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Blueberry Hazelnut Coffee Cake

Blueberry Hazelnut Coffee Cake



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Notes

Other berries, such as raspberries, blackberries, or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to ¾ cup.

Other nuts or seeds, such as pecans, almonds, or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.

To make this cake dairy-free, use non-dairy buttermilk in place of the buttermilk and vegetable oil in place of the butter.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

Ingredients

For the Filling:

  • 2/3 Cups chopped toasted hazelnuts
  • ¼ Cup packed dark brown sugar
  • 1 ½ Teaspoon ground cinnamon

For the cake:

  • Nonstick cooking spray
  • 1 ½ Cup amaranth flour
  • ½ Cup potato starch
  • 1 Teaspoon gluten free baking powder
  • 1 Teaspoon baking soda
  • ¾ Cup fine sea salt
  • 2/3 Cups fine crystal cane sugar
  • 2 large eggs
  • ½ Cup unsalted butter, melted
  • 2 Cups gluten-free vanilla extract
  • 1 1/3 Cup buttermilk
  • 1 ½ Cup blueberries

Servings12

Calories Per Serving431

Folate equivalent (total)34µg8%

Riboflavin (B2)0.2mg10.7%


This homemade blueberry cake recipe with a crumble topping is bursting with flavor and has a buttery and moist texture! It’s made with simple ingredients and takes only a few minutes to whip up but the best thing is that it can be made ahead of time. Perfect for busy mornings! This is one of those cakes that taste even better on the next day.

My family is a big fan of sweet breakfasts – cake, pancakes, cinnamon rolls are all a favorite in our house but if I serve something with streusels on top they go extra crazy. An easy crumble topping is by far my favorite thing to put on a cake! It’s so easy to make and transforms a simple cake into something special.

This blueberry coffee cake makes a great breakfast but also would be a perfect dessert for Easter. It’s always a hit when I make it and gone in seconds. Your guests will be begging you for the recipe!


Gluten Free Coffee Cake Happy Dance

She’s always missing out on things because of her food allergies, but this delicious little cake is free from all eight of the top food allergens without sacrificing taste! I could barely keep the kids off the blueberry coffee cake long enough for me to take pictures of it!

Bob’s Red Mill 1-to-1 Gluten Free Baking mix is a life saver. You don’t have to make all these weird mixtures of gluten free flours to make a gluten free all purpose flour. You can use it like you would regular flour, and it tastes great!

It is called coffee cake, so make sure you pair it up with one of these delicious latte recipes!

You can’t have coffee cake without COFFEE! Check out two of our favorite coffee recipes!

Gluten Free Coffee Cake Supplies


Blueberry Hazelnut Coffee Cake - Recipes

This delicious gluten-free Coffee and Hazelnut Cake is the perfect accompaniment for any afternoon tea. Try our recipe and impress your guests with this lovely dessert.

Ingredients

  • 3 eggs
  • 1 cup caster sugar
  • 200g hazelnut meal
  • 2/3 cup gluten-free plain flour
  • 1/2 teaspoon gluten-free baking powder
  • 2 1/2 teaspoon instant coffee granules
  • 200 ml extra virgin olive oil
  • 1 tablespoon coffee liqueur
  • 1 cup thickened cream, whipped
  • 1 1/2 tablespoon hazelnuts, chopped, toasted
  • 20g gluten-free dark chocolate, shaved

Preheat the oven to 170°C and grease and line the base and sides of a round spring form pan with baking paper.

Beat the eggs and sugar in a bowl for about 10 minutes or until light and fluffy. Set aside.

Put the hazelnut meal in a separate large bowl. Sift over the plain flour and baking powder and whisk to combine well. Set aside.

Whisk the coffee with 1/4 cup water in a small jug until dissolved.

Pour the olive oil into the egg mixture and combine before gently folding in the hazelnut mixture. Stir through the coffee mixture until well combined and pour into the prepared pan.

Bake for 50 minutes and leave to stand in the pan on a wire rack for a further five minutes.

Remove sides of pan and set aside to cool.

Whisk the liqueur through whipped cream. Chill until ready to serve.

Top the cake with coffee cream and sprinkle with the chopped hazelnuts and chocolate.


Blueberry Coffee Cake Muffins

I&rsquom sure I&rsquom not alone in saying that I adore a good blueberry muffin. There&rsquos just something so irresistible about them! I&rsquove baked more than my fair share of them over the years, and I&rsquom always looking for new ways to tweak them and make them in different ways.

These Blueberry Coffee Cake Muffins are a little different addition to my blueberry muffin repertoire. They&rsquore really more of a coffee cake in muffin form, hence the name. The result is a soft, sweet treat that&rsquos great for breakfast, brunch, or just a snack!

Muffins are generally made using what&rsquos not surprisingly called the muffin method. It&rsquos a great way to mix baked goods with a lot of liquid and not much fat. These muffins, however, use the creaming method, meaning that softened butter and sugar are beaten together much like making a traditional cake batter. That makes for a cake-like muffin with a softer, more delicate crumb.

As with most coffee cakes, the batter is still thicker than a regular cake. To that end, I prefer not to mix the blueberries into the batter. Just sprinkling the berries on top of the portioned batter works well. They&rsquoll sink a bit as the muffins bake, but you&rsquoll get a nice distribution of berries in the muffins. You can also use other berries if you like. If you&rsquore using something bigger than blueberries, you will likely want to chop them to make them more bite-size.

