Recipe: Café de Olla Spice Crater Cake
This is the perfect, not-too-sweet coffee or tea cake for a weekend brunch.
- 2 Tbsp. brown sugar
- 1 Tbsp. all-purpose flour
- 1 Tbsp. unsalted butter, softened
- 1/4 tsp. dehydrated minced orange peel (or zest of ¼ of an orange)
- 1 tsp. Baker's Brew Coffee Spice
- 1/2 tsp. orange juice
- 1 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp. baking soda
- 2 Tbsp. Baker's Brew Coffee Spice
- 2 eggs
- 2/3 cup orange juice
- 1/3 cup molasses
- 1/3 cup vegetable oil
- 1/4 cup sour cream
For topping: Mix all topping ingredients together and place in refrigerator for 10 to 20 min. to harden.
For cake: In a large bowl, combine flour, sugar, baking soda and Baker’s Brew. In a separate bowl,whisk together eggs, orange juice, molasses, oil and sour cream. Stir the wet ingredients into the dry until just combined. Pour into a greased 8- or 9-inch round baking pan. Next, drop ¼ to ½ tsp. size amounts of the topping onto to the top of the batter. Distribute evenly, leaving gaps between the topping so craters can form during baking. Bake at 375 degrees for 30 to 35 min. or until a toothpick inserted into the cake comes out clean from the cake. Cake may sink a little because of the weight of the topping; this is okay. Let cool in the pan on a wire rack before serving.
Delicious warm with coffee or tea and topped with a dollop of whipped cream or yogurt.