"Starbucks Cinnamon Coffee Cake Recipe: Perfect for Breakfast or Dessert"

 

"Starbucks Cinnamon Coffee Cake Recipe: Perfect for Breakfast or Dessert"

 

In this article, you will walk through Starbucks Cinnamon Coffee Cake Recipe but before the just have look on history of cinnamon coffee cake. cinnamon coffee cake's Northern European origins were first mentioned in Charles Carter's book "The Compleat Cook" published in 1690. It became well-known in the United States as a breakfast pastry in the early 20th century, with a rich, buttery batter flavoured with cinnamon and a sweet streusel crumb topping. Over time, the recipe has changed to include additions like nuts, fruit, or cream cheese. It is currently a well-liked product offered in bakeries and coffee shops all over the world and frequently served with coffee or tea. The cinnamon coffee cake's ongoing popularity attests to both its mouthwatering flavour and emotional charm.Let's move towards recipe.

 

Ingredients:

·       All-purpose flour - 2 cups

·       Granulated sugar - 1 cup

·       Baking powder - 1 tsp

·       Baking soda - 1/2 tsp

·       Salt - 1/2 tsp

·       Unsalted butter - 1 cup, softened

·       Eggs - 2 large

·       Sour cream - 1 cup

·       Vanilla extract - 1 tsp

·       Brown sugar - 1/2 cup

·       Cinnamon - 2 tsp

 

For the crumb topping:

 

·       All-purpose flour - 1/2 cup

·       Brown sugar - 1/2 cup

·       Cinnamon - 1 tsp

·       Unsalted butter - 4 tbsp, melted

 

Starbucks Cinnamon Coffee Cake Recipe:

 

·       Turn on the oven to 350 °F (175 °C). A 9-inch square baking pan should be greased and set aside.

 

·       Mix the flour, brown sugar, baking soda, salt, baking powder in a medium bowl.

 

 

·       Cream the butter and eggs in another big dish until they are light and frothy. Add the vanilla essence and sour cream after that.

 

·       Add the dry ingredients gradually and blend just until incorporated.

 

·       Combine the brown sugar and cinnamon in a small bowl.

 

·       Put half of the batter in the pan that has been prepared. Over the batter, evenly distribute the brown sugar and cinnamon mixture. Add the remaining batter on top.

 

·       In a separate bowl, combine the flour, brown sugar, and cinnamon to make the crumb topping. Add the melted butter and stir until crumbs form.

 

·       Over the cake batter, top with the crumb mixture.

 

·       A toothpick inserted in the centre of the cake should come out clean after baking for 45 to 50 minutes.

 

·       A minimum of 15 minutes should pass before cutting and serving the cake.

 

Enjoy your homemade Starbucks-inspired cinnamon coffee cake!

 

FAQ

 

Why is it called cinnamon coffee cake?

Cinnamon coffee cake is called so because it is a cake that is flavored with cinnamon, and it is often served with coffee or other hot beverages. The cinnamon flavor is added to the batter and/or topping of the cake, and it provides a warm and aromatic taste. The cake is commonly enjoyed as a breakfast or brunch pastry, hence its name "coffee cake."

 

Do coffee cakes contain coffee?

Coffee cakes do not have coffee as an ingredient. The term "coffee cake" refers to a type of cake that is traditionally served with coffee. The cake can be made with various flavors and toppings, but coffee is not a necessary component.

"Butter Chicken vs Tikka Masala: The Great Indian Debate"

 

"Butter Chicken vs Tikka Masala"

 

Many people all around the world like the popular North Indian dishes butter chicken and tikka masala. While they have certain things in common, they also differ greatly from one another.

 

The taste qualities of the two dishes is where the greatest difference may be found. Compared to tikka masala, butter chicken has a softer, creamier flavour. Additionally, bone-in chicken is often used to make tikka masala as opposed to boneless chicken for butter chicken.

 

Butter Chicken:

A rich and creamy dish, butter chicken, often referred to as murgh makhani, is cooked with boneless chicken that has been marinated in yogurt and spices, grilled or baked, and then stewed in a tomato-based sauce with lots of butter and cream. It is frequently served with naan bread or rice.

 

Chicken Tikka Masala:

On the other hand, tikka masala is a hot and sour meal cooked with grilled or baked chicken that has been marinated in a mixture of herbs, spices, and yogurt. After that, the chicken is cooked in a rich, tomato-based sauce with additional seasonings like cumin, coriander, and garam masala. Additionally, rice or naan bread are frequently served with tikka masala.

