#Coffee Cake

This vegan espresso coffee cake is full of coffee flavour and perfectly moist! The natural acidity from the coffee tenderises the cake and makes it beautifully soft and fluffy without any other special ingredients. I decorated the cake with a coffee buttercream and homemade coffee caramel as a special finishing touch. This recipe works well as a three or two-layer cake, or even in a sheet pan if you want something simpler. Comment RECIPE PLEASE and I'll DM you. Or find the recipe on my blog, linked in my bio x

#1 Coffee Cake Tip: double the crumb topping and put half inside the cake 🙌🏻 Comment recipe to get my coffee cake link in your DMs! #foodblogger #bakingblogger #contentcreator #bakingday #bakingpassion #recipedeveloper #recipedevelopment #momlifebelike #momboss #michiganblogger #coffeecake #breakfastcake https://thefirstyearblog.com/coffee-cake-recipe/

Finally sharing this small batch, loaf pan coffee cake! Here we’ve got a light & fluffy butter vanilla cake, sandwiched & topped with a cinnamon streusel. It comes together in one small loaf pan, perfect for sharing with a friend (or for keeping to yourself, no judgements!) 🍰 Full recipe is on the blog, let me know what other loaf pan recipes you’d want to see next! . . . . . #baking #coffeecake #loafcake #smallbatchbaking #easyrecipes #streusel #crumbcake #bakingfromscratch #bakinglove #bakingrecipes #eeeeeats #bakefromscratch #bakefeed #explore #bakingtutorial #foodblog

Inspired by New York crumb cake, this coffee cake recipe calls for EXTRA crumble on top and decadent, buttery cake on the bottom. It's really just coffee cake perfection ✨ Full recipe is on my website!

The softest, fluffiest cinnamon coffee cake you’ll ever have! Even better than the one from Starbucks! Tried doing a lil diff kinda voiceover so pls let me know if I should do more story time or just whatever’s on my mind kind or step by step of the recipe! The recipe can be found through the Iink in my profile (or story right now) #cinnamoncoffeecake #coffeecake #bakingrecipes #recipevideo #starbuckscake #baking

Day 1,899,894 of not understanding why this is called a coffee cake 🙃 yes i know it’s meant to be eaten w coffee but so are donuts! Regardless, coffee cake has my heart, and especially this extra crunchy version. Recipe 👇 Ingredients Cinnamon Crumble Topping • 1 cup (200g) packed brown sugar • 1 1/4 cup (156g) all-purpose flour • 3 1/2 teaspoons ground cinnamon • 8 tablespoons (113g) unsalted butter, cold and cubed (I used @vitalfarms ) Cake • 1 1/3 cups + 1 tablespoon (175g) all-purpose flour • 1 teaspoon baking powder • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup (113g) unsalted butter, softened • 2/3 cup (135g) granulated sugar (add more for more sweet) • 2 large eggs, room temp • 1 tablespoon vanilla extract • 1/2 cup (120g) yogurt, room temperature • 2 tablespoons (30ml) milk Instructions 1. Preheat oven to 350°F (177°C). Grease/line an 8-inch square pan 2. Make the crumb mixture: In a bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using forks or your hands until crumbly. Refrigerate while you prepare the cake batter, the colder the more crunchy the cake! 3. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat softened butter and sugar until creamy (~3 minutes). Add eggs and vanilla and beat until fully combined. Mix in yogurt (batter will look a bit lumpy/curdled almost). 4. Add dry ingredients and alternate w the milk, and mix on low until just combined. Batter will be thick as shown in the video! 5. Assemble the cake: Spread half the batter into the pan. Sprinkle 1/3 of the total crumb mixture over it. 6. Then spread the remaining batter on top, and sprinkle the remaining crumbs over the top. The top matters more than the middle bc that’s where the crunch is! 7. Bake for 35–45 minutes (mine took 40 m), or until a toothpick inserted in the center comes out clean. 8. In the mean time, make the optional cream cheese icing: eyeball and mix powdered sugar, softened cream cheese, vanilla, and cream/milk until you reach desired consistency and taste. 9. Drizzle over cake and DEVOURR.

coffee cake cookies cookie dough: 1 cup (226g) unsalted butter, soft 2 1/2 cups (310g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 3/4 cup packed (150g) light brown sugar 1/4 cup (50g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla 1 tsp (3g) cinnamon *cream together the butter and sugars until smooth. then add in the eggs and vanilla. in another bowl, whisk together the flour, salt, baking soda, and cinnamon. fold the dry into the wet and mix until its just combined. dollop on the cinnamon paste and carefully fold into the dough. do not overmix since you want a nice marbled look. scoop and then set in the fridge an hour. note: if the dough feels too wet to scoop, you can scoop it after its set in the fridge. gently press down the dough balls on the tray and then generously sprinkle on the streusel. bake at 350 for 11-13 min depending on the size. let them cool fully before drizzling on the vanilla glaze! cinnamon swirl paste: 2 tbsp (30g) dark brown sugar 1 tbsp (8g) cinnamon 1 tbsp (15g) unsalted butter, melt 1 tsp (5g) ap flour *mix all together so its forms a paste streusel topping: 1/2 cup (60g) ap flour 1/4 cup (50g) brown sugar 1 tsp (4g) cinnamon pinch of salt 4 tbsp (55g) unsalted butter, cold *mix the flour, brown sugar, cinnamon, and salt. then using a fork or with your fingers, mix in the cold butter pieces. set aside. vanilla glaze: 1/2 cup (60g) powdered sugar 1–2 tbsp water or milk 1/2 tsp vanilla *mix all together adding more powdered sugar (to thicken) or more liquid (to thin)

