Coffee Creme Cake

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How many kitchen items do you have that doesn’t exactly get a lot of use but you just can’t or won’t part with?  I am scared to even count and the thought hasn’t even really crossed my mind. Well it might have crossed it but it was dismissed almost immediately.

IMG_4264I am sitting here trying to remember why I even bought my bundt pan. I believe it was right around the time the kids were born so close to 30 years ago; damn I’m old. I mean damn that pan is old. I also believe I bought it after someone brought into work a sour cream coffee cake that I still have the same recipe for; though I haven’t made it for quite some time. Maybe that oldie but goodie needs to make a re-appearance.
IMG_4266Anyway, I saw this recipe on the cover of one of my favorite magazines Fine Cooking and I knew immediately I would be breaking out my old bundt pan and giving it a try. While I definitely should have adjusted the cooking time for my dark bundt pan; I left it in the oven probably 3-5 minutes too long and was too dry for us. Though I will be making this again. It has great flavor and it looks awesome. The only ingredient I have never been able to find is Instant espresso powder. I have needed it before for other desserts and I should just order it online; but I still haven’t. I substituted it for some dark roast instant coffee I found and it worked out just fine
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Coffee Creme Bundt Cake
Serves 10
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Ingredients
  1. 2 1/2 sticks of unsalted butter, room temperature, plus a little more for the pan
  2. 2 1/2 cups all-purpose flour, plus a little more for the pan
  3. 2 teaspoon ground cardamom
  4. 1 1/2 teaspoon baking powder
  5. 3/4 teaspoon kosher salt
  6. 1/4 teaspoon baking soda
  7. 3 tablespoon instant espresso powder, or dark roast
  8. 1 tablespoon pure vanilla extract
  9. 3/4 cup packed dark brown sugar
  10. 3/4 cup granulated sugar
  11. 3 large eggs, room temperature
  12. 3/4 cup sour cream, room temperature
  13. Glaze
  14. 3/4 cup sweetened condensed milk
  15. 2 tablespoon unsalted butter
  16. 1 large egg yolk
  17. 1/2 teaspoon kosher salt
  18. 1/4 teaspoon instant espresso powder, or dark roast
  19. 1/2 cup walnuts, chopped
Instructions
  1. preheat the oven to 350' F. butter and flour a 12-cup bundt pan
  2. In a medium bowl, whisk together the flour, cardamom, baking powder, salt and soda.
  3. in a large mixing bowl, combine the coffee and vanilla. Add the sugars and butter and beat with an electric mixer on medium until fluffy. about 4 minutes. beat in the eggs one at a time until well combined.
  4. reduce speed to low and alternate adding the flour mixture and the sour cream. Ending with the flour and mix just till combined.
  5. Add the batter to the pan and smooth the top.
  6. Bake until the cake is puffed up and test with a skewer in the center, remove it from the oven when the skewer comes out clean. 45-55 minutes. Check it at 40 minutes if using a dark pan.
  7. Transfer the cake to a wire rack to cool in the pan for 15 minutes, then flip the cake onto the rack to cool completely.
Prepare the Glaze
  1. in a small saucepan, heat the condensed milk, butter, egg yolk, salt and coffee over medium-low heat, stirring constantly, until thickened. about 4 minutes. drizzle while warm over the cooled cake. top with chopped walnuts.
  2. serve warm or at room temperature.
Adapted from Fine Cooking - Samantha Seneviratne
Adapted from Fine Cooking - Samantha Seneviratne
Cooking at Clark Towers https://cookingatclarktowers.com/

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