Oh, I really love you my mold Savarin. I mean what's not to love? You can bake a cake essentially looking gorgeous when icy looks fancy and special with little or no effort. The plateau is really all the work. Now, do not take reprehensible I appreciate the effort involved me in creating fancy filled cakes as well, but when I'm in a pinch and need something quick with great presentation Bundts Factor- for the win!
This particular cake recipe was inspired by a cappuccino chip bag that I bought while shopping in the store King Arthur Flour last month. They seemed too interesting not to try and I knew there would be lots of potential revenue that I could throw them. They are super creamy and melt in the mouth, with a sweet taste of coffee that I like it, (you can always under the chocolate chips so if you do not have them.) Unlike many chocolate chips, they nearly melted right into the dough, creating small shards depth and flavor with every additional bite. I can not wait to experiment more with them, and try something with cinnamon ones I bought as well!
This cake is really something special. A unique method of working the butter into the dry ingredients provides the most amazing, soft, moist texture. (Yes I said m-word. Sorry.) The cake sweet coffee but apparent
flavor is complimented so well with the caramel and espresso glazes. (I loved the look of two glazes on it, but you could certainly just make one if you want.) Dare I call coffee coffee cake? I loved a slice of it with my cup of joe in the morning, but Andy tried later in the day and could not get enough!
- unsalted butter
- 8 tablespoons chilled and diced, and more for the pan
- flour 2 cups all-purpose (8 oz).
- 1½ clear cup brown sugar, packed
- ½ cup white sugar
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 egg, at room temperature
- 2 teaspoons instant espresso soup dissolved in 1 tablespoon Soup hot water
- 1 teaspoon vanilla extract
- ½ cup of cappuccino chips *
- 4 tablespoons butter [sucrebrun
- ½ cup
- 2 tablespoons heavy cream / milk
- ½ extract teaspoon vanilla
- ½ cup powdered sugar
- 3 tablespoons milk, and more if necessary
- 1½ spoon coffee instant espresso powder
- ¼-1/2 cup powdered sugar
- place a rack in middle position and preheat oven to 350 degrees F. carefully butter (or spray) in and all peaks of a bundt pan 9-inch **.
- In a large bowl, mix together flour, and sugar. Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Remove ½ cup in a small bowl, set aside.
- Add baking powder, baking soda and salt in large bowl with the flour mixture and mix. In a glass bowl or measuring cup medium, whisk together buttermilk, egg, dissolved espresso, and vanilla and mix in the dry ingredients until well combined. Stir in chips.
- Ladle half of the batter into the prepared pan and spread evenly with a spatula. Sprinkle reserved crumb mixture over the dough. Repeat with remaining dough.
- Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
- Cool the cake to room temperature. Then, run a sharp knife around the inside edge of pan to loosen the cake. Carefully turn the cake on a rack or cake plate. Pour glaze over the cooled cake and serve
- In a small saucepan over medium heat, melt butter. Add brown sugar and cream and stir until smooth. Cook for a minute and remove from heat. Cool slightly, then whisk in the vanilla and powdered sugar. Add the powdered sugar or more milk to glaze to thicken or thin it out
- Dissolve the espresso powder in milk. Add powdered sugar gradually, stirring in the espresso mixture until it reaches the desired consistency.
* A variety of pots work for this recipe. I used a full-size bundt pan that was only filled halfway. A bundt 6 inches would work as well. Other options are- a tube pan or 9-inch cake pan.
cake recipe loosely adapted from: Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings Betty Rosbottom