Easy Coffee Cake Recipe (2024)

FAQs

How do you increase the flavor of coffee in a cake? ›

Bakers know that that the easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter.

Despite its name, coffee cake doesn't typically contain coffee. Instead, it's a sweet, often spiced, cake that pairs perfectly with a cup of coffee. It comes in a variety of flavors, from classic cinnamon streusel to more adventurous combinations like apple custard or pecan praline.

Wrap Your Cake Tightly

By wrapping the cake tightly, you'll keep any moisture in the cake, preserving its texture and flavor longer. Once your cake is wrapped, you'll be ready to store it at the right temperature.

You need to find the perfect speed, temperature and duration to form perfectly-sized little air pockets to a soft crumb. Toughness in cakes is caused by over-mixing, or the wrong type of flour.

The difference is that instead of frosting on top, coffee cakes have crumble or streusel. Just like a cake, it can also have glaze or icing. Another difference is coffee cake typically has a thin layer of cinnamon in the middle. Regular cakes have no filling or inner layers of frosting, ganache, custard, or jam.

Coffee is made for baking. Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

Sugar, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, brown sugar, corn syrup, butter (cream, salt), contains 2% or less: modified cornstarch, glycerin, egg, cinnamon, tallow, palm oil, salt, natural ...

A cake can be heavy or dry due to a variety of factors. Overmixing the batter can lead to a heavy texture, as it can cause the gluten in the flour to become overdeveloped. Using too much flour or not enough liquid can also result in a dry cake. A lack of fat or sugar in the recipe can also make a cake dry.

Olive and vegetable oils can be swapped out for butter in many recipes and can help create moist, tender baked goods. Cookies and cakes baked with olive oil have a light, fruity flavor, while vegetable oil is neutral oil so it doesn't impart any flavor.

Why is my coffee cake chewy? ›

Overworking the batter, especially if it contains gluten, will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven. Beat your butter and sugar gradually at medium to medium-high speed.

If you leave your coffee cake on the counter uncovered, or inadequately covered, it's a big mistake. In general, coffee cake lasts a few days to a week — though it's typically at its softest and sweetest right after it's made. Melted butter is key for moist coffee cake, but this dessert tends to get drier over time.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Be sure not to overmix the batter. It should be thick and relatively smooth, but some small lumps are fine. The batter is thicker than regular cake batter.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

WHAT IS KING CAKE? The king cake is a mixture of a French pastry and a coffee cake. Its oval shape and festive colors give it a unique appeal. The original version features the royal colors of gold, purple, and green.

It's likely the term comes from the German Kaffeekuchen (which similarly doesn't have any coffee in it). The coffee/cake relationship is probably to do with its social connotations, i.e. Kaffeeklatsch (literally: coffee gossip) revolving around informal gatherings involving coffee, cake and plenty of chitchat.

Is coffee cake better warm or cold? ›

You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature. Coffee Cakes are the informal cakes, the ones for everyday.

Infusing with coffee

Steeping coffee beans in sugar and liquid can be a great way to add coffee flavor to a baked good without any actual coffee.

Under- extracted coffee can taste sour, salty, or lack sweetness, and the finish or mouthfeel doesn't linger. Over-extracted coffee can taste bitter, dry or empty, lacking body. Under-extracted coffee can be fixed by using more water or hotter water, brewing longer, using finer coffee grounds or more coffee grounds.

Studies have showed that the sodium ions in salt suppress the bitterness in coffee and enhances its taste. Salt improves organ functions and prevents low blood pressure. Sprinkle a pinch of salt on your coffee beans or instant mix before brewing for an unfamiliar yet enjoyable taste.