This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Coffee Pudding Cakes are two decadent desserts in one easy recipe: a rich creamy pudding on the bottom and spongy cake on top.
Most pudding cakes I have seen are citrus flavored. When I saw this coffee variation I knew I had to make it for #SpringSweetsWeek. Especially when Door County Coffee and Teas sent us a fabulous care package of flavored coffee.
All you need to do to make them is mix the ingredients then bake in a steam bath. While baking the top forms a spongy cake while the bottom forms a creamy pudding. Then serve with homemade whipped cream, that I spiked with a splash of my homemade coffee flavored liqueur for more coffee goodness.
Door County Coffee
Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site.
I could have used any of the fabulous flavors above to make this, but I went with the Highlander Grogg for a caramel like flavor. Mmmmmm!
Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.
This recipe when made with the alcohol is intended for individuals ages 21 & up. Please drink responsibly.
Coffee Pudding Cake
Ingredients
- 2 tablespoons butter
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 large eggs separated
- 3 tablespoons flour
- 1/3 cup room temperature strong coffee, plain or flavored see note
- 2 tablespoons coffee flavored liqueur or additional coffee
- 1 cup milk
- pinch cream of tartar
- 1 pint heavy whipping cream
- powdered sugar
- 1 tablespoon coffee flavored liqueur or strong coffee optional
Instructions
Pudding Cakes
- Preheat oven to 350 degrees. Grease pan(s), one of the following: six 3/4 cup custard cups, four 1 1/3 cup ramekins, one 9 inch round cake pan or 8 inch square cake pan.
- Place a kitchen towel in the bottom of a roasting pan and place the pan(s) on top. Start boiling at least 1 quart of water.
- In a medium bowl, mash together butter, sugar and salt. Beat in egg yolks. Add flour. Slowly beat in coffee, milk and coffee liqueur, if using.
- In a mixing bowl, beat egg whites and a pinch of cream of tartar with an electric mixer on medium high until stiff peaks form, when the beater is removed the "mountain" left behind stands up without falling over.
- Gently fold the coffee mixture into the egg whites just until there are no large lumps. Do not overmix.
- Ladle the mixture into your prepared pans. Pour the boiling water into the roasting pan until it comes halfway up the sides of the pudding cake pans.
- Bake until the center is set and springs bake slightly, about 25 minutes for all pans. Remove from oven but let the pans sit in the water for 10 minutes before removing. Serve warm or chilled with whipped cream.
Whipped Cream
- In a mixing bowl, beat heavy cream until stiff peaks form, when the beater is removed the "mountain" left behind stands up without falling over. Mix in coffee liqueur and sweeten to taste with powdered sugar.
Notes
Spring Sweets Week
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!Monday #SpringSweetsWeek Recipes
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- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
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- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
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This cake looks awesome and the whipped cream on top is calling my name!
Whoa! Audrey, this coffee cake looks delicious and now I am craving this.
You had me at Khalua whipped cream! Can I eat this for breakfast?!
This looks super light and creamy and I want to dive right into it!
These are on my I HAVE TO MAKE THEM NOW…LIKE RIGHT NOW list! They sound amazing!
Two desserts in one? I love this idea! Your cake looks delicious! I want a piece right now with some coffee.
Two delicious treats in one dish? Sign me up!
What a wonderful way to use the coffee! Your pudding cake sounds amazing.
I love the idea of coffee pudding and combined with cake is genius!
I have always been amazed by the cakes that sort themselves into layers. Since I love coffee too, this may be the one I finally try!
That looks and sounds perfectly delicious. And I love that it’s in ramekins. That means I don’t have to share.
Hi, so made this twice in a 7 inch pan. First time i baked for 17 minutes, and the second for 15 minutes.
But both times the bottm layer was little rubbery & not custardish lokking like yous in the image.
Could you please tell how to prevent this?
I love the taste so would definitely want to attempt again.
Hoping to get a solution from you,,,, thanks so much
I am not sure I am going to be much help. My instinct says it is overcooked. The cookbook I got it from says the cooking time should be the same no matter the pan size, but you said you already tried cooking it for less time.
Another suggestion I read for rubbery custard was there is too much egg white, but I didn’t even add the extra egg whites the original recipe called for.
I will keep investigating and let you know if I can give you more guidance.