How To make Mocha Crumb Cake
1 package Pillsbury Plus Butter Recipe Cake Mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup water
1/2 cup cold coffee
1/2 cup butter -- softened
3 eggs
Topping: 3 tablespoons butter
3/4 cup granola cereal
1/2 cup firmly packed brown sugar
2 tablespoons cold coffee
Heat oven to 350 F. Grease andflour 13x9" pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at HIGHEST speed. Pour batter into prepared pan. Bake at 350 F. for 30-40 minuts or until toothpick inserted in center comes out clean. In small saucepan, melt 3 tablespoons butter; stir in remaining topping ingredinets. Spread topping mixture over hot cake. Broil 6 inches from heat for 1-2 minutes or until topping is bubbly. Serve warm or cool. Makes 12 servings. Per serving; 370 calories, 4 g protein, 47 g carbohydrate, 18 g fat, 100 mg cholesterol, 330 mg sodium Pillsbury Classic Cookbook, #87, p. 17 MC formatting by bobbi744@acd.net ICQ#2099532
How To make Mocha Crumb Cake's Videos
COFFEE CRUMB CAKE - How To Make The Best Coffee Cake Recipe
This coffee cake recipe is easy to follow and has delicious results! If you're looking for an easy dessert recipe to impress your friends and family, this is the one for you.
This New Jersey Crumb Coffee Cake recipe makes an incredibly moist cake with a thick, buttery cinnamon crumb topping – just like you find in New Jersey bakeries.
For a complete guide with lots of tips, visit:
Ingredients
For the topping:
2 cups brown sugar packed
2 tablespoons ground cinnamon
1 teaspoon salt
1 cup butter (2 sticks), melted - plus more if needed
3 cups all-purpose flour
For the cake:
2½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cups butter (1½ sticks) softened
1½ cups sugar
2 large eggs
1¼ cups buttermilk
1½ teaspoons vanilla
½ cup powdered sugar for dusting
Instructions
For the topping:
Mix the brown sugar, cinnamon, and salt together in a large bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you just want to moisten the flour and mix until there is no visible dryness). Keep the mixture in large clumps. Set aside.
Squeeze a handful of the topping into your hand, if it doesn't clump together, add a little more melted butter until it does. Set aside.
For the cake:
Preheat the oven to 350f/175c. Grease 9x13 inch baking pan
Mix the flour, baking soda, baking powder, and salt in a medium mixing bowl.
Beat the softened butter in a large bowl until light.
Add sugar and beat until light and fluffy.
Add eggs 1 at a time, beating until well blended after each addition.
Add buttermilk and vanilla, and beat just until blended.
Add flour mixture in 3 additions, beating just until blended after each addition.
Transfer cake batters to the prepared baking pan (the batter will be thick); spread it evenly over the pan.
Hand-squeeze small handfuls of topping and crumble clumps evenly over cake batter, covering with a thick layer of topping.
Bake 45 minutes to an hour or until the tester comes out clean and the topping is deep golden brown and a little crisp.
Cool cake in dish on rack for at least 30 minutes. Dust with powdered sugar and cut into squares to serve.
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Moist Crumb Cake
This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping.
Full recipe details:
Keto Classic New York Style Crumb Cake
Pan size: 9 x 9 inch (23 x 23 cm) square pan
A classic New York-style crumb cake has much bigger crumbs than coffee cake, making the crumb topping layer just as thick as the cake layer! It’s sweeter and denser than a coffee cake with a delicious, thick buttery sugar topping! It’s perfect for brunch or to serve for dessert, you’ll definitely fall in love with this classic breakfast cake recipe. ????
INGREDIENTS
1 ¼ cup (125g) blanched almond flour
⅓ cup (37g) coconut flour
½ cup (100g) granulated erythritol
1 ½ teaspoons (5g) ground cinnamon
¼ teaspoon (1g) salt
⅔ cup (150g) melted unsalted butter
1 large egg
1 large egg yolk
1 teaspoon (5mL) vanilla extract
¼ cup (60g) melted unsalted butter
½ cup (100g) granulated erythritol
¼ cup (60mL) heavy whipping cream
¼ cup (60mL) water
1 ½ cups (150g) blanched almond flour
2 tablespoons (14g) coconut flour
2 teaspoons (8g) baking powder
¼ teaspoon (1g) salt
powdered erythritol for dusting
Bake at 320°F (160°C) for 40-45 minutes until toothpick is clean when inserted.
Yields 16 bars (macros per bar)
NET CARBS: 2.4g
FIBER: 3.9g
FAT: 22.5g
PROTEIN: 5.4g
CALORIES: 247
#ketoserts #crumbcake #lowcarbcrumbcake
▶️
Tamaño del recipiente: recipiente cuadrado de 9 x 9 pulgadas (23 x 23 cm)
Un pastel de migas clásico al estilo de Nueva York tiene migas mucho más grandes que el pastel de café, ¡lo que hace que la capa de cobertura de migas sea tan gruesa como la capa de pastel! ¡Es más dulce y denso que un pastel de café con una deliciosa y espesa cobertura de azúcar con mantequilla! Es perfecto para el brunch o para servir de postre, definitivamente te enamorarás de esta receta clásica de pastel de desayuno. ????
