I made this coffee cake awhile back with a minor adjustment. (aka I gave the cake a crust. >.> oops.) Despite running into the small issue, the cake was a hit. My family thoroughly enjoyed the intense coffee flavor. I've made it several times since then and always followed the recipe. However, this time around, I decided to put my own twist on it. I applied frosting, because I had cream cheese I wanted to use. The last few times I made the cake, I didn't enjoy the greasy taste and found it much too sweet. In an attempt to adjust the recipe to suit me, a lighter fluffy more sponge like cake was created, but with the same intense coffee flavor.
Adapted from The Pioneer Woman
2 TBSP instant coffee
1/2 cup water
1 cup all purpose flour
3/4 cup sugar
1/8 tsp salt
5 TBSP of butter
1/4 cup buttermilk (I substitute with evaporated milk occasionally)
1/2 tsp baking soda
1 tsp vanilla
- Preheat oven to 350°F.
- Grease and flour pan.
- Add coffee to water. Set aside.
- Mix sugar, flour, and salt.
- Melt butter in pot. Pour coffee into butter and boil for 10 seconds. Turn off heat.
- Beat egg until thick and creamy.
- Mix buttermilk, egg, vanilla, and soda until combined.
- Add butter/coffee mixture to flour mixture.
- Fold buttermilk/egg into mixture.
- For an extra coffee buzz, add 1 to 1 1/2 tsp of instant coffee into batter.
- Bake for 20 to 22 minutes or until set. Allow to cool completely.