FRESH COFFEE BAKED CAKE

Coffee Cake Yum

BISCUITS & GRAVY

I Love You Like Coffee Cake Yum

BAKED CAKE

FRESH COFFEE

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper, tapping out excess flour.

Prepare oven and pan

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), cream the softened butter and 1 cup granulated sugar on medium speed until light and slightly fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing on low speed and scraping down the bowl after each addition so they incorporate fully. Add the vanilla extract and mix briefly.

If using instant espresso powder, dissolve it in the 3/4 cup cooled strong brewed coffee, stirring until dissolved. Combine the milk and yogurt (or sour cream) in a measuring cup.

With the mixer on low, add the dry ingredients to the butter-egg mixture in three additions, alternating with the milk-yogurt mixture: dry (1/3), wet (1/2), dry (1/3), wet (1/2), then remaining dry. Mix just until combined after each addition—do not overmix. Pause to scrape down the sides of the bowl as needed.

Finally, pour in the cooled brewed coffee (with espresso dissolved if used) and mix on low until the batter is uniform and slightly pourable. The batter should be thick but spreadable.

Give the batter one last gentle stir by hand, then transfer it to the prepared cake pan. Smooth the top with a spatula.

Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 30–38 minutes (start checking at 28 minutes). Rotate the pan once halfway through for even baking.

Remove the cake from the oven and let it sit in the pan on a wire rack for 10 minutes before inverting.

Invert the cake onto the rack, peel off the parchment (if used), then flip right-side up so the top is facing up. Keep the rack under the cake to catch any glaze or syrup.

While the cake bakes (or during the 10-minute rest), combine 1/2 cup freshly brewed coffee and 2 tablespoons granulated sugar in a small saucepan. Warm over low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat and stir in the rum or coffee liqueur if using. Let cool slightly.

After the cake has been inverted and is still slightly warm, use a skewer or the back of a small spoon to poke several shallow holes across the top of the cake (not all the way through). Slowly brush or spoon the warm coffee syrup evenly over the top so it soaks in. Allow the cake to cool completely on the rack (about 1 hour) so the syrup fully absorbs and the crumb firms up.

If making buttercream, beat 1/2 cup softened unsalted butter in a clean bowl until smooth and pale, about 1–2 minutes using a hand or stand mixer.

Gradually add powdered sugar, about 1/2 cup at a time, beating on low speed until incorporated. Add the cooled 2 tablespoons brewed coffee, vanilla extract, and pinch of salt. Increase speed to medium-high and beat until light and fluffy, about 2–3 minutes. If the frosting is too thick, add a teaspoon of coffee or milk at a time until spreadable; if too thin, add a little more powdered sugar.

When the cake is completely cool, spread the coffee buttercream over the top (and sides if desired) with an offset spatula. Smooth or create decorative swirls.

Dust the frosted or unfrosted cake lightly with cocoa powder or sprinkle grated chocolate over the top. Scatter the toasted chopped nuts around the edge or center as desired.

Let the decorated cake sit 10–15 minutes to let the buttercream set slightly (if used). Slice with a sharp knife wiped between cuts for clean slices.

Serve at room temperature. Store leftover cake, covered, at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).

all-purpose flour

granulated sugar

baking powder

baking soda

fine sea salt

unsalted butter, softened

large eggs

whole milk

plain yogurt or sour cream

vanilla extract

freshly brewed strong coffee, cooled

instant espresso powder (optional, for extra coffee flavor)

freshly brewed coffee

dark rum or coffee liqueur (optional)

powdered sugar

pinch fine salt

coarsely chopped toasted nuts (optional)

cocoa powder or grated chocolate

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or an 8x8-inch square pan, or line it with parchment paper.

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Mix dry ingredients

In a separate bowl, whisk the 2 large eggs until combined. Add 1/2 cup melted butter (cooled slightly), 1/4 cup vegetable oil, 3/4 cup buttermilk, 2 tsp vanilla extract, and 1/2 cup cooled strong brewed coffee. Whisk until smooth.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix. Batter will be thick but pourable.

