Carey's Coffee Cake
Espresso Powder
Espresso powder can be home-made, by baking espresso coffee beans at 200°F for 1 hour, in a single layer on a cookie sheet. Then grind them in a blade style coffee grinder at the finest setting. Use a sieve to filter out larger particles. Store in an air tight container.
Ingredients
- 1 1/4 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup White Sugar
- 2 Eggs
- 1 tbsp Espresso Powder
- 1/4 cup Vegetable Oil
- 1/2 cup Milk
- 1 tbsp White Vinegar
- 1/2 tbsp Vanilla
Prep
- Preheat oven to 350° F.
- Grease 9 inch round cake pan.
Directions
- Wisk together the topping ingredients in a small bowl. Set aside.
- In medium sized bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
- In a large mixing bowl, combine all other ingredients. Beat well.
- Add blended flour into creamed mixture all at once. Beat until smooth.
- Pour the batter into greased 9 inch pan.
- Sprinkle the mixture of brown sugar and cinnamon evenly over batter.
- Bake at 350° F for 25 minutes or until cake tests done.