Tuesday, August 9, 2011

Cousins and Coffee Cake


The only ingredients you need for a successful vacation from vacation: an engaging book, a few wonderful family members, and a slice of cake.


Evie chose this cake recipe, a mocha walnut layer cake from the Fanny Farmer Cookbook. (I'm not sure why this cake is called a mocha cake, because it doesn't actually have chocolate. It's technically a walnut coffee cake, but I guess that doesn't have the same ring to it.) I loved the nuts in this cake, and it was a nice change from chocolate or vanilla cake. The cake was really good with whipped cream. 


 Question: why does penuche frosting taste like maple? It really really does.


Walnut Mocha Cake
from Fanny Farmer

3/4 c milk
3 T instant coffee
2 t vanilla
1/4 lb butter
1 1/2 c sugar
3 eggs
2 1/4 c cake flour
3/4 t salt
3 t baking powder
1 c chopped walnuts
penuche frosting and whipped cream

Preheat the oven to 350. Butter and flour two 8 inch round cake pans. Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool. Cream the butter and gradually add the sugar, beating until light. Add the eggs and beat well. Stir in the coffee mixture. Combine the flour, salt, and baking powder, and add them to the first mixture, mixing well. Stir in the walnuts. Spread batter in the pans and bake about 30 minutes. Cool in the pan for 5 minutes before turning out onto racks. Frost with penuche frosting and serve with whipped cream. 

Penuche Frosting

1 1/2 c dark brown sugar
3/4 c white sugar
1/8 t salt
1/2 c milk
3 T butter
1 1/2 T corn syrup
1 1/2 t vanilla

Mix all ingredients except vanilla in a heavy-bottomed pan. Bring slowly to the boiling point, stirring constantly, and boil for just 1 minute. Cook to lukewarm, add the vanilla, and beat until thick enough to spread. 

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