In honor of Thanksgiving – our country’s foodiest holiday – this week’s post [posting just once this week, instead of the typical twice], is a recipe. Make it for Friday morning, when the gluttony of the previous day will haunt you with serious hunger pangs.
I am highly suggestible when it comes to cooking and baking.
I can be watching a cooking show, see them making something great, and start going through my mind to think if I have the ingredients on hand, and if I do, jump up from the couch, and get right into the kitchen to make it.
Let’s call it, rather, open to inspiration.
Recently, my inspiration came from a coffee themed gift basket I saw online, that contained a jar of coffee syrup.
Though I’ve made many homemade syrups before – lavender, spice, and even beer! – for some reason, coffee syrup had never occurred to me.
I made 3 cups of coffee in my Chemex, then boiled that on the stove, with 3 cups of natural sugar.
Does not get easier than that.
This made enough for a pint for me, plus two half pints to gift.
Now that I had my coffee syrup, and a good amount of it, I wanted to research recipes to use it in.
Thinking I’d find primarily cocktail recipes, I actually came across a site that features it [I love the Internets]: Autocrat.com.
Autocrat themselves make all-natural extracts and syrups, one of which is coffee, so they’ve developed some excellent recipes for it outside of the standard mocha, or ice cream.
The recipe I want to share here with you – adapted – is for Coffee Spice Cake:
1/2 c butter [I used 4T butter, and 4T applesauce]
1 c sugar [I used a combination of date and natural sugars]
1/4 c coffee syrup
1/2 c milk
2 c sifted flour
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
350* / 40m
This is a beautifully balanced cake.
Not too sweet, but sweet enough.
The coffee flavor isn’t pronounced, but a subtle elevation.