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Coffee cake in a slow cooker. Recipe for baking with coffee. Ingredients for coffee cake in a slow cooker

Coffee cake is not only delicious, but also extremely easy to prepare. The process is greatly simplified by the use of a multicooker, which perfectly bakes the dough and signals us about the end of cooking, so while the pie is baking, we can safely prepare the cream without fear that the baked goods will burn. The total cooking time will take about 3 hours, 2 of which the cake will infuse, which will also not bother you. The pie turns out very tasty and appetizing, when I cook it, the smell alone is enough to make my loved ones impatient. Personally, I cook it not only for holidays, but also on ordinary days, sometimes you need to pamper yourself, your beloved. In addition, coffee cake is also healthy, there are no preservatives, absolutely no chemicals, only natural products. It is worth saying that the dish is high in calories, so if you are on a diet, then you should not abuse this dish, like other flour and sweet foods, but you can easily afford a small piece.

To make coffee cake in a slow cooker, you will need:

for test:
chicken eggs – 2 pcs.
sour cream – 200 ml
flour – 250 g
instant coffee – 2 tbsp. l.
baking soda – 1 tsp.
sugar – 6 tbsp.
for cream:
sugar – 5 tbsp. l.
sour cream – 200 ml
vanillin - to taste
powdered sugar - to taste
for lubrication:
butter

How to make coffee cake in a slow cooker.

1. Break the eggs into a deep bowl and beat with a mixer until foam forms on the surface.

2. Dissolve coffee in a few tablespoons of clean drinking water and add to the eggs.

Then add sour cream, sugar, and baking soda, beat well again.

3. Now add flour and beat with a mixer again, we should get a thick, but at the same time flowing mass.

4. Lightly grease the multicooker pan with butter so that the cake does not burn, and then pour out the prepared mixture.

5. Place the pan in the multicooker and bake in baking mode for 50 minutes.
6. Let's start preparing the cream, to do this we start whipping sour cream and sugar. Sugar must be completely dissolved.
7. Dilute vanillin in water and add to the cream.
8. Take the finished pie out of the multicooker and cut it with a knife into several layers, you should get some kind of cakes.

9. Apply cream between the cake layers and generously grease the top of the pie.
10. Place the pie in the refrigerator for 2 hours so that it can be well soaked in the cream.
11. Decorate the top of the pie with powdered sugar and serve.

As often happens, the soul asks for a holiday right now). To do this, you don’t have to run to the store for a cake. You can bake a regular chocolate cupcake and decorate it somehow beautifully. So an excellent alternative to cake is ready.
I will not tire of repeating that I am simply delighted with baking in a slow cooker, so today I once again used this miracle helper.

To begin, we traditionally mix eggs with sugar and beat until a dense white foam forms, about 5 minutes.

Pour kefir into the egg-sugar mixture.

Pour boiling water (2 tablespoons) over the coffee, let it brew for 10 minutes, and pour it through a sieve into the bowl with the future dough.

Add softened butter or margarine. I add butter at room temperature, but you can also melt it on the stove or in the microwave.

And then comes the turn of bulk ingredients. Pour the sifted flour into a bowl with the addition of cocoa, vanillin, salt and baking powder.

Mix until a homogeneous dough is obtained. It comes out quite dense; a non-floating mark from the whisk remains on the dough.
Pour the dough into a multicooker bowl greased with vegetable or butter. Bake on the “baking” setting for 60 minutes on one side, then turn over and bake for another 30 minutes.

Let the cake cool a little and decorate if desired. I prepared a chocolate glaze using kefir and also sprinkled it with powdered sugar. 2 minutes wasted, but the view is completely different.

The coffee cake that I baked the other day has a very original, unique taste due to the fact that instant coffee is added to the dough, which gives the cake a completely unusual aroma.

I baked the sponge cake for the cake, of course, in a slow cooker, and made the cream from butter and boiled condensed milk, although, as they say, there are variations here. So, I coated one of the layers with jam, it turned out very tasty! Not bad, I think there will be custard in this cake.

In addition to its interesting taste, coffee gives the dough a peculiar dark brown color, which gives scope for various cake decorations. This time I didn’t bother too much, just sprinkled it with grated chocolate, but you can create a real work of art with it!

Slow Cooker Coffee Cake Recipe

Products for cooking:

For the biscuit

200 gr. granulated sugar
Four eggs
1 gr. vanillin
100 g butter
Four table. l. coffee
Half a glass of water
Flour - 250 gr
Baking powder - one tbsp.

