Coffee Coffee Cake

One Year: Chocolate Truffle Cookies
Two Years: Raspberry Cream Cheese Swirl Brownies
Three Years: Toasted Almond Chocolate Cornflake Clusters
Four Years: Smoothie Bowls
Five Years: Cherry Almond Granola
Six Years: Lavender Brownie Bites

Coffee Coffee Cake
Makes one 8x8x2 square cake

3/4 cup all-purpose flour
1/2 tbsp espresso powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cardamom
1 stick unsalted butter, at room temperature
1 tbsp molasses
1/2 cup granulated sugar
1/3 cup chopped pecans, toasted

1 tbsp white vinegar
3/4 cup heavy cream
1 1/2 cups all-purpose flour
1 tbsp espresso powder
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cardamom
1 stick unsalted butter, at room temperature
1 tbsp molasses
1 cup sugar
1 egg
1 tsp pure vanilla extract
1/4 cup strong brewed coffee, lukewarm

In a small bowl, whisk together flour, espresso, cinnamon, ginger, salt, and cardamom. In a medium bowl, beat together butter and molasses. Beat in sugar. Pour in dry ingredients, mixing in with your fingers until large crumbs form. Mix in pecans and set aside.

Preheat oven to 350 degrees Fahrenheit. Grease an 8x8x2-inch square pan. Add vinegar to heavy cream and set aside. Whisk together flour, espresso, baking powder, baking soda, salt, and cardamom. In a large bowl, beat together butter, molasses, and sugar. Beat in egg and vanilla. Beat in dry ingredients in thirds, alternating with the cream and the brewed coffee. Pour mixture into prepared pan. Divide crumbles evenly on top of the batter, then bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean, with moist crumbs attached. Let cool completely before slicing and serving. Cake will last up to two days, wrapped and at room temperature.


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