Welcome back to another episode of Baking 101 where I teach you all the tips and tricks to becoming a better baker. On today’s episode we’re learning all about oil based cakes, specifically this coffee and walnut cake! For the full recipe check my website ‘food by remi coffee and walnut cake’

I think I’ve eaten my weight in coffee cake over the past few days😬🤭 do I regret it? Absolutely! Lol. But it’s soooo good I hope you guys give it a try. And eating it with a cup of tea is just🤌🏼 1 3/4 cups all purpose flour (300 grams) 2 1/2 tsp baking powder 1 tsp kosher salt 3/4 cup unsalted butter (room temp) 1/2 cup brown sugar (100 grams) 3/4 cup granulated white sugar (150 grams) 3 eggs 2 tsps vanilla extract 1 cup sour cream 240 grams Cinnamon filling 3/4 cup brown sugar (150 grams) 1/3 cup flour (45 grams) 2 tsp ground cinnamon Streusel topping 1 cup brown sugar 1 cup flour 2 tsp ground cinnamon 1/2 tsp kosher salt 1/2 cup melted butter For the cinnamon filling: Mix together all ingredients and set aside. For the streusel topping: Melt butter and add all the dry ingredients. Use your fingers to press and crumble everything together. Place crumble in the fridge while you prepare your cake. For the cake: Preheat oven to 350F degrees. Line a 9”x9” baking pan with parchment paper and leave an overhang so it will be easy to pull the cake out. Combine flour, baking powder, salt in a bowl. Set aside. Cream together butter and sugars in stand mixer fitted with a paddle attachment. Add vanilla and eggs, followed by sour cream. Add the dry ingredients last, be sure not to over-mix the batter. Place half the batter in the pan followed by the cinnamon filling. Spread filling evenly all over the batter. Add the rest of the batter on top of the filling. Bake for 30-35 minutes and then take the cake out of the oven and add the streusel topping. Bake for another 10-15 minutes.

If you love coffee, this one’s for you, the very tasty #coffeebuttermilkcake with #coffeebuttercream ☕️! #coffeecake #coffeecakerecipe #coffeebuttercreamrecipe

Coffee And Walnut Cake: Recipe Below 👇🏾 It’s moist, full of flavour and tastes absolutely AMAZING 😋 🤤 ✅ Save for later and follow for more recipes!! ✨ Ingredients: * 200g Light Brown Sugar * 200g Butter * 200g Self-Raising Flour * 60g Chopped Walnuts * 2 Eggs * 1 tbsp Instant Coffee (Dissolved In Water) (Or 1 tbsp Coffee Essence) * 1 tsp Vanilla Extract Coffee Buttercream Icing * 180 g Icing Sugar * 90 g Butter * 1 tbsp Instant Coffee (Dissolved In Water) (Or 1 tbsp Coffee Essence) * 1 tbsp Milk (Optional) * Chopped Walnuts (Handful To Decorate) Method: * Preheat your oven to 180°C (160°Fan, gas mark 4, 350°F) and line a loaf tin with parchment paper.
 * Place butter and light brown sugar into a large mixing bowl and mix together until light and fluffy.
 * Add the eggs, vanilla extract and a tablespoon of coffee dissolved in water (or one tablespoon of coffee essence) to the mixing bowl and mix together until evenly distributed.
 * Add flour and chopped walnuts into the mixing bowl and mix together until a cake batter has formed.
 * Pour the mixture into a 2lb loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean when poked inside.
 * To make the coffee and walnut buttercream icing, add butter and sugar to a mixing bowl and whisk together until light and fluffy.
 * Add a tablespoon of milk and instant coffee dissolved in water or one tablespoon of coffee essence and whisk until evenly combined.
 * Once the cake has cooled, spread the buttercream over the cake and sprinkle chopped walnuts on top. Click the link in my bio for the full recipe and even more tasty recipes ✨ #coffeeandwalnutcake #coffeecake #coffeeandwalnut #damnthatsdelish #damnthatsdelicious #loafcake #cakerecipes #bakedfromscratch #cake #easyrecipes #baking #bakinginspo #mymorningmocha

COFFEE CAKE = the perfect fall treat. Find the full recipe on the Sweet Simple Vegan or in either of our bios. This coffee cake is the perfect companion for your morning coffee. It’s simple to make and has a moist and fluffy center with a dreamy cinnamon crumble topping. Once you give it a try for yourself, you’ll understand what the hype is about 😍 #coffeecake #fall #baking #fallbaking #vegan