Coffee & Hazelnut Cake Recipe

The ingredients for this cake include:

CAKE BASE

• 1 1/4 cups of toasted hazelnut meal
• 6 medium egg
• 1 tablespoon instant coffee
• 1 cup of butter
• 1 cup of sugar
• 1/2 cup of corn or potato starch
• 1/2 cup of all purpose flour
• 1 tablespoon baking powder

COFFEE CAKE

• 1 cup of sugar
• 1 cup of butter
• 2 tablespoons of instant coffee
• 3/4 oz of gelatin
• 1/2 cup of powdered sugar
• 2 cups of whole milk
• 2 cups of heavy cream
• 4 egg yolds

FOR SOAKING SYRUP:

• 1-2 tablespoons of sugar
• 1 tablespoon of instant coffee
• 1/2 cup of water

After you have all the ingredients, the cake will be a rich one!  The host points out this cake takes a bit of time, but is so worth it.  Check out the video below to make this rich coffee & hazelnut cake recipe.

Almond-Raspberry Coffee Cake

Here is another great coffee cake recipe I found, this time incorporating almond and raspberry. This almond-raspberry coffee cake is sure to please a crowd and is great because it starts with the base of a boxed cake mix. That makes way for a coffee cake that doesn’t take all day to make.

This recipe was taken from Betty Crocker’s Ultimate Cake Mix Cookbook. I have to say I do not own this cook but, I like the looks of it. Here is the list of ingredients you will need to make this cake:

• 1- 2 layer size white cake mix
• 1/4 cup sour cream
• 1 tsp almond extract
• 1 egg
• 1 package (8oz) cream cheese softened
• 1/4 sugar
• 1/2 cup raspberry preserves (you could use whatever flavour you want)
• 1/2 cup sliced almonds

Heat oven to 350F, grease springform pan or 9″X9″ square cake pan.
Mix cake mix, sour cream, almond extract and 1 of the eggs in a bowl on low speed until well blended and crumbly.
Reserve 1/2 cup of crumbs and set aside.
Press remaining crumbs in bottom and 1″ up the sides of the pan. Bake 10 minutes.

In a separate bowl combine 1/2 cup reserved crumb mixture with 1/2 cup sliced almonds, mix.

Once crust is out of the oven, pour in the cream cheese mixture and spread evenly over crust.
Drop teaspoonfuls of the preserves evenly over cream cheese mixture, do not swirl.
Sprinkle crumb/sliced almond mixture over top.

Bake 25 minutes or until filling is set and crust is golden brown. Cool a few minutes and run a knife around the side of the pan to loosen cake. Remove side of pan (if using a springform pan).

This recipe looks heavenly and I may have a go at it later today!

Lemon Blueberry Coffee Cake

This coffee cake sounds heavenly anytime of day and I can imagine eating a slice while sipping on a cup of delicious gourmet coffee. I like that this recipe starts with a boxed lemon cake mix. It makes for a convenient cake that can be done in little time. I mean who has all day to make a cake anyway? Not me, so I love a recipe that is sometimes a bit of semi-homemade. However, I do like that she adds fresh blueberries to the mix.

Watch the video below for an easy and delicious lemon blueberry coffee cake. I plan on making this later this week and will definitely blog on the results! Happy baking everyone!

Cream Cheese Coffee Cake from Pillsbury

Now this is a recipe I can see myself making, and sinking my teeth into! It is a simple “coffee cake” like recipe using Pillsbury crescent rolls. What is funny, I actually have everything to make this recipe in my pantry already.

Another variation idea that I think would be great, would be to mix the cream cheese with some blueberries, blackberries or raspberries for a sweet and tart treat! Also, I could see making this with some semi-sweet or milk chocolate.

Since tomorrow is Saturday morning, I know what I’ll be drinking with my morning cup of gourmet coffee!

Bluberry Lattice Coffee Cake

Now, this recipe is pretty labor-intensive. It is for those who love to bake and don’t mind making dough from scratch. Personally, this is not something that I love to do, but my husband does. One great thing about this recipe, is you can make it ahead of time, like the night before. Then it makes for simple preparation in the morning. I think I will pass along this recipe to him and see if he will make it!

Coffee Cake

Coffee cake video, here folks!  Kinda crazy and weird, but also informational.  I found it interesting she said the key ingredient is ground ginger – I love ginger!  She also states she doesn’t use vanilla in this – I use vanilla in everything!  Seems hard to forego.  Anyways, I also like that she is using buttermilk – makes a nice tang to the cake and is low in fat.  This sounds like the perfect mate to my favorite beverage!

Heavenly Coffee Cake

This recipe is adapted from a version of The Pioneer Woman’s recipe for The Best Coffee Cake. My husband and I made this recipe this weekend for a Christmas morning treat.  We used The Pioneer woman’s recipe as a base, but we doctored it up a bit.

We added some vanilla to the cake to add depth in flavor and also used walnuts in the toppings with the pecans.  It made one of the best coffee cakes I have ever had in my life!  So moist and delicious, this screams dunk me in coffee — now!

• FOR THE CAKE:
• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 teaspoons of good quality vanilla
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 3/4 cup Pecans, Chopped
• 3/4 cup Walnuts, Chopped

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter, vanilla and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, until the cake has set.

Serve warm, with a cup of coffee, and enjoy!!

Cardamom-Espresso Potato Cakes

Filling:

1/3 cup (75 mL) packed brown sugar

3 tbsp (45 mL) chopped pecans

2 tbsp (25 mL) each: dried cherries, dried blueberries

2 tbsp (25 mL) diced dried apricots

1/4 tsp (1 mL) ground cardamom

Cake Batter:

1-3/4 cups (425 mL) all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) cardamom

1/4 tsp (1 mL) salt

3/4 cup (175 mL) butter, softened

3/4 cup (175 mL) packed brown sugar

3 eggs

1 tbsp (15 mL) vanilla

2 tsp (10 mL) instant espresso powder or coffee granules

1 cup (250 mL) mashed Ontario potatoes, cooled

Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.

In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.

Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.

Makes 10 to 12 servings.

Source: www.ontariopotatoes.ca

- www.newscanada.com

* 1 cup sugar
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* ½ teaspoon salt
* 3 eggs
* 1 cup sour cream
* 2 teaspoons vanilla
* ¼ pound butter
* 1 small can or bottle chocolate syrup

Topping

* 1 teaspoon cinnamon
* ½ cup sugar, mixed with the cinnamon

In a large bowl, cream butter and sugar. Add eggs one at a time, stirring until fully blended. Combine dry ingredients and add to creamed mixture alternately with sour cream. Add vanilla and blend until smooth. Pour mixture into greased 8×12 inch pan. Cut chocolate syrup into batter in pan (using knife to cut into a decorative pattern). Sprinkle with cinnamon and sugar topping. Bake in 375-degree oven for 35 minutes. Serves 10-12.

Photo Credit: YappsCotta

Simply Cinnamon Coffee Cake

* 1 cup sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* Dash of salt
* ¼ cup butter
* ¼ cup shortening
* 1 small can evaporated milk
Topping
* 1 teaspoon cinnamon
* ½ cup sugar, mixed with the cinnamon
* ¼ cup chopped pecans or walnuts, if desired

In a large bowl, cream shortening and sugar. Add eggs, flour, baking powder, salt, and milk. Pour half of batter into greased 8×8 inch pan. Sprinkle with half the cinnamon and sugar mixture. Pour remaining batter into pan and sprinkle with the other half of the cinnamon and sugar mixture. Add chopped nuts, if desired. Bake in 350-degree oven for one hour or until toothpick inserted near center comes out clean. Serves 10-12.