Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Spiced Sponge Cake Recipe

Spiced Coffee Sponge Cake Recipe

Spiced coffee is my idea. Not until the latte craze, did ideas like this become main stream. The coffee icing drizzled across the top, sets this coffee sponge cake aside from all others. A little spiced coffee, milk, cinnamon, eggs and flour, sounds like breakfast to me.

Spiced Coffee Sponge Cake with coffee icing drizzle, coffee color

4 Tablespoons Ground coffee
3/4 cup Milk
1 cup Flour
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground cloves
3 Eggs
1 cup Sugar
1 tsp Vanilla
1/4 cup Warm melted butter

Oven Temp ~ 350°
Baking Time ~ 20 -
Pan Type ~ two 8 inch round cake pans
Preheat oven, grease and flour your cake pans.

Combine the coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth, into a measuring cup. There should be ½ cup coffee flavored milk. Keep milk warm over low heat.

Sift flour, baking powder, salt, cinnamon, nutmeg and cloves together and set aside.

In a large bowl, beat the eggs for about 2 minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light.

With a mixer at low speed, beat in coffee flavored milk just until blended. Beat in vanilla. With mixer on low speed or by hand, fold in flour mixture just until blended.
Do not over beat.
Gently fold in melted butter.

Pour spiced cake batter into prepared cake pans. Bake Spiced Coffee Sponge Cake until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
Spiced Coffee Sponge Cake is good with coffee icing.

12 Servings
Nutrition facts:
Serving Size 64 g
Calories 162
Calories from Fat 48
Total Fat 5.4g 8%
Saturated Fat 3.0g 15%
Cholesterol 52mg 17%
Sodium 147mg 6%
Total Carbohydrates 25.8g 9%
Sugars 17.6g
Protein 3.0g
Vitamin A 3% • Vitamin C 0% • Calcium 3% • Iron 4%



E-mail This Spiced Coffee Sponge Cake Recipe to a Friend

User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!