Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Coffee Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Coffee Cake Recipes Biography

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Coffee cake is a common cake or sweet bread available in many countries. It is generally intended to be eaten with coffee or tea (for example, as part of a breakfast meal), during a "coffee break" or offered to guests as a gesture of hospitality. Leavening agents include both yeast, which results in a more bread-like texture, and baking soda and/or baking powder, which results in a more cake-like texture.

They are typically single layer cakes that may be square or rectangular like a Stollen, round, or ring shaped, as a bundt. Coffee cakes may be flavored with cinnamon or other spices, nuts, and fruits. These cakes sometimes have a crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea. Coffee cake is sometimes served as a brunch food.

The name coffee cake may seem confusing to English speaking foreign tourists, as the cake batter itself does not usually contain any coffee, in opposite to i.e. apple pie containing apples or chocolate cake containing chocolate as main ingredient.

Coffee Cake is a North American, informal, everyday cake. It is not layered or decorated for fancy presentation.

Despite the name, it doesn't have coffee in it, and is not a coffee-flavoured cake (though it used to be.) Rather, it is a cake meant to be eaten while having coffee.

Coffee Cakes are usually bread-like, made from a yeast dough, or dough risen with baking powder or baking soda. Extra ingredients such as fruit, nuts and spiced sugar can be stirred in, swirled in, or made as a middle layer. Some sprinkle cinnamon sugar in the middle of the batter; some sprinkle it on top.

The emphasis used to be on richness, with sour cream and cream cheese included in many recipes, but now the trend is for low-fat versions of them, which tend to be quite dry. Consequently, some people have started spreading butter on the sides of their piece of Coffee Cake.

Coffee Cake can be glazed or iced, or served plain, warm or room temperature, for breakfast, or when people drop by during the day or evening.
History Notes

Coffee Cake evolved over time in North America from sweetened bread recipes brought over from Europe, particularly by Germans and Scandinavians, as ordinary people had more leisure to visit and have coffee with friends and neighbours. The bread-like ones came first, then more cake-like ones.

Ingredients

for the sponge
50 grams walnut pieces
225 grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
200 grams plain flour
4 teaspoons instant espresso powder
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
4 large eggs
1 - 2 tablespoons milk
for the buttercream frosting
350 grams icing sugar
175 grams soft unsalted butter
2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
approx. 10 walnut halves

Method

Preheat the oven to 180°C/gas mark 4/350°F.
Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
When the sponges are cool, you can make the buttercream.
Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
Then beat in the hot coffee liquid.
Place 1 sponge upside down on your cake stand or serving plate.
Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.

Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Coffee Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos