Coffee is The Swede’s domain. I’m not actually a fan. (But Heath bars we can both get behind.)
Offer me a Diet Pepsi instead, and I’ll love you forever.
For what it’s worth, though, this cake was pretty good.
Favorite of mine? No, unfortunately, this cake is not my favorite that we’ve had so far.
Everyone else at the game night—where I took the cake to feed the masses—seemed to like it though.
Egads! Another recipe that called for a springform pan!
Happily (for me, anyway), World Market is only a metro stop away from my office, and they have wonderfully awesome bakeware for cheap. So I got me a springform pan.
Ergo, everyone wins—I get a new kitchen toy, others get delicious cake.
Assholes. They never even thanked me for making the cake.
Totally kidding. Everyone at game night was much appreciative.
Bluntly speaking, this cake was pretty easy to throw together.
Although I had an incident with the springform pan when it went into the oven.
Really? Are you surprised? When do I not have an incident while baking? It’s my MO. At least I didn’t swear up a g-d storm. As much as usual, anyway.
Closing the latch around the base of the pan? Not so secure as I thought.
Resulting in some batter leakage into the oven.
Ungodly burning smell.
Not pleasant, is it? The smell of charred coffee batter.
Close second, in my book, to patchouli.
Hippies. Fucking hippies.
Crunchiness was at about a 4 on a scale of 1 to 10. Which is probably a good thing. No one wants their cake to be to crunchy.
Although Rice Krispie treats, on the other hand, now those you want to have some crunch.
Krispie treats…mmm… but! We’re not talking about those! We’re talking about this crunch cake! If you like coffee flavor, give it a whirl. It wasn’t my cup of tea, personally, but for the coffee lover in your life, it’ll be divine.
February’s Cake: Coffee Heath Bar Crunch Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 9 inch round cake
For the Cake
1½ cups all purpose flour
1 tbsp instant espresso powder
1½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 egg yolk
1½ tsp vanilla extract
1 cup milk
For the Streusel
1 cup/4 Heath bars (1.4ounces each), chopped *(see below)
2 tbsp light brown sugar
2 tbsp all purpose flour
1 tbsp butter, softened
Method – Streusel
Preheat the oven to 350F. Grease a 9inch round springform pan.
Combine the Heath bars, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.
Method – Cake
Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla.
With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the centre comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.