COFFEE CAKES RECIPES
CHOCOLATE MOUSSE COFFEE CAKE
6 oz plain chocolate
2 tbsp brewed French roast coffee
10 tbsp butter
¼ cup suger
3 eggs
¼ cup ground almonds
Mascarpone coffee cream
1 cup mascarpone
2 tbsp confectioners sugar
2 tbsp brewed French roast coffee
Preheat oven to 400 degrees F
Grease and flour 6 inch square cake pan
Mix chocolate and coffee in small pan
Heat on low until chocolate is melted, stirring occasionally
Add butter and sugar, stir until dissolved
Whisk eggs until small peaks are formed
Stir into chocolate and add almonds
Pour into cake pan
Put cake pan into roasting pan, add water to cover 2/3 of cake pan
Bake 45-50 minutes or until top is springy
Cool 5 minutes, turn upside down to cool on serving tray
Mix mascarpone with confectioners sugar and coffee
Whip until smooth and creamy
Dust generously over cake
CINNAMON COFFEE CAKE
1 cup sugar
2 tsp butter
½ tsp salt
2 cups all purpose flour
1 tsp baking powder
½ cup whole milk
½ cup brewed espresso
1 tsp vanilla
4 tbsp melted butter
1 tbsp cinnamon
½ cup sugar
Preheat oven to 325 degrees F.
Grease and flour 9x13x4 inch cake pan
Blend together sugar, butter, and salt
Mix baking powder in flour, and fold into sugar mixture slowly
Add milk and vanilla, mix well
Pour into cake pan and bake 15-20 minutes
In small bowl, mix cinnamon and remaining sugar
Drizzle melted butter over cake, and sprinkle with sugar mixture
Bake 10 more minutes
Coconut Coffee Cake
3 tbsp ground medium roast coffee
5 tbsp hot milk
2 tbsp sugar
2/3 c corn syrup
6 tbsp butter
½ c coconut flakes
1 ½ c bakers flower
½ tsp baking soda
2 eggs
1 tsp Malibu coconut liquor
FROSTING
8 tbsp soft butter or margarine
2 cups powdered (confectioners) sugar
½ c toasted coconut flakes
Preheat oven to 325 degrees
Grease and flower bottom of 8 inch square cake pan
Place coffee in small mixing bowl, and pour hot milk over coffee.
Cover and let stand 5 min
Strain coffee, and set aside
Mix sugar, corn syrup, and coconut
Heat, stirring constantly, until butter and sugar are melted
Add flour , baking soda, eggs, and 3 tbsp of coffee milk mixture.
Spoon into cake pan.
Bake 45 minutes.
Allow to cool in pan, then flip onto Cooling rack.
While cooling, place softened butter into mixing bowl, and beat until
smooth and creamy.
Fold in powdered sugar, and remainder of coffee.
Mix until smooth and creamy. Spread over top of cake, and decorate
with toasted coconut.
BLUEBERRY COFFEE CAKE
1 ½ cups blueberries
1 cup sugar
2 tbsp cornstarch
1 ½ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
6 tbsp butter
1 egg
½ cup buttermilk
½ tsp vanilla
¼ cup vanilla
¼ cup brewed medium roast coffee
Preheat oven to 350 degrees
Combine blueberries with ¼ cup water in sauce pan
Cook to boiling, reduce heat, simmer 5 minutes
Stir in ¼ cup sugar and cornstarch
Cook until thickened, stirring constantly
Set aside
Mix together ½ cup sugar, flour, baking powder and baking soda
Cut in 4 tbsp butter
Mix till fine and crumbly
Combine egg, coffee, buttermilk, and vanilla
Add to flour mixture, blend till just moist
Spread ½ batter into 8x8x2 inch cake pan
Spread fruit mixture over batter
Drop remaining batter by spoonful over fruit in random pattern
Blend remaining sugar, flour, 2 tbsp butter fine crumbs
Sprinkle over batter
Bake 40-45 minutes or until golden brown
STREUSEL COFFEE CAKE
1 ½ cups all purpose flour
¾ cup sugar
2 teaspoons baking powder/1/4 tsp salt
4 tbsp brewed dark roast coffee
1 egg, beaten
½ cup whole milk
¼ cup cooking oil
¾ cup semi sweet chocolate morsels
Preheat oven to 375 degrees
Grease and flour 9x9x2 inch cake pan
Combine flour, sugar, baking powder, and salt, mix well
In separate bowl, combine egg, milk, cooking oil and coffee
Fold into flour mixture, mix well, and add chocolate morsels
TOPPING
2 tbsp brown sugar
1 tbsp all purpose flour
1 tsp ground cinnamon
1 tbsp soft butter
Combine dry ingredients, fold in butter until soft and crumbly
Sprinkle over cake batter
Bake 30 minutes or until golden brown
PEACH COFFEE CAKE
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 peaches, sliced
2 tbsp sugar
1 tbsp all-purpose flour
1/4 cup apricot jam
2 tablespoon brewed dark roast coffee
Preheat oven 350°F In a large bowl beat butter and sugar with mixer
set to medium speed for 30 seconds.
