Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
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Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. With just a few ingredients you probably have in your pantry, you could whip up this easy and affordable dessert without having to make a special trip to the store.
#CoffeeCake #Cake #Breakfast #Recipe #Allrecipes
00:00 Introduction
00:08 3 Components
00:32 Cinnamon Layer
00:44 Streusel Topping
02:05 Cake Batter
03:05 Put it all together
04:02 Final Result
04:17 Taste Test
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Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com
The Best Breakfast Treat - Chocolate Chip Sour Cream Coffee Cake!
This Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines 2 layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, fluffy, and incredibly delicious! Serve it slightly warm for the ultimate breakfast treat!
Full Printable Recipe ►
Ingredients ►
• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Unsalted Butter
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 8 oz Sour Cream
• 1 tsp Vanilla Extract
• 8 oz Milk Chocolate Chips
• 4 tsp Cinnamon Sugar
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#coffeecake #sourcreamcoffeecake #chocolatechipsourcreamcoffeecake #cake #breakfast #brunch #chocolatechips #cinnamonsugar #beyondthebutter #easyrecipes #breakfastsweets
Sour Cream Coffee Cake | MOLCS Easy Recipes
Sour Cream Coffee Cake
325°/300°
Cinnamon Walnut Swirl
1 heaping C Walnuts - roughly chopped
1/4 C Light Brown Sugar - packed
2 tsp Cinnamon
Cake Batter
2 1/3 C Flour
1/2 tsp Baking Soda
1 tsp Salt
2 C Sugar
1 C Butter - room temperature
3 Large Eggs
8 oz Sour Cream
1 1/2 tsp Vanilla
Toast walnuts - set oven to 325° and toast for 10 - 15 minutes. - Set aside
Reduce oven to 300° - Grease & flour Bundt pan -
Whisk together flour, baking soda & salt. Set aside.
In large bowl beat butter & sugar for approx 3 minutes, add eggs one a a time until well incorporated.
Reduce mixer to low speed, add sour cream & vanilla. Gradually add in flour mixture until all blended.
Spoon 1/3 mixture into Bundt pan, add 1/2 of the walnut mixture. Spoon another 1/3 batter and sprinkle remaining walnut mixture. Add remaining batter.
Bake @ 300° for 65 - 75 minutes.
Music: Still Not Rite By Noir Et Blanc Vie
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Sour Cream Coffee Cake Recipe
Sour Cream Coffee Cake made with a flavorful cinnamon filling and topped with buttery and cinnamon crumb topping. Made from scratch to create a fluffy and moist cake.
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Sour Cream Blueberry Coffee Cake - Steph’s Stove
Sour Cream Blueberry Coffee Cake
1 cup butter (2 sticks), softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅛ cup all-purpose flour (to dust blueberries)
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 cup fresh blueberries
½ cup light brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts
Preheat the oven to 350°. Using butter, grease a 9-inch bundt pan and dust with flour. Place the bundt pan in the refrigerator while preparing the cake. This will allow the butter to stay in place and for an easier release.
In a stand mixer cream butter and sugar until light in color. Add eggs, one at a time, blending until all each egg is fully incorporated. Add the sour cream and vanilla. Blend just to incorporate but do not over mix.
In a separate container add flour, baking powder, and salt. Mix by hand to incorporate and add to the sugar mixture. Mixing only enough to incorporate the wet and dry mixture…do not overmix.
In a medium bowl add ⅛ cup flour with blueberries and toss to coat the berries. This will prevent the blueberries from falling to the bottom of the cake. By hand gently fold the coated blueberries into the cake batter.
Remove the bundt pan from the refrigerator and add ½ of the cake batter to the bottom of the bundt pan. In a small container combine the brown sugar, cinnamon, and walnuts. Sprinkle the sugar mixture over the cake batter, reserving about 2 tablespoons for the top. Add the remaining cake batter over the sugar mixture and sprinkle the cake top with remaining sugar mixture. Using a butter knife, swirl the batter to distribute the sugar layer. Smooth the top, if needed, and bake for 45-55 minutes. Cake will be done when a skewer inserted into the cake comes out clean and the internal temperature is 200-205°.
Remove from the oven and allow to cool on a wire rack for approximately 30 minutes. Invert onto a plate and enjoy!
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