Posted: July 22, 2021
On Thursdays, I love to prep my snack, dessert and breakfast for the weekend! What can be more delicious than a coffee cake that actually tastes like coffee! This recipe is highly based on Claire’s coffee, coffee cake with some tips and modification options. It's light, silky crumb and brown sugary flavor that is wonderfully balanced with bitter notes (and great smells) from brewed and instant coffee. I make a batter, ribbon and streusel crumb topping live! #coffeecake #coffeecoffeecake #breakfastcake
What's coffee cake like where you're from?
For more live baking, join me every Thursday at 5:05 PM PST for more dessert baking or decorating.
Click here for the full video step by step: https://youtu.be/7kKglRgT4mg
Special equipment/ingredients:
· 9x13 baking pan
· non-stick pan (helpful)
· cardamom (if you follow Claire's recipe to a T - I swap this for cinnamon)
Ingredients:
Coffee ribbon:
o 3 tablespoons packed light brown sugar
o 2 teaspoons ground cinnamon
o 1 tablespoon instant coffee granules
Coffee crumb topping:
o 1 1/4 cups all-purpose flour (5.6oz / 160g)
o For a gluten free option, swap out flour for 1 1/4 cups King Arthur's gluten free all-purpose flour (5.6oz / 160g)
o 1/2 cup packed light brown sugar (3.5oz / 100g)
o 2 teaspoons instant coffee granules
o 3/4 teaspoon ground cardamom >> I use 1 teaspoon of ground cinnamon
o 1/4 teaspoon Diamond Crystal kosher salt
o 8 tablespoons unsalted butter (1 stick/ 4 oz / 113g), cut into pieces, at room temperature
o For a dairy-free option swap out unsalted butter for 8 tablespoons Country Crock's avocado oil stick (1 stick/ 4 oz / 113g), room temperature
o 2 teaspoons instant coffee granules (to add on top right before baking)
Cake batter:
o 3 1/2 cups all-purpose flour (16 oz / 455g)
o For a gluten free option, swap out flour for 3 1/2 cups King Arthur's gluten free all-purpose flour (5.6oz / 160g) + 1 teaspoon of xanthum gum
o 1 1/4 cups all-purpose flour (5.6oz / 160g)
o 2 1/2 teaspoons baking powder (0.35 oz / 10g)
o 1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
o 1/2 teaspoon baking soda
o 1 tablespoon instant coffee granules
o 2/3 cup sour cream (6 oz / 170g)
o 1/2 cup strong brewed coffee (4 oz / 113g)
o 2 teaspoons vanilla extract
o 12 tablespoons unsalted butter (6 oz / 170g), at room temperature
o For a dairy-free option swap out unsalted butter for 12 tablespoons Country Crock's avocado oil stick (6 oz / 170g), room temperature
o 1/4 cup neutral oil (2 oz / 57g) >> I prefer grapeseed oil
o 1 cup granulated sugar (7 oz / 200g) >> 3/4 cup granulated sugar (150g) for a cake that isn't overly sweet
o 3/4 cup packed light brown sugar (5.3 oz / 150g)
o 4 large eggs (7 oz / 200g) at room temperature
Instruction video: https://youtu.be/1R5lwxOQv4M
Most asked questions:
· Can this be made gluten free? Yes! I've tried this with King Arthur Flour gluten free flour and it was good.
· Can this be made dairy free? Yes! I've tried it with an unsalted dairy free butter and it worked the same.
· Can this be made vegan? I'm sure it can be, but I haven't tried this
· Why is it called a coffee cake? This cake gets its name from traditionally being served with coffee. Some might expect it to have coffee as an ingredient but in the US, that’s rarely the case. So I guess that makes this cake special!
· What does coffee cake usually taste like? Good coffee cake will have a very moist, tender crumb with notes of vanilla, cinnamon and brown sugar. They can be flavored with cocoa powder, maple syrup, chocolate chips, fruit (especially blueberry or apple) and have additions like pecans, walnuts, or a glaze on top.
· How do you keep it moist? Adding sour cream, or Greek yogurt and using brown sugar really brings the moisture to this cake.
· Can you freeze it? Sure! Wrap it tightly with plastic wrap, then pop into a freezer bag. Thaw on the counter. You can warm it in the oven or give it about 15 seconds in the microwave. Keeps well frozen for up to three months.
· How long does it last? Leftovers can be kept out at room temperature in an air tight container for a few days but a week in the fridge. And three months frozen.
· What is the most common mistake when making this? Probably the most common mistake with all baking is adding too much flour so measure carefully.
· How long should I re-warm it? About 15 seconds in the microwave.
· Can I add nuts? YAS, in the filling or on top with the streusel
· Can this be prepped/ make ahead? I found a great tip on King Arthur Flour’s site. You can prepare this coffee cake the night before and then bake it in the morning!! It's easy; cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
My final thoughts (Claire you're so awesome):
· I would rate this dessert (Claire's recipe to a T) a 7.5 out of 10. I'm sorry!! I think it's way too sweet upfront. I recently made Preppy Kitchen's coffee cake - classic and gluten free - and it is so delicious with the right balance of sweetness to the cake. I'm going to try that recipe with coffee in it.
· I would halve or quarter this recipe - it's so much cake... it's a huge recipe... and that's coming from me!
· The cardamom is very strong so I like the recipe better with it omitted; but that's just my preference! This is the first recipe I ever needed to use cardamom. Yes, I had it around because I had purchased a spice set a few years back BUT I have never used it before this recipe.
· I personally like it better with double the coffee grounds in the ribbon and streusel topping.
· Claire says the cake looks a little underdone but as long as it’s risen and the skewer comes out clean we’re good.
Here is the video where I baked John, Preppy Kitchen's recipe live (it's my first YouTube Live video so it's a little long)
Click here for the full video step by step: https://youtu.be/k8-y2lJngmY
Coffee coffee cake success!!
Rox
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