CHURRO COFFEE CAKE RECIPE BY TASTY
Swirled with cinnamon sugar and topped with a sweet and crunchy streusel, this churro coffee cake makes for a magical morning. Drizzle it with a spiced chocolate sauce and cajeta, a Mexican caramel sauce. Then serve it with-yup, you guessed it-coffee!
Provided by Betsy Carter
Categories Desserts
Time 1h55m
Yield 12 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.
- Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.
- Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.
- Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.
- Add the eggs, 1 at a time, beating between each addition until fully incorporated.
- In a small bowl, mix together the all-purpose and whole wheat flours.
- Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.
- Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.
- Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.
- Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.
- Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 75 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
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Jubaer Huda
[email protected]This cake is perfect for any occasion.
Shazzi Shazia
[email protected]I can't wait to make this cake again.
Zero Hero
[email protected]This was the best coffee cake I've ever had!
souda abdi
[email protected]I would definitely recommend this recipe to others.
bash madaras
[email protected]This cake was a bit dry, but the churro topping was delicious.
Ahmed Sujon
[email protected]I followed the recipe exactly and my cake turned out perfectly!
lehlohonolo tierise
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Usman Liaqat
[email protected]I'm not usually a fan of coffee cake, but this one was delicious! The churro topping was the perfect addition.
Levi Martin
[email protected]This cake was so easy to make and it turned out so well! The churro topping is what really makes it special.
Wasim Wrn
[email protected]This churro coffee cake was a huge hit! I made it for my family and friends, and everyone loved it. The cake was moist and flavorful, and the churro topping was the perfect finishing touch. I will definitely be making this again.