Made with love, Grandma Betty’s Espresso Cake is actually one in every of a sort. The cake is coated in a pâte à choux crust, giving it a lightweight and ethereal texture that’s merely divine! With hints of wealthy butter and nutty almonds, this espresso cake is ideal for having fun with with a sizzling cup of espresso!
I bear in mind consuming this on a regular basis rising up, as my grandmother cherished to bake, and this was one in every of her specialty recipes. She all the time mentioned that the important thing to a wonderfully scrumptious espresso cake was plenty of love! After Betty handed away, it took me and my cousins YEARS to excellent this recipe. We solely had one model of her handwritten recipe, and it was so arduous to decipher a few of her handwriting + she all the time baked from reminiscence, so who is aware of if the written recipe we had was even correct!
Now that we’ve lastly perfected her espresso cake, we are able to’t wait to share it with all of you ❤️ My hope is that you just’ll take pleasure in this recipe simply as a lot as our household has for generations.
- All-purpose flour: That is the bottom of our dough, offering construction and stability.
- Water: You’ll want water to make the dough and the frosting.
- Salted butter: Be certain that the butter is softened to room temperature for straightforward mixing.
- Eggs: Eggs are used to create the pâte à choux crust, giving this cake its gentle and ethereal texture.
- Almond extract: We flavored this espresso cake with almond extract, identical to Grandma used to make!
- Powdered sugar: This will likely be used to make the scrumptious frosting that goes on high of the espresso cake.
- Sliced almonds (elective): Provides a pleasant contrasting crunch!
- Electrical mixer: You’ll want an electrical mixer to assist combine the dough elements collectively.
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Household Recipe Sequence
All the recipes on this sequence are impressed by somebody particular in every of our households. These are the recipes we grew up having fun with throughout the holidays. From our hearts to yours ❤️
Add Extra Taste with Toppings & Fillings!
If you happen to can’t resist including some further taste to your espresso cake, attempt experimenting with completely different toppings. Listed here are a few of our faves:
- Cinnamon sugar
- Streusel (a crumbly combination of flour, butter, and sugar)
- Contemporary fruit (resembling blueberries or raspberries)
Fireside and Hand
Standing Mixer
This Fireside and Hand standing mixer is our favourite!
high ideas for this espresso cake
- Ensure the loaves are lengthy and skinny sufficient, or you’ll find yourself with lumps.
- In step #4, we’re making a pâte à choux. It’s a pastry Choux pastry that’s made with butter, water, flour, and eggs. As a substitute of a elevating agent, choux pastry employs its excessive moisture content material to create steam, because the water within the dough evaporates when baked, puffing the pastry.
Retailer this espresso cake in an hermetic container at room temperature for as much as 3 days.
Non-compulsory topping: sliced almonds
Preheat the oven to 350ºF. Cowl a baking sheet with parchment paper.
Add the 1 cup flour, 1 tablespoon water, and ½ cup butter to a big mixing bowl. Use an electrical mixer to combine constantly till mixed and begins to crumble collectively, like moist sand. Utilizing your arms, press the dough collectively to type a ball.
Separate the combination into two balls and place them on a baking sheet. Gently type every ball into an extended, flat, loaf-like form. Put aside. The loaves needs to be about 10×2-inches and about ½ inches thick.
Subsequent, add 1 cup water, 1 cup flour, 3 eggs, ½ teaspoon almond extract, and ½ cup butter to a saucepan. Stir and warmth the combination over medium/excessive warmth to a boil.
Take away the pan from warmth to beat the combination with a picket spoon to make a agency ball. This can take round 5 minutes.
Unfold the combination evenly over the espresso cake loaves on the baking sheet.
Bake till golden brown, about 30-40 minutes, relying on the oven.
Whereas the espresso cake is baking, put together the frosting. Combine the powdered sugar, butter, almond extract, and heat water. Combine till easy. Notice that it’s extra of a glaze fairly than a thick frosting.
Take away the espresso cake from the oven and let the cake fully cool earlier than frosting.
Serve instantly or retailer when cool in an air-tight container.
- Ensure the loaves are lengthy and skinny sufficient, or you’ll find yourself with lumps.
- In step #4, we’re making a pâte à choux. It’s a pastry Choux pastry that’s made with butter, water, flour, and eggs. As a substitute of a elevating agent, choux pastry employs its excessive moisture content material to create steam, because the water within the dough evaporates when baked, puffing the pastry.
Diet data is robotically calculated, so ought to solely be used as an approximation.