Coffee Chiffon Cake

Nov 30, 2012|

You've made it past Thanksgiving and even though your pants may be fitting a little snug (making you may feel like a stuffed turkey) let's face it, the food fest is not done because we are in the middle of Treat Season.  

Between now and Christmas sweets seem to be EVERYWHERE-  from the sugar cookies at the office your co-workers brought to share, to the tables of delectable treats at the countless holiday parties you will be attending.  

 Break the mold of typical holiday desserts with this Coffee Chiffon Cake.    This recipe will satisfy your sweet tooth and has a welcomed ingredient- coffee!

 

Recipe taken from Adventures in Coffee cookbook

Coffee Chiffon Cake

  • 5 eggs, separated, at room temperature
  • teaspoon cream of tartar
  • 1 cups flour
  • 2 cups cake flour
  • 1 cup chopped pecans
  • 1 tablespoon baking powder
  • teaspoon salt
  •  cup strong coffee, cold
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Icing

  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla
  • cup caf au lait, cold
  • Whole pecans and coffee beans

Preheat oven to 350.  In a medium bowl beat egg whites and cream of tartar at high speed until stiff peaks form.  Set aside.  In another bowl mix sugar, flour, pecans, baking powder and salt.  Reserve.  Combine coffee, egg yolks, oil, vanilla and almond extracts, and blend.  Add dry ingredients  and mix well. Carefully fold in egg whites, pour into ungreased tube or bundt pan, and bake for 50 minutes to an hour, or until top springs back when lightly touched.  Cool in pan for 5 minutes. Turn out onto serving plate and cool completely. 

To make icing, combine sugar and vanilla, gradually add caf au lait.  Mix until you reach a desired consistency to pour on a cake.  Reserve some frosting, add more confectioners' sugar to thicken it, and pipe around base of cake.  Garnish with pecans (or walnuts) and coffee beans.

Yield: 10-12 servings

 

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