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
The Iconic NJ Crumb Cake | Cinna-Mocha Coffee Mix
The NJ Crumb Cake and Cinna-Mocha Coffee Mix are on the menu today in my kitchen. The Crumb Cake is absolutely my all time favorite dessert. The cake will be make with the delicious Amish Friendship Bread that I had in my freezer. Its fabulous!!! BUT, the crumb topping is what we all wait for. Go ahead. Make it….and see who picks off the topping first in your house. Will it be you?
I welcome your prayer requests and/or comments anytime at SouperAt60@gmail.com
#crumb, #cake, #mocha, #crumbcake
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
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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
Mocha Crumb Cake
Mocha crumb cake is a type of cake that combines the flavors of coffee and chocolate.
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Recipe :
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How to Make Coffee Cake - Moist Cake Recipe
Soft, fluffy cake with a gooey cinnamon center and golden, buttery crumble. 3 layers of decadence that pairs perfectly with coffee or tea and served as breakfast, snack or dessert.
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Ingredients
1½ c unbleached flour
2 ts baking powder
½ ts fine salt
¼ c canola/veggie/coconut/grape seed oil
½ c brown sugar
1 ts vanilla extract
1 room temperature egg
¾ c whole or buttermilk
Filling
½ c brown sugar
1½ ts cinnamon
Crumble
⅓ c unbleached flour
½ c sugar
¼ ts fine salt
¼ c unsalted, softened butter
¾ ts cinnamon
Instructions
In the first bowl, sift together the flour, baking powder, and salt.
In the second bowl, whisk together the oil, sugar, vanilla, egg, and milk until foamy.
Slowly combine the 2 bowls {sprinkle the first/dry bowl in thirds into the second/wet bowl. Do not over mix}
In a greased cake pan, spoon in half the batter.
Sprinkle with the brown sugar and cinnamon mixture and spread the rest of the batter evenly on top.
To make the crumble, combine everything together {it's important that the butter be soft} and dot generously on top of the cake.
Bake at 350 for 17-21 minutes.
Cool and allow to set before slicing/serving.
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Coffee Crumble Cake Recipe | Easy to Bake Coffee Crumble Cake | Chef Bhumika | Rajshri Food
Coffee Crumble Cake | Coffee Crumble Muffins | How to Bake Coffee Crumble Cake at Home | Bake Coffee Crumble Muffins at Home | Bakery Recipe Coffee Crumble Cake | Bake #coffeecrumblecake | Cake Recipe | Bakery Recipe | #bakery Recipe | Coffee Cake | Coffee Cake Recipe | How to Make Coffee Crumble Cake | Crumb Cake Recipe | Homemade Crumb Cake | Coffee Crumb Cake | Coffee Recipes | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
50 gms Brown Sugar
1 tsp Instant Coffee Granules
1 tsp Cinnamon Powder
½ cup All Purpose Flour (80 gms)
¼ cup Light Brown Sugar (50 gms)
¼ tsp Cardamom Powder
1 tsp Instant Coffee Granules
¼ cup Butter (56 gms)
1¾ cups All Purpose Flour (227 gms)
¼ tsp Baking Soda (5 gms)
1¼ tsp Baking Powder
Warm Water
½ tbsp Instant Coffee Granules (56gms)
⅓ cup Sour Cream (85 gms)
50 gms Yogurt
50 ml Milk
½ cup Sugar (100 gms)
⅜ cup Dark Brown Sugar (75gms)
⅛ cup Oil (28 ml)
6 tbsp Butter (85 gms)
165℃ 30 minutes
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Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!