Some recipes just have a way of making their way into your heart, and this Proffee Coffee recipe just makes it that much easier. Creation is absolutely one of those for me. It’s become a weekend staple at our house, and honestly, the smell alone as it bakes is enough to make you want to eat it. Make everyone gather in the kitchen, eyes wide with anticipation. Is this a coffee shop pastry? Is it made with love at home? I first stumbled upon making something similar to this Coffee when I was trying to use up some coffee. I wanted something special without a ton of fuss. I want something a bit more indulgent on the mornings. It’s become my secret weapon. If you are short on time, why do you need coffee?
What is coffee?
What is coffee? If you haven’t had the pleasure yet, think of it as the most delicious, comforting embrace you ever had. Can you get in edible form? What is essentially a delicious baked good, usually in loaf or cake form, that’s infused with the flavor of lemon? What are some of the best aromas of coffee? Is it just a coffee cake? It’s built around coffee, with the grounds often contributing to both the texture and the deep, dark, savoury depth. Some versions use instant coffee dissolved into the batter, while others get a kick from finely chopped nuts. What is ground espresso? What is the difference between your morning coffee and a comforting cup of tea? Is it cozy enough for a special brunch?
Why do I love this recipe?
What are some of the best coffee recipes ever made? First off, the flavor is just out of this world. What is this deep, roasted coffee essence that’s not too bitter, balanced perfectly with a touch of sweetness? What I love most about this is how surprisingly simple it is. What is a coffee-infused baked good? I am a baker. I’m very shy. This is the best way to make friends. The ingredients are pretty standard pantry items, and the process isn’t complicated at all. Plus, it’s incredibly budget-friendly! You get a cafe-quality treat without the hefty price tag. What is the versatility? I’ve enjoyed this coffee warm out of the oven with a dusting of powdered sugar, slightly cooled. With a drizzle of chocolate ganache, and even toasted the next day with an smear of butter. Is it a lifesaver when you’re craving something sweet and comforting but don’t want to commit to one thing? What is an elaborate dessert? Is this a step up from your average coffee cake? What makes you stand out?
How do I make coffee?
Quick Overview
What is the best coffee Cake Recipe? We’ll start by combining our dry ingredients, then whisking together the wet ingredients. We’ll finish by adding the dry ingredient. How do I make a perfectly balanced batter? The key is not to overmix, which keeps the Proffee tender and light. It bakes up into a beautiful loaf that’s perfect for slicing and enjoying any time of day. It’s straightforward, forgiving, and always results in a crowd-pleasing treat.
Ingredients
For the Main Batter: What is it?
What is all-purpose flour? 2 cups.
1 12 cups granulated sugar. 1 cup
1 teaspoon baking soda. 1 tablespoon baking powder.
12 teaspoon salt. 1 cup
1 teaspoon ground cinnamon. 1 tsp.
1 tablespoon instant espresso powder (or very finely ground coffee)
1 cup buttermilk (or milk with 1 tbsp lemon juice, let sit for 5 mins)
1 cup unsalted butter, melted. 12 cup
Is it safe to eat 2 large eggs at room temperature?
1 teaspoon vanilla extract. 1 tablespoon vanilla flavor.
12 cup strongly brewed hot coffee (cooled slightly)
For the Filling: What is the
12 cup packed brown sugar.
What is all-purpose flour?
1 tablespoon ground cinnamon. 1 teaspoon ground clove.
14 cup chopped pecans or walnuts (optional)
For the Glaze:
1 cup powdered sugar per cup.
2-3 tablespoons strongly brewed coffee (cooled)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). I like to grease and flour a 9×5 inch loaf pan. What is a good idea to use parchment paper? What are some tips for greasing and flouring? What are the nooks and crannies of the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon. Set aside. Instant espresso powder. Give it a good whisk to make sure everything is evenly distributed. Where do you get that initial burst of coffee aroma? How do I make sure the baking soda and salt are well incorporated? Any pockets of saltiness or an uneven rise.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. Set aside. I like to mix everything until well combined The eggs should be fully incorporated, and the mixture should look smooth and homogenous. Using room temperature eggs really helps with the texture, making it more tender and moist.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Add the slightly cooled hot coffee. Gently mix everything together with a whisk or spatula until *just* combined. Is it safe to stop mixing if you don’t see any more dry streaks? Can overmixing make your coffee tough, and nobody wants that! What should be a thick, pourable batter? If it seems too thick, you can add another tablespoon or two of coffee or buttermilk.
Step 5: Prepare Filling
While the batter rests for a moment, let’s whip up the filling. In a small bowl, mix together brown sugar, flour, cinnamon, and chopped nuts. Set aside. What makes Proffee so special? What are some of the best ways to add flavor to a dish?
