I thought Sunny's mini espresso cakes would be good, but there was no way I could know HOW GOOD.
Do yourselves a favor. Double (at least) this recipe. Then you’ll have enough give away to friends, family and even sell on the street. They are sensational. AND the uncooked batter is sooooooooooo good that you’ll be lucky if you have any left to actually put in the pans.
WHY are they so good? They definitely have a strong coffee flavor which goes wonderfully with a cup of coffee. But the texture is light, the cake is moist and they’re just sweet enough to be the perfect tea-time type of snack.
I’m raving about them, even though 2 ingredients gave me pause. I thought I had instant espresso powder. Apparently, when you keep it in the pantry for a decade it can get moldy. I went to 2 stores. Neither had any.
I couldn’t bring myself to buy instant “dark” coffee for 10 bucks, so I bought regular instant coffee and then searched on the web for equivalents. One place said to use 50% more. I put in the correct amount at first and that was verging on bitter, so I left it at that and it was fine. It was more than fine. It was great.
The instant coffee gets added to sour cream.
I used regular sour cream. The other ingredient I wondered about was ½ of a “heaped” teaspoon of baking powder. I don’t like “heaped”, “around”, “sort of this much” in baked recipes, so I used ¾ teaspoon.
Oh, one more thing, the recipe calls for 2 eggs and 2 yolks. Sorry, but unless I KNOW I have meringue in my immediate future, I will almost always just use whole eggs. I used 3 here, and there didn’t seem to be a problem.
One other thing I did. I used my ice cream scoop to transfer the batter (that I hadn’t eaten) to the mini loaf pans. I started with 2 “heaping” scoops in each one.
I had a lot more batter, so I added another scoop and then scraped whatever was left in the bowl (it took every ounce of will power not to scrape it into my mouth) evenly into the little pans.
Sunny has a luscious peanut butter icing, but I was mailing these and I felt that if my recipients couldn’t have the peanut butter icing, then it would be churlish of me to make myself some. A sprinkling of powdered sugar or a powdered sugar glaze would be fine. I left them as they were – and I was very, VERY happy.
Note #1: These cakes are for coffee lovers. Sorry to those who can’t or won’t taste them…but more for us.
Note #2: The next morning that Peanut Butter Frosting was tugging at my brain, so I whipped up a bit. (I used crunchy, not creamy, peanut butter.)
I added a few drops of lemon juice, just to brighten the flavor.
It is a very good recipe, but the cakes are a very, VERY good plain and, believe me, when I tell you these cakes don’t need the frosting. They won’t be harmed or worsened, but the icing is definitely optional.
Now what if we added a bit of chocolate to the peanut butter and then we could have a whole mocha thing happening? THAT might be another story. Another day…
At the risk of total hyperbole…the world is a better place for having this recipe in it.