Recipe by ern
"This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it."
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instant coffee granules
instant coffee granules, or more to taste
heavy cream, plus more as needed
Fabulous! I substituted yogurt for the buttermilk and it still turned out moist and… well… amazing. Thank you! UPDATE: I am surprised that some people have been having difficulty with this recipe. The baking time for me was perfect. It is worth noting that the recipe is Ree Drummonds (The Pioneer Woman) and step-by-step instructions can be found on her website.
Perhaps the key to this cake is to let the coffee and butter mixture cool until it starts to solidify again. I did not do this, and my completed batter was liquid, so in my alarm I added half a cup of flour. I was surprised when the cake actually baked through in 50 minutes (n a bundt pan). It was a tasty cake, but it was quite heavy with a stodgy middle. Maybe this was because I'd added the extra flour. My only other variation was substituting yoghurt for buttermilk. Pity. I really wanted this recipe to work.
The cake tasted veryy delicious!!! I did google ree drummonds after reading another review here and found step by step instructions with pictures. This was my first time making a cake and I was very delighted with the result.
A couple of things:
I thought the icing was a little too sweet even though I didn't use all of the icing I made. I did end up cutting the amount of sugar in the cake by a 1/4 cup. (I thought this was just right)
After reading one of the reviews, I decided to put the butter/coffee mixture in an ice bath for it to cool until the butter began to solidify again (i'm not sure what the purpose of this was).
The baking time, however, was almost twice as long. I checked it periodically and took it out of the oven when the toothpick came clean.
Nonetheless, people were impressed.
My little secret is to add some cream cheese and lime or lemon juice to the icing. MMM!
A little less sweet, and a lot more creamy goodness!
I'm giving this one 1 star only because the ingredients seem to be way off. There's far too much liquid and not enough binding agents to get this cake to actually turn out. I baked this cake for 90 minutes in a large springform pan and it still wasn't fully cooked. The outer edge was baked enough that we could try it and it does taste good. It just really needs an ingredient adjustment.
Other than increasing the salt to half teaspoon, I followed the recipe - Unusual for me. :D Very good! It was kinda low though using 9" pans. 'Done in 25. This cake came out of the pan better than any cake I can remember. It was beautiful. The frosting does to need to have the sweetness cut some. Maybe subbing buttermilk for the heavy cream? Adding sour or cream cheese as others did? Oh, it's good. Just remember to have cake with it instead of the frosting knife alone. :)
It was alright, the cake took a lot longer than stated in the recipe to bake. I cut down on the sugar but still found it overwhelmingly sweet. I've found nicer coffee cake recipes that have used less butter, so I won't make this one again
I made the cake as is, and it was not good at all. I ended up taking this idea, and using my fav chocolate cake recipe (subbing flour for the cocoa) with 1c of strong coffee and it was far better.
* Percent Daily Values are based on a 2,000 calorie diet.
Coffee Cake. Literally.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 208
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