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Home / Cinnamon Espresso Coffee Cake

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Cinnamon Espresso Coffee Cake

Cinnamon Espresso Coffee Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Double Shot Espresso Cake
  • Cinnamon Crumble

Double Shot Espresso Cake

648g (22.9oz)
260g (9.2oz)
454g (16.0oz)
454g (16.0oz)
41g (1.4oz)
20g (0.7oz)
214g (7.5oz)
270g (9.5oz)
648g (22.9oz)
50g (1.8oz)

* can be replaced with

Method of Preperation

  1. Cream together butter and sugar.
  2. Sift dry ingredients together.
  3. Add eggs slowly to butter.
  4. Alternate adding dry ingredients and wet ingredients beginning with and ending with dry.
  5. Divide mix in half, and mix with half.
  6. Put the plain batter into the pan first, then swirl the coffee batter into it.

Cinnamon Crumble

210g (7.4oz)
112g (4.0oz)
4g (0.1oz)
10g (0.4oz)
5g (0.2oz)
227g (8.0oz)
350g (12.3oz)

* can be replaced with

Method of Preperation

  1. Mix sugar, brown sugar, salt, cinnamon and .
  2. Add the melted butter and mix until combined.
  3. Add flour and mix until combined.
  4. Crumble onto top of cake and bake at 350°F for about 30 minutes.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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