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4 Layer Coffee Cake

Place one cake layer on a cake board or serving plate spread about 4oz cup of coffee frosting on the cake making the edges higher to create a frosting dam for the apricot jam. 1 1 8 cup 254g unsalted butter room temperature.

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Add in the eggs vanilla sour cream salt and baking powder and mix for 1 minute until combined and smooth scraping the sides of the bowl as necessary.

4 layer coffee cake. 1 1 2 tsp salt. Serving up to 12 people this cake is ready in 45 mins with just a 15 mins prep time. In a large bowl combine 2 cups flour 3 4 cup sugar baking powder and salt.

Cut in 1 4 cup butter until mixture resembles coarse crumbs. For the cake mix the butter granulated sugar and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. 1 1 2 cup 308g granulated white sugar.

Place 1 cake layer on a cake stand or serving plate and spread on a layer of frosting. 1 3 cup boiling water with 1 2 teaspoons instant espresso powder or instant coffee granules or 1 3 cup hot coffee. How to store coffee cake.

1 cup unsalted butter at room temperature 280 grams. Triple tested in the woman s weekly kitchen this seriously good coffee cake recipe has a rich dense flavour and uses coffee infused buttercream which handily comes from coffee essence. 1 teaspoon baking soda.

1 3 cup 26 5g unsweetened cocoa powder dutch processed. Cup unsweetened cocoa powder 65 grams cup sour cream 150 grams 1 cup hot coffee or water 296 ml 2 cup all purpose flour 320 grams 2 teaspoons baking powder. To assemble slice a thin layer off the tops of the cakes to create a flat surface.

1 2 cup 112g sour cream room temperature. Allow the cake to reach room temperature before eating because it will have a better flavour that way and the buttercream will be nice and soft. 2 tsp instant espresso powder.

This cake is suitable for freezing frosted or unfrosted. 5 eggs room temperature. Mocha hazelnut cake.

Top with the final layer and cover the entire cake with a thin layer of frosting to lock in the crumbs. In a medium bowl combine 1 4 cup flour 2 3 cup sugar and 1 teaspoon cinnamon. For the chocolate cake.

1 3 cup 1 4 cup 70g all purpose flour weighed or spooned and leveled. This moist coffee cake can be stored in an airtight container in a fridge for 4 5 days. 12 ratings 4 4 out of 5 star rating.

3 3 4 cup 398g cake flour sifted before measuring 1 tbsp baking powder. Two layer mini 4 cake. 1 2 cup 94g packed brown sugar.

1 1 2 tbsp vanilla extract. Top with the 2nd layer of cake and repeat. Make the streusel topping.

Give coffee cake the ultimate upgrade layer with chocolate hazelnut frosting add a creamy topping and sprinkle with crushed nuts 1 hr and 55 mins. Spread the jam within that frosting dam and place remaining cake layer on top bottom face up this helps create a flat top. Grease and flour a 9×13 inch pan.

3 4 tsp baking soda. Combine the holy trinity of chocolate coffee and hazelnut for a blissfully indulgent cake.

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