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Honorable Mention – Double Espresso Streusel Coffee Cake

Submitted by Tracy McBurney from The Villages, FL

 

Dessert: Decadent coffee vodka infused cake with a chocolate hazelnut topping

Double Espresso Streusel Coffee Cake

Ingredients

 For the cake:
  • 1 1/2 sticks butter, softened
  • 2 cups sugar
  • 3 cups flour
  • 4 tsp baking powder
  • 1 1/2 tsp instant espresso powder
  • 1 tsp salt
  • 1 cup whole milk
  • 1/2 cup double espresso vodka
  • 3 egg whites, beaten until stiff
For the topping:
  • 1 1/2 sticks butter softened
  • 3/4 cup chocolate hazelnut biscotti
  • 1 1/2 cup brown sugar
  • 1 TBSP cinnamon
  • 1 1/2 pecans, chopped

Cooking Instructions:

  1. Preheat oven to 350 degrees.
  2. Sift flour, baking powder and salt and set aside.
  3. In a small bowl, beat egg whites until stiff, be patient…it may take a few minutes. Set aside.
  4. Cream butter and sugar. Add flour mixture and milk alternately until combined.
  5. Mix in espresso powder and vodka. Do not over beat. Spread in a 9x13 baking pan.
  6. Whisk the biscotti in a food processor until fine.
  7. Combine the biscotti with the remaining topping ingredients with a pastry cutter until crumbly.
  8. Sprinkle topping on cake.
  9. Bake 40-45 minutes or until toothpick comes out clean.
Copyright Cooking with Vodka
Proceeds go to Leesburg Area Chamber of Commerce Foundation Education Fund, 501 ( C )( 6 ) Corporation.