I hate when I have a baking flop, happened to me earlier in the week and it made me a little grumpy. It was a new recipe I was trying. As with all new recipes, failure sure is an option. The cupcake was wonderful, the frosting was less than flattering. You throw it out and move along, right?
I have a question…Do you eat everything you bake or just “test” it to make sure it is yummy? I honestly rarely eat what I bake. However, I do “test” or “sample” it to make sure it is wonderful and fit to give to others. Then I send it with my husband to share at work. I know the single sailors really appreciate it.
Here is a new recipe I just tried out for the first time, with awesome results and it was delicious. The sour cream helps make this cake moist and of course the chocolate & coffee combination are to die for, especially as a pick-me-up in the morning. It’s also great as a snack with coffee or even tea!
- 2 tablespoons Sugar
- 1 tablespoon instant Coffee or Espresso
- 1 tablespoon Unsweetened Cocoa Powder
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1½ teaspoons Salt
- 8 tablespoons ( 1 stick) Butter, softened
- 1 cup Sugar
- 2 large Eggs, room temperature
- 1 cup Sour Cream, room temperature
- 1 teaspoon Vanilla Extract
- Preheat oven to 350 degrees. Butter & flour a 10 or 12 cup Bundt pan.
- In a small bowl, mix together the sugar, instant coffee, and cocoa; set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- Using an electric mixer, cream together the butter & sugar till light & fluffy.
- Add one egg at a time, beating until just combined.
- On medium speed, mix in ⅓ of the flour mixture, then ½ of the sour cream. Repeat until you end with the flour.
- Add vanilla and mix, scraping the sides of the bowl well with a spatula.
- Pour ⅓ of the batter into the prepared Bundt pan and sprinkle 1.2 of the filling on top. Pour in another ⅓ of the batter and sprinkle the remainder of the filling on top of that. End with the last ⅓ of the batter.
- Run a knife threw the batter to marble & swirl it.
- Bake 45-50 minutes, or until a toothpick or cake tester inserted in the middle of the cake comes out clean.
- Cool on wire rack for 30 minutes. Remove from Bundt pan and finish cooling on plate or serving platter.