Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
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Hi Bold Bakers! One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch! So let’s get baking!
ABOUT GEMMA
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT
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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Professional Baker's Best Coffee Cake Recipe!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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Blueberry-Almond Coffee Cake Recipe by Cooking with Manuela
This coffee cake is a sure way of perking up your morning. Soft and moist, with a nutty almond flavor, and bursting with sweet fresh blueberries.
Read more about this recipe here:
Almond Streusel Bundt Cake - Kitchen Cat
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★ Kitchen Cat ★ Almond Streusel Bundt Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Butter; Chilled, Cut Pieces
1/3 c : Old Fashioned Oats
1 2/3 c : Sugar
1 ts : Instant Coffee Powder
3 c : Cake Flour; Sifted
1 1/2 ts : Instant Coffee Powder - or -
1 c : Whole Almonds; Toasted
1/2 ts : Almond Extract
1 c : Milk
3/4 ts : Cinnamon
1 c : Powdered Sugar
1 tb : Baking Powder
3/4 c : Unsalted Butter; Room Temp
1/2 c : Almonds; Chop, Toasted
1/2 c : Almond Paste
1/3 c : Almonds; Sliced, Toasted
1/4 c : Whipping Cream
6 lg : Egg Whites; Room Temp
1/2 c : Brown Sugar; Packed
Vanilla Glaze - easy recipe
In this video Chef Tovia Gartenberg demonstrates how to make Vanilla Glaze. this is perfect for Doughnuts, cakes, pastries and etc.
This doesn't take many ingredients at all to make, the secret is not to add too much milk, if you add too much milk you may make it extremely difficult to bring it back when you add powdered sugar.
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Ingredients:
1 1/2 cup confectioner's sugar/icing sugar
2 1/2 teaspoons milk
1 teaspoon vanilla extract
1 teaspoon melted butter
If the end result is too runny, add a few tablespoons more of powdered sugar until desired thickness.
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CINNAMON SWIRL BUNDT COFFEE CAKE - HOW TO BAKE
I baked a cinnamon swirl bundt coffee cake! It's delicious and you should try baking it to... here is how! I'm super excited for my first baking video, I hope you guys really enjoy! I am by no means a professional baker so this is totally beginner level!
CAKE INGREDIENTS
3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 cup white sugar
ICING INGREDIENTS
6 tablespoons butter
4 cups powdered sugar
1/2 cup cream cheese
1 1/2 tablespoons vanilla extract
4-10 tablespoons milk, as needed
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Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
How to make Chocolate Streusel Bundt Cake Recipe - 朱古力夾心蛋糕
Hey everyone,
Recently, I received a request for a chocolate bundt cake, and at that time I didn't have a bundt cake mold. So, I went out to buy a cake mold, and decided to make something more amazing that just an old dense chocolate bundt cake.
Old fashion bundt cake are awesome, however I want to try something NEW~
This bundt cake is FLUFFFFFFY, buttery and soft. The center is chocolaty and a bit of warmth from the cinnamon, this cake goes great with morning coffee and even a tea time snake. It just taste absolutely amazing!
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Recipe:
Batter
200 g or 1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 and 1/8 tsp baking soda
1.4 tsp salt
1 stick of butter (113g or 8 tbsp)
200g or 1 cup fine granulated sugar
1 large egg (room temp)
1 large egg white (room temo)
2 tbsp vanilla extract
242g or 1 cup sour cream
You'll need a standard size bundt cake mold
It will yield 6 cups of batter
Chocolate Streusel Filling
40g or 3 tbsp light brown sugar
12g or 2 tbsp and 1 1/2 cocoa powder
1/2 tsp cinnamon
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Coffee Bundt Cake
Great for breakfast with a side of fruit and chai.
Flour
Sugar (Brown, sugar and powder for the ending.)
Butter
Sour Cream
Cinnamon
Coffee
Baking soda, vinegar and pinch of salt (Egg instead of that).
Water
Milk
Ginger
Preheat oven 450 - Temp 35 min. Must be dry inside. Cover with powder sugar at end.
