Today there is Coffee Cake - super juicy and delicious!
After a wonderful spring day with a great breakfast on the terrace of a café - in a T-shirt - I'm sitting at the pc again and want to present you a delicious cake before I dedicate myself to work 1.0.
It's another stressful week before, so a little piece of cake is just about right, right?
My grandmother celebrated her 85th birthday in February - I baked her a cheesecake that was still not perfect, but at least delicious. Of course I did not want to log. Instead, a dear friend of the family brought along a Coffee Cake . And it was so unbelievably tasty and surprising in taste and consistency, that I immediately fell in love with this cake. It's a pretty sweet American recipe and I was blissful when she sent it to me shortly afterwards via email. The original recipe comes from the one and only The Pioneer Woman: Coffee Cake. Literally.
When I finally had time to try it, I converted the American ingredients directly and reduced the sugar.
And what should I say?! The cake is just crazy. The colleagues were also thrilled. The treat tastes intense with coffee and has an incredible juicy consistency. Many expect the sight of a chocolate cake and are then surprised by the taste.
On the cake is a rich icing, which also tastes intense coffee.
Who skillful in cake making than me, can also be a two-ply cake from the Ingredients are made by simply halving the cake base horizontally and dividing the icing into a cream layer and a cast. But even as a cake, he does a good job, the coffee cake.
Covered he keeps a few days very well in the fridge, the icing is fixed, but the taste remains fantastic! Thank you, dear Lisa and dear Ree for this enrichment of the coffee table!
for a Springform with 24 cm diameter
For the dough
250 g sugar
250 g flour
1 pinch of salt
1 Tl tartar powder
250 g butter
3 tablespoons instant espresso powder
250 ml boiling water
2 eggs (size L)
125 ml buttermilk
2 tablespoons vanilla sugar or extract
some flour and soft butter for the shape
For the icing
90 g of butter
250 g of powdered sugar, sifted
1 e of instant espresso powder
1 Pinch of salt
2 tablespoons of whipped cream
Preheat the oven to 175 ° C top and bottom heat.
Shape on the bottom with baking paper lay out the edge and clamp the bottom and well with soft butter. Sprinkle some flour into the mold, spread well and beat the rest well.
Mix the sugar, flour, salt and baking powder in a large mixing bowl or the bowl of the food processor and set aside.
Melt the butter gently in a small saucepan over low heat.
In the meantime, dissolve the espresso powder in the boiling water, then pour this liquid to the melted butter.Simmer for about 10 seconds, then remove from heat and allow to cool well.
In another bowl, mix the two eggs thoroughly with the buttermilk and vanilla sugar or extract.
Now the Pour the butter-espresso mixture into the flour mixture with a flourish and stir until it does not bind. Do not mix too long or firmly! The mass should now have about good room temperature. Next, pour in the egg-buttermilk mixture and stir in gently but thoroughly.
Pour the prepared dough into the springform pan. Do not be surprised - the dough is very liquid.
Place the mold in the lower third of the preheated oven and bake the cake for about 30-40 minutes. It is best to make a chopstick test - the cake should be baked but nicely juicy.
After baking, remove from the oven and allow to cool completely on a wire rack in the mold.
In the meantime, prepare the frosting:
Pour all the ingredients into a large mixing bowl and beat with the food processor or the hand mixer for a few minutes to a thick foamy, homogeneous cream until icing sugar and espresso have dissolved well.
Remove the cooled cake from the mold and coat it with the icing. I've used a short palette for it.
If you like, you can also put the cream in a piping bag and decorate the cake with artfulness.