Best Coffee Cake Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Best coffee cake recipe. Very delicious dessert baked in an oven.
The most popular cake is the sponge, lavishly filled or topped with flavoured, sweetened, whipped cream.
The cake may be spread with passion fruit pulp, jam, or lemon honey (lemon cheese) before filling with the cream, or the cream may be decorated with fresh fruit, especially strawberries or sliced Chinese gooseberries.
Frost coffee cake with Coffee-Flavored Glace Icing (see recipe below)
Coffee-Flavored Glace Icing Recipe
Ingredients: 1/4 cup unsalted butter, 1/4 cup (60 ml) water, 2 squares unsweetened cooking chocolate, 2¼ cups sifted confectioners (caster) sugar, 1 teaspoon vanilla extract
Instructions: In a saucepan, heat the butter and water. Add the chocolate and heat until it melts. Do not overheat. Gradually add the sifted confectioners (caster) sugar and vanilla extract; if necessary add a little more water to obtain a spreading consistency.
Variation: Use 1/4 cup (60 ml) string hot coffee instead of water. You may also like famous Easy Victoria Sponge Cake Recipe
Best Coffee Cake Recipe
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup packed light brown sugar
- 2 Large eggs, lightly beaten
- 1 ¼ cup (300 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (250 ml) hot strong black coffee
- For Icing: 1 cup confectioners sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons buttermilk
Preheat your oven to 350 F (175 C).
Lightly oil a 12-cup pan or coat it with nonstick cooking spray. Dust the pan with flour, shaking out the excess.
In large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 min. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
Pour the batter into the prepared pan. Bake for 35 to 40 min., until a cake tester inserted in center, comes out clean. Cool the cake in the pan on a rack for 10 min.; remove from the pan and let cool completely.
TO MAKE ICING: In a small bowl, whisk together confectioners sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.