Coffee Cake Recipe: An Easy and Tasty Holiday Baking How To | Great American Baking Show w/ Amanda
First bake of Cake and Pastry Week for The Great American Baking Show, Season 4. Amanda's recipe is a classic coffee cake decorated for the holiday season. The easy to follow video recipe produces a tasty, moist cake.
Cranberry Swirl Coffee Cake
Preheat Oven to 350F/180C on Fan
Cranberry Sauce from Scratch
Zest of Half an Orange
freshly squeezed orange juice, 2 tablespoons
water - 1/3 cup, 80ml
sugar - ½ cup, 100mg
frozen cranberries - 2 cups, 200g
Method for Cranberry Sauce
1. Measure out and place all ingredients into a small high-sided heavy bottom saucepot and bring to a boil. Stir occasionally and cover with lid to speed up cooking process. Save excess orange juice for icing.
2. Cook cranberries for 5 – 7 minutes or until softened or to 220 F.
3. Use an immersion blender in pot to chop cranberries leaving only a few small chunks.
4. Continue to cook on medium heat without a lid to evaporate off liquid.
5. Pour sauce into a small stainless bowl and place in an ice bath to quickly cool, stirring to release the heat.
Coffee Cake
unsalted butter (room temperature) - ½ cup, 115g
caster sugar - 1 cup, 200g
large eggs - 2
vanilla bean paste - 1 teaspoon
orange zest - 3 tablespoons
all-purpose flour - 2 cups, 256g
ground cardamom - 1 ½ teaspoon
baking powder - 1 teaspoon
baking soda - 1 teaspoon
salt - ½ teaspoon
sour cream - 1 cup
cranberry sauce (chilled) - 1 cup
Method for Coffee Cake
1. While cranberry sauce is cooking measure out coffee cake ingredients and spray inside of an 8 inch round tube pan with baking spray that contains flour.
2. Cream the butter, sugar, orange zest and vanilla bean paste in a stand mixer or use a hand mixer. Adding the orange zest and vanilla during creaming allows for optimal flavor infusion in batter.
3. Slowly add one egg at a time to creamed butter and sugar. Don’t forget to scrape down the mixing bowl.
4. Add sifted flour, ground cardamom, baking powder, baking soda and salt to batter alternating with sour cream. You can gently fold in the flour and sour cream using a spatula.
5. Once batter is combined, spoon a layer on the bottom of the pan forming a well in the center
6. Spoon half of the cooled cranberry sauce into the center well in the batter.
7. Spoon another thin layer of batter on top of cranberry sauce and create another well to hold the remaining cranberry sauce.
8. Add last bit of batter to cover the cranberry sauce and smooth top with small offset spatula.
9. Place in 350oF/180oC fan oven for 30-35 minutes or until set and an inserted toothpick comes out clean. Cake should have an internal temperature over 200oF/ 93oC
10. Let cake cool in pan slightly and then de-pan placing cake on wire rack.
Candied Orange Peel and Cranberries
caster sugar - ½ cup
water - ½ cup
Rind from 1 orange
frozen cranberries - ½ cup
1 cup caster sugar for coating (extra fine bakers sugar)
Method for Candied Orange Peel
1. While cake in baking make the candied orange peel.
2. Use a zester to remove long strips of orange peel.
3. Place peel in small pot of boiling water for 3-5 minutes, drain and repeat process once more. This removes the bitter taste from the orange pith.
4. Now place boiled peel in pot with water and sugar, stir to dissolve sugar and bring to a boil for about 5 minutes or until sugar syrup is thick but not caramelizing.
5. Remove peel with tongs and place on a wire cooling rack to dry.
6. Place cranberries in the same sugar syrup over low heat for a few minutes. Make sure the heat or syrup are not too high to prevent cranberries from bursting open.
7. Place on the same wire rack to dry for about 30 minutes.
8. Once cool and dry, roll peel in caster sugar to coat and then roll cranberries to coat. Place on a plate and let dry.
Icing
1 cup powdered sugar
2 tablespoons fresh squeezed strained orange juice
Using a spatula to mix, slowly add orange juice and stir till icing is smooth but thick. Place in a plastic bag with Ateco #805 round tip
Assemble the Cranberry Swirl Coffee Cake
1. Once the cake is cool but still slightly warm you can pipe a ring of thick icing on the top.
2. Use the warmth of the cake and gentle tapping to guide the flow of icing into a nice smooth top with just a bit of dripping down the sides.
3. While icing is still wet, sprinkle the top with candied orange peel and cranberries.
Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Carrot Coffee Cake (Best Easy Coffee Cake Recipe)
This is seriously the BEST Coffee Cake you'll ever eat. It's my mom's coffee cake all dressed up with CARROT CAKE for spring. The flavors of carrot cake in a moist coffee cake with that crumble topping - delish!
PRINTABLE RECIPE:
FOR THE CAKE
1/4 cup vegetable oil
3/4 cup granulated sugar
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
1/2 cup milk
2 cups shredded carrots grate your own, not pre-shredded
FOR THE STREUSEL
1/2 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter melted
3/4 cup chopped nuts walnuts or pecans, if desired
FOR THE DRIZZLE
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Moist Chocolate Cake From Scratch (with Coffee)
Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
Website: thegourmetbonvivant.com
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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!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience 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 and Sunday!
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT