Desserts > Cake > Coffee Cakes > Genoa Cake

Coffee Genoa Cake Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup strong brewed coffee, cooled
- 1/2 teaspoon vanilla extract

Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the cooled coffee and vanilla extract and mix until well combined.

6. Gradually add the flour mixture to the butter mixture, mixing until just combined.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 110mg
Sugar: 26g

Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
- You can use instant coffee or espresso powder instead of brewed coffee.

Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for some extra crunch.
- Replace the coffee with brewed chai tea for a spicy twist.
- Top the cake with a coffee glaze or frosting for a more decadent dessert.

Tips and tricks:
- Make sure to cool the coffee before adding it to the batter to avoid curdling the eggs.
- Don't overmix the batter or the cake will be tough.
- To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to avoid crumbling.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.

Presentation ideas:
Slice the cake and serve it on a platter with a dusting of powdered sugar and a dollop of whipped cream.

Garnishes:
- Fresh berries
- Chocolate shavings
- Caramel sauce

Pairings:
- Coffee or tea
- Milk
- Hot chocolate

Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too moist, reduce the amount of liquid in the recipe or bake it for a few more minutes.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.

Food history:
Genoa cake is a traditional Italian cake that originated in the city of Genoa. It is typically made with almonds, candied fruit, and sometimes rum or other spirits.

Flavor profiles:
This coffee Genoa cake is rich and moist with a subtle coffee flavor and a hint of vanilla.

Serving suggestions:
Serve this cake as a dessert or as a sweet treat with your morning coffee or tea.

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Region: Italian

Taste: Rich, Moist, Sweet, Coffee, Nutty, Coffee-Flavored