Happy 65th Birthday to my Dad!
Although he's seems about a million miles away on the other side of the country, I made a cake for him anyway.
Whether self-appointed or elected, I was always the one in the family to make my dad's birthday cakes when I was growing up. Usually they were ghastly creations, covered in garishly colored icings, but slowly improved over the years, thank goodness! Even though my siblings teased me about how some of the cakes looked, Dad alway made me feel like they were beautiful works of art.
This recipe for coffee cake became a favorite in our home as simply everyone in the family loves coffee (we kids all started drinking at the ripe old age of twelve) and my dad often requested it.
No subtle coffee flavoring in this moist cake! The basic white crumb is steeped in a strong coffee syrup and then layered with vanilla bean whipping cream.
I'll save the really personal stuff for a phone call to my dad, but I will say that he has encouraged me in my cooking skills for as long as I can remember and next to my husband, is my biggest fan.
Thanks Dad, for all the support-not just in cooking, but in every area of my life.
I love you.
“Cake and Coffee” Cake
¾ cup butter, room temperature
¾ cup sugar
3 eggs, room temperature
½ teaspoon vanilla
1 ½ cups flour, sifted
Pinch of salt
1 teaspoon baking powder
2 Tablespoons milk
Coffee Syrup (see below)
Whipping Cream for garnish
1 vanilla bean
Preheat oven to 350F.
Grease a 7 inch round cake pan and set aside.
Combine flour, salt and baking powder together in a small bowl.
With an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Beat in vanilla.
With a spatula, fold in dry ingredients, alternating with milk. Combine gently.
Scrape batter into cake pan and level top with the spatula. Bake until a cake tester or toothpick comes out clean, about 35 minutes. Cake will be fairly dark on top and sides.
Cool five minutes in pan, then remove from pan and cool cake on a wire rack.
While the cake is baking, prepare the coffee syrup.
When cool, slice cake horizontally so as to have two layers. Pour a little (1/4 cup) of the coffee syrup into the bottom of the 7-inch round cake pan and place the top layer of cake into it. Take another 7-inch cake pan and add some syrup to the bottom. Place the bottom layer of the cake into it. Pour more coffee syrup over both pieces of cake and place in the fridge to soak. Keep adding syrup to both layers as it is absorbed. Chill well.
Whip cream to stiff peaks and sweeten with sugar. Remove seeds from vanilla bean and fold into cream.
Place the bottom layer of the cake on a cake stand and cover with a layer of whipped cream. Place second layer of cake on top and cover whole cake with whipped cream. Chill well.
Slice and serve with -what else- great coffee!
Coffee Syrup: boil two cups strong black coffee with 1/3 cup sugar. Add 1 teaspoon vanilla. Cool.