How To make Glazed Coffee Cake
1/2 c Post Grape Nuts
1/2 c Sugar
2 ts Maxwell House instant coffee
2 ts Cinnamon
1 3/4 c Flour
1 c Flour
1 ts Baking soda
1/2 ts Calumet baking powder
1/2 ts Salt
1 c Sour cream
1/2 c Butter, softened
2 Eggs
1/2 ts Vanilla
Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside. Mix flour with 1 cup sugar, the baking soda, baking powder and salt in large mixer bowl. Add sour cream, butter, eggs and vanilla. Blend at low speed with electric mixer, then beat for 1 minute at medium speed. Spread one third of the batter in a greased 8 inch square pan; sprinkle with half of the cereal mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the center comes out clean. Cool in pan; spread with coffee glaze. Coffee glaze: Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups sifted confectioners sugar. Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake.
How To make Glazed Coffee Cake's Videos
Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
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Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
How to Make ⎮Glazed Apple Cake with Caramel Sauce Recipe ⎮Apple Coffee Cake
Very Fall inspired Cake. This Glazed Apple cake recipe is just everything you could want with a hot cup of coffee. The spices in this cake will make your house smell delicious while in the oven.
Caramel Glazed Apple Cake
1 ½ cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
Or 1 ½ cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar
3 eggs
Combine next 5 ingredients
3 cups all-purpose flour plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
Add next 3 ingredients last
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 ¼ cups coarsely chopped pecans
2 ¼ vanilla extract
Caramel Sauce
1 stick butter
½ cup brown sugar
½ cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream
Oven 350 degrees F
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Glazed Honeybun Cake (From-Scratch) w/Vanilla Honey Glaze! So Good!!
❤️GET THE COOKBOOK: An heavenly honeybun cake made with a tender homemade yellow cake, swirls of gooey brown sugar cinnamon, and the best buttery vanilla honey glaze!
Tips for the BEST honeybun cake
1. Don't swirl the middle layer. Just sprinkle that cinnamon sugar on there and then top with the batter. I swear it seems to come out so perfectly gooey that way.
2. Add the glaze while the cake is hot. It's important that you spread the glaze while the cake is still hot. This will give it that thin, sticky, lightly glazed appearance.
3. Let the cake rest. It's tempting to dig right in but don't! The cinnamon sugar layer needs to firm up a bit and so does the glaze. 20 minutes usually does it and the cake will still be deliciously hot.
4. Chill before cutting. This is a rich and gooey cake! To make cutting the cake into bars easier, I like to chill it a bit in the fridge or freezer just until the bottom of the pan is cool. This allows everything to set up perfectly and creates a cleaner cut.
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Glazed Espresso Coffee Cake
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Shiny Glaze For Cakes (Chocolate Entremet Recipe)
Learn how to make a beautiful chocolate entremet just like a professional! This is an extensive tutorial from our resident pastry chef, Christophe Rull. You’ll learn how to make the chocolate sponge, chocolate ganache, airy mousse, and of course that beautiful shiny chocolate mirror glaze.
FULL RECIPE ►
Chocolate Fudge Cake ►
100 grams eggs
220 grams granulated sugar
4 grams vanilla extract
160 grams Mayonaise
180 grams all-purpose flour
50 grams cocoa powder
4 grams baking soda
2 grams baking powder
2 grams salt
180 grams water
Dark Chocolate Ganache ►
15 grams granulated sugar
10 grams glucose
110 grams heavy whipping cream
50 grams dark chocolate
40 grams milk chocolate
10 grams unsalted butter (European butter or Plugra works best)
Chocolate Glaze ►
100 grams water
340 grams granulated sugar
2 drops red food coloring (I use Chef Master gel colors)
220 grams heavy whipping cream
120 grams glucose
130 grams cocoa powder
16 grams gelatin (For powdered gelatin, bloom 16g of gelatin with 80g of water)
Chocolate Mousse ►
200 grams heavy whipping cream
200 grams 64% dark chocolate
60 grams egg yolk
60 grams granulated sugar
60 grams water
200 grams whipped cream
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
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Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)
This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It's the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
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► SUGARED CRANBERRIES RECIPE:
► Vanilla Extract Recipe:
CRANBERRY CAKE INGREDIENTS:
►3 large eggs, room temperature
►2 cups granulated sugar
►12 Tbsp unsalted butter, melted (not hot)
►1/3 cup light olive oil or canola oil
►2 tsp vanilla extract
►1 cups buttermilk, room temperature
►3 cups all-purpose flour
►1 tsp baking powder
►1/2 tsp baking soda
►1/2 tsp salt
►1 Tbsp orange zest (from 1 orange), plus more for the glaze?
►2 cups fresh cranberries (tossed with 1/2 Tbsp flour)
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Prepping bundt pan
1:06 Whisking wet ingredients
2:25 Whisking dry ingredients
2:56 Adding fresh cranberries & orange zest
4:14 How to bake a bundt cake
5:30 How to make the glaze
6:31 Decorating a bundt cake
7:02 Adding sugared cranberries
8:15 Taste Test
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Meridian, ID 83680
USA
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