best cinnamon coffee cake

When Izy and I first started e-mailing, I asked her what the best thing she ever baked was.
She sent me the recipe for this coffee cake. 

 I can’t believe that I didn’t make this coffee cake until now (the recipe has been floating around my kitchen counter for months). But I can believe that this is the best coffee cake I have ever eaten. 

It is a rich, golden cake swirled with sweet ribbons of cinnamon, and topped with a crumbly cinnamon streusel.  I wish you could have smelled my kitchen when it came out of the oven. It smelled like heaven as
the warmth of cinnamon and butter filled my house.

With love,
Erica

Streusel Topping
1 cup all purpose flour
1 cup packed light brown sugar
1 ¼ tsp cinnamon
½ cup butter, softened

Cinnamon Sugar
1/3 cup light brown sugar
¾ tsp ground cinnamon

Cake
¾ cup butter, softened
1/3 cup packed light brown sugar
½ cup granulated sugar
2 eggs
1 tbsp vegetable oil
1 ½ tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1/3 cup buttermilk (yoghurt works too)
1/3 cup milk

1.        Preheat oven to 325 degrees F.
2.        Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.
3.        Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.
4.        In a large bowl, cream the butter and sugars with an electric mixer for 1 minute. Add the eggs, oil and vanilla and mix until fluffy. Add the buttermilk and milk and mix well.
5.        In a separate bowl, combine the flour, baking powder, baking soda and salt. Combine this dry mixture with the wet mixture and mix well.
6.        Spoon half the mixture in a 9 x 13 inch greased, floured baking pan. Sprinkle cinnamon sugar over the batter and pat it down into the batter. Spread the rest of the batter over the cinnamon-sugar (you may need to moisten your hands with warm water/ oil to be able to spread it out)
7.        Sprinkle on the streusel topping evenly over the batter.
8.        Bake for 50-55 minutes or until the edges just begin to turn light brown. Cool and slice into 12 pieces.

coffee ice cream

No cooking, ice cream maker, or hassle needed to make this delicious, creamy, coffee ice cream.

It may be disgustingly hot out, not the best weather for hot coffee — but for those of you in need of a caffeine fix, this is the thing for you! This is nothing like those fake chain store coffee flavors, this packs in a deep, coffee punch along with the creamy consistency of ice cream.

The active time for this recipe is only 15 minutes! A little
mixing, a little beating. The only hard part is waiting for it to freeze!

My dad is from Rhode Island, and Rhode Islanders take their coffee ice cream very seriously. In fact, coffee milk was named the official state drink in 1993! The Newport Creamery is one of the most famous venues in the state to get a fix of delicious ice cream, or a shake known as an Awful Awful® for “Awful Big” and “Awful
Good.” If my dad says this is “awful good” coffee ice cream, its the real deal.
With love,
Erica

Ingredients
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup strongly brewed coffee
1/4 cup cacao nibs

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk, butter, vanilla and coffee in large bowl. Stir in cacao nibs. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

coffee battenberg

Remember how much my family loved the mocha marble cake? This cake has the same, milky coffee flavor and is frosted with my famous coffee buttercream.

Battenberg is a traditional English sponge cake with a gorgeous checkered pattern on the inside. The cake was originally created to celebrate the marriage of Princess Victoria and Prince Louis of Battenberg — the four cake panels panels symbolize the four princes of Battenberg. I thought this irresistibly festive cake would be the perfect way to celebrate the Queen’s Diamond Jubilee across the pond.

Traditionally this cake is filled with jam or fruit preserves, and coated with marzipan; but since Nutella is awesome and my family is quite opposed to marzipan, I filled mine with Nutella and frosted it with my famous coffee buttercream. 
What’s your favorite traditional British dessert?
With love,
Erica

Ingredients
3/4 cup butter
2/3 cup sugar
3 eggs, beaten
1 1/2 cups cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 tsp instant coffee (I used one pack of Starbucks’ VIA)
2 tbsp  milk (divided)
1/2 cup Nutella

Method
Spray an 8 inch square cake tin. Divide the tin in half by making a crease, the height of the tin, in the center of a piece of foil. Use the foil to base-line the tin, sliding a piece of cardboard inside the crease to support it. Whisk the butter and sugar together in a bowl and gradually beat in the eggs. Lightly beat in the flour, baking powder and salt. Divide the mixture in half and fold the instant coffee and and a tablespoon of milk into one portion and the remaining tablespoon of milk into the other.
Spoon one flavor into each side of the tin and bake in the oven at 375°F  for about 30 minutes, or until a tester comes out clean. Cool on a wire rack.
Trim each piece of cake and divide in half lengthwise. Sandwich together alternately with the Nutella.
Frost with coffee buttercream and decorate as desired.
Adapted from Cook it Simply 

best cake I ever ate {mocha marble cake}

It was around 1 in the morning, and the pantry was a bit sparse: a box of instant coffee, half a bag of chocolate chips, and a tin full of Pirouette cookie crumbs. My friend Veda and I decided to bake a cake – and that’s how this mocha marble cake was born.  This was not just any old cake, this was the best cake I’ve ever eaten.

