Lucilles Coffee Cake Recipes

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COFFEE-CARAMEL SWISS ROLL



Coffee-Caramel Swiss Roll image

In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a kitchen torch to create a fabulous faux-bois effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h25m

Yield Serves 8 to 10

Number Of Ingredients 20

1/4 cup safflower oil, plus more for brushing
1 1/4 cups cake flour (not self-rising)
1/2 teaspoon kosher salt
1 1/4 teaspoons baking powder
1/3 cup hot water
3/4 cup granulated sugar
5 large eggs, separated, room temperature
1 teaspoon pure vanilla extract
Pinch of cream of tartar
Confectioners' sugar, for dusting
1/4 cup granulated sugar
1 tablespoon instant espresso powder
6 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 large egg whites
2/3 cup granulated sugar
1/2 teaspoon cream of tartar
2 tablespoons light corn syrup
1/4 cup cold water

Steps:

  • Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
  • Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
  • Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
  • Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
  • Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
  • Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
  • Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
  • Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING



Old Fashioned Coffee Cake with Cinnamon-Streusel Topping image

Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.

Provided by NicoleMcmom

Categories     Coffee Cake

Time 1h35m

Yield 12

Number Of Ingredients 17

¾ cup brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 cup brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened
3 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, softened
3 large eggs
¾ cup milk
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
  • Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
  • Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
  • Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
  • Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
  • Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg

CINNAMON COFFEE CAKE



Cinnamon Coffee Cake image

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BETTY CROCKER COFFEE CAKE CIRCA 1973



Betty Crocker Coffee Cake Circa 1973 image

A great coffee cake that does not require any special ingredients you would have to run to the store for-every ingredient should be a pantry staple. This coffee cake is easy to make, plus moist and rich with with a simple cinnamon topping.

Provided by lisar

Categories     Breads

Time 45m

Yield 16 slices

Number Of Ingredients 11

1/2 cup vegetable oil
2 eggs
1 cup milk
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup brown sugar
1 -2 teaspoon cinnamon
3 tablespoons melted butter
1 cup chopped nuts (I left them out) (optional)

Steps:

  • Preheat oven to 350.
  • Combine oil, eggs and milk in a medium bowl. Mix dry ingredients in large bowl.
  • Mix wet ingredients into the flour mixture until combined.
  • Spread batter into a sprayed 9 x 13 baking pan. Combine topping ingredients and sprinkle over batter.
  • Bake for 35 minutes. Let cool about 15 minutes before eating.

Nutrition Facts : Calories 296.1, Fat 10.4, SaturatedFat 2.8, Cholesterol 31.1, Sodium 275, Carbohydrate 47.9, Fiber 0.7, Sugar 28.8, Protein 3.8

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