And, of course, there has to be a crumb topping! Don&rsquot be shy sprinkling the topping on the muffins. This one is a very simple mixture of basic ingredients but with a hint of ginger for a little more flavor interest. I love adding ginger to blueberry desserts, but cinnamon is also a good choice if you prefer.

I&rsquom really just so smitten with these Blueberry Coffee Cake Muffins. I love that they&rsquore part muffin, part coffee cake. The flavor is lovely and a little sweeter than what you&rsquod expect from a traditional muffin.


Chocolate and cake. Both are part of a complete—or at least completely decadent—breakfast.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Hazelnut Coffee Cake


I am always looking for new grain free cakes and muffins that I can make in big batches and then eat for breakfast or as an afternoon snack throughout the week.


I make this Banana Bread regularly (and by the way the name isn’t an exaggeration, it really is the best banana bread ever), but have been looking for something new.


I am a massive fan of absolutely anything coffee flavoured and thought that a coffee flavoured coffee cake was just what I needed.


I love how the flavour of hazelnut really comes through in this cake from both the ground hazelnuts in the batter as well as the crunchy bits on top. I’ve made this cake twice now, the first time with a coffee flavoured icing and then again with just roasted hazelnuts sprinkled on top before baking. I personally prefer the second option as it isn’t as sweet but have included instructions for both in the recipe.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Coffee, Cardamom and Hazelnut Cake

Cookery assistant Georgie "Coffee cake has been a long-standing tradition in my family, and there is always a coffee cake at every special occasion. As a child, I obviously wasn&rsquot allowed to drink real coffee so Mum would use Camp Chicory & Coffee Essence in baking instead."

A classic flavour combination of cardamom and coffee in a delicious cake. Sponge is sandwiched with layers of coffee and hazelnut butter icing and then drizzled with coffee syrup.

unsalted butter, softened, plus extra to grease

espresso or strong black coffee, cooled

chopped roasted hazelnuts

espresso or strong black coffee

espresso or strong black coffee, cooled

chopped roasted hazelnuts

  1. Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round, loose-bottomed, deep cake tin and line with baking parchment. For the cake, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine.
  2. Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Gradually beat in eggs (if mixture looks as if it's curdling, mix in a few tbsp of the flour). Whisk in espresso/coffee.
  3. Sift in flour and add ground cardamom and hazelnuts. Fold in with a large metal spoon. Scrape into prepared tin, level gently and bake for 55-60min, or until a skewer inserted into the centre comes out clean. Cool in tin for 5min, then transfer to a cooling rack to cool completely.
  4. Meanwhile, make the coffee syrup. Heat espresso/coffee, sugar and 50ml water in a small pan over low heat, stirring until sugar dissolves. Increase heat and bubble until syrupy, about 5min. Set aside to cool.
  5. For the icing, beat butter using a freestanding mixer or handheld electric whisk until pale and fluffy. Sift in the icing sugar and whisk on a low speed until combined. Add the espresso/coffee and mix to combine.
  6. Cut the cooled cake in half horizontally. Use 1/3 of the icing to sandwich the halves back together and place cake on a cake stand or serving plate. Spread remaining icing over the top, drizzle over coffee syrup and scatter over the roasted hazelnuts. Serve in slices.

Store in an airtight container at room temperature for up to 2 days.

Replace the espresso with Camp Chicory & Coffee Essence, if you prefer. You will only need 1tsp extract for every 1tbsp espresso.


Gluten-Free Tuesday: Fruit-filled coffee cake is a winner

I've been marveling at Bob's Red Mill products for years. I love the almond flour as well as their excellent baking powder and baking soda. So I was quite amenable to any book that utilizes those products.

Enter "Bob&rsquos Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes" by Camilla Saulsbury (Robert Rose, $24.95).

Saulsbury has created recipes that showcase the health benefits of a gluten-free diet, from breakfasts to evening dinners. The book demonstrates the versatility of Bob&rsquos Red Mill&rsquos gluten-free grains, from amaranth to quinoa, millet, teff and more.

What I love about these recipes is that she doesn't use xanthan gums or other fillers, so they appeal to everyone.

Here's one of her recipes to try.

BLUEBERRY HAZELNUT COFFEE CAKE

2&frasl3 cup chopped toasted hazelnuts

¼ cup packed dark brown sugar

1½ teaspoons ground cinnamon

1 teaspoon gluten-free baking powder

2&frasl3 cup fine crystal cane sugar

½ cup unsalted butter, melted

2 teaspoons gluten-free vanilla extract

Preheat oven to 350 degrees.

Spray a 9-inch square metal baking pan with nonstick cooking spray

For the filling, combine hazelnuts, brown sugar and cinnamon in a small bowl.

For the cake, whisk together amaranth flour, potato starch, baking powder, baking soda and salt in a large bowl.

In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.

Spread half the batter evenly in prepared pan and sprinkle with filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).

Bake in preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.

Tips: Other berries, such as raspberries, blackberries or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to 3/4 cup. Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.

Storage Tip: Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days.


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We all love going to coffee shops to get our coffee’s with yummy foamed milk, but that can get spendy! Now you can make your own latte’s at home by making your own foamed milk! 1. Use a jar If you have a microwave, this method couldn’t be easier. Use 2 percent or nonfat milk, which are … Read more


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