the ingredients are mixed, add the milk until thoroughly combined.
6- now add the rest of the flour mixture and mix.
7- Grab another filling bowl and add the flour, sugar, softened butter, and cinnamon. Squeeze the ingredients firmly to form crumbs.
8- Now, add all the ingredients in a food processor for the topping and hold the button for short bursts of power.
9- Pour half of the cake batter into a baking pan, followed by a layer of the filling mixture, and then some more cake batter.
10. Now add the topping layer and gently press on it to keep all layers in place.
11- Bake for 45-60 minutes and let it cool before you serve it.
The dough of a yeasted cake is one that you shouldn’t miss. It has a texture resembling that of bread, and the addition of apples sweetens its taste. This recipe of yeasted apple coffee cake is relatively easy to make and pairs perfectly with your morning cup of coffee. Let’s not overlook the streusel topping that can draw a smile on one’s face.
For the cake:
For the streusel:
1- Spread butter over a shallow baking sheet.
2- Mix brown sugar, yeast, and 1/4 cup of warm water in a mixer bowl. Set it aside and let it foam for around 5 minutes.
3- In another bowl, whisk the egg and blend it with the remaining brown sugar. Slowly add one cup of flour and keep stirring until all ingredients incorporate.
4- Pour the remaining flour on top but don’t blend it yet. Now cover the bowl tightly with plastic wrap, then wait until it puffs.
5- Add the orange zest, orange juice, baking powder, sour cream, and salt in a mixing bowl. Mix all ingredients on medium speed until it reaches a smooth texture.
6- Take your time adding 6 tablespoons of butter in 2 additions, making sure to beat the mixture well between each addition. After 4 minutes of beating, you should have a soft and slightly glossy dough-batter hybrid.
7- Use buttered fingers to pat the dough into a prepared pan, spreading it evenly to the edges.
8- Cover the pan and leave it in a warm, draught-free spot for 60-70 minutes. You’ll know it’s ready when the dough has puffed up and nearly doubled in size.
9- Preheat your oven to 350° before your dough is finished rising.
10- Thoroughly combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt in short interval pulses.
10- Add butter to the bowl and pulse again until the streusel has a moist crumb consistency.
11- Air several apple slices at a time and arrange them over the dough in rows in different directions, then sprinkle the streusel over the top.
12- Bake the coffee cake for 35-45 minutes until the apples are tender and a tester inserted into the centre comes out clean.
13- Once it’s done, transfer it to a wire rack and let it cool.
14- Whisk together some powdered sugar, orange juice, and a dash of salt in a medium bowl, and add more orange juice by the teaspoon as needed.
15- Drizzle the icing on the coffee cake, and it’s ready to serve. Enjoy!
Pairing your morning coffee with a sweet cake goes a long way. It’s even better when the cake combines fruit flavours like raspberry jam and orange. This recipe of orange and raspberry makes for a perfect coffee cake to pair with your caffeine fix or have as a midday snack to kerb your hunger.
For the cake:
For the crumb topping:
For the glaze:
1- To start, combine the flour, brown sugar, orange zest, cinnamon, and salt in a small bowl.
2- Mix the butter until evenly distributed, forming small to medium clumps with your fingers.
3- Preheat your oven to 350 degrees and butter an 8-inch square cake pan for the cake.
4- Whisk together the baking powder, flour, baking soda, and salt in another small bowl.
5- In a large bowl, beat the butter and granulated sugar until light and fluffy.
6-After 3 minutes of beating, add the eggs one by one while thoroughly beating with each addition.
7- Add the vanilla to the mixture and beat it, then lower the speed to add the flour mixture and alternate with the sour cream, adding each in 3 batches. Make sure you start and end with the flour.
8- Add half of the cake batter to the prepared pan. Use a spoon or spatula to smooth off the surface.
9- Toss the jam on top of the smoothed batter and smooth it as well, but with care. Then add the raspberries.
10- Now add another layer of cake batter. Smooth it over and sprinkle the crumb topping all over it.
11- Bake the cake until it’s finished and the toothpick comes out clean.
12- After the cake cools down, prepare the glaze by whisking its ingredients together (the confectioners’ sugar and orange juice).
13- Smooth the glaze on top, let it set for a while, then serve and enjoy.
Indulge in a tropical getaway with every bite of this succulent sour cream coffee cake! The luscious pineapple blended with a touch of rum glaze will sweep away your taste buds to an island paradise. This coffee cake is perfect for teatime or any relaxing moment. So don’t wait; treat yourself to a taste of the tropics today!
For the crumb topping:
For the cake:
For the glaze:
1- Add the flour, cinnamon, salt, and brown sugar in a small bowl and stir them all well together.
2- Add the butter into the bowl, then start squeezing with your hand until it incorporates into the flour mixture.
3- Preheat your oven to 350 F. Meanwhile, grab a cake pan that’s 8-inch square-shaped and butter it.
4- Grab another bowl to mix the baking soda, flour, salt, and baking powder for the cake.
5- In a separate bowl, beat the granulated sugar with the butter until it turns into a fluffy and light texture.
6- Add the eggs gradually while stirring well, then beat in the vanilla.
7- Lower the mixer’s speed and gradually add the flour and sour cream in batches until they fully incorporate.
8- Now take half of the cake batter and smooth it over your baking pan, then pour the pineapple preserves on top and smooth it.
9- Add another layer of the cake batter and sprinkle the crumb topping.
10- Your batter is ready to bake. Leave it in the oven until golden brown. Once the cake is finished, set it aside to cool.
11- Once the cake has cooled down, prepare the glaze. In a medium bowl, whisk the rum and confectioners’ sugar together.
12- Drizzle the glaze on top of your cake and let it set, then serve.
If you require some severe mood elevation, look no further than this palatable coffee cake. It consists of three layers of ultra-smooth, melt-in-your-mouth goodness, with each layer offering an irresistible array of flavours. It’s an unmissable experience that’ll leave your taste buds singing. The best part is that the cake is infused with real espresso shots, so you can savour your coffee fix with every delectable bite.
For the cake:
For the coffee buttercream:
1- Preheat your oven to 350°F
2- Pull out three cake pans and grease each of them. Line with parchment paper to make picking your cake out of the pan easy. Add another layer of grease over the parchment paper.
3- Start making the cake by mixing the baking powder, baking soda, flour, and salt.
4- In an electric mixer, beat the espresso powder and sugar with the butter until they’re completely blended and creamy.
5- Add the beaten egg whites, then combine. Later, add the vanilla extract and sour cream and keep blending.
6- Now, pour the bowl of the dry ingredients into the mixture. Beat all of them together at a low speed.
7- Add the chocolate chips once they’re all thoroughly combined.
8- Your batter is ready to pour into the cake pans. Bake each pan for around half an hour.
9- Once the three cakes are baked, take them out and let them cool.
10- For the frosting, beat the espresso powder and butter together, then add in the confectioners’ sugar, vanilla extract, heavy cream, and salt.
11- Beat all on low speed for 30 seconds, then increase the speed to high for 2 minutes.
12- Pour the frosting over one of the cakes and smooth it out.
13- Add another cake layer and repeat the frosting process, then the third and repeat.
14- Refrigerate your three-layered cake for at least 20 minutes before serving.
There’s nothing like rewarding yourself with a freshly baked coffee cake. The best part? It’s versatile – perfect for any time of the day! Pair it with your morning cup of coffee for a sweet breakfast treat, and let every bite go hand-in-hand with your caffeine fix.
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