Cold Brew Coffee Cake

 
 

Pastry & Bakery 


 

Additional information

Category

Pastry & Bakery

Difficulty

Basic

Yield

Two 9” Bundt Pans

Description

1Scale or Measuring Cups/Spoons
1Plastic Spatula
2Large Bowls
1Full Sheet Pan
1Large Offset Spatula
1Can Pan Spray
1Electric Standard Mixer with 4 quart Bowl and Whip Attachment
29" Bundt Pans
1Large Wire Cooling

Chiffon Batter

GramsOuncesVolume
Itaberco Pronto Chiffon Genoise, Vanilla (PS-430) – Step 1 Mix

420g14.75oz1 bag
Cold Brew, Room Temperature400g14oz1 3/4 cup
Itaberco Pronto Chiffon Genoise, Vanilla (PS-430) – Step 2 Mix1,055g1lbs, 5.25oz1 bag
Cold Brew Coffee, Room Temperature350g12.25oz1 1/2 cup
Itaberco Espresso Compound (CP-1115)120g2.25oz1/4 cup
Oil, Vegetable150g5.25oz1/3 cup

Crumble

GramsOuncesVolume
Sugar, Granulated221g7.75oz1 cup
Flour, Cake143g5oz1 cup
Sugar, Dark Brown, Packed113g4oz1/2 cup
Cinnamon, Ground8g0.25oz1 Tbsp
Unsalted Butter, Softened113g4oz1/2 cup

1

Preheat oven to 375F.

2

Grease the two bundt pans well with pan spray and place on the full sheet pan. Set aside.

3

To prepare the crumble, place all ingredients in a large bowl and massage together until well incorporated. The mixture should be crumbly but stick together when squeezed in your hand. Set aside while you make the chiffon batter.

4

In a mixing bowl, place 400g cold brew in the bottom of the bowl, and place Itaberco Pronto Chiffon Genoise, Vanilla (PS-430) – Step 1 Mix on top. Whip to full volume (about 4-5 minutes).

5

Put the whipped mixture in a separate large bowl and set aside.

6

Using the same mixing bowl, place 350g cold brew in the bottom of the mixing bowl and add Itaberco Pronto Chiffon Genoise, Vanilla (PS-430) – Step 2 Mix and Itaberco Espresso Compound on top. Mix together on low speed until incorporated.

7

While continuing to mix on low speed, slowly stream in the oil and mix until well incorporated.

8

Take about ¼ of the whipped mixture and gently fold it into your batter, until well incorporated.

9

Fold in the remaining whipped mixture, carefully folding together as to not lose too much air.

10

Scoop about ¼ of the cake batter evenly into the bottom of the bundt pans, and evenly sprinkle ¼ of the crumble over the layer of batter.

11

Repeat step ten 3 times, finishing with the last of the crumble on top of the cake batter.

12

Bake at 375F for about 45 minutes, or until cake tester comes out clean.

 

13

Allow the cakes to cool in the pans for about 15 minutes before unmolding. Allow the cakes to finish cooling on a wire rack until completely cool before serving.

buon appetito!

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