Coffee Coffee Cake
This is coffee cake for true coffee lovers or for those who merely want their dessert to own up to its title. No frills, no misleading adjectives. This is a coffee coffee cake
- 3 Tbsp unsalted cold butter, cut into small pieces
- 1 Tbsp cocoa nibs (optional)
- 1 Tbsp instant espresso or instant coffee
- 0.25 cup flour
- 0.5 cup brown or turbinado sugar
- In a small bowl, add all the ingredients and, using the tips of your fingers or the tines of a fork, cut the butter into the mixture. Continue to cut the butter until the mix resembles coarse cornmeal. Set aside.
- 0.75 cup milk
- 1 tsp vanilla
- 2 Tbsp instant espresso or instant coffee
- 1 tsp cinnamon
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tsp baking powder
- 2 cup flour
- 2 eggs
- 1 cup sugar
- 0.5 cup (1 stick) unsalted butter, room temperature
- 0.25 cup coffee
- Set the oven to 375 degrees and butter a 5-cup bundtlette pan.
- In the bowl of your electric stand mixer, cream together the butter and sugar.
- To the same bowl with the mixer set on low, add the eggs one at a time.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and instant coffee.
- In another bowl, combine the vanilla, milk, and coffee.
- With the mixer set on low, slowly add a third of the flour mixture, let the mixer run for a few seconds, and then add about a third of the milk mixture. Continue alternating with the flour and milk mixtures until they are both gone, scraping down the bowl as needed.
- Sprinkle about a tablespoon of the topping mixture into the bottom of each bundtlette mold.
- Fill each mold 2/3 of the way up with batter, smoothing the tops with the back of a spoon. Give the pan a good knock on the counter to remove any trapped air bubbles. Place into oven and cook until a toothpick inserted into the middle of the cake comes out clean (about 18-20 minutes). Let the bundlettes cool on a wire rack, sprinkle with powdered sugar, and serve.
For the full post visit, The Young Austinian.