© 2015 MilkHoneyAdvice
Cinnamon Roll Pound Cake - The Cupcake Confession
This Cinnamon Roll Pound Cake is a decadent treat with a rich, buttery vanilla flavoured pound cake with a cinnamon roll running through the cake. It feels like you're eating a cinnamon roll in cake form.
Find the full recipe here:
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Amaretto Crumb Cake - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making a super delicious Amaretto Crumb Cake. Perfect for any party and holiday.
Full recipe here:
Peach Pound Cake with Michael's Home Cooking
You can use fresh, frozen or canned peaches to make this Georgia Peach Pound Cake. I also make a peach sauce to go with the cake. Full recipes in this description.
Ingredients:
2 sticks butter or 1 cup butter
2 cups white sugar
4 eggs
2 teaspoons vanilla extract, bourbon or brandy
2 and 3/4 cups all purpose flour
1/2 teaspoon table salt
1 teaspoon baking powder
2 cups chopped fresh peaches
1/4 cup all purpose flour
Method:
All ingredients need to be at room temperature.
Cream your sugar and butter until fluffy and well mixed, about 5 minutes.
Add in your four eggs, one at a time.
Add in your vanilla, brandy or bourbon and mix
Cut up your peaches into 1/2 to 1 inch pieces. You can peel your peaches if you wish.
Add in 1/4 cup flour to your cut up peaches, this will help them to suspend in cake batter better.
Now is a good time to turn the oven on 325F
Sift your 2 and 3/4 cups flour with the salt and baking powder.
Add your flour to your mixer in three additions on low speed or add in by hand.
Add in your floured peaches.
Add your mixture to your bundt pan or tube pan.
Spread evenly into your baking pan.
Bake in your preheated 325F oven for 60 to 70 minutes. Mine was done in exactly one hour.
Remove from oven, allow cake to cool in baking pan for 10 minutes.
Turn out cake after the 10 minutes to cool out of pan until room temperature.
Glaze:
2 cups powdered sugar
1/4 cup water
Sauce:
Here I used a 28oz can of sliced peaches, drained.
One fresh peach cut into chunks
1/2 stick butter
1/2 cup brown sugar
1/4 cup brandy
Put all ingredients into a pot and cook for 30 minutes gently.
Allow to cool for 15 minutes, then puree in blender.
You can serve the sauce warm or cold.
If serving warm, I would put some vanilla ice cream on your dessert plate.
Refrigerate any leftovers.
Thank you for watching!
The cake is good, the sauce is to die for.
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#michaelshomecooking #peachcake #peachpuree
Rhubarb Coffee Cake
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INGREDIENTS
- 1/2 cup butter (one stick)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, finely chopped
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon cinnamon
DIRECTIONS
Cream together butter, granulated sugar, and brown sugar. Add egg and mix. In a separate bowl, sift together flour, baking soda, and salt. Add dry ingredients alternately with buttermilk, in approximately three to four iterations. Finely fold in rhubarb. Last, add vanilla. In a separate bowl, combine granulated sugar and cinnamon and set aside.
Butter and flour a Bundt pan, tapping out any excess flour. Add approximately ¾ of the batter then sprinkle in cinnamon and sugar mixture. Add remaining batter, spreading with a spatula to smooth.
Bake at 350 degrees for 45 to 50 minutes until golden brown and a cake tester (or toothpick) comes out clean.
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Blueberry Coffee Cake With Vanilla Glaze Recipe
Blueberry Coffee Cake With Vanilla Glaze Recipe
Keto Lemon Sour Cream Muffins | Dessert Recipe Review | Recipe by I Breathe I'm Hungry
Sugar-Free lemon sour cream muffins are too good!! The xanthan gum and streusel topping combines for the perfect texture for any low carb diet. This recipe just can not be beat!
We make these reviews so that you guys have an easier time trying new recipes. Trying a new recipe can mean the difference between a good dinner and no dinner. We take all the guesswork out of it so that you can watch our video, and get the best visual aid for any recipe plus an honest review.
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Recipe from Mellisa Sevigny at ibreatheimhungry.com
Also check her out on her instagram @ibreatheimhungry
Tons of great looking recipes, this recipe especially!
