I have always wanted to belong to a secret recipe baking group, I have looked online but most of them were closed to new members.
Last month, while visiting one of my favorite blogs, Jolts and Jollies, Maranda mentioned that
her baking group was taking applications for new members,long story short, I applied and now I am a member of The Cake Slice Bakers. I couldn't be any happier.
This month we are starting to bake from a new book, one of my old time favorite!
This book is full of great recipes and each one of them is really a stroll down to memory lane with a modern twist. The challenge this month was to make The Shoo-Fly Cake pag 19.
What can I say? I was in totally panic mode, I am allergic to molasses, I do not drink coffee and crumb toppings are not my cup of tea. What a real challenge for me!!!
I went ahead and made the cake minus the molasses, I added less coffee and an extra egg, I can't complain about the results.
This picture really doesn't make justice, but the cake turned out delicious.A yummy simple coffee cake
Recipe adapted from Vintage Cakes by Julie Richardson
For the crumb topping
1/3 cup brown sugar
3/4 all purpose flour
1/4 cup unsalted butter at room temp cut in small pieces
Ingredients for the cake:
1 cup sugar
1 cup unsalted butter melted
2 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1/4 cup warm coffee
Preheat the oven to 350 F. Line a 9 inch baking pan with a parchment and grease the sides with butter.
To Make the crumb topping,whisk together the brown sugar and flour in a small bowl. Rub the butter into the mixture until coarse and place in the refrigerator.
Sift together the flour, ginger, cinnamon, baking soda, and salt into a bowl and set aside.
In another bowl, whisk together the butter and sugar. Beat the eggs in one at a time and add the vanilla.
Using a rubber spatula, fold in the flour mixture in two additions alternating with the coffee.
Mix until the batter is smooth.
Pour the cake batter into the prepared pan and sprinkle the crumble topping on the cake.
Bake in the center of the oven for about 40 minutes.
Cool the cake in the pan on a wire rack for 30 minutes before serving.