Cappuccino Cake #FoodieExtravaganza

I was truly delighted when I heard the theme of April's Foodie Extravaganza event 'Coffee Cake' by Caroline of Caroline's Cooking. So delighted that I even skipped the description or skimmed over the description of the event. She really meant any cake that would be accompanied by tea or coffee. Well no regrets! Coffee happens to be my favourite hot beverage.

In fact this is ideal as there are rare times when I am in a dilemma as to whether to have coffee or tea and have even wondered if  I should mix the two (eeeeeeeeks! I know). But such is the case when I have the dual feeling. I never crave tea as such but there are times when I cannot have coffee owing to the meal I had prior which left a heartburn or acidity. In these cases I think the Cappuccino cake would compliment the cuppa tea. A cuppa tea with Cappuccino Cake! Hmm!

I got a Bundt spring cake tin from Dad's and Mom's place. Mom had last baked a Christmas cake and guess what I found some residual crumbs stuck to the bottom of the tin. Yes and as you may have imagined, I spent a few minutes reminiscing over Mum's cakes and how she inspired me to bake cakes. I almost didn't want to use the cake tin until I felt Mum's voice saying, "Oh just get on with it girl, there isn't time!" And so I  did!

My little girl has her summer vacations so I am busy keeping her happy with her activities, play time with friends, etc. Elizabeth, a good friend of recent and my excellent neighbour, who I recently spoke of in the Pain Au Chocolat blog post generously assisted me with my presentation as I scurried to get my pictures before dusk. And as I nervously used my brand new DSLR to click pictures of my Cappuccino Cake creation. Yes! I can almost hear the many friends, family and colleagues say 'Finally there she gets her DSLR'. I have to tell you though I am still such a novice at it despite going to tutorials of the same. I need to spend time with this new baby.

Thank you whole heaps Elizabeth and darling Joanne who let me know how moist this cake turned out. Children never lie and Joanne said she liked the cake and so did my sous chef and admirer Isabelle my darling daughter. Hubby I have left enough cake for you too. So no more grumbling! John, Elizabeth's husband and Joanne's Dad too liked the cake. I am glad it turned out to be a life saving buffer Elizabeth ;).

You can make the Cappuccino from scratch or if it is too much for you, you can even buy Cappuccino satchets and make it. I did two things, one I used 2 satchets of Cappuccino coffee and I also used an extra strong coffee. I only did this as I was lacking time to make the same. Next time, I will make Cappuccino from scratch just to see if there is a difference or not.

Today is the birthday of three lovely neighbours - Priya Thomas:May you have a wonderful year ahead, a handsome little boy Sujith and a darling little girl Jiya. Hope you both have a fun birthday celebration and blessed year ahead.

On with the recipe,

You need:

For the cake batter:

• 270 gms or 2.5 cups of flour
• 2 satchets of Cappuccino Coffee
• 250 gms of Dermerara or brown sugar
• 250 gms of butter
• 1 tsp of baking powder
• 3 large eggs
• 200 ml of strong coffee, room temperature
• Some butter for greasing

For the icing:

• 300 ml of double cream or Amul cream, refrigerated overnight
• 2 tbsp of brown sugar or Dermerara sugar
• Coffee beans (optional)

The Make:

Preparation time: 10 minutes | Standing time: 10 minutes|  Cooling time: 30-45 minutes | Serves 6-8 

1.  In a large bowl, cream the butter and sugar well. Next add in the eggs, Cappuccino powder and flour together and mix well with a large wooden ladle. 

2. Preheat the oven to 180°C. Grease a cake tin of 25 cms with butter.

3. Add half of the strong coffee (once lukewarm) and beat with an electric beater until well combined. Allow to stand for 10 minutes.

4. Carefully place the bundt cake tin into the oven and allow to bake for 30-35 minutes.

5. Meanwhile, whisk the cream well. If you are using Amul cream, the fat percentage is less and in this case, separate the whey from the cream before whisking. Add sugar to the remaining coffee, set aside 4 tbsp of the coffee and pour the rest into the cream and whisk well. Freeze the whisked cream while the cake is being baked and while cooling off to room temperature.

6. Once the cake is baked and cooled off, drizzle the remaining 4 tbsp of coffee over the cake.

7. Remove the cream from the freezer and generously top your cake with it as desired. Sprinkle some roasted coffee beans on top as desired.

Hope you enjoy making this Cappuccino Cake!

Thank you Caroline for such a wonderful theme and for hosting the same!

It's Foodie Extravaganza Day and this month's theme is Coffee Cake with Caroline from Caroline's Cooking is hosting What is Foodie Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it's in January, so it's fair game. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Blueberry vanilla coffee cake by Fearlessly Creative Mammas
• Cappuccino Cake by G'Gina's Kitchenette
• Caramel Coconut Coffee Cake by cookinandcraftin
• Classic Coffee Cake by Basic N Delicious
• Coffee Cake Cookies by Sew You Think You Can Cook
• Coffee Cake in a Jiffy by Our Good Life
• Coffee Cake Muffins by I'm Hungry
• German Beer Coffee Cake by Wholistic Woman
• Gluten free hazelnut pear cake by Caroline's Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
• Lemon Thyme n Mint Loaf by Baking in Pyjamas
• Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm
• Polish Placek by Cooking With Carlee
• Simple Coffee Cake by Sneha's Recipe
• Strawberry Coffee Cake Muffins by Making Miracles