Caramel Latte Cake
Arrange a rack at center position and preheat the oven to 350 degrees F.
Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan.
In a large bowl, stir together the flour, and brown sugar.
Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Remove 1/2 cup to a small bowl, set aside.
Add the baking powder, baking soda, and salt to the large bowl with the flour mixture and stir to combine.
In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well combined. Stir in the chips.
Ladle half of the batter into the prepared pan and spread evenly with a spatula.
Sprinkle the reserved crumb mixture over the batter. Repeat with the remaining batter.
Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
Cool the cake to room temperature.
Then run a sharp knife around the inside edge of the pan to loosen the cake.
Carefully flip the cake onto a wire rack or cake plate.
Drizzle glazes over cooled cake and serve.
In a small saucepan over medium heat, melt the butter.
Add the brown sugar and cream and stir until smooth.
Cook for one minute and remove from heat.
Let cool slightly and then whisk in the Iowa Coffee Company Liqueur and powdered sugar.
Add more powdered sugar or milk to the glaze to thicken or thin it out.
Add the powdered sugar gradually, stirring into the Iowa Coffee Company Liqueur until it has reached your desired consistency.
Ingredients
Directions
Arrange a rack at center position and preheat the oven to 350 degrees F.
Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan.
In a large bowl, stir together the flour, and brown sugar.
Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Remove 1/2 cup to a small bowl, set aside.
Add the baking powder, baking soda, and salt to the large bowl with the flour mixture and stir to combine.
In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well combined. Stir in the chips.
Ladle half of the batter into the prepared pan and spread evenly with a spatula.
Sprinkle the reserved crumb mixture over the batter. Repeat with the remaining batter.
Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
Cool the cake to room temperature.
Then run a sharp knife around the inside edge of the pan to loosen the cake.
Carefully flip the cake onto a wire rack or cake plate.
Drizzle glazes over cooled cake and serve.
In a small saucepan over medium heat, melt the butter.
Add the brown sugar and cream and stir until smooth.
Cook for one minute and remove from heat.
Let cool slightly and then whisk in the Iowa Coffee Company Liqueur and powdered sugar.
Add more powdered sugar or milk to the glaze to thicken or thin it out.
Add the powdered sugar gradually, stirring into the Iowa Coffee Company Liqueur until it has reached your desired consistency.
Notes
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