 

WHICH IS BEST?

Determining whether butter chicken or tikka masala is the best dish ultimately comes down to personal preference. Both dishes are popular North Indian curries and have their own unique flavor profiles.

 

CHICKEN TIKKA MASALA:

The tasty and delicious Indian dish chicken tikka masala is well-known throughout the world. It includes soft chicken pieces that have been grilled or baked and marinated in a mixture of herbs, spices, and yogurt. After that, the chicken is cooked in a rich, tomato-based sauce with additional seasonings like cumin, coriander, and garam masala. The end result is a dish that is both rich, tangy, and spicy. It will satisfy any appetite for Indian food and is often served with rice or naan bread.

 

CHICKEN TIKKA MASALA RECIPE:

 

Ingredients:

 

·       Boneless chicken (cut into bite-sized pieces) - 500g

·       Plain yogurt - 1 cup

·       Lemon juice - 2 tbsp

·       Vegetable oil - 2 tbsp

·       Onion (finely chopped) - 1

·       Ginger paste - 1 tbsp

·       Garlic paste - 1 tbsp

·       Green chili pepper (finely chopped) - 1

·       Ground cumin - 1 tbsp

·       Ground coriander - 1 tbsp

·       Garam masala - 1 tsp

·       Paprika - 1 tsp

·       Turmeric - 1 tsp

·       Diced tomatoes - 1 can

·       Heavy cream -1 cup

·       Salt to taste

·       Chopped fresh cilantro for garnish

 

Recipe:

 

·       Mix the yogurt, lemon juice, 1 tablespoon of oil, 1 tablespoon each of the ginger and garlic pastes, the green chilli pepper, cumin, coriander, garam masala, paprika, and turmeric in a sizable bowl. Stir to coat the chicken after adding it. For at least 30 minutes or up to 24 hours, cover and chill.

 

·       Set the oven's temperature to 400°F (200°C). Place the marinated chicken on a baking sheet that has been lined with parchment paper. Bake the chicken for 20 to 25 minutes, or until cooked through.

 

·       The remaining 1 tablespoon of oil should be heated to medium-high heat in a big skillet. Cook the chopped onion for about 5 minutes, or until it is transparent and tender.

 

·       Stirring continually, add the remaining 1 tablespoon each of ginger paste and garlic paste to the skillet. Cook for 1 minute.

 

·       Bring the mixture to a simmer before adding the can of diced tomatoes. Cook the sauce, stirring frequently, for 10 to 15 minutes, or until it has slightly thickened and decreased.

 

·       Stir in the heavy cream after adding it. Simmer for a further five minutes, or until the sauce is the right consistency.

 

·       Stir the skillet contents to evenly distribute the sauce over the roasted chicken. Simmer for a further five minutes, or until the chicken is thoroughly heated.

 

·       Add salt to taste and cilantro, chopped, as a garnish. Serve with naan bread or rice. Enjoy the chicken tikka masala you made yourself!

 

BUTTER CHICKEN:

Popular Indian food known as "butter chicken" is adored for its rich, buttery flavour. It is made out of soft chicken chunks that have been marinated in yoghurt with a mixture of ginger, garlic, and cumin spices. After being grilled, baked, or fried, the chicken is cooked in a rich tomato-based sauce that also contains butter, cream, and other spices like garam masala and coriander. The end product is a decadently wonderful dish that is ideal for anyone who enjoys strong flavours. For extra freshness, it is typically topped with fresh cilantro and eaten with rice or naan bread.

BUTTER CHICKEN RECIPE:

 

Ingredients:

 

·       Boneless chicken (cut into bite-sized pieces) - 500g

·       Plain yogurt -1 cup

·       Lemon juice - 2 tbsp

·       Vegetable oil - 2 tbsp

·       Onion (finely chopped) - 1

·       Ginger paste - 1 tbsp

·       Garlic paste - 1 tbsp

·       Green chili pepper (finely chopped) - 1

·       Ground cumin - 1 tsp

·       Ground coriander - 1 tsp

·       Paprika -1 tsp

·       Garam masala - 1 tsp

·       Diced tomatoes - 1 can

·       Heavy cream - 1 cup

·       Unsalted butter - 1/4 cup

·       Salt to taste

·       Chopped fresh cilantro for garnish

 

Recipe:

 

·       Mix the yogurt, lemon juice, 1 tablespoon of oil, 1 tablespoon each of the ginger and garlic pastes, the green chilli pepper, cumin, coriander, paprika, and garam masala in a sizable bowl. Stir to coat the chicken after adding it. For at least 30 minutes or up to 24 hours, cover and chill.

