Introduction: Minty Chocolate Swirled Coffee Cake
You can use decaf coffee for this coffee cake but be warned, the coffee flavor would be gone, so it would only make regular bundt cake. In other words, don't substitute ;-)
This can also be transformed to swirled chocolate coffee cake, see the note on the next step!
Step 1: Ingredients and Method
1/4 c instant coffee granules
1 tbsp hot boiling water
3 c flour
1 tsp BP
a pinch of salt
1 1/4 c butter/margarine, softened
2 3/4 c sugar
1/2 c each milk, buttermilk, kefir (mix as one)
Preheat oven 350 F and grease a 12 c bundt pan/fluted tube pan/10 inch angel food tube pan and lightly flour it
In a bowl, dissolve coffee in hot water, let cool for 10 mins
While cooling coffee, mix dry ingredients, set aside
In a separate bowl, beat sugar, butter and eggs on low speed for 30 seconds then beat on high for 3 minutes, scraping sides occasionally.
Lower speed and beat in flour alternating with milk mixture, start with flour end with flour
Remove 1 cup of batter and mix it with coffee, stir well
Pour half of white batter into pan, top with coffee mixture then the rest of the white batter
With a knife, cut through here and there making marbled/swirled design
Bake for 50 minutes or until knife inserted comes out clean
Cool in pan on cooling rack for 15 minutes then unmold
Cool on cooling rack for at least an hour or an hour and a half before slicing
Serve warm or room temperature as is or top with melted chocolate
100 g mint chocolate, melt in micro at 30 seconds then pour ontop of cake
NOTE: For chocolate swirled, omit coffee and hot water, mix 1 c batter with 2 tbsp cocoa powder. For decaf, lessen sugar to 2 1/2 c, same for chocolate swirled. You can use all 1 c milk and 1/2 c sour cream instead milk, kefir and buttermilk
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