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Cappuccino Cake

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Cappuccino Cake

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Cappuccino Cake Recipe Cappuccino Cake Recipe

“Why isn’t coffeecake made with coffee?” Have no fear; this cake, perfect for coffee time, IS made with coffee: espresso powder, to be exact. Add a good helping of coffee liqueur (or strong brewed coffee), and your “java tooth” will be totally satisfied.

At a glance

Prep
Bake
Total
Yield
1 large 10″ bundt cake

Ingredients

Topping

  • 1/4 cup sugar
  • 1/2 teaspoon espresso powder

Cake

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup espresso powder
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1/2 cup Kahlua or coffee liqueur; or brewed coffee (cold, not hot)

Topping

  • 1 3/4 ounces sugar
  • 1/2 teaspoon espresso powder

Cake

  • 17 ounces King Arthur Unbleached All-Purpose Flour
  • 10 1/2 ounces sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ounce espresso powder
  • 4 large eggs
  • 7 ounces vegetable oil
  • 8 ounces whole milk
  • 4 ounces Kahlua or coffee liqueur; or brewed coffee (cold, not hot)

Topping

  • 50g sugar
  • 1/2 teaspoon espresso powder

Cake

  • 482g King Arthur Unbleached All-Purpose Flour
  • 298g sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 28g espresso powder
  • 4 large eggs
  • 198g vegetable oii
  • 227g whole milk
  • 113g Kahlua or coffee liqueur; or brewed coffee (cold, not hot)

Instructions

  1. Preheat the oven to 325°F. Use solid shortening to grease a 10- to 12-cup bundt pan. Stir together the sugar and espresso powder topping, and use it to coat the pan well, tapping out the excess.
  2. In the bowl of your mixer combine the flour, sugar, baking powder, baking soda, salt, and espresso powder. Mix on low speed to combine.
  3. Add the eggs, vegetable oil and milk. Beat on medium-high speed for 2 minutes. Stop the mixer and scrape the bowl.
  4. Add the Kahlua/coffee liqueur or brewed coffee, and beat for 2 minutes.
  5. Pour the batter into the prepared pan, spreading it level.
  6. Bake the cake for 60 to 65 minutes, or until a long cake tester come out clean. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack to cool completely before serving.
  7. Yield: 16 to 18 servings.
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