Professional Baker Teaches You How To Make COFFEE CAKE!
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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Coffee Sponge Cake That Melts In Your Mouth Recipe | Relaxing Sound
Hey there darling lovelies! Today, i will show you how to make a Coffee Cake with Coffee Cream Cheese Frosting.
I love the fact that the sun is playing hide and seek with me while filming this video. Enjoy the aesthetic audio and video!
COFFEE SPONGE CAKE RECIPE:
8 egg yolks
sugar ¾ cup (150g)
oil ½ cup (120g)
milk ½ cup (120g)
vanilla 1 tsp (5g)
instant coffee 2 tbsp (12g)
hot water 2 tbsp (12g)
all purpose flour 1¾ cup (220g)
baking powder 2 tsp (10g)
salt 1 tsp (5g)
8 eggwhites
1 tsp cream of tartar (4g)
sugar ¾ cup (150g)
COFFEE CREAM CHEESE FROSTING;
heavy cream 1½ cup (348g)
icing sugar 2 tbsp (15g)
cream cheese 1½ cup (225g)
1 tbsp instant coffee
2 tbsp hot water
---HALF SIZE PORTION---
COFFEE SPONGE CAKE RECIPE:
4 egg yolks
sugar 1/3 cup (65g)
oil ¼ cup (60g)
milk ¼ cup (60g)
vanilla 1 tsp (5g)
instant coffee 1 tbsp (6g)
hot water 1 tbsp (6g)
all purpose flour 1 cup (125g)
baking powder 1 tsp (5g)
salt ½ tsp (3g)
4 eggwhites
cream of tartar ½ tsp (2g)
sugar 1/3 cup (65g)
COFFEE CREAM CHEESE FROSTING;
heavy cream 1 cup (232g)
icing sugar 1 tbsp (7g)
cream cheese 1 cup (150g)
1 tbsp instant coffee
2 tbsp hot water
-Baking Sheet pan size is 9x13. Bake in a preheated oven at 180°C for 15-20 minutes. Baking time may vary depending on your oven's specification.
You can use this icing too:
MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients
Food for the soul:
Ecclesiastes 4:9-10 Two are better than one, because they have a good return for their labor: If either of them falls down, one can help the other up. But pity anyone who falls and has no one to help them up.
Thank you all so much. I hope you will support my son's channel too. Please subscribe here
Chocolate Chip Cookie
TWIX CAKE by Little Red Chef
#CoffeeCake
#BestCoffeeCakeRecipe
Ina Garten's Sour Cream Coffee Cake | 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
Coffee Cake Without Oven - Soft Coffee Sponge Cake Recipe - Kitchen With Amna
How to make Supper Soft and Sponge Coffee Cake Without Oven in Patila/Pressure cooker. A Soft Coffee Sponge Cake Recipe by Kitchen With Amna with Coffee butter cream Icing. #CoffeeCake #SpongeCake #cakerecipes #kitchenwithamna
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Keto Coffee Cake Recipe! EASY Cinnamon Coffee Cake
Get ready for the most delicious and satisfying cinnamon coffee cake you'll ever taste! This low-carb coffee cake is packed with flavor and comes together in just a few simple steps. In this video, I'll show you how to make this amazing cake that's sure to become a new favorite. Follow along as I share my tips and tricks for making this tasty and easy recipe.
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WANT MORE LOW CARB LOVE RECIPES????
Click here to see How to Make the Most Amazing & Easiest Chocolate Cake
Click here to see How to Make 4 Carb Keto Cake in 1 Minute
Click here to see How To Make Quick & Easy Keto Cookies Recipe
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Classic Coffee Cake Recipe By Food Fusion (Eid Special Recipe)
Ok so we did it! An amazing Classic Coffee Cake Recipe. We have been wanting to do this recipe for a long time. Now we think that we are very close to what you get at some famous bakeries. Use Nurpur unsalted butter for best results. #HappyCookingToYou #FoodFusion #Nurpur
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00:00 Classic Coffee Cake
00:17 Prepare cake
02:10 Prepare coffee butter frosting
03:28 Assembling
04:37 Aray waah
Recipe in English:
Ingredients:
Prepare Plain Cake:
-Maida (All-purpose flour) 2 Cups (250g)
-Namak (Salt) ½ tsp
-Baking powder 2 tsp
-Doodh (Milk) ¼ Cup
-Instant coffee ½ tsp
-Nurpur Butter unsalted 200g (room temperature)
-Bareek cheeni (Caster sugar) 1 Cup
-Anday (Eggs) 4 (room temperature)
-Vanilla essence ½ tbs
Prepare Coffee Butter Frosting:
-Sugar 2 Cups
-Cream 2 tbs
-Instant coffee 2 tbs
-Nurpur Butter unsalted 150g (room temperature)
-Namak (Salt) 1 pinch
-Vanilla essence ¼ tsp
-Bareek cheeni (Caster sugar) ¼ Cup
-Instant coffee ½ tsp
-Hot water ½ Cup
-Badam (Almonds) chopped
Directions:
Prepare Plain Cake:
-In a bowl,place sifter,add all-purpose flour,salt,baking powder,sift all dry ingredients together then mix well & set aside.
-In milk,add instant coffee,whisk well & set aside.
-In a bowl,add butter & beat until fluffy.
-Add caster sugar & beat again.
-Add eggs,one by one & beat after each addition.
-Add half quantity of dry ingredients & beat on low speed.
-Add prepared coffee milk,vanilla essence & beat again.
-Add remaining dry ingredients and beat on low speed until well combined.
-Grease 9” inch baking pan with butter and line with butter paper.
-Pour cake batter on greased baking pan and tap few times.
-Bake in preheated oven at 180C for 40 minutes.
-Take out cake from the oven & let it cool on a wire rack.
Prepare Coffee Butter Frosting:
-In a spice mill,add sugar and grind to make a powder then sift & set aside.
-In a bowl,add cream,instant coffee,whisk well & set aside.
-In a bowl,add butter & beat until it changes color.
-Gradually add powdered sugar,salt & beat well.
-Add cream & coffee mixture,vanilla essence & beat until well combined then transfer to a piping bag.
-In a small jug,add caster sugar,instant coffee,hot water,mix well & set aside.
-Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of cake.
-Place first layer of cake on a cake stand,add coffee syrup,add & spread coffee butter frosting,almonds and place top layer of cake over it.
-Add & spread coffee syrup and coffee butter frosting & frost the outside of the cake with coffee butter frosting.
-Apply chopped almonds on the sides of the cake.
-Refrigerate until chilled.
-Cut into desired slices & serve!