November 02, 2020
Ever want to know what to do with that left-over coffee and grounds, well look no further. Kent Rollins came up with this great tasting cake with a slight coffee flavor.
Why are we attempting this recipe? We are on a mission to try every recipe in Kent Rollins cookbook A Taste of Cowboy.
Being a cake recipe, we baked this in a Dutch Oven and did not burn it too bad. Still learning the right flame on the propane stove. We are in Colorado and due to the multiple fires across all western states, Colorado has a state-wide fire ban, so no charcoals on the Dutch Oven. Instead, we used a propane stove and covered it with a Dutch Oven Dome by Camp Chef to create an outdoor oven which worked great if you have the flame adjusted just right. We had the flame just a tad too high and the bottom of the cake was a little too crispy. Although the bottom was crispy, it was still 100% edible and the bottom had an almost caramelized taste - there were no left overs.
The next time we attempt this recipe using the same Dutch Oven Dome we will reduce the flame just a bit. And believe me we will do this again as it still turned out very tasty. Who knew coffee grounds would taste so good?
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Coffee in a Cake – wait, what will it taste like? This surprising cake will leave you with a joyful taste with just a hint of coffee.
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 stick butter, softened
1 ½ cups sugar
½ cup light brown sugar
1 large egg
2 tablespoons sour cream
½ teaspoon cinnamon
1 cup strong coffee, cooled
2 tablespoons used coffee grounds
1 (8-ounce) package cream cheese, softened
¾ cup powdered sugar
¼ cup strong coffee, cooled
1 tablespoon honey
½ teaspoon vanilla extract
In a large bowl, combine the flour, baking powder, and salt. Set aside
In a medium bowl, beat together the butter, sugar, and brown sugar
Slowly beat in the egg, sour cream, cinnamon, coffee, coffee grounds, and syrup until well combined
Slowly beat the wet mixture into the dry mixture for about 1 minute, or until combined
Pour the batter into a buttered Dutch Oven, cover and place on a low heat for about 25 minutes, or until a toothpick inserted into the center comes out clean (If you can’t use coals, you can use a Dutch Oven Dome instead)
Let the cake cool slightly before cutting. Spread the icing over the top and serve warm or at room temperature
In a medium bowl, beat the cream cheese until smooth
Beat in the remaining ingredients until well combined
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