With some Gold Kili Instant Double Shot White Coffee Powder that I found in my pantry, I decide to add it into my sponge cake mixture to create our all-time favourite steamed coffeecake
I thought of sharing an updated version of this coffeecakewith almond streusel. The last change I made was adhering to grand master Thomas Keller’s original instructions of finishing off the cakewith a dusting of icing sugar, cocoa powder and cinnamon
)I'm sharing this withCookbook Sundays, hosted by Sue from Couscous & ConsciousnessFull Plate Thursday hosted by Miz Helen's Country CottageHearth and Soul Blog Hop hosted by Melynda's Sunday CafeBake with Bizzy hosted by Bizzy BakesWalnut CakewithCoffee Icing(adapted from "Piece of Cake" by Camilla V
So, sharing with you all here is an eggless coffeecake that I made before New Year which I took to my native place where we celebrated the new year with all my relatives
The base of the cake is moist and delicious and then that is topped with wild blueberries, followed by a cheesecake layer and then another layer of wild blueberries
In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined
When the cake is cooled frost the top of the cakewith the coffee icing. You want a liquor that will give a huge hit of coffeewithout adding too much volume of liquid
Spray an 8-inch square baking dish with cooking spray. dust with 1 tablespoon flour. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy
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