Fresh-Roasted Coffee Cake

Chef Suzanne Langlois
Kaldi's Coffeehouse
Serves 2

Ingredients
Crumb Filling
1/4 cup dark brown sugar
1/8 cup granulated sugar
2 teaspoons cinnamon
1 heaping tablespoon coffee, ground but not brewed
1/4 chopped pecans, almonds, walnuts, or a mixture
one mug of freshly brewed coffee

Cake
1/2 cup butter, softened but not melted
1 cup granulated sugar
2 large eggs, preferably free-range brown
1 tablespoon vanilla extract
1 cup sour cream
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder

Preparation
The key to this recipe is using fresh, dark-roasted coffee. At Kaldi‚s, we roast our own coffee beans. For this cake, we‚ve found that our House Blend (Café Kaldi) or French Roast works best. Preheat oven to 350 ºdegrees. Butter and flour a bundt pan. Prepare filling: Soak the raisins in the mug of brewed coffee for at least 15 minutes. Combine all the other filling ingredients in a small bowl. Drain the raisins, then add to the filling. Set aside. Prepare cake: Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs, coffee, vanilla and sour cream, and mix for another minute or so until well creamed. In a separate mixing bowl, sift the flour, soda and powder. Add to the creamed mixture mixing just enough to incorporate the dry ingredients. Pour half the batter into the pan, followed by half the filling, then the rest of the batter, then the remaining filling. Bake until a wooden stick or cake tester comes out clean, about 40 minutes.