This is the first Friday treat since we got back from Singapore. I wanted to bake something simple yet breakfasty. After going through my to-try-list, I decided to make a coffee cake, a recipe I copied sometime ago from Martha Stewart Living magazine.
The recipe is fairly straightforward, just a simple cake batter, with filling made up of espresso powder-sugar mixture.The first complication came when I misread teaspoon as tablespoon. As a result, I added in more espresso powder than I should. But this wasn't too bad. I could rectify this simply by using lesser filling mixture and reserved the rest for future use.
Minutes later, after the batter was poured into the pan, I saw half a cup of sugar lying on the bench. Behind my back all this while. The portion I should have added into the batter long ago. I have no idea how I could make such silly mistake, twice in such simple recipe, but things happened nonetheless. There's nothing I could do than optimistically hoping for the best.
After waiting anxiously for 35 minutes, I took the cake out of the oven and cut a slice to try. It was not as bad as I had anticipated. However, it could use some glaze to make up for the sweetness I left out in the dough. I made a simple coffee glaze for the accident cake, and with so many modifications, I now proudly claim this to be MY coffee cake.
Accidental Coffee Cake
All ingredients at room temperature:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
4 tsp espresso powder
3 tbsp granulated sugar
4.5 tsp Dutch Processed Powder Cocoa Powder
5 tsp strong brewed coffee
1 tsp espresso powder
1 cup powdered sugar
Preheat oven to 350F. Sift together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
Buttered and floured a 10 inch bundt pan. In an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time until just combined.
Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla extract, mix until blended.
Spread 1/3 batter into pan. sprinkle half of the filling, spread another 1/3 batter. followed by filling/ Cover with the rest of the batter. Run a thin knife to marbelize.
Bake for 35-38 minutes or until the cake tester comes out clean. Let cool for 30 minutes.
Stir together coffee, espresso powder and powdered sugar. Pour over inverted cake.