Home Cooking with Coffee

In the Kitchen

March 1, 2024

Coffee Coffee Cake

 

Crumb topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon instant coffee powder
  • 4 tablespoons butter, melted

Cake

  • 1 3/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup strong-brewed coffee
  • 1/3 cup sour cream
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract

  1. Heat oven to 350 F.
  2. Spray a 9-by-9-inch pan, and line with parchment. Spray the parchment as well.
  3. For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, coffee powder and salt. Add the melted butter. Mix until it forms crumbs that you can clump together in your hand.
  4. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well-combined. Add the vanilla. Beat until the mixture is light and fluffy.
  6. Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer. Mix well after each addition.
  7. Pour the batter into the prepared baking pan. Top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean. 
  8. Remove the cake from the oven. Cool for 20 to 30 minutes before cutting and serving.

Sausage Gravy for Biscuits
  • 1 pound ground sausage
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup water
  • 1/4 cup brewed coffee
  • Salt and pepper, to taste
  1. Brown sausage in a cast-iron skillet. Add flour, and brown. Add milk and water. Simmer for desired thickness. Stir coffee into the mixture. If it’s too thick, add more milk. Season with salt and pepper.
  2. Serve over your favorite biscuits.

Coffee Baked Beans
  • 4 slices bacon, chopped
  • 1 sweet onion, chopped
  • 1/4 cup vinegar-based barbecue sauce
  • 28-ounce can baked beans
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1/4 cup brewed coffee
  1. Heat the oven to 350 F.
  2. Cook the chopped bacon in a pot over medium heat until browned, about 10 minutes. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels.
  3. Add the chopped onion to the pot with the bacon grease. Cook for 15 minutes over medium-low heat or until caramelized. Remove the pot from the heat. Add the bacon back to the pot, as well as the remaining ingredients. Mix.
  4. Pour the beans into a greased 8-by-8-inch baking dish. Bake for 2 hours. Let sit for 5 minutes before serving.

Mocha Cupcakes

 

Cupcakes

  • 1 cup sugar
  • 1/2 cup brewed coffee, cold
  • 1/2 cup canola oil
  • 2 extra-large eggs,
    room temperature
  • 3 teaspoons cider vinegar
  • 3 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

 

Frosting

  • 3 tablespoons milk chocolate chips
  • 3 tablespoons semisweet chocolate chips
  • 1/3 cup butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons brewed coffee
  • 1/2 cup chocolate sprinkles
  1. Heat oven to 350 F.
  2. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well-blended. In a small bowl, combine flour, cocoa, baking soda and salt. Gradually beat into coffee mixture until blended.
  3. Fill 12 paper-lined muffin cups three-fourths full. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely.
  4. To make frosting: In a large bowl, melt chips and butter in a microwave. Stir until smooth. Gradually beat in confectioners’ sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes, and add sprinkles.

Coffee Dry Rub for Steak
  • 2 tablespoons coarse salt
  • 2 tablespoons instant coffee
  • 2 tablespoons garlic powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 tablespoon crushed coriander
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne, more or less to taste
  1. Add all ingredients to a medium-sized bowl. Mix well. Once mixed, it can be used immediately. Store leftovers in an airtight glass container.

S’mores Creme Brulee
  • 1 cup whole milk
  • 3 extra-large eggs, room temperature
  • 2/3 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons strong-brewed coffee
  • 2 tablespoons butter, melted
  • 2/3 cup graham cracker crumbs
  • 1/3 cup sugar
  • 2 cups miniature marshmallows
  • 1.55-ounce milk chocolate candy bar, broken into 12 pieces
  1. Heat oven to 325 F.
  2. In a small saucepan, heat milk until bubbles form around sides of pan. Remove from heat. In a large bowl, whisk eggs, sugar, cocoa and coffee until blended but not foamy. Slowly whisk in hot milk.
  3. Place six 4-ounce broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack. Add hot water to pan to within 1/2 inch of the top of the ramekins.
  4. Bake 20 to 25 minutes or until a knife inserted in the center comes out clean. Centers will still be soft. Remove ramekins from water bath immediately to a wire rack. Cool for 10 minutes. Refrigerate until cold.
  5. In a small bowl, mix butter and cracker crumbs. Set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 inches above custard surface. Rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture, and top with marshmallows. Using the torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate for up to 1 hour.
  6. To caramelize topping in a broiler, place ramekins on a baking sheet. Let stand at room temperature for 15 minutes.
  7. Heat broiler. Sprinkle custards evenly with sugar. Broil 3 to 4 inches from heat for 3 to 5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture. Top with marshmallows. Broil for 30 to 45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate for up to 1 hour.