 

·       Set the oven's temperature to 400°F (200°C). Place the marinated chicken on a baking sheet that has been coated with parchment paper. Bake the chicken for 20 to 25 minutes, or until cooked through.

 

·       The remaining 1 tablespoon of oil should be heated to medium-high heat in a big skillet. Cook the chopped onion for about 5 minutes, or until it is transparent and tender.

 

·       Stirring constantly add the remaining 1 tablespoon each of ginger paste and garlic paste to the skillet. Cook for 1 minute.

 

·       Bring the mixture to a simmer before adding the can of diced tomatoes. Cook the sauce, stirring frequently, for 10 to 15 minutes, or until it has slightly thickened and decreased.

 

·       Add salt to taste along with the heavy cream and unsalted butter. After combining everything, simmer the sauce for an additional 5 to 10 minutes, depending on how thick you like your sauce.

 

·       Stir the skillet contents to evenly distribute the sauce over the roasted chicken. Simmer for a further five minutes, or until the chicken is thoroughly heated.

 

·       Serve with rice or naan bread and garnish with chopped cilantro. Enjoy the butter chicken you made at home!

 

CONCLUSION:

In the end, both meals are delicious and worth a try if you like Indian food. Your preference may depend on your particular preferences.

"Bake a Delicious Lemon Curd Cake with These Simple Steps"

 

"Bake a Delicious Lemon Curd Cake with These Simple Steps"

 

Cake and lemon curd are combined in a delicious dish called lemon curd cake. The origins of lemon curd cake can be traced to the 18th century in England, when bread, scones, and other baked items were frequently served with lemon curd as a spread.

 

Cakes gained popularity in the early 19th century, and bakers began experimenting with adding lemon curd to their cake recipes. Simple sponge cakes with a layer of lemon curd in the middle commonly made up the earliest lemon curd cakes.

 

The complexity of lemon curd cake increased over time. The recipe was altered to produce a variety of desserts, such as bundt cakes, pound cakes, and tiered cakes with numerous layers of frosting and lemon curd.

 

Lemon curd cake is still a well-liked dessert today, and there are several versions of the recipe that use various flavours and textures. There is a lemon curd cake recipe for everyone, whether you want a light sponge cake or a substantial pound cake. In this article you will find a simple and easy recipe for Lemon Curd Cake.

 

Ingredients for Lemon Curd Cake:

 

·       All-purpose flour - 1 1/2 cups

·       Baking powder - 1 1/2 teaspoons

·       Salt - 1/2 teaspoon

·       unsalted butter - 1/2 cup, softened

·       Granulated sugar - 1 cup

·       Large eggs - 2

·       Whole milk - 1/2 cup

·       Lemon zest - 2 tablespoons

·       Freshly squeezed lemon juice - 2 tablespoons

·       Vanilla extract - 1 teaspoon

·       Lemon curd (homemade or store-bought) - 1/2 cup

 

Lemon Curd Recipe:

·       Firstly, Prepare a 9-inch round cake pan with oil and preheat the oven to 350°F (175°C).

·       Mix the salt, baking powder, and flour in a medium bowl.

·       Cream the butter and sugar in a different, big bowl until they are light and creamy.

·       One at a time, beat in the eggs until thoroughly incorporated.

·       Until the mixture is smooth, gradually include the dry ingredients while alternating with the milk.

·       Add the vanilla extract, lemon juice, and zest of the lemon.

·       Fill the prepared cake pan with the batter, then use a spatula to smooth the top.

·       A toothpick put into the centre of the cake should come out clean after baking for 25 to 30 minutes.

·       Before removing the cake from the pan, let it cool all the way through.

·       Spread the lemon curd evenly over the top of the cake once it has cooled.

·       The lemon curd cake can be consumed right away or kept in the fridge for up to three days if it is kept in an airtight container.

For an additional touch of flavour and texture, you can also garnish the cake with whipped cream, fresh berries, or more lemon zest.

 

FAQ

 

·       What does curd do in cake?

The curd in a lemon curd cake acts as a filling or topping that adds a tangy, sweet, and slightly acidic flavour to the cake. It also adds moisture and richness to the cake.

