Coffee Spice Cake

If you have approximately 1 hour and 10 minutes to spend in the kitchen, Coffee Spice Cake might be a spectacular dairy free recipe to try. This recipe makes 16 servings with 263 calories, 3g of protein, and 11g of fat each. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 120 people were glad they tried this recipe. It works well as an inexpensive dessert. A mixture of baking powder, ground ginger, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Leites Culinaria. Overall, this recipe earns a not so amazing spoonacular score of 17%. Similar recipes include Pumpkin Spice Coffee Cake, Pumpkin Spice Coffee Cake, and Pumpkin Spice Coffee Cake.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Obtain coffee. This is the dark roasted stuff, not watered-down diner coffee. Brew it yourself, or use this as an excuse to run down to your local coffee shop and treat yourself a grande mocha Frappuccino or a chi latte because you simply haven’t had enough go-go juice today and would like to spend the next few hours bouncing off the walls of your kitchen.2. Center a rack and preheat the oven to 350°F (175°C). Spray a 12-cup Bundt pan with baking spray or line the bottom of a 10-inch tube pan with parchment paper and spray the sides and bottom with baking spray.3. Cream the shortening with the mixer on medium speed, and add the brown sugar gradually. Increase the mixer speed to medium-high and beat until fluffy, roughly 3 minutes.4. Shift the mixer to low speed. Add the molasses, then the eggs, one at a time, beating well after each addition.5. In separate bowl, dry whisk the flour, baking powder, soda, salt, and spices together.6. Add a third of the flour mixture to the creamed mixture, beat, then add 1/4 cup of the coffee and beat on medium until well blended. Repeat 2 more times.7. Pour the batter into the pan and bake for 45 minutes, or until the cake tests done.8. Cool for 10 to 15 minutes in the pan, unmold onto a cake rack, and cool completely.9. Sprinkle with coarse sugar or dust with confectioners’ sugar.

 

Step by step:

1. Obtain coffee. This is the dark roasted stuff, not watered-down diner coffee. Brew it yourself, or use this as an excuse to run down to your local coffee shop and treat yourself a grande mocha Frappuccino or a chi latte because you simply haven’t had enough go-go juice today and would like to spend the next few hours bouncing off the walls of your kitchen.

2. Center a rack and preheat the oven to 350°F (175°C). Spray a 12-cup Bundt pan with baking spray or line the bottom of a 10-inch tube pan with parchment paper and spray the sides and bottom with baking spray.

3. Cream the shortening with the mixer on medium speed, and add the brown sugar gradually. Increase the mixer speed to medium-high and beat until fluffy, roughly 3 minutes.

4. Shift the mixer to low speed.

5. Add the molasses, then the eggs, one at a time, beating well after each addition.

6. In separate bowl, dry whisk the flour, baking powder, soda, salt, and spices together.

7. Add a third of the flour mixture to the creamed mixture, beat, then add 1/4 cup of the coffee and beat on medium until well blended. Repeat 2 more times.

8. Pour the batter into the pan and bake for 45 minutes, or until the cake tests done.

9. Cool for 10 to 15 minutes in the pan, unmold onto a cake rack, and cool completely.

10. Sprinkle with coarse sugar or dust with confectioners’ sugar.

Nutrition Information:

covered percent of daily need