I have my days living in southern california, 90% of the time I feel so blessed and lucky to have the surroundings I do but then some days, like when I think about it has only rained like twice in the last year ( and that is no exaggeration) I get sad we don’t have seasons. I have always wanted to watch “the leaves change” in fact, one year I specifically booked my NYC trip around it, and did we see leaves change? The few days before we go there they were having record heat and then when we got there it dropped to snow!! Where did fall go? I missed it some how. Guess I’ll have to plan another trip and try to catch it!! So for now I will just bask in the scorching hot sun!! OR stay inside with the AC on 😉
One of my favorite cakes ever is Coffee Cake, and not the American breakfast coffee cake, the English actual cake, no crumble, coffee flavored cake and coffee flavored frosting… cake.
When I was in Australia a few weeks ago we made my Nan’s delicious coffee cake. I devoured it. Literally, I finished the cake off. Oops. Anyways, I got to thinking about how great the coffee flavored frosting was and wondered why I don’t use coffee flavored frosting more often. So I did. With chocolate cake, and added some salted caramel for good measure. I mean what doesn’t become better with salted caramel. If you’re wondering, the answer is nothing. Salted caramel makes everything better. I took these into work and they were gone in no time. In fact I went to have one (I already had one earlier) and there were none left. Imagine my disappointment!!
Preheat oven to 350F and line a cupcake pan with liners.
In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
Do you live by any train tracks? When I go home from the freeway I have to pass a train track. It’s already frustrating enough waiting for a train but what is even worse is when the train is stopped. Or how about when the train barriers are down but there is no train. UGH I don’t know why I get so annoyed but I do. And this week I have had to turn around from the train tracks three, yes three times, and it’s only Thursday!! And it’s always such a struggle to guess which way to go. Something that doesn’t annoy me…cookies. Any kind of cookies. Well except raisin. But luckily I’ve been “allergic” to raisins since I was about 6 so I haven’t suffered through many raisin cookies. BTW I am totally not allergic but found out at a young age for school trips that if I said I was then I would be guaranteed to get the chocolate cookies.
Why did I always shy away from meringue cookies?? It’s funny how things change. They are so crunchy and sweet, addictive is a better word for them. I don’t know how many I ate. I also used tons of these in Eton Mess, recipe coming soon.
The most important things when it comes to making meringues is making sure you use only egg whites, no yolk at all. And also, that you beat your egg whites long enough you want super shiny stiff peaks. You could totally pipe the batter with a fun tip or you could be lazy like me and scoop with two spoons. I knew I was going to making eton mess with half of the cookies so I wasn’t bothered
Preheat oven to 200F and line two cookie sheets with silpat liners.
In a cup mix the coffee granules and hot water, set aside.
In the bowl of your electric mixer fitted with a whisk attachment beat the eggs whites until light and frothy about 1 minute. Add in cream of tartar and whisk again on medium speed, then slowly pour in half of the sugar. Then put on medium high and whisk for 60-90, then add in remaining sugar. Whisk on high until the mixture is very shiny and stiff peaks have formed. If you turn the mixer off and hold the whisk up the egg white mixture will stand up high, without falling. Mix in coffee.
Using a pastry bag with a large opening or round tip pipe mixture onto prepared pan. They do not need a lot of space between each cookie. Bake in oven for 1 hour and 20 minutes- when you touch the cookies they will be hard to the touch. Turn oven off and let cool the cookies cool in oven for 1-2 hours or overnight. Store in an airtight container.
In a cup mix the coffee granules and hot water, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, Beat butter for 3 minutes. Add coffee, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Put frosting in a piping bag fitted with a medium round tip.
Spread a little bit of jam on the inside of one meringue and pipe the coffee buttercream on the inside of another meringue. Place meringues together, repeat until all meringues are complete. Dust powdered sugar on top of meringues. Serve immediately.
You can pipe the meringues as large or as small as you like, adjusting the cooking time accordingly. The meringues I piped were roughly a tablespoon size.
My meringues in these photos were not dusted with powdered sugar.
Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls I love tiramisu.
Let me tell you about a horrible night in my life. I was sat at home with my sister just relaxing. Daydreaming about some sort of dessert but too lazy to bake anything myself. Lydia wanted Cannoli and I, well I wanted Tiramisu. So naturally Roman Cucina would be expecting a visit from us. We called in our order and I threw some sweats on and drove down to the restaurant. I made Lydia get out of the car and pick up the desserts.
