This cake is a mix between a marble cake recipe and some improv.
I've been handed with a bag of coffee beans and told to "bake something with it". It took me a while but I had a pretty good idea, mix it in with a marbled cake and add some white chocolate aswell. I was really pleased with how it turned out!
Here is white chocolate mixed in with the dark batter
And here the crushed coffee beans mixed in with the light batter
Spoon both mixture randomly in a loaf pan
Yuuum.....crunchy top with fluffy cakey center.
White Coffee Pound Cake:
2 Cups Flour plus 2 Tbsp All-Purpose Flour
1 ¼ tsp Baking Powder
½ tsp Sea Salt
180 gr (1 ½ Sticks) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs
½ tsp Pure Vanilla Extract
½ Cup Whole Milk
115 gr (4 oz) Bittersweet Chocolate, melted
100 gr white chocolate, chopped
¼ cup coffee beans, crushed
Preheat the oven to 165 C. Butter loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or 2 regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixer with a paddle attachment, or with hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles and stay curdled-it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin with the dry ingredients), mixing only until each addition is incorporated.
Whisk together the flour, baking powder and salt.
Working with a stand mixer with a paddle attachment, or with hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles and stay curdled-it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin with the dry ingredients), mixing only until each addition is incorporated.
Divide the batter in half and stir the melted chocolate into one half and keep the other half plain.
Mix white chocolate into the dark batter and crushed coffee beans into the light batter. Drop spoonfuls of dark and light batter randomly into the pan, and then plunge a table knife deep into the batter and zigzag the knife through the batter, making only about 6 to 8 zigs and zags. Scrape the batter into the pan.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it’s getting too brown during its bake, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it’s getting too brown during its bake, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Marble cake recipe from: Seasaltwithfood.com
.JPG)
