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Is there anything more universally welcoming than coffee and cake? Whether I’m hosting or guesting, I love nothing more than sitting with a friend or two over a cup of coffee and a delicious slice of cake.
So I was super excited to create a recipe that would perfectly pair with Café Bustelo® coffee. Like this lovely, scrumptious blood orange pound cake!
As you long-time readers know, I LOVE LOVE coffee. And Café Bustelo is one of my very favorite brands. Dark, pure and flavorful, it’s a bold blend that brews up perfectly in my coffeemaker – no fancy equipment required! And its rich full-bodied flavor stands up to milk and sugar – you can still taste the coffee. I wanted to pair my Café Bustelo with an equally flavorful dessert, so that the two would complement each other beautifully.
Coffee and cake are a natural combo, and I especially enjoy the flavors of coffee with citrus. And this easy-yet-so-impressive cake gets a triple hit – in the cake, syrup and glaze.
And how about that pretty glaze? The blood orange juice tints it naturally, and beautifully offsets the sweetness of the confectioner’s sugar.
I found my Café Bustelo at ShopRite of New Rochelle, but you can look for Café Bustelo at your local ShopRite store. It’s available in a variety of forms – ground, brick, and K-Cup – and starting 3/18/18 you can take advantage of this $1 coupon, good on all Café Bustelo products!
This cake happens to freeze beautifully too – so you can be at the ready any time a friend or two comes by!
What do you enjoy with a cup of coffee?
adapted from Rose’s Heavenly Cakes
2 large eggs + 1 egg yolk, at room temperature
1 cup (8 ounces) sour cream
2 teaspoons vanilla
2 1/2 cups cake flour
1 3/4 cups sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 blood oranges, both juiced and 1 zested (you should have about 1/2 cup juice)
14 tablespoons unsalted butter, room temperature
1/2 cup confectioner’s sugar
Make the cake: Pre-heat oven to 350 degrees; grease and flour a bundt pan.
In a small bowl whisk the eggs, yolk, 1/4 of the sour cream and the vanilla.
Place the flour, 11/4 cups sugar, baking powder, baking soda, salt and zest in the bowl of a mixer. Beat on low for 10 seconds. Add the remaining sour cream and all of the butter and beat on low till dry ingredients are moistened. Increase speed to medium and beat for 1 1/2 minutes. Scrape down the sides. Add the egg mixture in 2 parts, beating for 20 seconds after each addition. Scrape down the sides. Pour the batter into your prepared pan and bake till a tester comes out clean, 45 – 55 minutes.
Cool cake in pan for 10 minutes on a wire rack set over a piece of wax paper or aluminum foil, then turn out onto the rack.
While cake is cooling in pan make the syrup: Combine the remaining 1/2 cup sugar and 1/4 cup blood orange juice in a small saucepan (reserve remaining juice for the glaze). Stir over low heat till sugar is dissolved – do not bring to a boil. Poke the cake all over using a cake tester, skewer or toothpick. Brush the warm syrup all over the top and sides of the cake, then let cool completely.
Make the glaze: Whisk 2 tablespoons of the remaining blood orange juice with the confectioner’s sugar till smooth, adding more juice or sugar as needed till a thick but pourable consistency is achieved. Pour the glaze evenly over the top of the cake. If you like a thicker icing, scoop up any glaze that drips onto the wax paper and pour it back over. Let set before serving.
This delicious recipe brought to you by Sheri Silver