Truly Coffee Coffee Cake

Dessert:  Coffee Cake

This is an adaptation of +thepioneerwoman's recipe called "Coffee Cake, Literally!".  When I hear or read coffee cake, I don't know why but I want that cake to be coffee-flavoured not just something to go with my coffee.  Me and my bizarre word association.  This cake is dedicated to +Laverne McMahon who was my regular "coffee-mate" in Singapore when our eldest sons were still in pre-school. She posted this on her Facebook page yesterday :)

You'll be needing a lot of bowls, big & small, for this recipe and eventually, you have to bring out your mixer.

Process & Ingredients

• This is for the filling #1:  mix in a small bowl chopped maraschino cherries (about 15 pcs), 2 tablespoons chopped pecan or walnuts, 1 tablespoon all purpose flour and 1 tablespoon Bailey's liqueur (or any other coffee-flavoured liqueur). Refrigerate.
  
• Chop 1/2 cup nut of your choice, set aside.
• Per the original recipe, grease then dust with flour your 2 7" x 7" cake tins.  I guess I don't do it throughly because cakes always get stuck at the corners.  Alternatively, lightly wipe your two cake tins (including corners & sides!) with cooking oil then smooth down baking paper.  Cut off edges if they're too high.
  
• Pre-heat oven to 350 degrees.
• Sift in big bowl with spout: 2 cups all purpose flour, 2 cups granulated sugar and 1/4 teaspoon salt. Stir.
• Melt 2 sticks of butter in a microwaveable cup or bowl. 1 min 30 sec in the micro.  Make sure you cover your container to avoid splatters.
• In another measuring cup or small bowl, dissolve 3 tablespoons instant coffee in 1 cup boiling water.

  

  Buttermilk substitute on the left and
  1/2 cup chopped nuts to top the top layer of the cake.

• Pour coffee in your melted butter bowl then micro another 15 seconds.
  
• In a small bowl, lightly whisk 1/2 cup buttermilk, 2 eggs, 2 teaspoons vanilla and 1 teaspoon baking soda.  A substitute for buttermilk is combine 1/2 tablespoon lemon juice or white vinegar and top up to reach 1/2 cup mark with either heavy cream (which you will have because you will use it for the icing) or milk. Let it stay for 10 minutes.
  
• Pour the butter/coffee mixture into the flour mixture.  Stir the mixture gently.  Objective is to remove flour clumps.
  
• Add your egg mixture and fold gently so everything is well integrated.
  
• Distribute the batter (that's why it helps that your bowl has a spout) equally into the 2 lined cake pans.  Bang each cake pan a few times to remove the bubbles.
• Bake for about 20 to 22 minutes.  Do toothpick check.
• Prepare your butter icing by whisking in your stand mixer:  1 1/2 sticks butter, 2 cups powdered/confectioner's sugar, 2 tablespoon instant coffee granules and 2 tablespoon heavy cream until light and fluffy.  About 3 minutes.
  
• When baked, allow your cakes to cool in the pans on a rack for a few minutes.
• Turn one on a cake pedestal. Spread your butter icing then top it with all of your cherry/nut mixture.

  

  You don't have to be too concerned in smoothening the butter frost then
  the cherry layer because it will be covered by your other cake.

• Place second cake on top of it then spread out remaining butter icing on top and sides. Finish off top with chopped nuts. 

  

  The chopped nuts help "mask" messy butter icing application :)

• Refrigerate the Truly Coffee coffee cake at least an hour before serving to make the butter icing set.
  
  
  

  

  Look at the nutty cherry layer in between!