Sweet Cream Vanilla Coffee Cake Sweet Cream Vanilla Coffee Cake

The recipe Sweet Cream Vanilla Coffee Cake Sweet Cream Vanilla Coffee Cake can be made in about 1 hour. This recipe makes 8 servings with 285 calories, 3g of protein, and 6g of fat each. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have baking powder, coffee, flour, and a few other ingredients on hand, you can make it. 7941 person were glad they tried this recipe. It is brought to you by Averie Cooks. It works well as a very affordable morn meal. Overall, this recipe earns a rather bad spoonacular score of 19%. If you like this recipe, you might also like recipes such as Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze, Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze, and Vanillan iced coffee frappe with homemade vanilla whipped cream.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze. Glaze - To a small bowl, add the creamer, and slowly add the confectioners' sugar. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed cakes at room temperature, but if you're not, glaze only the portion you plan to consume immediately; I don't recommend refrigerating the cake because it will dry out. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze. Glaze - To a small bowl, add the creamer, and slowly add the confectioners' sugar. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed cakes at room temperature, but if you're not, glaze only the portion you plan to consume immediately; I don't recommend refrigerating the cake because it will dry out.

 

Step by step:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.

2. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula.

3. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.

4. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze. Glaze - To a small bowl, add the creamer, and slowly add the confectioners' sugar.

5. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed cakes at room temperature, but if you're not, glaze only the portion you plan to consume immediately; I don't recommend refrigerating the cake because it will dry out. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.

6. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula.

7. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.

8. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze. Glaze - To a small bowl, add the creamer, and slowly add the confectioners' sugar.

9. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed cakes at room temperature, but if you're not, glaze only the portion you plan to consume immediately; I don't recommend refrigerating the cake because it will dry out.

Nutrition Information:

covered percent of daily need