The best delicious Cappucino Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cappucino Coffee Cake recipe today!
Hello my friends, this Cappucino Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cappucino Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Cappucino Coffee Cake.
What Makes This Cappucino Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cappucino Coffee Cake.
Ready to make this Cappucino Coffee Cake Recipe? Let’s do it!
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4 c All-purpose flour 1 L
4 ts Baking powder 20 mL
2 ts Baking soda 10 mL
2 tb Instant espresso powder 25
-mL
1 c Unsalted butter 250 mL
2 c Brown sugar 500 mL
4 Eggs 4
2 ts Pure vanilla extract 10 mL
2 c Sour cream or buttermilk 500
-mL
FILLING
3/4 c Brown sugar 175 mL
1/2 c Chopped toasted pecans 125
-mL
1 tb Cinnamon 15 mL
2 ts Instant espresso powder 10
-mL
1/2 c Chopped bittersweet
-chocolate 125 mL
-CHOCOLATE GLAZE-
8 oz Chopped bittersweet
-chocolate 250 g
1/2 c Whipping cream 125 mL
2 tb Corn syrup 25 mL
1 tb Instant espresso powder 15
-mL
CARAMEL GLAZE
1/2 c Sugar 125 mL
1/3 c Whipping cream 75 mL
For the cake, cream butter with sugar until light. Add eggs one at a
time, beating after each one. Beat in vanilla. Sift flour with baking
powder, baking soda and espresso powder. Add to batter alternately
with the sour cream.
Combine ingredients for the filling. Spread half the cake batter into
a buttered 14″/34 cm cake pan that has been lined with parchment
paper. Sprinkle with the filling. Top with remaining batter. Bake in
preheated 350F/180C oven for 45 minutes or until top springs springs
back when lightly touched. Cool on a rack and then invert onto a huge
platter.
For the chocolate glaze, in a medium bowl combine chocolate with
cream, corn syrup and coffee. Melt together over a pot of simmering
water until very smooth. Pour over cake.
For the caramel glaze, place sugar in a medium saucepan and stir in 2
tbsp/25 mL cold water. Stir until dissolved. Cook over high heat,
without stirring until sugar turns golden. Add cream carefully. Cook
a few minutes until smooth. Cool. Drizzle over cake.
Yields
1 servings
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