This is my first coffee cake. I had been looking for an alternate to a chocolate cake, equally rich in flavor and on the dark side (if you know I mean). This one promised an over the top experience, no subtleties, delivering just what it says - Coffee and Cake! And did it live up to it! This one packed a punch - flavorful, moist and absolutely delish!
Also, had been dying to try my hand at icing these roses. So a friend's wedding anniversary gave me the perfect chance to do it and the perfect cake.
The recipe for the cake is from Pioneer Woman (btw, love the way she writes!), I halved the ingredients and used a 7" round baking pan.
Preheat the oven to 180 degrees C and grease and flour the pan. I would strongly suggest lining the bottom with parchment paper to avoid any stick-ins, this cake turns out quite moist.
In a bowl, mix sugar, flour and 1/8 tsp. salt.
Melt butter over medium-low heat (the recipe asks for 1 stick, which I found to be 113 grams). While that's melting, add 1 1/2 tablespoons instant coffee to 1/2 cup boiling water. Set aside.
To the melted butter, add the coffee mixture and boil it for another 10 seconds, turn off the heat. Set aside for just a minute.
Fill the cream in a piping bag with a star nozzle and pipe flowers moving in a clockwise direction to form a flower. Cover the sides first and the then the top of the cake, beginning by frosting a flower in the center. And, you should have a pretty little cake!
Also, had been dying to try my hand at icing these roses. So a friend's wedding anniversary gave me the perfect chance to do it and the perfect cake.
The recipe for the cake is from Pioneer Woman (btw, love the way she writes!), I halved the ingredients and used a 7" round baking pan.
Preheat the oven to 180 degrees C and grease and flour the pan. I would strongly suggest lining the bottom with parchment paper to avoid any stick-ins, this cake turns out quite moist.
In a bowl, mix sugar, flour and 1/8 tsp. salt.
Melt butter over medium-low heat (the recipe asks for 1 stick, which I found to be 113 grams). While that's melting, add 1 1/2 tablespoons instant coffee to 1/2 cup boiling water. Set aside.
To the melted butter, add the coffee mixture and boil it for another 10 seconds, turn off the heat. Set aside for just a minute.
In another bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently till it is cooled down and ready to receive the egg mixture.
Add in the egg mixture and stir gently until well combined. Pour into an 8 inch pan and bake for 20-25 mins till set. Let it cool completely.
Ingredients
- 1 cup Flour
- 1 cup Sugar
- 1/8 tsp Salt
- 110 grams Butter
- 1 1/2 tbsp Instant Coffee
- 1/4 cup Buttermilk
- 1 Egg
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Essence
And now for some pretty flowers! I had on me some powdered whipped cream. I took half a cup of it and added equal part cold milk to it with a few drops of pink food color (since it already had sugar and vanilla added to it). Whip it till it quadruples in volume and keep refrigerated. Crumb coat the cake to seal them in.
Fill the cream in a piping bag with a star nozzle and pipe flowers moving in a clockwise direction to form a flower. Cover the sides first and the then the top of the cake, beginning by frosting a flower in the center. And, you should have a pretty little cake!
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