 

·       How many days does lemon cake last?

A freshly baked lemon cake can last for 2-3 days at room temperature, 1 week in the refrigerator, and up to 3 months in the freezer.

 

·       How does cake become fluffy?

Cake becomes fluffy due to leavening agents such as baking powder or baking soda, which release carbon dioxide gas when combined with moisture and heat during baking. The incorporation of air during mixing also contributes to the fluffy texture.

"Decadent Chocolate Pastry Recipe - Perfect for Dessert Lovers"

 

"Decadent Chocolate Pastry Recipe - Perfect for Dessert Lovers"

 

While chocolate has been eaten as a beverage for generations, chocolate desserts didn't start to appear until the 19th century. The history of chocolate pastry and the history of chocolate are linked.

 

Early in the nineteenth century, a recipe for chocolate pastries was published in France. The pastries were only made for the wealthy at the time because chocolate was a premium ingredient. The original chocolate pastries were plain, consisting of a pastry shell with chocolate filling or icing.

 

 

With more people having access to chocolate, pastry makers started experimenting with novel tastes and textures. Chocolate eclairs and chocolate mousse gained popularity in the late 1800s. Chocolate cake and truffles were created in the early 1900s.

 

Midway through the 20th century, chocolate desserts become more fancier. The first chocolate tart was made by French pastry chef Gaston Lenôtre, and it had a delicate pastry shell filled with a decadent chocolate ganache. Following suit, other pastry chefs made complicated chocolate treats, pastries, and cakes.

 

Today, people all across the world appreciate chocolate pastries. There is no shortage of delectable chocolate treats to pick from, including chocolate soufflés and croissants. Everybody can find a chocolate pastry they like, whether they favour milk, dark, or white chocolate.

 

With more people having access to chocolate, pastry makers started experimenting with novel tastes and textures. Chocolate eclairs and chocolate mousse gained popularity in the late 1800s. Chocolate cake and chocolate truffles were popular in the early 1900s.Now,lets see the recipe.

 

Ingredients:

 

For the pastry:

·       All-purpose flour - 1 1/2 cups

·       Cocoa powder - 1/4 cup

·       Granulated sugar - 1/4 cup

·       Unsalted butter - 1/2 cup, chilled and cut into small cubes

·       Egg - 1 large, beaten

·       Cold water - 2-3 tablespoons

 

For the filling:

 

·       Heavy cream - 1 cup

·       Semisweet chocolate - 8 oz, chopped

·       Unsalted butter - 1/4 cup

·       Granulated sugar - 1/4 cup

·       Vanilla extract - 1 teaspoon

·       Pinch of salt

 

 

Instructions:

 

For the pastry:

 

·       Whisk the flour, cocoa powder, and sugar together until they are fully blended in a large mixing bowl.

 

·       Use a pastry cutter or your fingers to cut the cooled butter cubes into the flour mixture until it resembles coarse sand. Add the butter to the bowl.

 

·       Stir the ingredients while adding the beaten egg until a dough forms. Add 1 tablespoon of water at a time until the dough comes together if it seems too dry.

 

·       Create a ball out of the dough and flatten it into a disc. Refrigerate the dough for at least one hour after wrapping it in plastic wrap.

 

For the filling:

 

·       The heavy cream should be heated in a saucepan over medium heat until it barely starts to simmer.

 

·       Add the butter, sugar, vanilla, salt, and chopped chocolate after turning off the heat in the saucepan. Stir the mixture frequently until it is smooth and the butter and chocolate are melted. Allow to cool for a short while.

 

·       Create a ball out of the dough and flatten it into a disc. Refrigerate the dough for at least one hour after wrapping it in plastic wrap.

 

Assembling the pastry:

 

·       Turn the oven on to 375°F.

·       On a floured surface, roll out the pastry dough to a thickness of 1/4 inch.

·       To cut the pastry dough into circles and arrange them in a muffin tin, use a glass or a circular cutter.

·       Fill each pastry shell with the chocolate filling until it is about two-thirds filled.

·       Bake for 12 to 15 minutes, or until the filling is set and the dough is lightly browned.

·       After the pastry has cooled in the muffin tin for five minutes, remove it to a wire rack to finish cooling.

·       Enjoy the cold chocolate pastry after serving!

 

Note: You can change the sugar content to suit your taste. You might also require extra flour for rolling out the pastry dough and dusting the work surface.