Coffee Cake is the theme for this month’s #FoodieExtravaganza and it is hosted by Caroline of Caroline’s Cooking! What is Food 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. Tomorrow is National Coffee Cake Day (other foods celebrated this month include Grilled Cheese, Soft Pretzel, Chocolate Mousse, Garlic, Cheese Fondue, and more). Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Coffee cakes are a popular coffee/tea time snack around the world. They may not actually contain any coffee, but mine does! Kärleksmums (Love Cake, Snoddas, Mocha Squares, Mockarutor, Fiffirutor) is a Swedish chocolate cake topped with a chocolate coffee frosting and shredded coconut. It is perfect for Fika (a Swedish coffee break). Be sure to save a couple of tablespoons of your morning coffee to mix into the frosting.
Kärleksmums is a cake of many names, but it literally translates to “Love Yummy” in Swedish. The moist cake reminded me of a lightened version of a brownie. Bump up the cocoa powder by a tablespoon or two if you want a deeper chocolate flavor. For me, the chocolate coffee frosting was the real star. After spreading it over the cake, the bowl/whisk/spoon didn’t have a drop left. The coconut topping adds a nice contrast to balance out the chocolate.
Wrap and refrigerate the extra cake for up to a week. It also freezes well.
Superfine sugar is also known as caster sugar and can be found in the baking section of some larger supermarkets. It blends more easily into batters than the more coarse granulated sugar. If you don’t have it available, you can also make your own by blending granulated sugar in the food processor or blender for about 30 seconds.
Dutch processed cocoa powder has been treated with an alkalizing agent (potassium) to remove the acidity and bitterness associated with natural cocoa powder. This creates an enhanced cocoa flavor and a deeper reddish-brown coloring. Dutch processed cocoa powder is paired with baking powder in recipes, while natural cocoa powder is used with baking soda, an alkali. In recipes, regular cocoa powder can be used as a substitute for Dutch process, but Dutch process can not be used as a substitute for the regular. I have been able to find Dutch processed cocoa powder in the baking section of larger grocery stores in my area and it is also available on Amazon: Valrhona Chocolate Cocoa Powder and Rodelle Gourmet Baking Cocoa.
More information on Dutch processed cocoa powder.
Vanilla sugar can be found in the European section of many larger supermarkets, but it is easy to make at home for a fraction of the cost. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated or powdered sugar. Store in an airtight container with the scraped out vanilla beans. If you don’t have vanilla sugar available, replace with about a teaspoon for each the cake and frosting.
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
Kärleksmums (Swedish Coffee Cake)
Adapted from Nami-Nami
1 9×13 inch cake
3 large eggs
1 1/4 cup (250 grams) caster sugar
10 1/2 tablespoons (150 grams) unsalted butter, melted and cooled
(150 milliters) whole milk
2 cups plus 2 1/2 tablespoons (240 grams) all purpose flour
2 tablespoons unsweetened, Dutch-processed cocoa powder
2 teaspoons baking powder
2 teaspoons vanilla sugar
1/2 teaspoon salt
5 1/2 tablespoons(75 grams) unsalted butter, melted and slightly cooled
2 tablespoons strong coffee, room temperature
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla sugar
Scant 2 cups (200 grams) powdered sugar
About 1/2 cup dried, shredded unsweetened coconut
Preheat oven to 400 degrees F. Grease a 9×13 inch pan with at least 2 inch tall sides with butter and flour or line with parchment with enough overhand for easy removal.
In a large bowl, beat together the eggs and sugar until thoroughly combined and lightened. Whisk in the 10 1/2 tablespoons butter and milk.
In a medium bowl, whisk together the flour, 2 tablespoons cocoa powder, baking powder, vanilla sugar, and salt. Fold into the egg mixture until just combined and no streaks of flour remain. Pour into prepared pan.
Bake in preheated oven until the center springs back when lightly pressed, 15-20 minutes. Allow to cool in pan.
In a medium bowl, whisk together the 5 1/2 tablespoons butter, coffee, 1 tablespoon cocoa powder, vanilla sugar, and powdered sugar until the consistency of a spreadable frosting. If too thick, add a little more coffee. If too thin, add a little more powdered sugar. Spread the frosting over the cooled cake, then sprinkle evenly with coconut. Cut into squares and serve.