Prep 30 mins
Cook 50 mins
I was looking for a non-chocolate cake (weird, huh?) for my best friend who returned from Germany after a month and a half. I found this recipe on www.allrecipes.com, and since my friend's a coffee-holic, I thought she might like this cake. Well, it turned out great, except that it just refused to budge from the pan (probably because the of the raisins, which tended to settle at the bottom)! So I cut this into pieces in the pan itself, and then took them out separately. This makes for a fabulous, and surprisingly low cal dessert and matches wonderfully with a dollop of ice cream. Personally, I would use a little less sugar and raisins, and omit the allspice... 'coz I'm a coffee-holic too! Hope you enjoy this one! (Prep. time includes cooling time for the coffee-mixture.)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups strong brewed coffee (the stronger, the better!)
- 1 1⁄2 cups white sugar (I would use less)
- 1⁄2 cup butter
- 1 cup raisins (I would use less of these too)
- 1 teaspoon ground allspice (I usually omit this, and double the cinnamon instead)
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13-inch pan.
- Sift together the flour, baking soda and baking powder.
- Set aside.
- In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
- Bring to a boil, remove from heat and set aside to cool to room temperature.
- (A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
- Stir in flour mixture until well combined.
- Pour into a 9x13-inch pan.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
- Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
- A good way around this is to use parchment paper, but we don't get that here, so I just cut the "brownies" in the pan; it's a pretty messy job, but gives you all the more crumbs to pick at!
- Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!
Thank You Anu for sharing this recipe. After an entire day of fasting for the "Satyanarayan puja" today, I broke my fast at 8pm with this splendid cake. Loved it absolutely. My house was "flooded" with guests today and everyone said this was wonderful. I served it with vanilla ice-cream. The only things that I omitted were the raisins and allspice(I doubled the quantity of cinnamon), because nobody at home is a big raisin fan. I greased my cake tin before pouring in the batter but did not flour it. The cake once done did not stick to the tin, I had absolutely no problem at all. One thing that I'd like to mention is the coffee- I added to the dry ingredients the brewed coffee when it was "hot" itself. I didn't allow it cool as I was really hard up of time and had no choice but to add it hot. The cake came out fabulous! The fact that it is low cal has made it very dear to me! Thanks so much for sharing this recipe.
I find this would be better described as a spice cake.I made this diary free by using soy margerine instead of butter. I solved the "sticking" to the pan problem by lining the baking pan with wax paper.
Now, this is definitely a true "coffee" cake! I made a half recipe, which I cooked in a 9" round cake pan. I followed your advice and used a smaller quanity of sugar, but kept the quanity of raisins the same. I substituted the ap flour for whole wheat pastry flour and the sugar for sucanat (I used only 1/2 cup for a half recipe, which would be the equivalent of 1 cup for the whole recipe and it is still plenty sweet and I think it could be cut back even more if you want). I used a very nice free trade organic French roast coffee which I prepared in my French press. I did use the allspice as we enjoy it a lot here and I think it imparted a very nice flavor. I was lazy and couldn't wait for the liquid ingredients to cool completely, so I just figured there was no risk of cooking eggs if I added it, and went ahead and added it. It made the batter fairly gummy and I think it reduced the cooking time (mine took only about 10 minutes at 350). I lined my pan in foil and just oiled it, did not flour it. No problem with sticking at all. This has a lovely coffee flavor and the raisins are a nice touch. It is amazingly moist and oh so tender. Since both Charishma and I only greased but did not flour the pan and had no problem with sticking and added the coffee mix when it was still hot, I wonder if one or both of these two things helps prevent the sticking you talked about. Very nice and unusual cake. Would recommend to any coffee fans. I think this would be very nice iced with a vanilla buttercream or even a mocha(!) icing. Unfortunately, I am serving this as breakfast fare, so I won't be trying the delicious addition of icing. I may make this someday for someone's birthday, though (quite a few coffee-lovers in my family!) and try it with icing. Yum! Thank you for a wonderful and unique recipe, Anu!