Coated in a spiced coffee rub and roasted in oven turns this humble beef cut into something extraordinary. It’s naturally gluten free, low carb and healthy! The spiced coffee rub and lime cilantro butter ensure that this bone-in thick cut Tomahawk ribeye cooks perfect medium rare with lots of flavour. Spiced coffee rub is an easy way to bring a phenomenal flavour and texture to any cut of meat. The acidity of coffee grounds replicate tannins in wine, which work as perfect complements to both protein and fat. They soften the fat found in meat, making it more tender, juicy and flavourful.
Mango Salsa
Lime Cilantro Butter
750 g-900 g Boneless chuck eye steak (or Tomahawk steak)
2 tbsp Tallow, melted or olive oil
1 tbsp Hawaaian black lava salt (or sea salt)
2 tbsp Espresso coffee powder
2 tbsp Garlic powder
2 tbsp Smoked paprika
1 tbsp Freshly milled black pepper
1 tbsp Coriander powder
1 tbsp Onion powder
1 tsp Cayenne powder
1 Ripe mango, peeled, pitted, and finely diced
1 Small red onion, finely chopped
2 tsp Jalapeño chilli, finely minced
1 tbsp Fresh spring onion, thinly sliced
2 tbsp Fresh flat parsley or cilantro leaves, chopped
2 tbsp Fresh lime juice
Salt and pepper to taste
2 tbsp Cilantro, chopped
50 g Salted Kerrygold butter
1 Lime, zested
Large pinch of pepper
1/3 tsp Garlic powder
Combine all spice ingredients to make a rub. Pat the chuck roast dry with kitchen paper, and rub melted tallow or olive oil into the roast. Evenly season the chuck roast with 2 tablespoons of rub. Store the rest of rub in a jar for up to a month. Cover the rubbed roast with plastic wrap and refrigerate at least two hours, but overnight is best.
Put the diced mango, red onion, chilli, spring onion, and parsley or cilantro in a medium bowl. Toss with lime juice. Season to taste.
Mash all the butter ingredients together, then wrap into a sausage shape in clingfilm and chill until ready for use.
Remove the roast from the fridge and let sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 230C/450F and place roast in a roasting pan in a sheet pan and roast for 10 minutes. Reduce heat to 160C/320F, roast approximately 40 minutes until roast reaches an internal temperature of 57C/125F for medium rare doneness.
Allow the chuck roast to rest for 10 minutes before slicing. Serve, sprinkled with a bit of salt flakes and mango salsa. Or cut the chilled butter into discs and serve on top of the rested steak.
Today I’m sharing with you a cake recipe my friend Christy developed as her own spin on a Kentucky Butter Cake – with one of her favorite flavors added: Coffee! This tender butter cake is infused with home brewed coffee and then soaked in a coffee butter sauce to take it over the top. The result, a home grown spin on Kentucky Butter Cake called, you guessed it, Christy’s Coffee Butter Cake. Great for when company drops by or afternoon snack.
Ingredients for Coffee Butter Cake
To make this version of Kentucky Butter Cake (but even better) you’ll need:
Butter Golden Cake Mix
Eggs
Instant vanilla pudding,
Coffee flavor of your choice
Cocoa powder,
Melted butter
One of the following: half and half, liquid coffee creamer, or heavy cream.
Note: You can customize this a bit by using a flavored creamer of your choice in place of the regular creamer if you like. Pumpkin spice would be a great flavor for the fall.
What Kind of Coffee Do You Use?
Coffee truly is a perfect compliment to fall baking and that is true for this spin on Kentucky Butter Cake. About two years ago Christy discovered her favorite coffee she buys it every time she goes to the grocery store. Red Diamond Medium Roast is what she uses for this butter cake recipe.
The flavor is rich and smooth, not acidic as some coffee can be. I was really excited when they contacted Southern Plate and asked if they could sponsor a few posts. It’s always fun to get to work with brands you already know great cooks love and use in their daily life. This is the perfect addition to a butter cake recipe.
To see the complete selection of coffee that Red Diamond offers, click here. Christy has tried most of them and says they are the best coffee she has ever had.
How to Make Christy’s Coffee Butter Cake
Place all cake ingredients into a bowl
Beat with an electric mixer until smooth and fully combined, about two minutes
Generously spray a good quality bundt pan with cooking spray and add batter, spread to evenly distribute.
Bake this at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for about ten minutes while you mix up the coffee butter sauce.
Yes indeed, – I just said coffee butter sauce! YUM
While cake is cooling, place all coffee butter sauce ingredients into a medium mixing bowl or sauce pot.
