Looking to add ground coffee to a crumble cake recipe

Hello. I am wanting to add ground coffee to the recipe shown above. Do you think it will be necessary to adjust any of the other ingredients to accept 1/2 cup to 1 cup of ground coffee?
Maybe some more milk?

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  1. 3 weeks ago
    Anonymous

    Ah, nuts, sorry about that.

  2. 3 weeks ago
    Anonymous

    I'm not a baking expert, but I'd guess that adding ground coffee to a cake would result in a gritty cake. Have you considered using instant coffee granules instead? They dissolve in water, unlike ground coffee beans.

    • 3 weeks ago
      Anonymous

      Supposedly, coffee grounds soften in the oven, from what I've read. On "Swift River Coffee."
      I'm also thinking of adding sour cream to make it a bit moister.

      • 3 weeks ago
        Anonymous

        >I am wanting to add ground coffee to
        STOP!! GO NO FURTHER!!
        That would not only leave a horrible grainy feel to it, but the grounds would bitter up pretty badly, I'd guess.
        Don't worry, there is a solution.
        Add
        >pic related
        into the crumble topping, and if you wanted to get really swanky, marbe the cake itself by taking ¼ of the batter and mixing the powder in, then pouring it in a line or large drops down the center. After you've done that, run a chopstick or a knife back and forth in figure 8s across the two batters.
        Stuff makes regular brownies into Girl-Crack,(crack for girls, not girl's ass crack,) too.

        sour cream does make unexpectedly good baked goods. So does canned tomato soup, strangely.

        • 3 weeks ago
          Anonymous

          Anon, you're really late. The cake is already baked. See

          https://i.imgur.com/r73IDjM.jpg

          OK, anons. Here is the finished result.
          Tested to the spring-back bounce of the cake. It did rise a bit. It smells awesome. If I make this again, I may reserve less dry ingredient mix for the crumb to add to the bulk of the cake.
          Now, I unfortunately won't be able to provide a taste teste or cross-cut or anything of the like, as I am fasting until at least Saturday night in accordance with the Triduum and Easter's upcoming arrival.
          Christ loves you! He has been and is to be risen! Enjoy your Easter celebrations, and may God keep you safe and your hearts close to His!

          https://i.imgur.com/EQZHxeZ.jpg

          Summary of recipe additions:
          >1/3 cup blitzed pecans
          >1/2 cup sour cream
          >1/4 brewed coffee
          >eyeballed the vanilla, so probably an extra teaspoon
          Baking now

          Thank you, Anon. I still want to try something with coffee grounds in the future, but as with the fast and how I didn't want to try something to risky as I'm bringing this to family Easter, I wanted to play it safe.
          [...]
          Also, Addendum:
          >1.5-2 teaspoon of cinnamon
          Forgot to say that earlier.
          So, if this tastes good and is worthy of a generic name
          >Sour Cream and Coffee Cinna-Pecan Crumb Cake

          Anyway, I am aware of the grainy concern. However, I've seen multiple people on internet cooking sites say that the ground coffee should soften when baked.
          >I guess
          So you also don't know for sure.
          >Sour Cream
          Yes. I was happy when I first tried sour cream donuts. I'm hoping tin foil and a lid keeps this cake moist
          >tomato soup
          What kind of cake are you making with that, Anon?

  3. 3 weeks ago
    Anonymous

    Just mix it together without the coffee and take note of the consistency. When you add the coffee, add water to match. I don't know if I would just add more milk by itself....you might have to adjust the amount of soda if you do that.
    Btw, I'm not a baker so I'm making all of this up.

  4. 3 weeks ago
    Anonymous

    That seems like a huge amount of coffee. I wouldn't think that much would fully incorporate and soften. Try a half cup first if you can make multiple

    • 3 weeks ago
      Anonymous

      I might go with a 1/4 cup or less. Like many other anons, I'm not a baking expert.

      • 3 weeks ago
        Anonymous

        baker here
        adding ground coffee to this recipe will be awful.
        You should brew coffee and add that, you can just replace about half the milk with brewed coffee.
        if you really want to do ground coffee - i recommend you start with not more than 2tbsp & throw some cocoa powder in with it.

        • 3 weeks ago
          Anonymous

          Mr. Baker. The cake is baked now.
          Instead of replacing milk, I added .25 cup of brewed coffee and .5 cup sour cream.
          I also added .333 cup of blitzed/blended pecans
          Too much or too little liquid?

          • 3 weeks ago
            Anonymous

            You're the one with the cake. Is it too dry?

            • 3 weeks ago
              Anonymous

              I don't know. I'm partaking in the traditional Paschal fast and won't taste it till Sunday.
              It bounced back to shape well enough when it was done.
              I let it cool a little and have covered, not to be opened save to show momma what is in store for feasting.
              I know I'd prefer a spongish texture, but I can't tell by looking at it.

  5. 3 weeks ago
    Anonymous

    When I made chocolate shortbread I would replace up to 25% of the flour with an equal amount of cocoa powder by weight and it was mostly the same with everything else. But I think with coffee you'd be better off brewing a concentrate and adding that instead of some of the milk, or just adding instant coffee to it. If you use instant coffee then make sure you sift it to break up the clumps.

    • 3 weeks ago
      Anonymous

      Let's say I'm dead set on ground coffee, as I've already been grinding finely ground coffee into powder with a mortal and pestle.

      • 3 weeks ago
        Anonymous

        what exactly is stopping you from pouring water in that ground coffee and using that brewed coffee instead of using the grounds?