Make batter

Spoon about half of the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

Layer batter

In a medium bowl combine 3/4 cup packed light brown sugar, 1/2 cup all-purpose flour, 1 tsp ground cinnamon, and 1/2 cup finely chopped walnuts or pecans (if using). Add 4 tablespoons cold cubed unsalted butter and cut or rub the butter into the dry mixture with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.

Make streusel

Sprinkle about half of the streusel mixture evenly over the first layer of batter in the pan. Reserve the remaining batter and streusel for the top.

Add streusel layer

Drop spoonfuls of the remaining batter over the streusel and gently spread to cover (it’s okay if small pockets of streusel peek through). Finish by sprinkling the remaining streusel evenly over the top.

Top layers

Bake in the preheated 350°F (175°C) oven for 35–45 minutes for a round pan (or 40–50 minutes for a deeper 8x8 pan), until the top is golden brown and a toothpick inserted into the center (avoiding large streusel chunks) comes out with a few moist crumbs but not wet batter.

Bake

Remove from oven and place on a wire rack. Let the cake cool in the pan for 15–20 minutes, then run a knife around the edge and remove the springform or lift the cake out on the parchment. Allow to cool to warm or room temperature before glazing.

Cool

In a small bowl whisk together 1 cup powdered sugar, 1.5 tablespoons milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon instant coffee granules (if using). Whisk until smooth, adding more milk 1/4 teaspoon at a time if needed to reach a pourable but thick glaze consistency.

Make glaze

When the cake has cooled to warm or room temperature, drizzle the glaze over the top using a spoon or a piping bag. Let the glaze set 10–15 minutes before slicing. Serve at room temperature with coffee or tea.

Finish cake

fine salt

unsalted butter, melted and slightly cooled

vegetable oil

eggs

buttermilk

strong brewed coffee (cooled)

light brown sugar, packed

ground cinnamon

finely chopped walnuts or pecans (optional)

unsalted butter, cold and cubed

milk

instant coffee granules (optional, for coffee flavor)

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Place a rack in the middle of the oven.

Preheat and prepare

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Add 1/2 cup very cold cubed unsalted butter and 1/4 cup cold vegetable shortening (if using) to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so butter stays cold.

Cut in fats

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together — it should be slightly shaggy and sticky. If dough seems dry, add up to 1-2 tablespoons more buttermilk, a tablespoon at a time.

Add buttermilk

Turn dough out onto a lightly floured work surface. With floured hands, fold the dough over itself 3 to 4 times (this builds layers) then gently pat to about 3/4-inch thickness. Avoid overworking to keep biscuits tender.

Fold and pat

Use a 2 1/2-inch round biscuit cutter (or a floured glass) to stamp out biscuits straight down — do not twist. Press scraps together gently and cut additional biscuits (try not to re-roll more than once). You should have about 8-10 biscuits depending on cutter size.

Cut biscuits

Place biscuits on the prepared baking sheet so sides touch for taller biscuits or spaced apart for crisper sides. Brush tops with 2 tablespoons buttermilk or whole milk. Bake in the preheated oven for 12-15 minutes, until golden brown on top and cooked through. Rotate pan halfway if your oven heats unevenly.

Brush and bake

Remove from oven and let biscuits cool on the pan for 5 minutes before splitting and serving with gravy.

Cool slightly

While biscuits bake, heat a large skillet over medium heat. Add 1 pound bulk breakfast sausage and 1 tablespoon unsalted butter. Break sausage into small pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. If the sausage is very lean and the pan gets dry, the butter prevents sticking.

Brown the sausage

Reduce heat to medium-low. Sprinkle 1/2 cup all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1-2 minutes to cook the raw flour taste — the flour should absorb the fat and become a paste (roux).

