Retooling and reworking recipes often takes a toll on anyone. There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it.
With that, we have been working on a simple coffee cake. It is still in the work-through stages but is pretty good though a little plain to look at.
Frosting
With that, we have been working on a simple coffee cake. It is still in the work-through stages but is pretty good though a little plain to look at.
Making it look pretty is important and our pictures of our testing last night do not do the cake justice.
For the recipe, we opted to used decaffeinated instant coffee. Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do.
Here is the recipe we have come up with:
1 1/4 cups/156g all purpose flour
1/2 teaspoon/2ml baking powder
pintch of salt
3 large (or extra large if you have them on hand) eggs
1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room temperature)
3/4 cup/144g table sugar
1 teaspoon/5ml quality vanilla extract
1 teaspoon/5ml instant coffee granules
Preheat the oven to 325F/165C/Gas 3
Generously grease one 9 inch/23cm round cake pan with either unsalted butter or a quality vegetable shortening (you may opt to also line the bottom of the pan with either waxed or parchment paper – we did not have a problem removing the cake from the pan but some may). Sift the flour, salt and baking powder in a bowl. Cream together your butter and sugar. Adding one egg at a time, add the eggs to your butter and sugar mixture. Slowly add your flour mixture and add to the creamed mixture. Add your coffee granules and stir well. Then add the vanilla extract and stir. Some of the granules will not dissolve, this is okay and what we wanted with the product. A little sweet and a little bitter with each bite. Add your batter to the cake pan and let sit on the counter for 15-20 minutes to rest. Bake for 35-45 minutes until a toothpick inserted comes out clean and the cake bounces back with lightly touched. Let the cake cool for 10-15 minutes before removing on a rack.
Preheat the oven to 325F/165C/Gas 3
Generously grease one 9 inch/23cm round cake pan with either unsalted butter or a quality vegetable shortening (you may opt to also line the bottom of the pan with either waxed or parchment paper – we did not have a problem removing the cake from the pan but some may). Sift the flour, salt and baking powder in a bowl. Cream together your butter and sugar. Adding one egg at a time, add the eggs to your butter and sugar mixture. Slowly add your flour mixture and add to the creamed mixture. Add your coffee granules and stir well. Then add the vanilla extract and stir. Some of the granules will not dissolve, this is okay and what we wanted with the product. A little sweet and a little bitter with each bite. Add your batter to the cake pan and let sit on the counter for 15-20 minutes to rest. Bake for 35-45 minutes until a toothpick inserted comes out clean and the cake bounces back with lightly touched. Let the cake cool for 10-15 minutes before removing on a rack.
Frosting
1/2 tablespoon/7ml instant coffee granules (reserving a small amount for garnish)
1/2 tablespoon/7ml hot water
4 tablespoons/57g unsalted sweet butter, softened and at room temperature
1 cup/130g of confectioners sugar
Note: if you are choosing to slice the cake in half long ways for a layered product, you will want to double the frosting recipe as there will not be enough.
Note: if you are choosing to slice the cake in half long ways for a layered product, you will want to double the frosting recipe as there will not be enough.
Dissolve the coffee in the hot water, then simply cream the butter and sugar together
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