For cream:

Butter - 100 grams
Boiled condensed milk - 1 can

Dissolve coffee in hot water until completely dissolved.

Measure out the flour, sift it, add vanillin and baking powder.

Beat eggs with sugar until fluffy. Melt the butter in a slow cooker and add to the beaten eggs. Add water and coffee and mix well.

Add flour and mix well so that there are no lumps.

The coffee biscuit dough is ready.

There is no need to grease the bowl with oil, since we melted it in it and poured the dough.

Cook in baking mode for one hour.

As soon as the signal sounds, remove the biscuit using the steaming bowl.

Cool the biscuit and cut it into cake layers with a large knife. I got three cakes.

Let's prepare the cream for the cake layer. Beat butter with boiled condensed milk.

Layer the cakes with cream.

I layered the first cake with cream, the second with currant jam.

Cover with the last layer of cake.

Coat the cake with cream on top and sides.

Let's decorate the cake with something to your liking. I sprinkled with grated chocolate.

Coffee cake prepared in a slow cooker is ready. You can help yourself. Bon appetit!

Coffee is known to everyone as an invigorating aromatic drink, without which it is difficult to imagine breakfast. But true coffee lovers went further; they created desserts based on this product. Coffee cake turns out to be exquisite and unusual in taste, but at the same time it is quite easy to prepare.

Classic coffee cake

A classic coffee cake is prepared from available ingredients; every housewife has them in the refrigerator. This process will not take much time, and the result will definitely please everyone.

Ingredients

kefir 1% – 100 ml;
chicken egg – 3 pcs.;
sugar – 200 g;
wheat flour – 200 g;
instant coffee – 2 tbsp. l.;
baking soda – 0.5 tsp;
boiled water – 50 ml;
butter – 20 g;
powdered sugar – 20 g.

Cooking method

Coffee cake with chocolate filling

Coffee and chocolate seem to be made for each other. The pie with these ingredients has a rich taste and an appetizing brown color. The dessert will delight true sweet tooths and coffee lovers.

Dough ingredients

wheat flour – 2 cups;
butter – 200 g;
egg yolk – 2 pcs.;
sugar – 150 g;
instant coffee – 2 tbsp. l.

For filling

cream 35% – 250 ml;
eggs – 4 pcs.;
dark chocolate – 200 g;
starch – 10 g;
sugar – 10 g.

Step-by-step dough preparation

Sift the flour onto the table.
Add soft butter. Chop the ingredients with a knife until crumbs form.
Add instant coffee. Mix the crumbly mass with your hands.
In a separate bowl, mix the yolks and sugar. There is no need to beat them.
We make a mound from the crumbly part of the dough with a depression in the middle. Pour the yolks and sugar into it. Knead the shortbread dough.

Preparing the filling

Place the chocolate in an enamel bowl and melt it in a water bath.
Mix the eggs well with sugar.
Pour the starch through a sieve, constantly stirring the egg mass.
Pour the cream into the melted chocolate.
Gradually combine the two parts of the filling.
Mix thoroughly.

Baking a Pie

Take a mold with a diameter of 20 cm and grease it with butter.
We form the bottom and sides of the future pie from the dough.
Bake in the oven for 15 minutes so that the pie frame holds its shape better.
After this, take out the mold and pour the filling on top of the dough.
Put the dessert back in the oven. The baking time for the pie will be 50 minutes. The required temperature is 180 degrees.

Let the dessert cool, then leave it in the refrigerator for a few more hours. Before serving, decorate with chocolate glaze or whipped cream.

Pie with coffee and nuts

If you add walnuts to a classic coffee cake, the dessert will be more satisfying and take on a completely new taste. This dish will be a worthy decoration for both a quiet family dinner and a festive table.

Ingredients

butter – 200 g;
sugar – 200 g;
eggs – 4 pcs.;
wheat flour – 200 g;
instant coffee – 50 g;
baking powder – 10 g;
walnuts – 100 g;
warm boiled water – 50 ml.

Step-by-step preparation

We dilute coffee in water. You should get a thick, dark-colored mass.
Beat eggs, sugar and butter until smooth.
Pour the coffee diluted in water.
Combine baking powder and flour in a separate bowl. Pour the resulting mixture into the dough through a sieve.
Add ground walnuts to the dough.
Place the pie in an oven preheated to 180 degrees for 50 minutes. We determine the readiness of the dessert by piercing it with a wooden skewer.

The pie can be served with tea with sour cream or whipped cream.

Coffee cake with sour cream

Pies with sour cream have a delicate creamy taste with a slight pleasant sourness characteristic of a fermented milk product. In combination with a coffee sponge cake, the dessert turns out incredibly tasty and aromatic.

