Saturday, March 20, 2010

Aunt Patty's Coffee Cake

Unlike most coffee cakes, Aunt Patty’s Coffee Cake is made with actual coffee. I have always loved the smell of coffee beans. And I like the idea of drinking coffee and making a daily errands run to Starbucks, but in reality I never drink it. Truth be told, I think it tastes disgusting (no offense to coffee-drinkers!). I would much rather have a cup of tea. My distaste of coffee did not worry me when making this cake, because I know that a small addition of instant coffee granules can make any cake taste great! As you can see, this is a Bundt cake recipe that uses a coffee/chocolate marble filling. I actually skipped the “marbleizing”-process, and the cake came out looking like a zebra cake, which I loved! Rating: 4.5 out of 5.

Aunt Patty's Coffee Cake recipe: MarthaStewart.com

Ingredients:
- 3 tablespoons sugar
- 4 ½ teaspoons instant coffee granules
- 4 ½ teaspoons unsweetened Dutch-process cocoa powder

- ½ cup (1 stick) unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract

Instructions:
- Preheat oven to 350 degrees. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
- Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
- Spread ⅓ of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
- Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. (mine needed 55 minutes) Let cool 30 minutes. Invert onto a plate.


The filling: sugar, cocoa powder & instant coffee granules.


Voilà, Aunt Patty's Coffee Cake!


I skipped the "marbleizing"-process and the cake came out looking like a zebra cake.


Even the Bundt-cake pan has stripes.


Inside the cake, it still looks as if I made a marble pattern.
Let's keep it between us that I actually didn't!

8 comments:

Kristin said...

OOOOOh, looks delicious!! I have to try this one!!! Happy Saturday!

:)Kristin

Lucie said...

So, I read your post and it made me crave something nice and half-chocolatey. I went out and got a "viennoise au chocolat", came back to my computer and your yummy-looking cake is still here--now I just want to go ahead and bake!

Fran said...

It looks so so delicious. I'm resisting the urge to go bake it right now. Love it! :)

Snooky doodle said...

the cake looks really nice and looks delicious! I love those stripes

The Shiny Pebble said...

Hmmmmm... I can almost smell it. Great pictures too. :)

Rosemary said...

another great one ! looks really good as I loove coffee cake !!




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apparentlyjessy said...

Mmmm, I love marble cakes, and I love coffee flavoured cakes, so this is one for me! I must give it a go!

Xiaolu @ 6 Bittersweets said...

Oh I love the swirls. I'm skipping the marbling from now on too 8p.