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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coffee Coffee Cake Recipe

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This recipe for Coffee Coffee Cake is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. strong brewed coffee
1 c. sugar
2/3 c. cooking oil
1/2 c. honey
2 tbsp. vinegar
1 tsp. vanilla
2 eggs, slightly beaten
3 c. flour
1/4 c. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. finely chopped hazelnuts, toasted
1 recipe Coffee-Hazelnut Syrup
1/4 c. chopped hazelnuts, toasted (optional)
Directions:
Directions:
Preheat oven 350ºF. Grease & lightly flour 10-inch fluted tube pan. In bowl
whisk coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs, whisk until
combined. In another bowl combine flour, cocoa powder, baking powder,
baking soda, salt and nutmeg. Whisk into coffee mixture until combined.
Add the 1 c. hazelnuts; stir to combine. Pour batter into prepared pan.
Bake for about 1 hour or until toothpick inserted near center comes out clean.
Cool in pan on wire rack for 20 minutes. Remove from pan to serving
platter. Brush with some of the Coffee-Hazelnut Syrup. Cool another 30
minutes, brush again with syrup. Sprinkle with 1/4 c. hazelnuts (optional).

COFFEE-HAZELNUT SYRUP:
In saucepan, combine 1 c. packed brown sugar, 1 c. powdered sugar,
2 tbsp. butter and 1 c. strong brewed coffee. Bring to a boil, stirring
to dissolve sugar. Reduce heat. Boil gently, uncovered, for 25-30 minutes
or until mixture thickens slightly and is reduced to about 1 1/3 c. Remove
from heat.

 

 

 

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