Friday, October 14, 2011

Caramel Coffee Cake


This is my new favorite cake.  I made it with decaf so I could eat it at night, but now I'm thinking I should have made it with regular coffee so I'd have an excuse to eat it for breakfast. (Note: the cake looks sunken in the photo because it's on a concave platter; it actually rose perfectly.)

The Ingredients:
Cake:
1 c sugar
1/2 c strongly brewed coffee
1/2 c almond milk
1/3 c oil
1 t vanilla
1 2/3 c flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1 T instant coffee granules

Caramel Sauce:
1/3 c margarine
2/3 c brown sugar
1/4 c almond milk
2 t cornstarch
1/2 t vanilla
pinch salt

The Process:

  1. Preheat oven to 350.
  2. Whisk together sugar, coffee, milk, oil, and vanilla.
  3. In a separate bowl, combine remaining cake ingredients.  
  4. Whisk dry ingredients into wet until just combined.
  5. Pour into an oiled 9-inch round cake pan, and bake for about 35 minutes.
  6. Cool on a baking rack for a few minutes before removing from pan.  When cake is cool, make caramel sauce:
  7. Whisk cornstarch into almond milk.
  8. In a small saucepan over medium heat, whisk together margarine, brown sugar, vanilla, and salt.  Bring to a boil, then add almond milk/cornstarch mixture and continue to cook at a low boil for 3 minutes.  Let cool for a couple minutes before drizzling sauce over cake.  Any leftover sauce can be stored in the fridge and reheated in the microwave to use as ice cream topping.

10 comments:

  1. AMAZING!! That looks like perfection on a plate, great flavours!
    :-)

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  2. Caramel coffeee cake! Oh man! What a wonderful idea, and your picture makes it look totally amazing. Thanks for sharing your recipe!

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  3. aww, thanks for the kind comments.

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  4. Awwww shit, make me a cup of hot cider and I'm IN.

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  5. ps, do you think this would work with a bundt pan?

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  6. Ooh, I bet it would be pretty as a bundt cake with the caramel dripping down the sides. I think you'd need more batter to fill a standard bundt pan, though--maybe if you doubled it?

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  7. That looks completely decedent!

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  8. wow, that is a LOT of sugar! please read this: http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=1&pagewanted=all

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  9. Yes it's a lot of sugar, seeing as how it's a cake. For those of us who aren't diabetic or insulin resistant, eating cake once in a while is not necessarily a problem. If it's a problem for you, by all means don't eat it.

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