I am extremely proud of this post. It was born of a very silly mistake on my part, although a very common one. Everyone who knows me knows that I am a master at starting things and walking away from them. The last time I did this I was making breakfast quinoa. I think I went and took a shower or something while it was boiling. Woops. My stove had a good breakfast of burnt milk though. Very tasty.
This time I was whipping the espresso cream I made. I was standing right next to it the whole time. Watching it. When I looked again, it was butter. I must have slipped into Jenna Land somewhere between pouring it and butter. There is something wrong with me, I know.
Regardless, I was super excited by this! I immediately changed my game plan and ideas just poured into my head. Espresso butter and espresso buttermilk...CAKE. Oh yes, the most coffee-est coffee cake ever. And ice cream! Om nom nom. And all that left over espresso butter? Oh you know it's going on some pancakes.
So, I set out on my cake making adventure scouring the interwebs for something worthy. The interwebs didn't throw anything good at me, so I went a different route. Take the first decent looking one you see and then screw with it. That always works. And just so you know, coffee cake doesn't actually have coffee in it, it's just supposed to be eaten with coffee. This cake is loaded with caffiene, so it's automatically 46 times more awesome than any other coffee cake ever made. Ever. It's absolutely delicious. It's like nothing I've ever tasted really. Soft and fluffy with a subtle sweetness and amazing espresso flavor. I really hope you guys run off and make this, you'll be very happy you did!
Espresso 'Coffee' Cake
recipe by The Hottie Who Writes this Blog
1/2 Cup Sugar
1/4 Cup Brown Sugar
1/4 Cup/60 grams Espresso Butter
1 1/2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 heaping teaspoon Cinnamon
1/3 Cup Espresso Buttermilk
First, make the espresso butter/buttermilk. To do so, mix 2 tablespoons of ground espresso and the seeds of two vanilla beans into 2 cups of heavy cream. Let it steep for 30 minutes. Drain in a fine mesh sieve covered in cheesecloth and squeeze to get out all the liquid. Whip the cream until it completely separates. Remove solids, drain liquid into a glass. The liquid is your buttermilk. Return butter to the bowl and press out as much liquid as you can. Drain into the buttermilk. Rinse and press butter in cold water until it's clear, then press out as much liquid as possible. Set both aside.
Preheat oven to 375F/190C. Grease a 8x8 inch square baking dish.
To make the cake, mix together the flour, baking powder, salt and cinnamon and set aside.
Cream together sugars and espresso butter until lightened. Add egg, mix well.
Alternate adding flour mixture and espresso buttermilk to the butter mixture starting and ending with the flour. Flour, milk, flour, milk, flour. Mix well after last addition.
Pour batter into the pan and bake 25 - 30 minutes until it tests clean. Cool 15 minutes.
And ice cream! The flavors in this are reminiscent of Ben and Jerry's. Maybe it's the textures too, I don't know. But it's so good! It's a great compliment to the cake and even better straight off a spoon.
Cinnamon Espresso Cake Ice Cream
2 Cups Heavy Cream
1 Can Sweetened Condensed Milk
Roughly 1/2 of the Espresso Cake, crumbled
1 teaspoon Cinnamon
50g Chocolate, shaved
Combine sweetened condensed milk, cake crumbles, cinnamon and shaved chocolate.
Whip cream to stiff peaks and fold into milk mixture.
Pour into a freezer safe container and freeze 6 - 8 hours.