Tag Archives: coffee

If you ask me, cake for breakfast is always a good idea. Who hasn’t had a piece of leftover birthday cake with a cup of coffee in the morning? Come on, you know you have. While super sweet breakfasts are championed in my household, coffee cake makes the whole cake-for-breakfast lifestyle a little more socially acceptable.

Sour Cream Coffee Cake

With a hand mixer, beat butter and sugar until creamy then gradually beat in sour cream, eggs, and vanilla. Reduce the speed to low and beat in flour, baking powder, baking soda, and salt. Spread the batter in a prepared baking pan.

Sour Cream Coffee Cake

The crumb topping is arguably the best part of any coffee cake. We combined brown sugar and flour in a large bowl. Then with two forks (or a pastry cutter) cut butter into the flour until the mixture is combined and crumbly, then stir in walnuts.

Sour Cream Coffee Cake

Sprinkle the crumb topping on top of the batter and bake for 45 to 50 minutes at 350 degrees.

Sour Cream Coffee Cake

Once the coffee cake is finished baking, your kitchen will smell heavenly and the family will be impatiently gathered around the table. This sour cream coffee cake is moist, thick, and delightful. Serve a big piece with a steaming cup of coffee for a sweet end to Sunday brunch, an afternoon snack, or even dessert. After all, cake is acceptable anytime of day.

Sour Cream Coffee Cake

Wake Up & Smell the Coffee Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16
Servings
16
Wake Up & Smell the Coffee Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16
Servings
16
Ingredients
Crumb Topping:
Coffee Cake:
Servings:
Units:
Instructions
  1. Heat oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Crumb Topping: In a large bowl, combine brown sugar and flour. With two forks or pastry cutter, cut butter into the flour mixture until crumbly. Stir in walnuts. Set aside.
  3. Coffee Cake: With an electric mixer on high, beat butter and granulated sugar until creamy, about 1 minute. Gradually beat in sour cream, eggs and vanilla.
  4. Reduce speed to low and beat in flour, baking powder, baking soda and salt.
  5. Spread mixture in the prepared baking pan and sprinkle with crumb topping.
  6. Bake 45 to 50 minutes or until toothpick inserted in the center comes out clean.
Share this Recipe


If Heaven is a place on earth, it’s Cafe Du Monde in New Orleans. The French Quarter fixture specializes in cafe au lait and beignets. Beignets are French-style donuts that are square, rather than round, and are covered in powdered sugar – lots of it.

I always have Cafe Du Monde beignet mix and coffee with chicory in my pantry. When enjoyed together they make up a simple weekend breakfast that just can’t be beat.

As you can imagine, when the Test Kitchen decided to combine the two and make coffee beignets with a coffee glaze I couldn’t contain my excitement.

We switched things up a bit and didn’t cover these confections in a mound of powdered sugar (although, you definitely could). Instead, they dunked these steaming, deep-fried delights into a rich, coffee glaze.

 

The addition of coffee into the dough adds depth of flavour that standard beignets lack. The coffee glaze only heightens the rich coffee flavour and adds a beautiful sheen. Enjoy these coffee beignets with a cup of joe for a breakfast that coffee lovers, native New Orleanians, and brunch-goers alike will enjoy.

 

Glazed Coffee Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
36
Servings
36
Glazed Coffee Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
36
Servings
36
Ingredients
Beignets:
Glaze:
Servings:
Units:
Instructions
  1. Brew coffee on BOLD using 3/4 cup ground dark coffee with 3 cups water. After brewing, set aside 1/2 cup for the glaze.
  2. Beignets: In a large bowl of the stand mixer, combine sugar and yeast. Gradually add 1 ½ cups warm coffee (100-110°F) and let stand 10 minutes or until foamy.
  3. With the stand mixer on LOW, beat in half of the flour, half and half, eggs, butter and salt.
  4. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Remove from bowl and knead for about 2 minutes, adding flour if necessary to make a smooth and soft dough.
  5. Spray a large bowl with nonstick cooking spray. Place the dough into the bowl and cover with plastic wrap or a damp towel. Set in a warm place to rise for 1 hour. Dough will be puffy but it does not have to double in size.
  6. Glaze: While the dough rises, make the glaze. In a medium bowl, combine the confectioners’ sugar, ½ cup coffee and vanilla extract. Cover with plastic wrap until ready to dip the warm beignets.
  7. Heat oil in deep fryer to 350°F. Turn the dough out onto a floured surface, and gently roll out to 1/4-inch thickness. Using a pizza cutter, cut dough into 1 1/2-inch squares. Place wire racks on top of paper towel-lined trays. Drop 4 squares of dough at a time into preheated oil. Fry about 1 minute per side. Remove from hot oil and drain on racks.
  8. Dip warm beignets into the glaze, and set onto wire racks to drain excess.
Share this Recipe