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Cappucino Cake with Cinnamon
Looking through the posts of a food forum in the UK I belong to the other day, someone asked about a great coffee cake recipe.
I smiled quietly as my mother always made a "coffee" cake cake but it NEVER had coffee in it (she didn't like coffee by the way!) So my curiosity of piqued to see if a recipe would come up with no coffee in it, surprisingly it didn't!! Anyway, one of the posters, the lovely Brenda from Tea & Wheaten Bread posted this recipe on the forum (which had coffee in it) and others had tried it and it was a big success. It was 5.30am here and still in my pj's I really, really, really wanted to make it. So I did. The recipe couldn't be simpler except I didn't cut it into bars I just made the slab and then cut it up and ate it. It does look good though as bars in fancy papers. Cappuccino Bars With Cinnamon Cake 1 teaspoon dutch cocoa powder plus extra for dusting 2 rounded tablespoons instant coffee granules (ummm I didn't have any so made a really really strong espresso and used 2 tablespoons of that instead - surprisingly the shops weren't open at 5.30am for me to pop down and get instant coffee) 225g softened butter or margarine - I used butter 225g soft brown sugar 225g self raising flour 4 eggs 1 teaspoon baking powder 2 tablespoons warm water - you don't need this if you use your own espresso coffee A little cinnamon powder for dusting White Chocolate Frosting 100g white chocolate broken into pieces 50g butter 3 tablespoons milk 175gms icing sugar - you may need more to get it to a good thicker consistency just take a look and see Method Preheat your oven to 180 celsius Line and grease the bottom of a shallow sided baking tin - mine was about 30cm long x 22cm wide by 5cm deep. Mix the cocoa and coffee granules into the warm water. If using instant coffee or make a double espresso if using your coffee machine and only make about 40mls and then add the dutch cocoa. Place all the cake ingredients into a food processer and whizz until smooth. This takes no more than 1-2 minutes.   Pour the mixture into the pan and even out in the tray - you can make a dent in the middle of the cakeso the cake doesn't form a peak but I didn't do that and it didn't occur - but a good tip. Bake for 30 -35 minutes until risen and the top is firm to touch. Cool in the tin.  Take cake out of the tin and place onto a board or keep in the tin and frost - just it case it dribbles and that way you don't waste any of the frosting. For the frosting, melt the chocolate, butter and milk in a bowl over simmering water. Remove the bowl and beat in the sieved icing sugar. When it is thick and smooth spread over the cake. Dust with cocoa powder and cinnamon powder. It has a lovely flavour, but I can't help thinking about my mums coffee cake, although I think this is better. I froze 3/4's of it - it makes a large cake so great for a crowd.  related searches : Cappucino
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