I never used to bake as much as I have since we remodeled the kitchen. Now there is a baking zone and it frequently calls to me, so I am working improving my baking skills. It really helps to have a friend, Patty McCann Parks, who is a chef and happily answers the random cooking and baking questions I throw at her.
Then there are the ingredients: I am intrigued by spices and extracts. One of my unique Christmas gifts was a bottle of genuine coffee extract. Then I remembered the bottle of coffee-spice blend that consists of coffee, cocoa, cinnamon, nutmeg, cardamom, allspice, mace, and ginger from Savory Spice Shop®. I have been thinking about ways to use these ingredients and searching through my recipes for one that would work. Plus, last fall I pitched our ancient Bundt pan and bought a new one, but hadn’t used it yet. I used my convection oven, so baking times may need to be adjusted.
3 tablespoons instant coffee
1 tablespoon very hot water
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons Savory Spice Shop® Baker’s Brew Coffee Spice
1 cup butter (2 sticks), softened
2¾ cups sugar
6 large eggs
1 cup milk
¾ cup sour cream
Cocoa – Coffee Glaze:
1½ cups confectioners' sugar
4 tablespoons cocoa powder
2 tablespoons half & half
2 teaspoons pure coffee extract
Preheat oven to 350°. Grease and lightly flour a 12-cup tubular cake pan.
In a small dish, combine instant coffee with hot water. Stir well, set aside to cool. Combine flour, baking powder, salt and Baker’s Brew spice in a bowl and set aside.
In a mixer bowl, cream softened butter until light and fluffy. Beat in sugar, followed by eggs. Beat on high for 2 minutes. Add remaining ingredients by alternating flour mixture, milk and sour cream, beating until well combined.
Place 1 cup of batter in a 2-cup measure and stir in dissolved coffee. Set aside. Pour remainder of batter into prepared pan. Drop coffee batter by spoonfuls on top of batter in pan. Using a knife, cut through batter to achieve a marbled effect.
Bake for 1 hour. A toothpick inserted should come out clean. Remove cake from oven and cool on rack for 20 minutes, then invert onto plate or platter. Cool completely before drizzling with Cocoa-Coffee Glaze.
© 2017 Georgia Kohart