Not that it’s surprising, as I love coffee in my desserts almost as much as I love cinnamon (tiramisu, affogato, coffee milkshakes… I could go on and on!).  But something about the combination of sleep deprivation, Nestle coffee granules, and a tin full of cookie crumbs made this cake absolutely magical. It is a buttery marble cake, with beautiful, billowing swirls of mocha (as opposed to traditional chocolate) slathered in a rich, fluffy icing with rich notes of both chocolate and coffee, and coated with crushed up Pirouette cookies (those delicate, pastry cookies filled with hazelnut crème). Everything from the moist, rich, buttery crumb, to the creamy, coffee-infused frosting is pure perfection.
So tell me, what is the best cake you’ve ever eaten?
With love,
Erica

erica’s mocha marble cake with pirouette cookies:

cake:
1 stick unsalted butter
1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
1 tsp vanilla extract
2/3 cup milk
1/4 cup boiling water + 3 tsp instant coffee granules (or 1/4 cup freshly brewed coffee)
1/4 cup Dutch-process cocoa powder
1/4 cup chocolate chips

mocha icing:
2 sticks (1 cup) salted butter
4-4 1/2 cup confectioners sugar
1/4 cup milk
1 tsp instant coffee granules
1/2 tsp vinegar
1 tsp cocoa powder
Optional: Hazelnut Pirouette cookies to decorate

cake:
Preheat oven 350°F, grease and line the base of two 18cm round cake tins with baking paper (I used mini cake tins and altered the baking time). Sift flour, baking powder and salt into a bowl and use a whisk to combine, set aside. Place butter and sugar in a large mixing bowl and beat on high with an electric mixer until light and fluffy. With the mixer on medium speed, add eggs one at a time until combined. Add vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Place 1/3 of the mixture in a separate bowl.

In a small bowl, mix the cocoa, instant coffee granules and 1/4 cup of boiling water, whisking until it is smooth add the chocolate chips (it’s OK if they don’t entirely dissolve). Gently mix into the separated bowl of cake batter until combined. Spoon half the vanilla batter and half the mocha batter into the prepared cake tin, and the other half of each batter into the other prepared tin, alternating spoonfuls of vanilla and mocha to simulate a checkerboard. Run a table knife through the batter in each tin to create a swirl effect. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in tin for 10 minutes and then cool completely on a wire rack. They can be made the night before assembly, wrapped in plastic and put in the fridge

frosting:
Place butter in a large mixing bowl and beat on high with an electric mixer until light and fluffy. Add the coffee granules, cocoa powder, milk and vinegar. With the mixer on low, gradually add icing sugar until combined, then increase speed and gradually add coffee mixture. Beat on high until fluffy and well-combined. You may need to add more sifted icing sugar if your icing is too runny. It should be easy to spread but stiff enough to hold its shape.

assembling the mocha marble cake:
If the cake layers are domed in the center, use a serrated knife to level the tops of the cake.you Place one cake layer on your cake stand and use a spatula to smooth a layer of icing over the top of it. Sandwich other cake layer on top and then crumb coat the whole cake with more icing. Chill in the fridge for at least 15 minutes to set the crumb coat. Frost the cake evenly with the rest of the icing, using an offset spatula to smooth the surface (running the spatula until hot water will help with smoothing it). Decorate as you like (I coated mine entirely with crushed up Pirouette cookies, I absolutely love their hazelnut cream flavor!).
inspired by Raspberri Cupcakes

chocolate cupcakes for two

Ever find yourself in the mood for a cupcake? A nice, rich, moist, chocolate cupcake? But you don’t have the time/ingredients/need for an entire batch of 12? I found myself in one of those moods, and I wanted a quick, no-mess, recipe that would give me two cupcakes, one for me, and one to share. And here it is! I topped these luscious chocolate-y cupcakes with a chocolate buttercream that had just a hint of coffee — because I believe there are few better flavor combinations than coffee and chocolate.  I love the idea of making cupcakes in batches of two, as extra cupcakes are not the easiest thing to pop in my bag and share with friends (especially with all of that pretty icing!). So relax, and enjoy a batch of cupcakes just for you and someone special, and for once don’t worry about what you’ll do with the extras.
 With love, Erica

Adapted from Manhattan Craft Room

Chocolate Cupcakes for Two
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda
pinch salt
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla
1 tablespoon chocolate chips (optional)

Preheat oven to 350 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Add the chocolate chips (who doesn’t love extra chocolate?!). Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

Mocha Buttercream Frosting
*you may have a little bit of frosting leftover, as I like my cupcakes with a lot of icing!

  • 1-3/4 cups confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/4 cup butter
  • 3 tablespoons dry milk
  • 3/4 teaspoon vanilla extract

In a large bowl, cream butter until smooth, then gradually beat in sugar, cocoa, and coffee. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.