Let us know how you like the quicker videos!
Ingredients:
Base:
1/2 cup butter
3/4 cup erythritol
3 eggs
3TBS lemon juice
1TBS lemon juice
1 1/2 cup almond flour
1/2 cup coconut flour
2 tsp baking soda
1/4 tsp xanthan gum
1/2 tsp vanilla extract
1cup sourcream
Streusel:
3/4 cup almond flour
3TBS melted butter
3TBS erythritol
1TBS lemon zest
1TBS coconut flour
Glaze:
3TBS lemon juice
1/2 cup confectioners sweetener (+2 TBS if too runny)
Try it out and LET US KNOW WHAT YOU THINK!
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#ketorecipe #lemonmuffin #healthydessert
Blueberry Streusel Cake
Blueberry Streusel Cake
Lemon Blueberry Ricotta Pound Cake Recipe
This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. All you need is one bowl, some basic ingredients and 10 minutes of work and have such a delicious cake.
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RECIPE
Ingredients:
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/2 cup (115g) butter, room temperature
3/4 cup (185g) ricotta cheese, whole milk
1 cup (200g) sugar
3 tablespoons Lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1½ cups (200g) blueberries, fresh or frozen
1 tablespoon powdered sugar for dusting
Directions:
1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan.
2. In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. Add eggs, one at the time, beating until combined after each addition. Add lemon zest, lemon juice, vanilla extract and beat until incorporated.
3. Add flour, baking powder, salt and stir until incorporated.
4. Fold in the blueberries.
5. Pour the batter into the pan.
6. Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further. Let cool 10 minutes on a wire rack. Then release from the pan and let cool completely. Dust with powdered sugar (optional).
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Beth's Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my delicious blood orange pound cake recipe! A wonderful springtime dessert idea. Enjoy!
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BETH'S BLOOD ORANGE POUND CAKE
Makes 1 loaf
NOTE: You will need 4 blood oranges total for this recipe
INGREDIENTS:
1 cup butter, (240g) room temperature
1 ¼ cup (250g) sugar
4 eggs, room temperature
2 tsp (10ml) vanilla
2 tsp (10 ml) orange zest (from 2 blood oranges)
1 ½ cups (180g) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
1 cup (240 ml) of sour cream or plain Greek Yogurt
Candied Orange Garnish
2 blood oranges
¾ cup (150 g) sugar
¼ cup (60 ml) water
For Glaze:
1 cup (100g) powdered sugar
3 tbsp (45ml) blood orange juice
METHOD:
Preheat oven to 350F (175C). Butter and flour a 9 x 5 (23cm x 13cm) loaf pan and set aside.
In the bowl of an electric mixer beat together the butter and sugar until fluffy. Add eggs 1 at a time, beating in between each addition. Add vanilla and orange zest beat to combine.
In a medium bowl whisk together the flour, baking powder and salt.
Add the flour mixture to the butter mixture, in thirds, alternating with the sour cream, until both are incorporated.
Transfer batter to the loaf pan, smooth out top and bake for 45-50 mins until a tooth pick comes out clean. NOTE: if top is beginning to brown too quickly, cover with a sheet of foil on top until fully baked through.
Allow cake to cool completely before releasing it from the pan. Place cake on a cooling rack, fitted into a sheet pan, to catch the glaze when cake is frosted.
For candied oranges:
Slice 2 oranges into 12 orange wheels (1/4 thick) each orange should give you 6 wheels.
In a large sauté pan combine sugar and water, simmer mixture until translucent and bubbling. Add oranges in a single layer. Simmer oranges for 3-4 mins each side and then transfer to a cooling rack (with a rimmed sheet pan underneath) to catch the drippings.
For glaze:
Squeeze the oranges that were striped of the zest for the cake, into 3 tablespoons of juice.
In a small bowl add powder sugar through a fine sieve to remove clumps. Then and juice, whisk until smooth.
