If you knew me back in college, this cake may look familiar to you. It was one of my most requested baked goods, and it was on the short list of things I baked at the time. Until last month, I had always made this cake with instant coffee – it’s what the original recipe called for, and it gave the cake its coffee flavor without hassle.
Now, this coffee cake is different from all the ones I’ve made in the past. This one is made with Bolivia Fair Trade Organic coffee from the Coffee Foundry. When helping Norm and Wilson for the Bloggers’ Coffee Cupping Event last month, I knew this was the perfect cake to offer at the event since it incorporate both loves of coffee and cake.
The main thing I modified to make this cake with real coffee was replacing the regular yogurt with Greek yogurt. I mixed the brewed coffee into the Greek yogurt, creating a coffee yogurt to bake with. Pecans and chocolate chips are optional in this recipe, but they add nice texture to this moist coffee cake.
Thanks again to all the bloggers that came out to the event last month, and for those who asked for the recipe, here you go!
Made-with-Coffee Coffee Cake
adapted from previous recipe
2 teaspoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons instant coffee (optional – I added this for extra coffee flavor)
5 tablespoons butter, softened
1 cup granulated sugar
1 cup Greek yogurt
1 teaspoon vanilla extract
2/3 cup strongly brewed Bolivian coffee
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups all-purpose flour
1/3 cup chocolate chips (optional)
3 tablespoons chopped pecans (optional)
1. Preheat oven to 350 degrees F.
2. Grease a 8″x8″ pan, dust with 2 teaspoons flour.
3. Combine brown sugar, cinnamon, and optional instant coffee in a small bowl. Set aside.
4. Fold in strongly brewed coffee into Greek yogurt until well mixed.
5. In a stand mixer, cream together butter and granulated sugar.
6. Mix in eggs, one at a time. Then add in coffee yogurt and vanilla.
7. Add flour, baking soda, salt, mixing just until flour disappears. Fold in optional pecans and chocolate chips if desired.
8. Pour half of the batter into prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spoon remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
8. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack.