Don’t let the appearance of these Coffee Tea Cakes deceive you, they may look like dry scones but they are moist and cake-like in texture. The type of coffee you use in this recipe can effect the end result, so you’ll want to use a high quality coffee that you enjoy. If you’re looking for a new coffee to try, give one of The Sasquatch Coffee Company’s new Single Origins coffee’s a sampling. After you’ve found the right coffee for you simply follow the Coffee Tea Cakes recipe provided below, for moist Coffee Tea Cakes.
Ingredients:
- 9 oz. (2 cups) all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 2/3 cup packed light brown sugar
- 1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
- 1 stick (8 Tbs.) cold butter, cubed
- 1/3 cup heavy cream
- 1 tsp. vanilla extract
- 1/3 cup cold brewed espresso or double-strength coffee
- 1 tsp. packed light brown sugar
- 1 tsp. sugar
Directions:
Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it “sprinkleable.” Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 minutes. Remove from the oven and cool. Cut into wedges along the lines.
SRC: Learn the Nutritional Facts for these Coffee Tea Cakes and leave a review at: www.finecooking.com/recipes/coffee_tea_cakes.aspx?nterms=53246,52952