Spoon glaze over the top of cake, allowing it to drip over the sides of the cake. Garnish with 2 rows of candied oranges, overlapping slightly to create a decorative design (alternate colors too, lighter with darker etc)
Place cake on a platter, garnish either side with fresh mint or orange blossom if you have them, and slice into thick slices. Serve with homemade whipped cream. Enjoy!
BETH'S EASY HOMEMADE WHIPPED CREAM
Serves 8-10
INGREDIENTS:
2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in a bowl and whip until soft peaks form. Serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Beth's Blueberry Crumb Cake Recipe
#easyRecipes #CookingChannel
Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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Blueberry Waffles
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Pain Perdu
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Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (120g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Strawberry Streusel Cake
Strawberry Streusel Cake - moist buttery cake filled with a generous amount of strawberries and topped with an amazing crispy streusel. By far one of the best coffee cakes you can ever prepare.
#strawberrycake #streuselcake
To print the recipe check the full recipe on my blog:
Makes about 8-10 servings
Cake Batter
1/3 cup (75g) butter, room temperature
1/3 cup (70g) sugar
3 eggs
3 tbsp (45g) sour cream
1 tsp (5g) vanilla extract
2 tsp (8g) baking powder
1 1/4 cup (160g) flour
1/4 tsp (1g) salt
Strawberry Filling
10 oz (300g) fresh strawberries
2 tbsp (30g) sugar
1 tbsp (8g) cornstarch
Zest from a lemon
Streusel Topping
2/3 cup (85g) all-purpose flour
Pinch of salt
1/4 cup (56g) butter, room temperature
1/4 cup (50g) brown sugar
1/4 tsp (1g) ground cinnamon
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Ultimate Apple Crumble Cake
Ultimate Apple Crumble Cake – Another of my favourite. The caramelized apple and sauce just melt in your mouth with the cake. The sweetness of the caramel flavour is delicious, you would want more after one piece. Butter cake alone might be a little flat and boring, but adding the caramelized apples makes the cake another level. It’s not that hard to make if those of you already know my butter cake recipe. Just additional work on the caramelized apple, and the rest are pretty easy. I hope you’re inspired with make this. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using a 7-inch pan, with loose base
Crumble
28g (2 tbsp) unsalted butter
40g (1/3 cup) cake flour
40g (3 tbsp) fine sugar
Pinch of salt
40g (6 ½ tbsp) almond flour
½ tsp cinnamon powder
Caramelized Apple
4-5 apples, mine are medium size apples
100g (1/2 cup) fine sugar
1 tsp cinnamon powder
2 tbsp lemon juice
½ tsp salt
Apple crumble Cake
180g (1 ½ cup) cake flour
½ tsp baking powder
¼ tsp salt
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
2 eggs
1 tsp vanilla extract
2 tbsp whole milk
Instructions:
Crumble
1. In a food processor, add both the flours, sugar, salt, and cinnamon powder. Pulse a few times to get a quick mix. Add butter. Pulse few times or until it gets a crumbly texture. Do not over pulse as it will become a clump.
2. Refrigerate until it is needed.
Caramelized Apple
3. Peel the apple skin and cut into chunks. I like mine smaller chunks but not too much as the apples will shrink tremendously.
4. Place the chunk apples into a pot. Add sugar, lemon juice, cinnamon powder and salt. Cook the apple over medium heat. Mix the apples until all the ingredients are evenly combined. Stir occasionally. The apples will produce much juices. Keep cooking until the juices are thickened, volume reduced and caramelized.