Make the roux

Gradually pour in 3 cups whole milk while stirring or whisking to break up any lumps. If using, add 1/2 cup heavy cream for a richer gravy. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently so it thickens evenly. Simmer 4-6 minutes until gravy reaches desired thickness — it will continue to thicken slightly as it rests.

Add milk and cream

Stir in 1 teaspoon freshly ground black pepper and 1 teaspoon hot sauce (optional). Taste and add kosher salt as needed (start with 1/2 teaspoon, then adjust). If gravy becomes too thick, stir in additional milk, 1 tablespoon at a time, to reach the right consistency.

Season

Reduce heat to low and keep the gravy warm, stirring occasionally, until biscuits are ready. If making ahead, cover and reheat gently, adding a splash of milk to loosen.

Keep warm

Split warm biscuits and ladle sausage gravy generously over each half. Garnish with chopped fresh parsley and additional black pepper or hot sauce to taste.

unsalted butter, very cold, cut into cubes

cold vegetable shortening (optional, for flakiness)

buttermilk, cold

extra buttermilk or whole milk (for brushing)

bulk breakfast sausage (pork or pork-sage)

unsalted butter

heavy cream (optional, for richer gravy)

freshly ground black pepper

kosher salt (to taste)

hot sauce (optional)

chopped fresh parsley

hot sauce or chili flakes

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line an 8x8 inch square pan with parchment, leaving some overhang for easy removal.

If using, measure and chill the cold butter for the streusel; measure and lightly toast nuts (optional) in a dry skillet for 3–4 minutes until fragrant, then cool.

In a medium bowl, whisk together 0.5 cup flour, 0.75 cup packed light brown sugar, and 1.5 tsp ground cinnamon until evenly distributed. Stir in 0.5 cup chopped nuts if using.

Combine dry streusel ingredients

Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces. Refrigerate the streusel while you make the batter so it firms up slightly.

Cut in butter

In a large bowl, whisk together 2.25 cups all-purpose flour, 0.75 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.

Whisk dry ingredients

In a separate bowl, beat 0.5 cup softened unsalted butter with 0.25 cup vegetable oil until smooth. Add 2 large eggs one at a time, mixing after each until incorporated. Beat in 2 tsp vanilla extract.

Cream butter and wet ingredients

Stir 1 cup sour cream (or plain Greek yogurt) into the wet mixture until smooth, then add 0.25 cup whole milk. The mixture will be thick but pourable.

Add sour cream and milk

Add the wet ingredients to the dry ingredients in two additions, gently folding with a spatula until just combined. Do not overmix; stop when no dry streaks remain. The batter should be thick but spreadable.

Combine wet and dry

Spread about two-thirds of the cake batter into the prepared pan and smooth the top with an offset spatula or spoon.

Sprinkle half of the chilled streusel evenly over the first layer of batter.

Spoon the remaining batter on top and spread gently to cover the streusel layer. It’s okay if a little streusel shows through.

Scatter the remaining streusel evenly over the top of the cake, pressing lightly so some adheres to the batter but keeping it crumbly on top.

Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding a large streusel patch) comes out with a few moist crumbs but not wet batter.

If using, brush the warm top lightly with 1 tablespoon cooled strong coffee or espresso to enhance the coffee-cake flavor. Allow the cake to cool in the pan on a wire rack for 20–30 minutes.

Run a thin knife around the pan edge and lift the cake out using the parchment overhang if used. Cool another 10–15 minutes before dusting with 2 tablespoons powdered sugar, if desired. Serve warm or at room temperature.

salt

sour cream (or plain Greek yogurt)

finely chopped pecans or walnuts (optional)

powdered sugar (for dusting, optional)

espresso or strong brewed coffee (for brushing, optional)

Preheat the oven to 350°F (175°C). Grease a 9-inch round or 9x13-inch baking pan with 1 tablespoon vegetable oil or melted butter, then lightly dust with 1 tablespoon granulated sugar or flour to prevent sticking. Tap out excess.

