new BABY & new COFFEE CAKE!

Welcome to our family, beautiful new baby boy Levi!

Three weeks old today, and happily sleep deprived, I seem to be craving all things caffeinated!

So here is an incredibly delicious cake I baked this morning, definitely a keeper and definitely a perfect addition to any dessert table.

Baby in arms, coffee cake at hand and a latte on the side…

It’s a perfect moment in time.

What could be more delicious?

Coffee and Cardamom Pound Cake (By Yotam Ottolenghi from his cookbook: “Sweet”)

Serves 10 -12

6 Tbsp. whole milk, and room temp. plus 1 1/2 Tbsp for the coffee. (I used coconut milk to keep this recipe parve)

6 large eggs, at room temp.

2 tsp vanilla extract

1 3/4 self rising flour (I made my own by adding 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup of all purpose flour – I did this twice to get enough ‘self rising’ flour)

2/3 cup all purpose flour

1/2 tsp. salt

1 1/2 cups sugar (I used a little bit less of sugar)

1 1/4 cups plus 1 Tbsp. unsalted butter (I used Earth Balance margarine to keep cake parve) softened slightly and diced.

1 1/2 tsp freshly ground cardamom (I used already ground)

1 1/2 Tbsp. instant ground coffee granules

2 tsp. dutch processed cocoa powder (I omitted).

ICING

1 1/2 Tbsp. instant coffee granules

3 Tbsp whole milk, warmed (I used coconut milk)

2 Cups confectioners sugar

2 Tbsp. unsalted butter at room temp. (I used Earth Balance)

1. Preheat oven to 375 degree. Grease and flour a 9″ bundt pan (I used pam spray)
2. Place the milk, eggs and vanilla in a medium bowl and whisk lightly, just to combine.
3. Sift both flours and the salt directly into the bowl of an electric mixer with then paddle attachment in place, then add the sugar and mix on low speed for 30 seconds. Add the butter and half the egg mixture and continue to mix until the dry ingredients are incorporated. increase the speed to medium and beat for 1 minute. Scrape down the sides of the bowl, then gradually add the remaining egg mixture in two batches, making sure the first batch is fully incorporated before adding the next.
4. Scrape down the sides of the bowl and divide the mixture among two bowls. (I found that the Earth Balance margarine had not incorporated very well so I poured the batter into my vitamin to get rid of the lumps by pulsing it a few times). Add the ground cardamom to one bowl and fold to combine. Warm the 1 1/2 Tbsp milk in a small saucepan, then place in small bowl with the coffee granules and cocoa powder. Stir until the coffee dissolves and the consistency is that of thick pourable milk. Combine this with the cake mixture in the second bowl.
5. Spoon the two mixtures into the prepared pan in four alternate blocks, two of each color. Then , use a skewer or small knife to make a zigzag shaped swirl once through the mix to make a marble effect. (Do not overdo the swirling).
6. Bake for 40 – 45 minutes,(check it at 30 minutes) or until a skewer inserted into he center of the cake comes out clean. Remove from the oven and set aside for 10 minutes. The cake sometimes tends to dome in the oven, so if you want a perfectly flat base, just slice off the top to flatten it out before turning the cake out onto a wire rack to cool completely. (mine did not dome, as I used a larger bundt pan).
7. To make the icing: combine the coffee and warm milk in a small mixing bowl. Add the confectioners sugar and butter and whisk until smooth and thick. (I had to add a bit of hot water to make it a better pourable consistency).
8. Spoon the icing all over the cooled cake, so that it drips unevenly down the sides. Allow the icing to set slightly before serving.

Without icing the cake, it can be kept at room temp. for up to 3 days, covered in plastic wrap. It can also be frozen for up to three months. Once iced, it is best eaten on the same day.