Café Au Lait Cake Recipes

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GLUTEN-FREE CAFé AU LAIT CAKE



Gluten-Free Café au Lait Cake image

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 10

Number Of Ingredients 10

1 tablespoon instant espresso coffee powder or granules
1 cup water
1 box Betty Crocker™ Gluten Free devil's food cake mix
1/2 cup butter, softened
3 eggs
2 teaspoons instant espresso coffee powder or granules
1 tablespoon cool water
1 cup Betty Crocker™ Whipped milk chocolate frosting
1 1/2 cups Cool Whip frozen whipped topping, thawed
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
  • Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
  • Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
  • Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Nutrition Facts : Fat 3, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g

CAFE AU LAIT COFFEE CAKE



Cafe Au Lait Coffee Cake image

A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven.

Provided by Irmgard

Categories     Breads

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 teaspoon instant coffee granules
1/2 cup brown sugar
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, chilled and cut into cubes
1 cup semi-sweet chocolate chips
1 1/4 cups pecans, chopped
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 tablespoons instant coffee granules
2 tablespoons water, warmed
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 9" springform pan.
  • To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
  • Cut in the butter until crumbly and stir in the chocolate chips and pecans.
  • Set aside.
  • To make the cake, beat together the butter and sugar in a large bowl until light.
  • Add the eggs, one at a time, beating well until smooth.
  • Beat in the sour cream.
  • Dissolve the instant coffee in the warm water and beat into the egg mixture.
  • In a small bowl, stir together the remaining dry ingredients.
  • On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
  • Beat well after each addition.
  • Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
  • Cover with the remaining batter and sprinkle with the remaining crumb topping.
  • Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
  • If the top begins to brown too quickly, loosely cover with foil.

Nutrition Facts : Calories 844.5, Fat 47.6, SaturatedFat 22.5, Cholesterol 123.2, Sodium 560.4, Carbohydrate 98.9, Fiber 4.5, Sugar 50.6, Protein 11.9

CHOCOLATE CAFE AU LAIT



Chocolate Cafe au Lait image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 cups half-and-half or whole milk
2 cups strong coffee
1 rounded tablespoon sugar
2 tablespoons cocoa powder
Favorite cookies, for dunking

Steps:

  • Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.

CAFE AU LAIT



Cafe au Lait image

Cafe au lait and a croissant or buttered toast is a simple, scrumptious breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

1-1 1/2 cups milk, warmed
2 cups brewed coffee

Steps:

  • Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
  • Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

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