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.
I love a moist, delicious bundt cake. It would be hard for me to give it away.
Barbara @ Barbara Bakes recently posted..Baked Apple Cinnamon Sugar Donuts
We most definitely eat what we bake. When we want to give some to others we make extra. I’m sure the sailors appreciate all you send to them.
Yum! This looks delicious! I DO eat everything I bake – which is why I’ve got 15 lbs to lose! LOL! I wish I could be like you in that department! 😉
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