Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Coffee Walnut Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coffee Walnut Cake. This cake is popular in England and it's not hard to see why. It is a rich butter cake flavored with espresso (or coffee) and chopped walnuts. The cake is sandwiched together and frosted with a delicious whipped mixture of espresso (or coffee), mascarpone cheese, powdered sugar, and heavy cream.
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How To Make Cinnamon Coffee Cake
Do you love cinnamon? imperialsugar.com. Cinnamon and sugar combine in this classic Cinnamon Coffee Cake recipe for a dense cake-like dessert that works perfectly for a breakfast or brunch bread or an anytime snack or treat. The crumb topping makes this dish all the more special, an impressive yet easy to pull off treat. This is yummy for any holiday gathering, Easter brunch, Mother's Day breakfast in bed or anytime you want to sweeten up a Sunday morning. #imperialsugar #dessert #breakfast #brunch #coffeecake #cake #recipe #cinnamon
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
PAANO GUMAWA NG CINNAMON ROLL/OFW VLOG BY MARY FRANCISCO
Please watch this video. This how they make cinnamon rolls. It's very tasty because there's a nut in it. Enjoy watching.
Disclaimer, no intended for copyright.
#cinnamon rolls
EASY COFFEE CAKE RECIPE
Coffee cake! Oh yes who does not love a good coffee cake recipe?! This coffee cake is super easy but tastes absolutely delicious try it!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
Cinnamon Streusel Coffee Cake
Cinnamon Streusel Coffee Cake
This classic coffee cake is loaded with cinnamon and results in a beautiful big bundt cake. It is the perfect cake for parties and potlocks.
Get the WRITTEN INSTRUCTIONS:
I give you the secret on how to crumble the streusel in so that it is super crumbly. You don't want to skip this step!
This recipe is for a really big coffee cake that will serve 14-16 people. You will definitely impress your friends and family with this classic cinnamon streusel coffee cake.
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Beth's Blueberry Crumb Cake Recipe
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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 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
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Classic Coffee & Walnut Cake | Waitrose & Partners
If you're looking for a fail-safe recipe for classic coffee and walnut cake, this is it.
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How to Make Aunt Anne's Coffee Cake | Cake Recipes | Allrecipes.com
This is the perfect cake for Sunday mornings reading the paper. It will surely go fast! Serve warm with bites of sugar and cinnamon – this is definitely comfort food! Share with your friends for a wonderful breakfast, or have as a mid-morning snack! Get the recipe for Aunt Anne's Coffee Cake:
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Simply Cinnamon Coffee Cake
The classic coffee cake never gets old. Perfect any time of day....and YES for breakfast too!
RECIPE:
Coffee Cake Recipe | How to make Cinnamon Streusel Coffee Cake
For detailed recipe:
This coffee cake is ultra moist with tender crumbs, a cinnamon sugar filling in the center, crisp cinnamon streusel topping for a bit of crunch on the top and delicious maple glaze for added flavor. Adding sour cream contributes to the incredibly soft crumbs and flavor to this cake. Amazingly flavorful, melt-in-your mouth coffee cake that is soft, buttery and bursting with aroma of cinnamon in every bite. Serve this classic coffee cake for breakfast or brunch with a hot cup of coffee!
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Quick and Easy Homemade Cinnamon Rolls Recipe / Soft and fluffy Cinnamon rolls in 4 simple steps
Quick Homemade cinnamon rolls Complete Recipe:
This Homemade Cinnamon Rolls Recipe will help you make soft and fluffy cinnamon rolls in 4 simple steps.
We will need only a few basic ingredients and no special equipments to make these cinnamon rolls.
If you want to make soft and fluffy dinner rolls in this same quick and easy method, watch the video here:
Ingredients
To make the bread dough
All purpose flour/Bread flour: 3 cups (130g x 3=390g)
Milk 3/4 Cup (180 g)If you don’t want to add milk, you can use plain water instead.
