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Coffee Cake?

post #1 of 30
Thread Starter 
I've been searching for a coffee cake recipe for a while but have had no luck so am asking any of my fellow CC'ers if they have a good recipe. Any coffee cake recipe that has loads of good reviews then turns out to not be coffee cake but is so called bc it's good to eat with a cup of coffee!
Any help or ideas much appreciated,

Claire
post #2 of 30
Please describe the type of coffee cake you have in mind. Yeasted? Sour cream? Fruited? Streusel?

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post #3 of 30
If you want a coffee flavoured cake, then you could use a cake mix. Add a tablespoon of instant coffee to the water in the measuring cup and stir until it has dissolved.

Or you could use a recipe with at least a half cup milk, to which you also add the instant coffee or instant espresso. Lots of coffee chiffon cake recipes out there that do the same with the water.
post #4 of 30
If making a dark chocolate mud cake you can subistute some of the liquid with a shot of expresso coffee...using a stronger flavour coffee of course.
This will give you a very suitable adult flavour cake.... a lovely moist and delicious cake....or you could add a coffee essance to a chocolate cake of your choice.
Plus you can add a splash of coffee oil to a ganache...this would give you a coffee flavour through out the cake without actually flavouring the cake.

Just a few ideas for you to choose from.

Bluehue
post #5 of 30
Thank you everyone for your PM's. (My recipe pairing fruit with coffee was a best-seller during the holidays!) I'm away right now but as soon as I'm back in the office I will send you the recipe you requested.

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post #6 of 30
Thread Starter 
I'm looking for a sponge style coffee cake, something I can carve well and tastes delicious. I'm wondering if (following suggestions that I sub some of the liquid be it milk or water) if I make a regular sponge cake and instead of the cup of milk I add coffee or do you think that will make it too loose? The milk I use is soy milk and I know that it is thinner than regular milk & it works very well but obviously water is water so am not sure...The chocolate cake I make already has a fair amount of coffee in it (two and half Tbs) but bc it also has 1 cup of cocoa in it it is a chocolate cake rather than coffee cake. any help much appreciated.
post #7 of 30
post #8 of 30
Quote:
Originally Posted by Claire138

I'm looking for a sponge style coffee cake, something I can carve well and tastes delicious. I'm wondering if (following suggestions that I sub some of the liquid be it milk or water) if I make a regular sponge cake and instead of the cup of milk I add coffee or do you think that will make it too loose? The milk I use is soy milk and I know that it is thinner than regular milk & it works very well but obviously water is water so am not sure...The chocolate cake I make already has a fair amount of coffee in it (two and half Tbs) but bc it also has 1 cup of cocoa in it it is a chocolate cake rather than coffee cake. any help much appreciated.



Add powdered coffee to the soy milk. That way the balance will not be affected in any way.

Use 1-2 tablespoons powder to a cup of milk (stronger than the brewing instructions) because you have flour sugar etc to bulk it up.

Chill the cake overnight before carving. Makes all kinds of cake carve easier.
post #9 of 30
Thread Starter 
That sounds great, thank you. I will let you know how it goes.
post #10 of 30
Thread Starter 
OK, so I made my regular sponge and added 3 TBS of instant coffee to the milk, problem is that aside from the colour it actually just tastes like vanilla sponge. I'm baffled and so disappointed. Any thoughts?
post #11 of 30
[quote="Claire138"]OK, so I made my regular sponge and added 3 TBS of instant coffee to the milk, problem is that aside from the colour it actually just tastes like vanilla sponge. I'm baffled and so disappointed. Any thoughts?[/quote

INSTANT coffee incorporated with Milk - Eggs - Vanilla and Flour would not have been strong enough for that over riding taste.
You would be better off incorporating 2 strong shots of Expresso Coffee...
Yes, the colour of your baked cake will change naturally, due to the coffee - but the taste will be there.

The taste of instant coffee disipates when mixed with so many other caking ingrediants... plus the cooking process.

I only add shots of coffee to my mud cakes - whether dark mud or white.


Bluehue
post #12 of 30
Thread Starter 
Thanks Maxine, I'm an instant coffee drinker myself but my husband drinks the capsules that go into the coffee maker, is that what you are talking about? or is it the powdered stuff that you mix up yourself?
post #13 of 30
Quote:
Originally Posted by Claire138

Thanks Maxine, I'm an instant coffee drinker myself but my husband drinks the capsules that go into the coffee maker, is that what you are talking about? Yes, that is the coffee i am talking about.
On the coffee machine there should be a switch/dial/button that you can set to *shot* - which will make a small ammount of strong coffee.... I use two of those when making a coffee flavoured cake... - remember to use that as some of the liquid all ready called for in your recipe - and not add it as extra -otherwise you will have too much liquid when mixing your batter....
or is it the powdered stuff that you mix up yourself? - No, this coffee is too weak in taste..... even if you add a few tablespoons - you want the *hit* of coffee... thus using the shots. thumbs_up.gif

Bluehue
post #14 of 30
Thread Starter 
Ah ok, now I have to wait for my husband to come home bc I have no idea how the machine works. There appear to be 2 types of coffees that can be made 1 small and 1 even smaller but I don't dare touch it, it's my nemesis (the one time I made him a coffee from the machine everything over flowed everywhere, I don't know what I did wrong & my husband couldn't work it out either as he said there is no button for what I made happen)!
Thanks!
post #15 of 30
Quote:
Originally Posted by Claire138

Ah ok, now I have to wait for my husband to come home bc I have no idea how the machine works. There appear to be 2 types of coffees that can be made 1 small and 1 even smaller This one would be the *shot* one....but I don't dare touch it,


it's my nemesis (the one time I made him a coffee from the machine everything over flowed everywhere, I don't know what I did wrong & my husband couldn't work it out either as he said there is no button for what I made happen)!
Sorry for bursting out laughing - i had that happen to me one time when making coffees - couldn't do it again if i tried - lollllllllll.
Hmmmm, yes, wait for DH to come home - let him be the *Master of the Shots* - lolll

Bluehue
Thanks!
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