You know what’s hard to find? A coffee cake recipe made with real coffee.
I know, I know, coffee cake is what you eat when you drink coffee, but have you ever tried to find a cake recipe that’s purely coffee-flavored?
No, not mocha. There are lots of mocha treats to be found, and they all have their place. But dagnabbit, I want coffee.
Now, longtime fans may be scratching their heads and wondering, “But wait, MJ doesn’t drink coffee, does she?” Ah me yes, that USED to be the case. But about 2 years ago the coffee bug bit me well and true, and now I can’t go a day without my cuppa Joe.
If you’re a coffee lover as well, I think this cake full of coffee, coffee, coffee flavor will be right up your alley.
Let’s make a Cappuccino Cake.
Preheat the oven to 325°F.
This makes a very large cake, so make sure you have a 10- to 12-cup bundt pan on hand before starting.
Let’s use my favorite two-stage method for making the cake. Put the following into your mixer bowl:
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup espresso powder (yes, 1/4 CUP, not 1/4 teaspoon)
Mix on low speed for about 30 seconds, to blend and aerate.
Add the following:
4 large eggs
1 cup vegetable oil
1 cup whole milk
Blend on medium speed for 2 minutes. Scrape down the bowl and add 1/2 cup coffee liqueur or Kahlua (or 1/2 cup cold strong coffee). Beat for another 2 minutes.
Set the batter aside while you prepare the pan.
Use solid shortening to grease the pan well. I like to paint mine on with a clean pastry brush to get into all the little nooks.
In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon espresso powder.
Heavily coat the pan with the sugar/coffee topping. The cake will rise up, so be sure to coat the whole pan.
Add the batter to the pan, and use a spatula to spread it evenly.
Bake for 60 to 65 minutes, or until a long cake tester comes out clean. (if you don’t have a long tester, try a piece of uncooked spaghetti; it works a treat).
Remove the cake from the oven, and cool it in the pan for 10 minutes. Turn it out onto a rack to cool completely. As the cake cools the sugar crust on the outside will become crisp, offering pleasant crunch with every bite.
I like to serve the cake with a little whipped cream to mimic my creamy morning coffee. So good, and not a trace of mocha in sight!
Ah, pass me a blanket so I can wrap up with a piece of cake, a sleepy cat, and a nice glass of milk. I have a stack of cookbooks to check out, and all’s right with my world. Room for you? Of course, let me scoot over and we’ll wile the day away.
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