5. The apples will shrink and looked much less.
6. Set aside for few minutes to cool. Refrigerate until it is needed.
Apple Crumble Cake
7. Preheat oven at 170°C/340°F.
8. Sift all the dry ingredients, and set aside.
9. In a large bowl, add butter and sugar. Mix until creamy, fluffy and pale. This will be about 3-5 min.
10. Add in the eggs, one at a time. Mix until well combined. It will look curdle, it’s normal.
11. Add in the sifted dry ingredients in 2 batches. Fold in with a spatula, do not over mix.
12. Add in the milk. Fold in until combined.
13. Use a 7-inch pan, greased and lined with parchment paper.
14. Pour half the batter into the pan.
15. Add half the caramelized apples. Lay them evenly.
16. Add the remaining batter.
17. Add the remaining caramelized apples.
18. Add in the crumble on top. Spread them evenly.
19. Bake in preheated oven at 170°C/340°F for 50-60 min.
20. Once the cake is baked, remove from the pan. Set aside for cooling.
21. The cake is ready to cut and serve.
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Orange Chocolate Mirror Cake
I’ve made this Orange Chocolate Mirror Cake with the intention of celebrating autumn’s beautiful colors with a delicious and elegant dessert. A pecan and candied orange brownie at the bottom, topped with an orange mascarpone mousse and orange jelly and then all covered with a beautiful shiny cocoa mirror glaze for a delightful and impressive look.
#mirrorcake #chocolatecake #orangecake
To print the recipe check the full recipe on my blog:
Makes about 12-14 servings
Cocoa Orange Brownies
2/3 cup (150g) unsalted butter
1 cup (200g) sugar
2/3 cup (80g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
3 small eggs
2/3 cup (85g) all-purpose flour
3/4 cup (80g) pecan nuts
1/4 cup (50g) candied orange peel
Orange Jelly
1/2 cup (120ml) orange juice
1 tbsp (15g) sugar
2 tsp (6g) gelatin powder
3 tbsp 45ml) orange juice, for dissolving gelatin
Mascarpone Orange Mousse
1 pound (450g) mascarpone, room temperature
1/2 cup (60g) powdered sugar
1 1/3 cup (320g) whipping cream (35% fat), chilled
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
orange zest fromn an orange
1 tsp (5g) vanilla extract
Cocoa Mirror Glaze
1 tbsp +1/2 tsp (12g) gelatin powder
1/4 cup (60 ml) water
1 cup (200g) sugar
2/3 cup (80g) cocoa powder
2/3 cup (160g) whipping cream
3.5 fl oz (100ml) water
For Decoration
Cocoa nibs
1 cup (240ml) non dairy whipping cream
Food coloring (green, yellow and red)
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How to Prevent Bundt Cake from Sticking
My 6 quick tips for bundt cake that never sticks! Nothing is more frustrating than having your bundt cake get ruined because it stuck to your pan. Ensure beautiful bundt cake every time with these tricks! I also share how to release an already stuck bundt cake towards the end :)
*Cuisinart Bundt Pan:
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Professional Baker's Best Lemon Pound Cake Recipe!
In this video, Chef Anna Olson will show you how to bake this amazing but simple Lemon Pound Cake, a classic recipe if there ever was one! Make sure to follow along with the recipe below and to try out this amazing recipe!
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Ingredients
Cake
1 cup (225 g) unsalted butter, just cooler than room temperature (60-65 F)
1 ½ cup (345 g) sugar
1 Tbsp (4 g) finely grated lemon zest
5 large eggs, almost at room temperature
⅓ cup (80 mL) sour cream (full-fat)
1 ½ tsp (8 mL) vanilla extract
1 cup (150 g) all-purpose
½ cup (65 g) cake and pastry flour
½ tsp (3 g) salt
Glaze
3 Tbsp (45 mL) fresh lemon juice
2 Tbsp (30 mL) water
⅓ cup (70 g) sugar
Directions
Cake
1. Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan.
2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
3. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.
Glaze
1. For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.
2. The cake will keep well wrapped and unrefrigerated for up to 3 days.
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Pumpkin Spice Coffee Cake Recipe | sweetco0kiepie
Open Me~
Ingredients:
2 cups of flour (i know i said 1 1/2 in the video, I made a mistake haha)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup veg oil
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup milk
1/4 cup maple syrup
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Editing Software: Adobe Premiere Elements 11
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How to Make GLUTEN FREE Maple Cake
Here's a gluten-free desert recipe. Click on SHOW MORE for recipe ingredients and baking instructions.
