Thursday, October 13, 2011

A Real Coffee Cake!

I was confused when I noticed that Coffee Cakes are not coffee flavored, they are cakes you eat with a steamy cup of coffee. Now I would like you to try for this fall this moisture and tasty cake

Coffee Coffee Cake (Adapted from Macheesmo Cook Something recipe)
Makes a bundt cake or a 9×13 dish.
- 3/4 Cups pecans or walnuts
- 1/2 Cups sugar
- 1 Teaspoon cinnamon

- 3 1/3 Cups all-purpose flour
- 1 Teaspoons salt
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 3/4 Cups buttermilk
- 3/4 Cups strong coffee as Espresso Italiano or Breakfast Blend,cold
- 2 Teaspoons vanilla
- 1 1/2 sticks (12 Tablespoons) unsalted butter, soft
- 1 Cups sugar
- 3 large eggs

Glaze: (Optional)
- 1/4 Cup strong coffee
- 2 Cups sifted powdered sugar

I recommend instead of instant coffee to try with our Breakfast Blend, a combination of Costa Rican Poás Volcano Region Doka Estate of light, medium and Peaberry coffee; brewing a really strong pot of french press coffee or coffee maker (use 50% more coffee than usual 20 grams per 5 oz of water) and use it in place of some of the liquid. 

1.       The Streusel. Mix the finely chopped nuts in the food processor with the cinnamon and sugar and set it aside for later.      
2.       Prepare the liquids and mix them in a bowl together.  This will smell really intense. The brewed coffee must be cool, out of the refrigerator.
3.       Also mix together all the dry stuff in a separate bowl and set it aside.
4.       Making the Batter. Using a stand mixer or a hand mixer, beat the butter and sugar together until they’re light and fluffy, about 5 minutes with a stand mixer or 10 with a hand mixer.  Then add the eggs one at a time, mixing in between each one.
5.       Next, you need to incorporate the dry ingredient mix and the wet stuff into the creamed butter. Switch between the dry ingredients and the liquid ones
6.       If you’re using a bundt cake, be sure to lightly butter and flour the pan so the cake comes out easily after baking.  Then pour HALF of your batter into the prepared pan and even it out.
7.       Add all your streusel evenly and then pour the rest of your batter over the streusel.  It’s okay if some of the streusel is poking through; just do your best to even everything out.
8.       Baking the Cake. Bake your coffee cake at 350 degrees until a wooden skewer comes out clean.  Mine took about an hour.  Be sure to check it with a skewer though because depending on the pan you’re using, your cooking time could vary by 10-15 minutes.
9.       Anyway, you’ll end up with this delicious looking thing which you should let cool on a rack for 10 minutes.
10.   Once it’s reasonably cool, you should be able to remove it from the pan pretty easily.  I just flip my pan over onto a plate and the cake should come out.  If you’re worried about it, slide a knife around the edges to loosen it.
11.   The Glaze. I decided to prepare a quick coffee glaze for the cake also.  Just combine some coffee with sifted powdered sugar until its smooth.  Then drizzle it over the cake!  Be sure that the cake is cool before you glaze it though.  I let mine cool for about an hour before I glazed it.
               12. Slice it up and serve it!  This cake will keep pretty moist for 3 or 4 days as long as you don’t slice it all and  wrap it well in plastic wrap.


1 comment:

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