How To make Praline Coffee Cake
1/3 c Butter or margarine; softene
2/3 c Brown sugar, granulated; dom
2 Eggs
1 1/2 c All-purpose flour; unsifted
3/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3/4 c Sour cream; heavy
=== stresual topping === 1/2 c Brown sugar, granulated
1 tb Flour
3/4 ts Cinnamon
2 tb Melted butter; see note
3/4 cn Walnuts; or
Pecans; chopped
together butter and sugar. Add eggs one at a time; beating well. Sift together flour, baking powder, baking soda, and salt. Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition. Pour batter into greased 9 x9 x 2 inch pan. Sprinkle stresual topping over batter. Bake at 350' 30 to 35 minutes until done. Serve warm. Stresel topping: Combine the 1/2 cup brownulated sugar, 1 tabl flour, and 3 teaspoon cinnamon. Add 2 tablespoons melted butter and 3/4 cup chopped peca or walnuts. Note: for a crumbly topping use 3 Tablespoons instead of 2 in topping ingredients. From pkg, 12/25/93 -----
How To make Praline Coffee Cake's Videos
Caramel Coffee Buttercream Cake 焦糖咖啡黄油奶油蛋糕 Gâteau crème au beurre et au café caramel
Ingredients
Coffee sponge cake
Baking pan of 40cm x 30cm
3 eggs
Sugar 100g
Cake flour 80g
Espresso 15g
Milk 25g
180°C (356°F) for 10 minutes
Coffee battercream
Sugar 30g
Water 10g
Liquid cream 50g
Espresso 50g
1 egg
Sugar 100g
Softened unsalted butter 300g
Assembly and decoration
Espresso 100g
Chopped chocolate
Coffee beans
配料
咖啡海绵蛋糕
40cm x 30cm的烤盘
3个鸡蛋
糖100g
低筋面粉80g
浓缩咖啡15g
牛奶25g
180℃(356℉)烤10分钟
咖啡黄油奶油霜(黄油忌廉)
糖30g
水10g
液体奶油50g
浓缩咖啡50g
1个鸡蛋
糖100g
软化的无盐黄油300g
组装和装饰
浓缩咖啡100g
巧克力碎
咖啡豆
Ingrédients
Génoise au café
Plat de cuisson de 40cm x 30cm
3 oeufs
Sucre 100g
Farine T45 80g
Espresso 15g
Lait 25g
180°C (356°F) pendant 10 minutes
Crème au beurre au café
Sucre 30g
Eau 10g
Crème liquide 50g
Espresso 50g
1 oeuf
Sucre 100g
Beurre non salé ramolli 300g
Montage et décoration
Espresso 100g
Chocolat haché
Grains de café
Caramel Coffee Cake | Caramel sauce | Praline | Perfect Caramel Cake
Caramel Coffee Cake | Caramel sauce | Almond Praline | Perfect Caramel Cake
#caramelcake #birthdaycake #caramelfrosting
Measuring cup used 200ml
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Inspired by @PreppyKitchen @BooneBake @TatyanasEverydayFood@TheTerraceKitchen @chikkusdine @KathrineKwa @BakeWithShivesh@MahimasCookingClass
Mini Chocolate Coffee Cake
The mini chocolate coffee cake recipe (3 mini cakes: 8cm diameter x 5.5cm height)
*The chocolate joconde sponge
2 whole eggs
50g almond flour
60g powdered sugar
15g all purpose flour
20g cocoa powder
2 egg whites
30g sugar
10g melted butter
*The coffee mousse
2 egg yolks
30g sugar
150ml milk
10g coffee beans
2 gelatine sheets (3g)
200g heavy cream
10g powdered sugar
3 chocolate bands and chocolate decoration: 80g dark tempered chocolate (if you don't want to temper chocolate, you can just melt it but it will lack the shinny look)
Cocoa powder and edible gold leaves for decoration
- Instagram:
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Thank you for watching, I hope you enjoy the video!
MOCHA PRALINE CAKE
Praline:
butter - 1 tbsp ( for greasing )
sugar - 1 cup
nuts, chopped ( any kind ) - 1/2 cup
CAKE:
Batter Mixture:
cake flour, sifted - 1 cup
baking powder - 1 & 1/2 tsp
salt - 1/2 tsp
sugar - 1/2 cup
vegetable oil - 1/4 cup
water - 1/3 cup
vanilla - 1 tsp
eggyolks - 4 large pieces
instant coffee - 1 tbsp
Meringue Mixture:
eggwhites - 5 large pieces
sugar - 1/4 cup
cream of tartar - 1/4 tsp
Butter Icing :
butter - 1 cup
instant coffee - 1/2 tsp
icing sugar / granulated sugar - 1 cup
evaporated milk - 1 cup
#cakes
#praline
#pinoyrecipes
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat
Indulgent, Decadent & SO EASY - Buttermilk Pecan Praline Skillet Cake Recipe
You’ll want to serve this cake right away, while the topping is still all ooze-y and delicious. If you’re someone who always loved butter pecan ice cream then you’re going to love this cake.
Buttermilk Pecan Praline Skillet Cake
If you want you can serve this up with some vanilla ice cream- it makes a nice contrast to the warm, rich, buttery cake.
INGREDIENTS
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) tablespoon butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
FOR THE TOPPING:
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter
1/3 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Get the full recipe here -
#skillet
#skilletcooking
#baking
#buttermilk
#cake
#12tomatoes
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