Recipe Ingredients for warm maple almond chiffon cake
4 cold large egg whites
½ cup maple syrup
⅓ cup packed light brown sugar
¼ cup vegetable oil
3 large egg yolks
1 tsp vanilla extract
1 cup ground almonds
3 Tbsp tapioca starch (available at bulk and health food stores)
¼ tsp salt
icing sugar, for dusting
Recipe ingredients for chocolate ganache
4 oz bittersweet chocolate, chopped
½ cup whipping cream
Recipe directions for warm maple almond chiffon cake:
1. Preheat the oven to 325 F and place 8 ungreased 10-ounce ramekins or other baking dishes onto a baking tray.
2. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large heat-proof bowl and whip until foamy.
3. In a pot over high heat, boil the maple syrup until it reaches a temperature of 240 F (this only take about 2 minutes). Remove the pot from the heat and carefully pour this into the whites while whipping over medium speed (pour the syrup down the side of the bowl to avoid splashing), then increase the speed to high and whip the whites until they hold a stiff peak. Set aside.
4. In a clean bowl, whip the brown sugar, oil, egg yolks, and vanilla until thick and creamy. Stir in the ground almonds and tapioca starch, blending in well.
5. Fold in a third of the whipped whites into the batter and then, once just incorporated, fold in the remaining two thirds of the whites. Divide the batter evenly between the 6 cups and bake for 25- 30 minutes, until the cakes spring back when gently pressed. Turn the cups or ramekins upside down to cool them about 15 minutes if serving warm.
6. To serve, tap the cake out onto a plate. Serve warm, dusted with icing sugar and with a spoonful of warm chocolate ganache.
Recipe directions for Chocolate Ganache:
1. Place the chopped chocolate in a bowl.
2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.
3. Using a spatula, stir the mixture until the chocolate has melted into the cream. Use the ganache warm as a sauce or chill until firm, to use as a base for truffles.
4. The ganache will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.
5. Makes about 3/4 cup of chocolate ganache.
These chiffon cakes can be made ahead and served at room temperature, but they are really something special when served warm, plated and served with a little warm chocolate ganache.
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Almond Strawberry Swirl Coffee Cake! | Ep #182
Hi Everyone!
Today I will be demonstrating how to make an Almond Strawberry Swirl Coffee Cake! So delicious, moist & flavorful! You are going to love it!
Enjoy!
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Recipe:
2-1/2 cups flour
1/2 cup almond flour
2 tsps baking powder
1/4 tsp salt
1 can strawberry pie filling
2 tsps vanilla extract
1 cup softened butter
1-1/2 cups sugar
4 eggs
Icing:
1-1/4 cups icing or powdered sugar
About 4 tbsps half & half cream
Bundt Cake Recipe - How To Make Date Pecan Bundt Cake
Bundt Cake Recipe - How To Make Date Pecan Bundt Cake
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Extreme Lemon Crumb Cake
Lemon Crumb Cake has an light and fluffy cake layer with lemon crumb topping and covered in a buttery lemon glaze. It's for the lemon lover and a perfect spring dessert.
Lemon Crumb Topping Recipe:
You’ll need to pre-bake this topping separately.
4 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1/3 cup sugar
Juice and Zest of 1 lemon
Place all ingredients in a mixer and blend.
Preheat oven 350F. Drop on cookie pan by spoonfuls. Bake 15 minutes. Remove. Let cool and break into crumb size pieces. Set aside.
Lemon Oil Cake Recipe:
Prepare an 8x8 square pan by using baking spray, or butter and flour. In order to not level cake, wrap cake pan in foil + wet paper towels.
1/2 cup extra virgin olive oil
1 whole large egg + 1 egg yolk
1/2 cup whole milk
1 tablespoon lemon juice
2 tablespoons lemon zest
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325F.
In a bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, add oil, eggs, milk, and lemon juice. Beat on medium low for 3 minutes. Add in the flour and sugar mixture, and beat on low until well combined. Stir in the lemon zest.
Pour into pan and bake 35-40 minutes.
Buttery Lemon Glaze Recipe
1 1/2 to 1 3/4 cups confectioners’ sugar
3 tablespoons lemon juice
3 tablespoon unsalted butter, melted
In a bowl, mix all ingredients together until smooth.
To Assemble Cake
Pour half of glaze over cake. Cover with lemon crumb topping. Pour the remainder of glaze over top.