We got home, Lydia grabber her Cannoli box out of the bag and sat down on the sofa. I made myself some tea, grabbed a fork and picked up my box of tiramisu. At this moment I thought to myself “wow, this feels light, I wonder if they cut back on portions” ( Why the hell do I know how heavy a piece of Tiramisu should be? Cuz I have issues!!!) I plopped down on the sofa next to Lydia and opened my to go box.
There it was, leftover spaghetti. No tiramisu, no cannoli or cheesecake accidentally given to me. Leftover spaghetti. Not even my spaghetti.
A strangers leftover spaghetti. And this stranger had my untouched tiramisu. Heartbroken I sank into my seat as my sister looked over and laughed at me. I had driven 15 minutes there and 15 minutes back for spaghetti?!!
Thank goodness Lydia shared her cannoli with me but let’s be honest cannoli is no tiramisu!!
Fast forward months later and I feel like tiramisu but don’t feee like making or buying lady fingers so cake, lets make a Tiramisu Cake I thought to myself. And boy am I glad I did. This cake was really quite easy to put together. And it was a show stopper. So gorgeous, mostly because of these chocolate curls. So easy to make and make any cake go from ordinary to glamorous!
Hope you give this Tiramisu cake a go, it gets even better with time in the fridge to marinate/chill.
Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 tsp vanilla extract
2 tbsp Kahlua Coffee Liqueur
1 1/4 cups heavy whipping cream
1 8oz container Marscarpone Cheese, at room temp.
1/2 cup powdered sugar
1 tbsp vanilla extract
3 tbsp Kahlua
1 tbsp instant coffee
3 tbsp boiling hot water
2 tbsp Kahlua
1/4 cup mini chocolate chips
cocoa powder for dusting
Preheat oven to 325 degree and grease and flour a 9 by 2-inch cake pan.
In a medium bowl whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, vanilla and Kahlua. Mix until smooth- no lumps remaining.
In the bowl of an electric mixer beat the 3 egg whites at medium speed until frothy. Keep whisk attachment still running and slowly add in the 3 tbsp of sugar, beat on medium-high speed until soft peaks for about 1-2 minutes.
Stir one-third of egg whites into cake batter. Fold in remaining egg whites to batter until no white streaks remain. Pour into prepared pan and bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes in pan then invert to a wire rack.
In a large mixer beat heavy whipping cream until light and fluffy, a few minutes at high speed. Scrape whipped cream out, then put marscarpone in bowl and beat that for 2 minutes. Add in powdered sugar, vanilla and Kahlua beat until fully combined. Fold in whipped cream until fully combined.
In a small bowl place instant coffee granules, add boiling water and mix until no granules remain. Stir in Kahlua.
Once cake is cool cut in half. Place first half on cake plate. Using a pastry brush brush the cake with the coffee syrup, use half for the first layer. Then scoop half of the cream mixture on top, dust cocoa powder and sprinkle all chocolate chips on top. Place second cake layer, brush with remaining coffee syrup. Top with remaining cream and dust with cocoa powder. Optional to make chocolate curls, check out this how to on chocolate curls. Let cake chill and marinate for at least 3 hours before serving. Store in fridge.
This is a great make ahead dessert, the cake is best after chilling in the fridge for a long while.
I like cake. I also like Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn’t go through a tub in one sitting?!
Things are not as hectic and crazy for me right now so I have had time to day dream about baking. Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.
I used my nan’s coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar’s cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition
This cake is rich, decedent and you don’t need a huge slice. But I don’t need to go to Target everyday either. Oops!
I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.
Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all.
My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake.
Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances.
Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉
This cake is moist, dense and coffee like.
The frosting is creamy, dreamy and amazing.
My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!
Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.
You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.
Coffee Cake is a funny thing to me. It's a cake with no coffee? Doesn't really make sense to me. I grew up with English coffee cake which was a cake made with coffee and an icing with coffee. That sounds right to me.
Even though the name doesn't make sense, eating this sure does!
I decided to make American style coffee cake. This recipe is great. The cake is moist and dense but fluffy too. The crumble is amazing. I absolutely love the edges where the crumble is hard and chewy!
Perfect for weekend breakfast, with coffee, or an afternoon snack with a cup of tea!
This recipe has lots of buttery sugary goodness on top.
I could barely control myself from not eating half of this mixture right then. But I controlled myself for the good of the other people who would be eating this later on. How nice am I ? 😉