Dough ingredients

chicken eggs – 5 pcs.;
sugar – 100 g;
milk – 70 ml;
flour – 150 g;
instant coffee – 1 tbsp. l.;
salt – 0.5 tsp;
vanillin – 10 g.

For cream

full fat sour cream 25% – 300 ml;
powdered sugar – 100 g;
gelatin – 5 g;
vanillin – 10 g;
warm boiled water – 100 ml.

Preparing the biscuit

Dissolve coffee in hot milk. Cool to 25 degrees.
Separate the whites from the yolks. Place them in two clean, dry bowls.
Add 50 g of sugar, coffee and vanillin to the yolks. Beat at low speed. It is necessary that the sugar is completely dissolved.
Stirring constantly, add flour.
Beat the whites with a mixer at high speed, gradually adding the remaining sugar. The result should be a white airy mass that retains its shape and does not flow out if the bowl is turned upside down.
Add the protein mass into the dough in parts. Mix very carefully so that the dough does not settle.
Place special paper in a baking dish. Gradually pour the dough into it.
Bake for 50 minutes at a low temperature, about 150 degrees.
Let cool completely, cut off the edges, smoothing the sponge cake. We cut it in half.

Preparing the cream

Pour gelatin with warm water. Leave for 30 minutes.
Heat the swollen gelatin in a water bath until completely dissolved. Leave to cool.
Beat sour cream, vanillin and sugar thoroughly with a mixer.
Gradually add gelatin without ceasing to stir. Sour cream is ready for use.

Coat the biscuit layers with sour cream. The top of the dessert can be decorated with grated chocolate or ground nuts if desired.

Instead of instant coffee, you can add brewed coffee beans to the dough, but you must first strain it.
Coffee gives a delicious aroma, but practically does not change the color of the baked goods. If you want to get a pleasant coffee tint in addition to the smell, you can add a little cocoa to the dough.
Coffee pastries go well with prunes and cherries. They can be added as a filling or made into jam and served with the pie.

For coffee lovers, we suggest pampering yourself and your loved ones with an original coffee-banana cake in a slow cooker. The combination of several bright flavors makes this coffee cake memorable and unlike others. Moreover, it is important to use coffee, not cocoa, in the dough in order to achieve the desired amazing result. If you want to make the taste more intense, you can increase the amount of coffee in the dough. As for the cream, in this recipe we used sour cream and frozen berries. Well, if you decide to bake this sponge cake at the height of the berry-summer season, then fresh berries will add more flavor to the sour cream. And for decoration you can use not only banana pieces, but also berries directly. If you want to serve this sponge cake in the form of a cake rather than a pie, then feel free to cut the cake into two or three parts and spread each with cream.

Ingredients:

for test:

eggs – 4 pcs.
butter or margarine – 100 g
sugar – 200 g
flour – 250 g
soda - on the tip of a knife
baking powder – 1 tsp.
instant coffee - 1-1.5 tsp.
bananas - 2 pcs

for cream:

sour cream – 100 g
powdered sugar – 1 tbsp.
frozen berries – 1 tbsp. (with a slide)

For decoration:

chocolate candies or chocolate – 30 g
banana - 1 piece

How to make coffee cake in a slow cooker:

Grind the eggs with sugar until a thick foam forms. Melt butter or margarine and leave until cool. Then pour into the eggs with sugar. Mix quickly.

Add coffee, stir. If instant coffee is in the form of granules or pieces, it must be crushed to form a homogeneous powder.

Then add baking powder, baking soda on the tip of a knife and flour.

The consistency of the dough should resemble thick sour cream. Dripping from the spoon, the dough forms a figure that gradually spreads.

Grease the multicooker bowl with oil. Pour out half the dough. Place evenly sliced bananas on the dough. Pour the second half of the dough on top.

Turn on the multicooker and set the “baking” program. Cooking time 50 minutes. Check the readiness of the coffee cake with a toothpick; it should be dry. If we see that the cake is not yet completely baked, turn on the “baking” program again and check after 15-20 minutes.

While the coffee cake is baking in the slow cooker, prepare. To do this, prepare all the necessary ingredients.

Mix cold sour cream with powdered sugar (you can use regular sugar, but it dissolves slowly in cold sour cream and can make it too liquid). Add the berries, mix gently and put the cream in the refrigerator.

Remove the finished coffee cake from the multicooker and cool. Then spread with cream, decorate with banana slices and grated chocolate.

Bon appetit!!!