Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coffee Loaf
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- #49082
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons freeze-dried coffee granules, DISSOLVED IN
1/3 cup milk
2 large eggs, lightly beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
Sift the flour, sugar, baking powder, and salt into a large bowl. Beat the coffee mixture, eggs, butter, and vanilla into the dry ingredients with an electric mixer at low speed.
Spoon the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes. Turn out onto a rack to cool completely.
added by
Jewellknowsfood
nutrition data
209 calories, 11 grams fat, 26 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
November 19, 2012
I made this cake at the weekend and people who don't like coffee cake - and even people who don't like cake! - thought it was divine. I made two minor tweaks: I dissolved the coffee in hot water and topped it up with milk (like a teeny cup of coffee), and I substituted the butter for rapeseed oil. It was super quick to make and baked like a dream. When it was cool, I split the cake and filled it with coffee buttercream and it was AWESOME. Thank you! ^^