Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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Good morning! Thank you all so much for watching and subscribing to the channel. We're going to take a very short break, but let us know what recipes from Dessert Person you'd like to see in Season 2!!
Your coffee cake that I baked lasted 2 weeks in my fridge in a zip lock bag. I just warmed it up and tasted like it came out of the oven. Oh yes it was just that Good! Thank you.
Watching again, and loving it! ❤
Scusa in qual momento si mette la parte croccante con il biscotto e il cocco? Grazie
lets play how much dairy is in my fridge 😂😂😂
complexly IS a word.
Yes, I always like a coffee Coffee Cake – looks very good, cheers – do you think using an egg replacer would work (flax seed, banana, avocado or apple sauce? I'm allergic to eggs 🙁 ) Cheers!
It's interesting, Claire did not sift the flour mix
You talk to much more what you should?
Rogue the baker!
Thanks for sharing your recipe 🌹 watching from Iran ❤️
I love how Claire explains the science behind the science and distinction of her dishes.
I love you Claire and I usually always trust you, but why Folgers 😭
I just made it, its very coffee forward to the point of being a bit bitter.
It wasn't my fave but its good
I'm having such a hard time sourcing the coffee crystals, are they discontinued? I live in Norway and have never seen them in stores here, but they're not showing up when googling either.. Would regular instant coffee be better than nothing?
Complexly is a word. It's in the dictionary.
I baked this, and we absolutely loved it! The cake is so moist and fluffy, and the coffee crumble adds a delightful layer of texture. However, I noticed the sponge turned out a bit crumbly and falls apart whenever I slice it. Could you help me figure out what might have gone wrong? @csaffitz
Ok, second time making this recipe. This time I added a cream cheese layer taken from https://youtu.be/Movcvyr-Sr8?si=HG0PMGY0KcN7Pm9T
Timing has to be spot on or the edges dry out so the cream cheese works great.
Claire making a BTVS reference.
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What are your favorite baking pan brands? Spatulas? I find the pan makes a big difference in how recipes turn out. Thank you for your favorite(s) Susie from McLean, VA
Hi there. Since I don’t drink or like the taste of coffee, what I use to substitute the 1/2 cup coffee? Oil? Milk? Thanks for posting.