You know what Coffee Cake is. It's a delicious, slightly crumbly breakfast or brunch cake that tastes to good with a cup of coffee. Cinnamon is often an ingredient, and most have strudel on top. If you're lucky, there's a sweet or tart fruit filling, as well.
Have you ever tried Espresso Cake? It's a similar cake, but instead of being good with a cup of coffee, it contains a several shots of espresso. Coffee lovers, try this; you'll make it again and again.
Espresso Cake
Preheat oven to 350F
2 1/2 c all-purpose flour
1 1/2 c packed brown sugar
1/3 c powdered milk
1/2 tsp salt
2/3 c butter
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 beaten eggs
1 Tbs vinegar
1 1/3 c espresso*
Grease bottom and about 1/2 inch up the sides of a 13x9x2 baking pan -OR- two 9" round pans. Set aside. In a medium bowl combine first 4 dry ingredients, then cut in butter until the mixture resembles fine crumbs. Set aside 1/2 cup. Stir in remaining dry ingredients.
In another bowl combine eggs, vinegar, and espresso. Add all at once to flour mixture. Ease into prepared baking pan. Sprinkle reserved crumb mixture over batter.
Bake at 350F for about 35 minutes or until it passes the toothpick test.
Serve warm.
*Espresso can be regular or decaf. If you don't have a way to make or buy a cup of espresso, you can use instant espresso. Just make sure it's not pre-sweetened and pre-creamed. Medaglia D'Oro is a good brand. If this is still not an option for you, very strong brewed coffee should do the trick.
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