        • 3 weeks ago
          Anonymous

          Nothing inherently. I'd like to have some of the grounds as part of the crumb for the cake.
          I suppose the problem I'd have is that if I brew coffee, I wouldn't know how much other liquid ingredients to subtract. Not a baker, see.

          • 3 weeks ago
            Anonymous

            as i said above, make the coffee with the liquid part of your recipe and you don't need to worry about either the liquid amounts or the grounds in your baked good

            • 3 weeks ago
              Anonymous

              I don't think this would work well. If you look up baking recipes that use espresso, they typically suggest instant espresso because actual espresso has too much moisture to provide the desired flavor.

              • 3 weeks ago
                Anonymous

                huh? who said anything about espresso. you just use the milk in the recipe as the liquid to brew coffee with. you could do drip, you could do cold brew, it shouldn't really matter. i would probably just heat up the milk and do a simple pour over through the coffee grounds. if you wanted it to be stronger rig up something with a fine mesh sieve or coffee filter so the grounds can steep in the milk for a while and then be easily removed.

              • 3 weeks ago
                Anonymous

                again, however, this is all more of a faff than is necessary. by far the easiest solution is to get a little instant coffee and dissolve it into the the liquid portion of your recipe before you mix everything together. no muss no fuss.

      • 3 weeks ago
        Anonymous

        Do you have a scale? I'd say maybe replace 30g of flour with 30g of coffee. That's what I'd do with cocoa powder. Maybe up to 60g if you want it strong but I'd worry about it being too bitter and caffeinated trying that much first.

        • 3 weeks ago
          Anonymous

          Yes, I've a digital scale. I can see about that.

      • 3 weeks ago
        Anonymous

        have you ever EATEN coffee grounds, you stubborn dickhead?

        • 3 weeks ago
          Anonymous

          Not baked. Only after they've floated into my coffee. Also, chocolate covered beans.
          No need to be hostile.

      • 3 weeks ago
        Anonymous

        You can save that fine coffee for making turkish coffee instead.

  6. 3 weeks ago
    Anonymous

    this is not a good idea, Anon. add instant coffee or, better yet, brew up some really strong coffee with the liquid component of the recipe, in this case the milk. you don't want coffee grounds in your baked goods, even if ground espresso fine.

  7. 3 weeks ago
    Anonymous

    This will work great and everybody who has eaten chocolate coated coffee beans knows it.

  8. 3 weeks ago
    Anonymous

    I'm fairly certain you're not actually supposed to eat ground coffee, just add regular coffee and adjust for the added liquid

  9. 3 weeks ago
    Anonymous

    You could scale the recipe down and do a small test batch to see how it turns out before doing the full thing.

  10. 3 weeks ago
    Anonymous

    Almost there, Anons.

    • 3 weeks ago
      Anonymous

      How the heck do you use that spoon, do you have two mouths?

      • 3 weeks ago
        Anonymous

        It's a spoon rest

  11. 3 weeks ago
    Anonymous

    Summary of recipe additions:
    >1/3 cup blitzed pecans
    >1/2 cup sour cream
    >1/4 brewed coffee
    >eyeballed the vanilla, so probably an extra teaspoon
    Baking now

  12. 3 weeks ago
    Anonymous

    OK, anons. Here is the finished result.
    Tested to the spring-back bounce of the cake. It did rise a bit. It smells awesome. If I make this again, I may reserve less dry ingredient mix for the crumb to add to the bulk of the cake.
    Now, I unfortunately won't be able to provide a taste teste or cross-cut or anything of the like, as I am fasting until at least Saturday night in accordance with the Triduum and Easter's upcoming arrival.
    Christ loves you! He has been and is to be risen! Enjoy your Easter celebrations, and may God keep you safe and your hearts close to His!

    • 3 weeks ago
      Anonymous

      Good on you for experimenting and I hope it turned out well. My main thought beforehand is that the grounds might up the acidity a lot.

      • 3 weeks ago
        Anonymous

        Thank you, Anon. I still want to try something with coffee grounds in the future, but as with the fast and how I didn't want to try something to risky as I'm bringing this to family Easter, I wanted to play it safe.

        https://i.imgur.com/EQZHxeZ.jpg

        Summary of recipe additions:
        >1/3 cup blitzed pecans
        >1/2 cup sour cream
        >1/4 brewed coffee
        >eyeballed the vanilla, so probably an extra teaspoon
        Baking now

        Also, Addendum:
        >1.5-2 teaspoon of cinnamon
        Forgot to say that earlier.
        So, if this tastes good and is worthy of a generic name
        >Sour Cream and Coffee Cinna-Pecan Crumb Cake

        • 3 weeks ago
          Anonymous

          >I still want to try something with coffee grounds
          Recipes that involve cocoa often use coffee to enhance the taste of chocolate. Check Stella Parks recipe for brownies and devil food cake.
          Also, get an scale. Volumetric measures are bad for baking.

          • 3 weeks ago
            Anonymous

            Have one, as I said. Following an Amana Colony cookbook, so it's all Imperial volumes

    • 3 weeks ago
      Anonymous

      baker here
      adding ground coffee to this recipe will be awful.
      You should brew coffee and add that, you can just replace about half the milk with brewed coffee.
      if you really want to do ground coffee - i recommend you start with not more than 2tbsp & throw some cocoa powder in with it.

      oh nice you already baked it and you did use brewed coffee. I should have read further before replying
      I second anon's recommendation to try out medaglia d'oro instant espresso for baking. It's the best you can get, it's cheap, it's shelf stable, it mixes dry.

  13. 3 weeks ago
    Anonymous

    coffee grounds? Yuck. You want it to be gritty or something? Just add the coffee itself. It has all the coffee flavor.

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