By Lou Seibert Pappas, Stephanie Langley
Espresso: as soon as a trifling beverage (pah!), this present day it's a social necessity and, in lots of towns, not anything lower than a functionality paintings. the single factor which could very likely do justice to this best libation is a scrumptious home-baked espresso cake. those tasty treats especially crafted to accompany aromatic, steaming espresso are available an excellent number of flavors and kinds, and variety from lusciously wealthy and candy to hearty, savory, and healthy. think sitting all the way down to Cinnamon-Apple or Mocha Marbled espresso Cake, or tearing at Olive, Herb, and Potato Fougasse. no matter if your drink is a creamy cappuccino, a thin no-foam latte, or an old style cup o' joe, you'll discover a luxurious espresso cake to compliment it during this captivating, illustrated cookbook packed with impossible to resist improvements to our favourite glossy ritual.
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Extra info for Coffee Cakes
1 package active dry yeast 1/4 cup warm water (105 to 115°F) Pinch sugar 1 cup milk 3 tablespoons fresh lavender flowers or dried lavender 1/3 cup extra-virgin olive oil 1/3 cup honey 1 teaspoon salt 2 eggs 1 egg, separated 1 tablespoon brandy or cognac Grated zest of 2 lemons 41/2 cups unbleached all-purpose flour 1/3 cup pine nuts Sprinkle the yeast into the warm water, add the sugar, and let stand 10 minutes, until bubbly. In a small saucepan, heat the milk and lavender until steaming; let cool to lukewarm.
Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern.
Grease and flour a 10-inch fluted or plain Bundt pan or plain tube pan. In a large bowl, cream the cheese and butter. Gradually add the sugar and orange zest and beat until light and fluffy. Beat in the eggs, one at a time. Stir together the flour, baking powder, baking soda, and salt, and add the dry ingredients alternately with the orange juice and yogurt, beating until thick and smooth. Stir in the blueberries. Turn into the prepared pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.