Coffee Cakes by Lou Seibert Pappas, Stephanie Langley

By Lou Seibert Pappas, Stephanie Langley

Espresso: as soon as a trifling beverage (pah!), this present day it's a social necessity and, in lots of towns, not anything lower than a functionality paintings. the one factor that may potentially do justice to this ideal libation is a scrumptious home-baked espresso cake. those tasty treats particularly crafted to accompany aromatic, steaming espresso are available in an excellent number of flavors and types, and diversity from lusciously wealthy and candy to hearty, savory, and healthy. think sitting all the way down to Cinnamon-Apple or Mocha Marbled espresso Cake, or tearing at Olive, Herb, and Potato Fougasse. even if your drink is a creamy cappuccino, a thin no-foam latte, or an old school cup o' joe, you'll discover a luxurious espresso cake to compliment it during this captivating, illustrated cookbook packed with impossible to resist improvements to our favourite sleek ritual.

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Additional info for Coffee Cakes

Sample text

12 tablespoons (11/2 sticks) unsalted butter 11/2 cups sugar 3 eggs 11/2 teaspoons vanilla extract 2 tablespoons instant coffee powder dissolved in 2 tablespoons hot water 21/2 cups all-purpose flour 11/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 11/4 cups sour cream 2 squares (2 ounces) unsweetened chocolate, melted 28 Preheat the oven to 350°F. Grease and flour a 10-inch Bundt pan or plain tube pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and mix in the vanilla and dissolved coffee.

Cover and let rise at room temperature until doubled in size. Preheat the oven to 350°F. Bake for 30 to 35 minutes, or until golden brown and the loaves sound hollow when thumped. Let cool 10 minutes and remove from the sheets. Makes 2 loaves 59 Sunflower Seed Pull-Apart Focaccia This is a dramatic loaf to serve, as the sunflower shape pulls apart with ease into soft and springy bread strips. By coating your fingers with olive oil instead of flour, the dough is easy to handle when shaping. If chestnut flour is available, it is a wonderful addition.

60 1 package active dry yeast 1/4 cup warm water (105 to 115°F) Pinch sugar or drizzle honey 11/4 cups water, at room temperature 1 tablespoon honey 2 tablespoons extra-virgin olive oil, plus more for brushing 31/4 cups unbleached all-purpose flour 11/2 teaspoons salt 1 tablespoon aniseed or fresh rosemary, minced 1/4 cup sunflower seeds Sprinkle the yeast into 1/4 cup warm water in a large mixing bowl. Add the sugar and let stand 10 minutes, until bubbly. Stir in the room-temperature water, 1 tablespoon honey, and oil.

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