INGREDIENTES
1 ¼ taza (125 g) de harina de almendras blanqueada
⅓ taza (37 g) de harina de coco
½ taza (100 g) de eritritol granulado
1 ½ cucharadita (5 g) de canela molida
¼ de cucharadita (1 g) de sal
⅔ taza (150 g) de mantequilla derretida sin sal
1 huevo grande
1 yema de huevo grande
1 cucharadita (5 ml) de extracto de vainilla
¼ de taza (60 g) de mantequilla derretida sin sal
½ taza (100 g) de eritritol granulado
¼ de taza (60 ml) de crema batida espesa
¼ de taza (60 ml) de agua
1 ½ tazas (150 g) de harina de almendras blanqueada
2 cucharadas (14 g) de harina de coco
2 cucharaditas (8 g) polvo de hornear
¼ de cucharadita (1 g) de sal
eritritol en polvo para espolvorear
Hornee a 320 ° F (160 ° C) durante 40-45 minutos hasta que el palillo esté limpio al insertarlo.
Rinde 16 barras (macros por barra)
CARBOHIDRATOS NETOS: 2.4g
FIBRA: 3.9g
GRASA: 22,5g
PROTEÍNA: 5.4g
CALORÍAS: 247
Dimensioni padella: padella quadrata 23 x 23 cm (9 x 9 pollici)
INGREDIENTI
1 ¼ di tazza (125 g) di farina di mandorle sbollentate
⅓ tazza (37 g) di farina di cocco
½ tazza (100 g) di eritritolo granulato
1 ½ cucchiaino (5 g) di cannella in polvere
¼ di cucchiaino (1 g) di sale
⅔ tazza (150 g) di burro non salato fuso
1 uovo grande
1 tuorlo d'uovo grande
1 cucchiaino (5 ml) di estratto di vaniglia
¼ di tazza (60 g) di burro fuso non salato
½ tazza (100 g) di eritritolo granulato
¼ di tazza (60 ml) di panna da montare
¼ di tazza (60 ml) di acqua
1 ½ tazza (150 g) di farina di mandorle sbollentata
2 cucchiai (14 g) di farina di cocco
2 cucchiaini (8 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
eritritolo in polvere per spolverare
Cuocere a 320 ° F (160 ° C) per 40-45 minuti finché lo stuzzicadenti non è pulito una volta inserito.
Resa 16 barre (macro per barra)
CARBOIDRATI NETTI: 2,4 g
FIBRE: 3,9 g
GRASSI: 22,5 g
PROTEINE: 5,4 g
CALORIE: 247
Taille du moule: moule carré de 9 x 9 pouces (23 x 23 cm)
INGRÉDIENTS
1 ¼ tasse (125 g) de farine d'amande blanchie
⅓ tasse (37g) de farine de noix de coco
½ tasse (100 g) d'érythritol granulé
1 ½ cuillère à café (5 g) de cannelle moulue
¼ cuillère à café (1 g) de sel
⅔ tasse (150 g) de beurre non salé fondu
1 œuf large
1 gros jaune d'oeuf
1 cuillère à café (5mL) d'extrait de vanille
¼ tasse (60 g) de beurre non salé fondu
½ tasse (100 g) d'érythritol granulé
¼ tasse (60mL) de crème à fouetter épaisse
¼ tasse (60mL) d'eau
1 ½ tasse (150 g) de farine d'amande blanchie
2 cuillères à soupe (14 g) de farine de noix de coco
2 cuillères à café (8 g) de levure chimique
¼ cuillère à café (1 g) de sel
érythritol en poudre pour le dépoussiérage
Cuire au four à 160 ° C (320 ° F) pendant 40 à 45 minutes jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 16 barres (macros par barre)
GLUCIDES NETS: 2,4 g
FIBRE: 3,9 g
GRAISSE: 22,5 g
PROTÉINES: 5,4 g
CALORIES: 247
Coffee Cake Recipe - How to Make a Coffee Crumb Cake
Coffee Cake Recipe - How to Make a Coffee Crumb Cake
#SoulFoodCooking #SoulFood
Easy Cinnamon Coffee Cake Muffins Recipe
Looking for the best homemade coffee muffin recipe? Try my Easy Cinnamon Coffee Cake Muffins featuring a delicious cinnamon sugar streusel topping and powdered sugar drizzle.
These delicious breakfast treats are amazing with a hot cup of coffee and are so easy to make!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
⬇⬇⬇ GET FULL RECIPE BELOW ⬇⬇⬇
CINNAMON COFFEE CAKE MUFFINS
BAKING INSTRUCTIONS:
▪️ Bake in the oven at 350 degrees F for 9-12 minutes, or until a toothpick comes out clean.
▪️ Let your muffins cool for 5 minutes in the pan, before transferring to a cooling rack to cool for 10 minutes before adding icing drizzle.
INGREDIENTS:
Muffin Batter
▪️ 1 1/2 cups self-rising flour
▪️ 1/3 cup granulated sugar
▪️ 1 tsp cinnamon
▪️ 1/3 cup oil
▪️ 1 large egg
▪️ 1/2 cup milk (I used 2%)
▪️ 1 tsp vanilla extract
Streusel Topping
▪️ 1/4 cup light brown sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
▪️ 2 tbsp unsalted butter, cold
▪️ 3 tbsp flour
Icing
▪️ 1/4 cup powdered sugar
▪️ 1 1/2- 2 tsp milk
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