This Coffee Cake is adapted from Pioneer Woman’s Food from my Frontier cookbook. The recipe is also on her website. It’s made with lots of instant coffee in it so it’s really a Coffee Cake, not the plain type of coffee cake. The instant coffee you use in this cake really influence the flavour so it’s best you use one that you like. I used UCC Instant Coffee Blend No.117 left behind by my parents which has this sour-ish aftertaste (which is why I don’t like drinking instant coffee!) and it didn’t impart a rich coffee flavour to the cake.
I halved the recipe and made the cake in a 6″ round pan, and I’m not sure if that has any impact on the texture of the cake but I’m not crazy about it. It could also be due to the one-bowl mixing method.
The coffee icing is a new update to the icing she used on her blog post. She creamed the butter in that one while this one the butter is melted. Again, I halved the recipe but used only 1/4 of the powdered sugar as it was too sweet when I tasted it. I had to add unsweetened cocoa to make it less sweet and that’s why my icing is darker in colour compared to hers. (The second sign that her sweets recipes will be too sweet for my taste is from her latest blog post where she said she found Starbucks’ lemon poppyseed ‘delightful and delicious’ while I found it too sweet with the icing to finish!)
(From Food from my Frontier)
3/4 cup butter
2 T instant coffee
4 T half-and-half
4 cups powdered sugar
2 teaspoons vanilla extract
Melt the butter in a saucepan and add in the instant coffee. Stir it together, then add the half-and-half and whisk to combine. Turn off the heat and add in the powdered sugar and vanilla. Whisk till the sugar has dissolved and the icing is smooth. Let it cool for 5 minutes. Drizzle the icing over the cake.
What I think of the cookbook? Well, I wouldn’t buy it as I found three of the recipes that I would make from it on her website. She also gives more instructions there as she’s not restricted by space. However, if you’re a fan of Pioneer Woman and you’re always making her recipes, this cookbook will be convenient. She has included new recipes as well as updates to some of her old ones. This Coffee Cake, for instance, has been updated with a creamy (cream cheese) filling between the layers and a different icing. There are also awesome pictures of her family and farm throughout the book with humorous captions. If you love PW, you’ll love it!