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Coffee Cakes by Lou Seibert Pappas, Stephanie Langley

By Lou Seibert Pappas, Stephanie Langley

Espresso: as soon as an insignificant beverage (pah!), this present day it's a social necessity and, in lots of towns, not anything lower than a functionality paintings. the one factor which could almost certainly do justice to this superb libation is a scrumptious home-baked espresso cake. those tasty treats especially crafted to accompany aromatic, steaming espresso are available a superb number of flavors and kinds, and variety from lusciously wealthy and candy to hearty, savory, and healthy. think sitting right down to Cinnamon-Apple or Mocha Marbled espresso Cake, or tearing at Olive, Herb, and Potato Fougasse. even if your drink is a creamy cappuccino, a thin no-foam latte, or an old school cup o' joe, you'll discover a luxurious espresso cake to compliment it during this fascinating, illustrated cookbook filled with impossible to resist improvements to our favourite smooth ritual.

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Extra resources for Coffee Cakes

Sample text

Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern.

Stir together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add to the creamed mixture, beating until smooth. Turn into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile, prepare the topping: In a small pan, heat the butter, brown sugar, and cream, stirring until blended and bubbly. Stir in the coconut and nuts. Spread the cake with the caramel topping as soon as it is removed from the oven. Place under the broiler until the topping browns, about 1 to 2 minutes.

Grease and flour a 9-by-13-inch baking pan. In a large bowl, stir together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon (if desired), brown sugar, and wheat bran. In a separate bowl, beat the eggs and stir in the buttermilk, molasses, and vanilla. Add to the dry ingredients and mix just until blended. Mix in the nuts and fruit. Turn into the prepared pan. Bake for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes before turning it out.

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