Easy Coffee Cake

Easy Coffee Cake

Ingredients

• Nonstick spray
• 2 sticks unsalted butter, room temperature
• 2 1/4 cups sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 2 tablespoons powdered sugar

• DIRECTIONS

  Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.

  Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
  In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.

  Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

    

Coffee-Caramel Tres Leches Cake

Coffee-Caramel Tres Leches Cake

Ingredients

2 tablespoons instant coffee

1 1/2 cups sugar

1 12-ounce store-bought pound cake, halved lengthwise

2 large eggs plus 4 egg yolks

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup chilled heavy cream

Directions

Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.

Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.

Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.

Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)

Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

Photograph by Kang Kim

Recipe source by http://www.foodnetwork.com/