Add eggs and vanilla; beat until thoroughly combined.
Stir in 1 cup flour, baking powder, cinnamon and salt. Set aside.
Combine sugar and 1 tablespoon flour. Sprinkle over peach slices;
toss to coat. Fold peaches into batter.
Pour into 9x9x2 inch cake pan.
Bake until wooden pick inserted near the center comes out clean, 50
to 55 minutes.
Set aside in pan to cool.
In a small saucepan, combine jam and coffee.
Bring to a boil. Spread evenly over cake
Serve warm or at room temperature
APPLE CINNAMON WALNUT COFFEE CAKE
2 cups all-purpose flour
1 cup granulated sugar
½ cup dour cream
½ softened butter
¼ cup milk
¼ cup brewed medium roast coffee
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ tsp salt
2 medium (2 cups) peeled and chopped apples
TOPPING
½ cup chopped walnuts or pecans
½ cup firmly brown sugar
1 tbsp melted butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees
Combine all cake ingredients except apples in large mixing bowl
Beat at medium speed, scraping bowl often, until smooth (2 to 3
minutes).
Gently fold in apples by hand.
Spread batter into greased 13 x 9-inch baking pan.
Combine all topping ingredients in small bowl
Sprinkle over batter.
Bake for 30 to 35 minutes or until toothpick inserted in center comes
out clean.
KAHLUA BANANA COFFEE CAKE
1 cups butter, softened
1 ½ cups granulated sugar
3 ½ cups sifted all-purpose flour
1 cup mashed ripe bananas (2 medium)
½ cup Kahlúa
4 large eggs
¼ cup whole milk
1 tbsp baking powder
1 tsp. baking soda
1 tsp. salt
¾ cup flaked coconut
¾ cup chopped walnuts
Preheat oven to 350ºF
Grease and flower 9x9x2 cake pan
Combine butter and sugar, mix until fluffy.
Fold in flour, 1/2 cup at a time,
Add remaining ingredients except coconut and nuts.
Mix on low speed until mixture is well blended. Increase to medium
speed, mix 2 more minutes
Stir in coconut and nuts.
Turn into prepared pan.
Bake 45 to 50 minutes or until golden brown.
Remove from oven; let stand 10 minutes.
Turn onto serving tray
OPTIONAL TOPPING
1 tbsp dark roasted brewed coffee, cooled
1 cup brown sugar
Mix Kahlua and brown sugar, dust over cake
CHOCOLATE COFFEE CAKE
½ cup butter
1 cup raw sugar
3 eggs
1 ½ tbsp vanilla extract
¼ tsp almond extract
2 cups bakers flour
½ tsp salt
2 tsp cinnamon
1 tsp baking powder
¼ tsp baking soda
¼ cup buttermilk
¾ cup brewed coffee (I highly recommend 100% medium roast Kona
coffee for this recipe)
4 oz semisweet chocolate chips
Preheat oven to 350 degrees
Grease and flour 2 eight inch round cake pans
Blend in sugar, and eggs until smooth and creamy
Mix dry ingredients in separate bowl
Add buttermilk and butter mixture
Combine coffee and chocolate in small saucepan
Heat on low heat until chocolate is melted and mixed with coffee
Add to batter mixture and blend thoroughly
Pour into cake pans, bake about 45 minutes or until firm
Ice with Mocha Icing
Mocha Icing
½ cup brewed medium roast coffee
6 oz semisweet chocolate chips
1 tsp vanilla extract
¼ cup soft butter
Place chocolate, coffee, and vanilla in small saucepan
Heat on low until chocolate is melted and mixed
Remove from heat, blend in butter
Mix well
SOUR CREAM COFFEE CAKE
1 cup sour cream
2 eggs
1 cup sugar
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp brewed dark roast coffee
CRUMB TOPPING
½ cup all purpose flour
¼ cup brown sugar
¼ cup sugar
3 tbsp soft butter
Preheat oven to 350 degrees
Grease and flour 9 inch round cake pan
To make topping:
Blend topping ingredients, blend until mixed and crumbly
Make topping first, and set aside
To make cake:
Place eggs in bowl, whip until frothy
Add sour cream, mix until smooth and creamy
Thoroughly mix in sugar
Add flour, baking powder, baking soda, and salt and blend well
Pour into cake pan, sprinkle topping evenly over top of batter
Bake 18-20 minutes, or until springy and golden brown
Flip onto cooling rack, cool 30 minutes before serving
Note* This recipe make a very light and tender cake that will not cut
smoothly when hot.
