Instant Pot Cream Cheese Coffee Cake
Instant Pot Cream Cheese Coffee Cake is a fantastic, old fashioned dessert we've brought back to life. Making it in the pressure cooker gives it a perfect finish. We've revamped the recipe to fit in a 7-inch spring form pan, which is what you'll need. For a handy print out of the recipe, with ingredient amounts and detailed instructions, please visit
Thank you so much for watching!
Be sure to like and subscribe to our channel so you can stay up to date on all of our latest, greatest recipes.
Apple Crumble Coffee Cake - Food Wishes
If you like apple crumble, and you like coffee cake, then you will absolutely love this Apple Crumble Coffee Cake, which offers the best of both worlds. Plus, if you like both those things, AND you’re a fan of the Dutch apple pie, this might just become your new favorite dessert recipe. Sorry, I mean breakfast recipe.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Apple Crumble Coffee Cake recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
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
Easy Cream Cheese Danish
This Easy Cheese Danish Pastry is sweet, creamy, and flaky. Not only is it easy to make, but it also goes great with your morning coffee or as an after-dinner dessert.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE BELOW ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
* 1 lb puff pastry
* 8 oz cream cheese
* 1/4 cup granulated sugar
* 1 large egg yolk + 1 egg for egg wash
* 1/4 tsp vanilla extract
* 1/2-1 tsp fresh lemon zest
* 1/2 cup powdered sugar
* 2 tbsp heavy cream
???? FULL RECIPE HERE:
????????????MORE DELICIOUS ????????????
➖Amaretti Cookies-
➖Coffee Macarons-
➖Raspberry Macarons-
➖Blueberry Pie Filling-
➖Red Velvet Cake Pops-
➖Ponchiki-
➖Chocolate Donuts-
➖Chocolate Salami-
OUR FAVORITE KITCHEN TOOLS (affiliate links)
-Pastry brush:
-Baking sheet:
-Kitchen shears:
-Rolling pin:
-Parchment paper:
-Small rubber spatula:
-Prep bowls:
????????????????????INSTRUCTIONS ????????????????????????
1. In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, 1/4 tsp of vanilla extract and the zest of 1 lemon. Make sure to only use the yellow part and avoid the white rind since its very bitter.
2. Alright now that you have all your filling ingredients in the bowl, beat it on high speed using an electric hand mixer until the filling is smooth and creamy.
3. Now set that aside and lightly flour your work surface. Then unfold 1 lb package of thawed puff pastry and begin rolling out each sheet of puff pastry lengthwise about 2 inches. so that they measure (9x11 inches).
4. Now cut off the top 2 corners of the puff pastry. And set them aside. Don’t toss them. Bake those along with the danish and eat them with some jam or Nutella.
5. Take your kitchen shears and begin making slits into the dough along both sides. You’ll want to make about 9-10 slits per side. See where the puff pastry is was folded into 3rds, make sure not to cut past that line.
6. Once you get to the last strip at the bottom you’ll be left with 2 flaps, just cut those off and set them aside to bake with the other corner scraps.
Add the cheese filling
7. Now split your cream cheese filling among both danishes, keeping the filling contained in the middle third of the puff pastry.
8. Now fold over the top flap and begin crossing over the strips for the braid. So you’ll want to just switch from right to left until you get to the last 2 strips. Fold the bottom flap up and cross the last 2 strips over.
9. Now you want to gently transfer the danishes over to a baking sheet lined with parchment paper.
10. Then make your egg wash by combing 1 egg with 1 tsp of water. Give a good thorough swish then brush it over the danishes using a pastry brush.
11. Now place the danishes in the oven and bake them at 400 degrees Fahrenheit for about 20 to 25 minutes or until they’re golden brown. Remove the cheese danishes from the oven and let them cool to room temperature.
12. In a small bowl combine 1/2 cup of powdered sugar with 2 tbsp of heavy cream. Once the pastry has cooled to almost room temperature you can begin drizzling the glaze on top.
????????????????????????????????????⤵️????????????
SHOP SIMPLY HOME COOK'S AMAZON AFFILIATE STORE HERE:
????WEBSITE:
????INSTAGRAM:
????FACEBOOK:
❤️PINTEREST:
#dessert #cheesedanish #simplyhomecooked
This recipe contains affiliate links.
⏱ Time Stamps ⏱
0:00 Intro
0:19 Cream Cheese Filling
1:07 Prepping the Puff Pastry
1:38 Cutting your Puff Pastry
3:09 Adding the filling
3:37 Braiding your Danish
4:28 Egg Wash
4:43 Baking your Danish
4:51 Making the Glaze
5:32 Glazing your Danish
6:01 Conclusion/Taste test
Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Poke Cake!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.