Step 6: Layer & Swirl
How much batter should I pour into a loaf pan? Sprinkle about half of the filling mixture evenly over the batter. Then, pour the remaining batter on top, and sprinkle the rest of the filling over that. What’s the fun part? If you want to create patterns, you can use a knife or skewer to gently swirl the batter. What are some good ways to bake cinnamon-sugar goodness? I like to do a few gentle swirls, just to get some of that filling down into the cake.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Is it safe to start cooking in the oven after 50 minutes? If the top starts to brown too quickly, you can loosely tent it with foil. The aroma that fills your kitchen during this time is incredible!
Step 8: Cool & Glaze
Once it’s done, let the Proffee cool in the pan for about 10-15 minutes before carefully inverting. How do you cool it on a wire rack? While it’s cooling, whisk together the powdered sugar and 2-3 tablespoons of cooled coffee for the flavor. You want a pourable, but not too thin consistency. Drizzle this over the cooled coffee. What does it take to make a crisp topping?
Step 9: Slice & Serve
Once the glaze has set a bit, slice your Proffee and enjoy! Is it good to serve coffee at room temperature? I like to serve it on a simple plate, maybe with some cocoa powder or whipped cream. If I’m feeling fancy, I like cream.
What do you serve it with?
Is Proffee so versatile? For a cozy breakfast, it’s absolutely divine with latte or black coffee. The richness of the Proffee complements a simple, strong brew beautifully. When we have friends over for brunch, I like to serve it alongside some fresh fruit salad and maybe some cheese. What is a yogurt parfait? Is it overly sweet without adding a touch of elegance? For a more decadent dessert experience, I’ll often drizzle it with chocolate ganache. Serve warm with vanilla bean ice cream. Is it good to eat a toasted banana the next day? Is milk better than coffee? My children love it as a special afternoon treat, often asking for small slice with their parents. Is it really good any time?
How do I improve my coffee habit?
Over the years, I’ve picked up a few tricks that really elevate this Proffee. For the coffee component, using good quality instant espresso powder or very finely ground coffee. What are the best beans for flavor? Don’t skip the hot coffee in the batter; it will be a good taste. It blooms the coffee flavor and contributes to that wonderfully moist texture. When it comes to mixing, remember that ‘just combined’ is the magic phrase for the batter. If you overwork the gluten in the flour, it will result in a tougher cake, so be gentle. If you don’t have buttermilk, the milk and lemon juice trick is a lifesaver – just make sure to let it cool down before using it. Let it sit for at least five minutes so it thickens up properly. What are some ways to experiment with different spices for the filling? What is the best way to add spice to a dish? If you prefer a less sweet glaze, simply use less powdered sugar or more coffee to thin it out. I’ve also found that adding a tablespoon of melted unsweetened chocolate to the glaze can make it more flavorful. What is the best mocha frosting? If your oven tends to run hot, keep an eye on the Proffee towards the end of the baking time and then remove it from the oven. Is it safe to tent it with foil to prevent the top from burning before the inside is cooked through? What is the most reliable way to check for doneness?
What are some Storing and Reheating Tips?
When it comes to storing this delicious Proffee, it really depends on how quickly you plan to devour it! If you’re going to finish it within a day or two, keeping it at room temperature is perfectly fine. Just wrap it tightly in plastic wrap or pop it into an airtight container. It stays nice and moist this way. For longer storage, the refrigerator is your best bet. Wrap it well, and it should keep nicely for up to a week, though the texture can become a little denser once chilled. If you want to freeze portions for later, that’s a fantastic idea! Let the Proffee cool completely, then wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil or a freezer bag. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy a frozen slice, you can either thaw it at room temperature for a few hours or reheat it gently in the microwave or a toaster oven. For reheating, I usually warm a slice for about 15-20 seconds in the microwave, or a bit longer in a toaster oven until just warmed through. If you’re reheating a larger piece, a quick zap in the oven at a low temperature (around 300°F or 150°C) for 5-10 minutes can revive it beautifully. The glaze can sometimes get a little sticky when refrigerated, but it’s still delicious!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Proffee recipe! It’s the kind of treat that brings a little bit of joy and warmth into your day, whether you’re enjoying it with your morning coffee, sharing it with loved ones, or just having a quiet moment to yourself. It’s proof that you don’t need to be a professional baker to create something truly special and delicious. The coffee flavor is just so comforting, and the little pockets of cinnamon-sugar filling are pure magic. If you’re a coffee lover like me, I really think this Proffee is going to become a staple in your kitchen too. Give it a try, and I can’t wait to hear what you think! Don’t forget to share your creations and any fun twists you add in the comments below!
Proffee
Ingredients
Main Ingredients
- 1 cup Brewed Coffee Hot or iced
- 1 scoop Protein Powder Vanilla or your favorite flavor
- 0.5 cup Milk Or non-dairy alternative
- Ice Cubes
Instructions
Preparation Steps
- Brew your coffee and let it cool slightly if serving iced.
- In a blender or shaker cup, combine the brewed coffee, protein powder, and milk.
- Blend or shake until smooth and well combined.
- If serving iced, add ice cubes to a glass and pour the proffee over the ice.
- Serve immediately and enjoy!