Unsalted Butter (softened)1/4 Cup /57g
1 Egg(at Room Temperature)
Sugar 2 and 1/2 tbsp /32g
Salt 1and 1/4 tsp
Yeast (instant /active dried yeast) 1tsp
For the filling
Soft Brown sugar (packed cup)1/2 cup /90g
Unsalted Butter(softened) 1/4 cup /57g
Cinnamon powder 2 tsp
For the Cream Cheese Frosting
Cream cheese 3 ounce /80g/ 2/3 cup
Unsalted butter 3 tbsp/ 43 g
Powdered Sugar 1 cup / 125g
Vanilla powder 1/2 tsp or vanilla extract 1 tsp
A pinch of salt to balance the sweetness
If you want more thinner frosting, you can add 1-2 tbsp milk into it
Written Recipe:Quick Homemade Cinnamon rolls:
Many of your questions are answered in the blog article ..like..how to freeze cinnamon rolls, how to store cinnamon rolls...how to make it ahead of time...how to substitute egg in this quick homemade cinnamon rolls recipe etc
Blog Article:How to make soft and fluffy cinnamon rolls at home:
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Professional Baker Teaches You How To Make CINNAMON BUNS!
Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!
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Ingredients
Dough
1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt
Goo
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup
Filling & Assembly
⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Goo
1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
Filling & Assembly
1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
4. The sticky buns are best served the day they are baked.
Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.
Bakes in a 9-x-13-inch pan
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Perfect SANS RIVAL Recipe
How to make mini Sans Rival? Here's what you'll need:
Meringue:
3 egg whites
1/2 tsp vinegar or 1/2 tsp lemon juice
1/2 cup granulated white sugar
4 teaspoon corn flour or corn starch
1/2 cups cashew nuts
Buttercream:
3 egg yolks
1/2 cup sugar
1 cup butter (room temperature}
1 tsp vanilla
Plus 1 cup crushed cashew nuts for garnish
Preparing the Meringue/ Dacquoise
1. In a large bowl, beat the egg whites on medium-high speed until frothy and then add the vinegar. Continue beating until soft peaks form.
2 While beating, gradually add the sugar. Whip until medium peaks form.
3.Fold in the crushed cashew nuts.
4, Pipe into a baking paper with 5 inches circle templates. I used a saucer for guide.
5 Put the meringue inside the piping bag. Gently pipe inside the template. Then scrape the top with rubber scraper to flatten.
6. Bake for 40-60 minutes or until lightly brown.
Making the Buttercream:
1. In a sauce pan, mix egg yolks and sugar. Then place on top of pot with boiling water (Bain-marie). Mix until sugar is dissolved.
2. Use a hand mixer then beat until light and fluffy.
3. Then add the softened butter in 3 batches.
4. Add the vanilla. Beat until light and fluffy.
Assembling the cake:
1. On a plate, place one meringue at a time. Spread a thin layer of buttercream after the other.
2. Frost the top and sides. Garnish the sides with cashew nuts using a rubber scraper to even out.
3. Pipe some buttercream rosettes on top-side part. Then sprinkle crushed cashew nuts on the middle-top.
Enjoy!
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Go bake ROCK CAKES today! | How to make easy cake recipe
#originalnakedchef
Original Naked Chef demonstrates how to make rock cakes! One of the easiest cakes to make. this recipe cakes use s just 1 egg and very little milk, adjust the sugar to taste. They are very easy, quick, tasty & cheap. Great served with a cup of tea, coffee. All the ingredients are shown at the start of the video and you see me cooking and tasting the creation at the end.
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Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine) - Gemma's Bigger Bolder Baking Ep. 34
Make the best Homemade Cinnamon Rolls without a machine! VISIT my Website to print & share the Recipe:
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Hi Bold Bakers! This week, I'm sharing with you my favorite no-knead method for making yeast dough. I think you'll enjoy this technique because you don't need a mixer, and the results are incredible. We'll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let's get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Delicious cupcakes - Mary Berry Everyday: Episode 6 Preview - BBC Two
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Programme website: Mary shows us how to make a simple cupcake with a twist to make them a bit more special. These easy lemony cupcakes are perfect for when you want to show off!
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Beth's Foolproof Madeleine Recipe | ENTERTAINING WITH BETH
Learn how to make my foolproof madeleine recipe, a great French cookie recipe for Spring.
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BETH’S FOOLPROOF MADELEINE RECIPE
Makes 18 cookies
*Print recipe here*
INGREDIENTS:
3 eggs
2/3 cup (130 g) sugar
1 1/2 (7.5 ml) tsp orange zest
1 cup (120 g) flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
6 tbsp (60 ml) melted butter
1 tbsp (7 g) powdered sugar
METHOD:
Preheat oven to 350F/(176C).
Beat eggs with sugar until pale yellow. Add zest.
Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
Once cooled completely and dust with powdered sugar and serve!
These are best eaten the day they are made. Batter can be made 2 days ahead of time.