If using mixing bowl: microwave at 30 second intervals, stirring after each, until butter is melted and sugar is completely dissolved.
If using sauce pot: cook over medium low heat, stirring constantly, until butter is melted and sugar is completely dissolved.
Poke holes in top of cake with the tines of a fork or a wooden skewer. I use a fork because it keeps it looking pretty.
Pour coffee sauce over cake and let cake sit in pan until it is absorbed and cake has completely cooled. Your cake will happily drink that up!
Once it is completely cooled, turn cake out onto cake plate or platter.
Oh my! Move over Kentucky Butter Cake, Christy’s Coffee Butter Cake is just waiting to be served!
Christy’s Coffee Butter Cake
Author: Christy Jordan
Ingredients
1box Duncan Hines Butter Cake Mix
1/2cupsalted buttermelted
1/2cupCoffeeI use Red Diamond
1/2cupeither liquid coffee creamerhalf and half, or heavy cream
4eggs
3.4ouncebox instant vanilla pudding mix
1heaping tablespoon cocoa powder
Coffee Butter Sauce
3/4cupsugar
1/2cupsalted butter
1/4cupRed Diamond Coffee
1-2teaspoonsvanilla
Instructions
Place all cake ingredients into a large mixing bowl and beat with an electric mixer until fully incorporated and no lumps remain, scraping down sides if needed, about two minutes
Liberally spray a good quality bundt pan with cooking spray. Pour batter into bundt pan and spread to evenly disperse. Bake at 350 for 40-45 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool in pan ten minutes
While cake is cooling, place all coffee butter sauce ingredients into a medium mixing bowl or sauce pot. If using mixing bowl, microwave at 30 second intervals, stirring after each, until butter is melted and sugar is completely dissolved.
If using sauce pot, cook over medium low heat, stirring constantly, until butter is melted and sugar is completely dissolved.
Use a wooden skewer or fork to poke holes all in top of cake while it is still in the bundt pan. Pour hot sauce all over cake and allow to cool completely before turning cake out onto serving platter. Garnish each piece with whipped cream and a sprinkling of cocoa powder or chocolate shavings if you like. Delicious with a cup of coffee!
I have measured out my life with coffee spoons.
~T. S. Elliot
Special thanks to Christy’s friends at Red Diamond for being such a special part of her family’s lives. To find Red Diamond near you, visit their beautiful website and use the product locator in the top right hand side of the screen.
Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.
Jump to:
Introduction and My Rating
This very special cream cheese coffee cake is much better than you will pick up the local bakery.
Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake. It is simple to make with the easy to follow step by step photo instructions,
It is not a coffee cake to serve warm out the oven for breakfast. It is a make-ahead great treat for special occasions.
Variations of this recipe appear around the web in lots of places, but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified, and organized the technique for you.
My Rating
An easy rating to do.
The Fruit
I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, in addition to blueberries or raspberries, would include apricots, or cherries.
For the blueberries, you can use fresh or frozen. Either will do fine and no need to thaw frozen berries.
🥘The Pan
This recipe calls for a 9-inch springform pan. It needs to be well coated with flour.
No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. I suggest covering the bottom with a piece of parchment paper along with flouring the sides.
✔️Tips
This crust would become dry if overcooked, so be careful.
A nice glaze would be good on this cake.
Storage: Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
📖Blueberry Recipes
Oven Baked Blueberry Pancakes
Blueberry Cream Cheese Bars
Old Fashion Blueberry Cobbler
Whole Wheat Blueberry Muffins
🔪Instructions
Preheat oven to 350° conventional with a rack in the middle.
Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
Spread over the bottom and up the sides about 1/4 inch thick.
In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with an electric hand mixer until smooth and a little fluffy—about 2 minutes.
Add filling to crust and top with blueberries.
Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
Cover with topping.
Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.
Cool completely before cutting,
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📖 Recipe
Blueberry Cream Cheese Coffee Cake
From Dan Mikesell AKA DrDan
Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.
Prep Time 30mins
Cook Time 1hr
Total Time 1hr25mins
Servings #/Adjust if desired 12servings
Ingredients
Instructions
Preheat oven to 350° conventional with a rack in the middle.
Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
Spread over the bottom and up the sides about 1/4 inch thick.
In a mixing bowl place 8 oz cream cheese, 1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.
Add filling to crust and top with blueberries.
Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
Cover with topping.
Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.
Cool completely before serving.
Recipe Notes
Pro Tips
A springform pan is almost required. But you can use a 9-inch round pan but it needs to be deep, Cover the bottom with parchment paper if you do this.
This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw.
You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
Do not cut before completely cooled.
Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course :Breakfast
Cuisine :American
Editor’s Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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