“REAL” Coffee Cake

“Real” Coffee Cake

1/2 cup milk
1/3 cup instant coffee granules
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 pound (1 cup) unsalted butter
1 teaspoon vanilla extract
1-1/2 cups granulated sugar
4 large eggs
2 tablespoons unsalted butter, room temperature
1-1/2 cups confectioners’ sugar
1 tablespoon instant coffee granules
1 egg yolk
1-1/2 to 2 tablespoons boiling water

1) Adjust a rack to lower third of oven. Preheat oven to 375 degrees F. Generously coat a 14 x 4 x 3-inch loaf pan with butter. Dust with flour. A nonstick baking spray may also be used.
2) Combine milk and coffee crystals in a small saucepan. Heat, stirring to dissolve crystals. Set aside to cool.
3) Sift flour with baking powder and salt. Set aside.
4) Cream butter in the bowl of an electric mixer. Add vanilla and sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat for 1 to 2 minutes at high speed after adding last egg. Mixture will look curdled. It’s not a problem.
5) With mixer on low speed, add flour in three additions and milk mixture in two. Beat only until smooth. Turn into pan. Spread until level, then use a spatula to move batter slightly up the sides of pan, leaving center slightly lower than sides.
6) Bake for 55 minutes or until a cake tester comes out clean. Cool in pan for 15 minutes. Invert on rack and remove pan. Ice cooled cake upside down.
1) Combine butter, sugar, coffee crystals, egg yolk an 1-1/2 tablespoons boiling water in a small bowl. Beat until smooth and spreadable.
2) Spread over top of cake. Some icing with run down the sides. Let it be. Yield: 8 to 10 large slices.

For those who would prefer chocolate with their “coffee” cake, here’s a recipe for a chocolate glaze.

Chocolate Glaze

1 cup semisweet chocolate chips
1 tablespoon butter
3 tablespoons light corn syrup
2 tablespoons milk

1) Melt chocolate and butter in a small bowl set over simmering water. Add corn syrup and milk and beat until smooth.
2) Remove from heat. Cool slightly. Pour warm glaze over top of cake, smoothing top but allow drips to remain on side of cake. Let set for a few hours before serving.

Cook’s Note: Two 8 x 4 x 2-1/2-inch amay be substituted for the larger loaf pan. This cake does not store well. It dries out quickly.