Friday, September 14, 2012

Honey-spice cake with coffee glaze

This cake is honey and coffee and warm spices and fall all rolled up into one. Do not be ashamed to eat this for breakfast. Preferably with coffee, extra coffee glaze, and maybe even a honey drizzle on top.

From Mark Bittman's How to Cook Everything Vegetarian:

2 tablespoons butter, plus butter for the pan
1 tablespoon grated or finely minced orange zest
1 1/2 cups all-purpose flour
1/2 cup rye or whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch salt
Pinch each ground allspice, nutmeg, cloves, and ginger
2 eggs
1/2 cup sugar
1/2 cup honey
1/2 cup freshly brewed coffee

Preheat the oven to 350˚F. Grease a 9- by 5-inch loaf pan (if you double the recipe, you can use a tube pan). Combine the 2 tablespoons butter and the zest in a small saucepan over medium heat; cook until the butter sizzles, then turn off the heat. Combine the dry ingredients (minus the sugar) in a large bowl.

Beat the eggs and sugar together until the mixture is light and thick; beat in the honey and coffee, followed by the butter/zest mixture. Add the dry ingredients by hand, stirring just to combine; do not beat. Pour into the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake rest in the pan for 5 minutes before inverting it onto a rack. Remove the pan, then turn the cake right side up. Let cool before slicing.

Coffee glaze:
1/2 cup freshly brewed coffee
1/4 teaspoon each cinnamon, allspice, and ginger
1/2 cup sugar
2 tablespoons butter

Combine the sugar, butter and spices in a small pot. Cook at a slow bubble, whisking frequently, until the sugar is dissolved and the liquid is slightly thickened, 10 minutes. Let cool to room temperature. Add the coffee.

Pour over the still-warm cake.

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