In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Combine dry ingredients

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1/2 cup softened unsalted butter on medium speed for about 30 seconds to soften further. Add about one-third of the dry mixture and beat briefly to incorporate—this helps create a tender crumb. (If you prefer a quicker method, skip this and proceed to wet + dry mixing.)

Cream butter with dry mix (alternative method)

In a separate bowl, whisk together 3 large eggs, 1 cup whole milk, and 2 teaspoons vanilla extract until blended.

Mix wet ingredients

With the mixer on low speed, gradually add the remaining dry mixture to the wet ingredients (or pour the wet into the dry bowl), mixing just until combined. Scrape down the bowl with a spatula and mix 10–15 seconds more until batter is smooth and homogenous. Avoid overmixing to keep the cake tender.

If you used the creaming step, fold any reserved butter/dry mix back into the main batter now. Ensure there are no large lumps of flour or butter. Batter should be medium-thick and pourable; if too thick, add 1–2 tablespoons milk.

Finish batter

Pour the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon for an even surface.

Transfer to pan

Place the pan on the center rack of the preheated oven. Bake for 30–40 minutes for a 9-inch round (or 25–35 minutes for a 9x13 pan) until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Start checking at the earlier time to avoid overbaking.

Remove the cake from the oven and set the pan on a wire rack. Let the cake cool in the pan for 10–15 minutes, then run a thin knife around the edges and invert onto the rack (or leave in pan for a sheet cake). Allow to cool completely (about 45–60 minutes) before slicing to ensure clean slices.

Slice and serve as-is or with a dusting of powdered sugar, a scoop of ice cream, or a simple glaze/icing if desired. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Serve

pure vanilla extract

vegetable oil or additional melted butter (for pan)

granulated sugar (optional for topping)

Measure 480 ml filtered water for brewing and 120 ml for rinsing. Heat the 480 ml of brewing water to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds to reach the proper temperature.

Measure and heat water

Weigh or scoop 0.33 cups (about 55–60 g) of freshly roasted whole beans. Grind to the appropriate size for your brewing method: medium-coarse for pour-over or Chemex, medium for drip machines, fine for espresso, coarse for French press. Grind just before brewing for maximum freshness.

Grind coffee

Pour the reserved 120 ml of hot water through your brewer (paper filter, French press, or dripper) into the carafe or cup to rinse the filter and preheat the vessel. Discard the rinse water.

Rinse and warm brewer

Place the ground coffee into the rinsed filter. Start a timer and pour about 60–80 ml of hot water evenly over the grounds to saturate them completely. Allow coffee to bloom for 30–45 seconds; you should see gas release (bubbles and expansion).

Bloom

After the bloom, pour the remaining hot water slowly and steadily in a circular motion, avoiding pouring directly on the filter. Pour until you reach a total of 480 ml. Aim to finish pouring by 2:30–3:00 minutes for a balanced extraction (times vary by method).

Continue pouring

Allow all water to drain through the grounds. For pour-over/drip, total brew time should be roughly 3–4 minutes. Remove the brewer, give the carafe or cup a gentle swirl, and serve the coffee immediately.

Let drain and serve

If using a French press with a coarse grind, add the grounds to the press, pour all 480 ml of hot water evenly over them, and stir gently to ensure all grounds are wet.

Combine grounds and water

Place the lid with the plunger raised and steep for 4 minutes. After steeping, press the plunger down slowly and steadily. Immediately decant the coffee into cups or a carafe to avoid over-extraction.

Steep and plunge

Add optional milk/cream (60 ml), sugar (1 tsp), or flavored syrup (15 ml) to taste. Stir to combine. Taste and adjust sweetness or milk quantity as desired.

Customize

Serve the fresh coffee immediately for best flavor. Store any leftover brewed coffee in an insulated carafe and consume within 30–60 minutes; reheating brewed coffee is not recommended as it degrades flavor.

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