Best Cafe Au Lait Coffee Cake Recipes

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CAFE AU LAIT COFFEE CAKE



Cafe Au Lait Coffee Cake image

A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven.

Provided by Irmgard

Categories     Breads

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 teaspoon instant coffee granules
1/2 cup brown sugar
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, chilled and cut into cubes
1 cup semi-sweet chocolate chips
1 1/4 cups pecans, chopped
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 tablespoons instant coffee granules
2 tablespoons water, warmed
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 9" springform pan.
  • To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
  • Cut in the butter until crumbly and stir in the chocolate chips and pecans.
  • Set aside.
  • To make the cake, beat together the butter and sugar in a large bowl until light.
  • Add the eggs, one at a time, beating well until smooth.
  • Beat in the sour cream.
  • Dissolve the instant coffee in the warm water and beat into the egg mixture.
  • In a small bowl, stir together the remaining dry ingredients.
  • On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
  • Beat well after each addition.
  • Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
  • Cover with the remaining batter and sprinkle with the remaining crumb topping.
  • Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
  • If the top begins to brown too quickly, loosely cover with foil.

Nutrition Facts : Calories 844.5, Fat 47.6, SaturatedFat 22.5, Cholesterol 123.2, Sodium 560.4, Carbohydrate 98.9, Fiber 4.5, Sugar 50.6, Protein 11.9

COFFEE FEATHER CAKE



Coffee Feather Cake image

Coffee infuses this soaring confection's layers (separated by a rich mascarpone filling) as well as its whipped-cream coating. The chocolate feathers are made with melted white, milk, dark, and milk plus white chocolate for a café-au-lait color. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events

Yield One 8-inch layer cake

Number Of Ingredients 19

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup strongly brewed coffee, room temperature
1/2 cup safflower oil
6 large eggs, separated, room temperature
1 tablespoon pure vanilla extract
1 cup mascarpone
Pinch of kosher salt
1/2 cup heavy cream
1/4 cup confectioners' sugar
1 ounce dark chocolate, chopped (1/4 cup)
1 ounce milk chocolate, chopped (1/4 cup)
2 ounces white chocolate, chopped (1/2 cup)
1/2 cup granulated sugar
Pinch of kosher salt
1 1/2 cups heavy cream
1/4 cup strongly brewed coffee, plus more to taste, room temperature

Steps:

  • Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
  • Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
  • Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
  • Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
  • Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
  • Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
  • Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
  • Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.

GLUTEN-FREE CAFé AU LAIT CAKE



Gluten-Free Café au Lait Cake image

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 10

Number Of Ingredients 10

1 tablespoon instant espresso coffee powder or granules
1 cup water
1 box Betty Crocker™ Gluten Free devil's food cake mix
1/2 cup butter, softened
3 eggs
2 teaspoons instant espresso coffee powder or granules
1 tablespoon cool water
1 cup Betty Crocker™ Whipped milk chocolate frosting
1 1/2 cups Cool Whip frozen whipped topping, thawed
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
  • Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
  • Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
  • Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Nutrition Facts : Fat 3, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g

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