If you have come all the way here I am assuming that you are a huge fan of anything related to coffee and you have made up your mind to try out some amazing recipes for coffee cake. And yes let me assure you, you are exactly where you need to be!
In this article, we will be sharing some amazing, easy, and delicious recipes for coffee cake that you can try at home even if you are a beginner.
Easy Snack Cake
This is a very easy yet delicious recipe that you can make at home with limited ingredients;
Ingredients You Need
- All-purpose flour – 2 cups
- Instant coffee granules – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Firmly packed light brown sugar – 2 cups
- Salt – half teaspoon
- Baking soda -1 teaspoon
- Egg -1
- Butter – half cup
- Container sour cream-1(8 ounces)
- Chopped walnuts or pecans -1 cup
Steps to Follow
- In a big bowl, mix the flour and instant coffee granules. Stir well after adding salt, cinnamon, and brown sugar into the mixture.
- Using a pastry blender, add butter and mix it well until it’s crumbly. In a 9″ square pan that has been lightly oiled, press half of the crumb mixture in.
- The next step is to mix the sour cream and baking soda and add them to the remaining crumb mixture. Mix just enough to moisten the dry ingredients.
- Add an egg to this mixture and keep stirring the mixture gently.
- Add this mixture into the pan in which we have our half-crumbs and top them off by sprinkling pecans or crushed walnuts over them.
- Bake for 45 minutes at 350°. Cut into squares after cooling and enjoy!
Coffee syrup cake
This is another recipe for a coffee cake you can try with some basic ingredients;
Ingredients You Need
- Instant coffee granules -1 and a half tablespoons
- Sour cream – 90g
- Unsalted butter – 125g
- Soft brown sugar-165g
- Eggs -2
- self -raising flour
For coffee syrup
- Instant coffee granules 2 teaspoons
- Soft brown sugar- 165g
Steps to Follow
- The oven should be preheated at 180°C (350°F/Gas 4). Use mini rectangular tins(250ml) and grease them lightly and lightly dust them with flour.
- In a bowl, combine coffee with 2 tablespoons of hot water. After letting it cool, add the sour cream and mix thoroughly.
- Use an electric beater to mix butter and sugar in a bowl until they are fluffy and pale.
- Add the 2 eggs into the mixture and beat them well.
- Divide the batter between the prepared tins, smoothing the tops as you go. Fold the flour in alternately with the sour cream mixture.
- Bake them for 25 minutes. If you put a skewer into the center of the cake it should come out clean, that is an indication that it’s properly cooked.
- To prepare the coffee syrup, take a small saucepan over medium heat, and add the coffee, sugar, and 170 ml (512 fl oz/2/3 cup) water. Stir until the sugar dissolves.
- Bring to a boil and then turn off the heat. As soon as the cakes are cool enough to handle, turn them out onto a wire rack and drizzle the hot coffee syrup over them.
- Coffee cakes can last for three to four days when stored in an airtight container.
Coffee Cake With Buttercream Icing
Making this cake can take approximately 1 hr and 5 mins. You will be able to make 8 servings with our below-mentioned recipe. Let’s check it out!
Ingredients You Need
To prepare cake base
- Butter, softened -225g
- Instant espresso powder-2 and half tablespoons
- Caster sugar-225g
- All-purpose flour-200g
- Baking soda-half teaspoon
- Baking powder-2 and half tablespoons
- Eggs -4 large ones
- Whole milk-1-2 tablespoon
For buttercream icing
- Icing sugar-350g
- Instant espresso powder-2 and half tablespoons
- Unsalted butter-180g
- Boiling water -1 tablespoon
- walnuts -5
Steps to Follow
- Two 20cm spring form cake tins should be greased and the oven should be preheated to 180°C (160°C for fan-assisted ovens)/gas mark 4. Place a circle of baking parchment inside the bottom of each and set aside.
- In a food processor, combine the sugar and walnuts. Grind the mixture until the nuts are crushed.
- Mix the butter in a big bowl with the mixture of sugar and walnuts. Add eggs and continue beating with an electric whisk for an extra 2 minutes, until the mixture is smooth and fluffy.
- Add the eggs, baking soda, baking powder, and espresso powder to the mixture. Add the milk after mixing everything properly and smoothly. At this point, the batter should easily slide off a spoon, if not, add extra milk.
- Evenly divide the batter between the two cake pans. The cake should rise and feel springy when touched after about 25 minutes in the oven.
- Let them rest and cool. You can use this time to prepare your icing
- Add the butter and the icing sugar into a big bowl and beat until the mixture is fluffy. In a ramekin, combine the espresso powder and the hot water. Then, while beating the mixture, pour the other mixture into the ramekin.
- If required, whip the buttercream for an additional two to three minutes so that it has a spreadable and smooth texture.
- Remove the springform tins from the cake sandwiches after they have completely cooled, then lay one sandwich upside-down on a plate or cake stand.
- Place the second layer, right-side up, on top of the first one, and spread about a third to half of the buttercream on top of it. The top of the cake should be liberally covered in the remaining buttercream.
- After that, sprinkle a few walnut halves in a circle around the edge at a 1-inch gap.
- And voila! your coffee cake is ready to be devoured.
Wrapping Up
We hope that you find these recipes useful. Do give them a try and tell us how it was in the comments. Do check out our website to find other interesting recipes and topics relating to coffee!