ABOUT THIS CHANNEL
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Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option
**The creamy frosting recipe shared on our recipe page is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section in the recipe on Inspired Taste. The full recipe can be found here:
**FAQ**
Why don't we include exact ingredient amounts in our videos?
We get this question a lot so we thought it was time to explain. We like to keep our videos short and to the point, but want to make sure they are in a format that you can follow along. We work hard to include enough useful information to help home cooks of all levels. We also try to make each video easy to fast forward and rewind.We make everything in our own kitchen so we know you can too. We frequently include alternative methods and ingredient substitutions in our recipes to accommodate for different diets and the equipment you may (or may not) have at home. It isn't always the easiest to keep the video short while also including exact ingredient amounts along with all of the possible substitutions and variations.It's important to us that everyone can successfully make our recipes so we like to have all the information you need all in one place, which is in the full recipe on our blog. This also makes sure that viewers that stumble onto our YouTube channel are aware of the in-depth information provided for each recipe on Inspired Taste. Happy Cooking!
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EASY CHOCOLATE MOUSSE CAKE | Easy Recipe | Dessert | BakingCherry
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→ Chocolate Truffle Cupcake Recipe:
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→ Quick & Easy Nutella Cake (Egg-Free):
→ Lockdown Mug Cake:
→ 3-Ingredient Lemon Mousse:
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#cake #dessert #recipe
Coffee Crunch Cake on Martha Stewart Show
Mary Risley from Tante Marie's Cooking School shows how to make a Blum's Coffee Crunch Cake ( on the Martha Stewart show.
How to Make Cinnamon Buns | The Violet Bakery | Claire Ptak
Claire Ptak shows the recipe for her delicious signature cinnamon buns. Get the recipe:
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Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two
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Programme website: While in some senses Nigella's Ginger and Walnut Carrot Cake is reminiscent of an old fashioned, slightly rustic English Teatime treat, it is also a perfect pudding. Recipe:
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Homemade Caramel Sauce
This caramel sauce is wonderful and made with only 3 ingredients! Perfect for any time, but especially fall and the holidays. Full recipe -
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup:
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Luscious lemon pavlova recipe | Simply Nigella - BBC
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Nigella delivers her final serving of feelgood food in this episode, sharing the origins of some of her latest recipe ideas and revealing just how and why they came into being.
There is a beautiful bowl of steamed clams with Thai basil - a recipe that was inspired by Nigella's recent holiday in Thailand.
Then there is Nigella's toasty olive oil granola, which is born out of a need to have a satisfying breakfast at the ready, even on the busiest of mornings. Hunger pangs at the other end of the day led to Nigella's griddled halloumi with a sweet chilli sauce.
Finally, Nigella's friends are treated to a 'bav and pav' feast for supper - griddled bavette steak for main course, followed by a luscious lemon pavlova for pud.
Simply Nigella | Series 1 Episode 6 | BBC Two
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Silkiest Chocolate Tart
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Quick Dinner Rolls Recipe / Soft and Fluffy Dinner Rolls in 4 simple steps
Quick Dinner Rolls : Complete Recipe :
Easy No knead Soft and fluffy dinner rolls : VIDEO :
Quick and Easy Homemade Cinnamon Rolls VIDEO:
This quick dinner rolls recipe will help you make soft and fluffy dinner rolls in less than two hours.
We can make this quick dinner rolls with only seven basic ingredients.
The method of making this soft dinner rolls is so simple.We can make them in 4 simple steps.
1.Prepare the dough
2.Divide and shape the rolls
3.Proof the rolls
4 Bake the Quick dinner rolls
Bake at 375 F preheated oven for 18-20 minutes or until the tops are golden brown in color.
Place the tray in the lowest rack of the oven to prevent any over browning.
Tent the top of the rolls with an aluminum foil, will also helps.
How to substitute egg in this quick dinner rolls recipe :
Role of egg in bread making:
Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin. Lecithin can add to the overall consistency of the loaf.
So it is difficult to substitute something else for egg to get the same result.
At the same time, i can say that ,as we have used only one egg in this quick dinner roll recipe,we can easily replace the egg to make dinner rolls without much difference in texture and taste of the rolls.
As one egg is approximately 45 ml,just replace the same volume with milk or water.So you can add 3 tablespoon of water or milk in place of one egg.
Remember, this will not be equivalent to adding an egg,but i can promise you that it will be difficult to find any difference between the one made with and without egg in this particular quick dinner roll recipe.
More tips for Soft and Fluffy dinner rolls :