Compost Coffee Cake

Ingredients

Yield:

1 cake

• Streusel

  • 3/4 Cup pecans or walnuts
  • 3/4 Cup sugar
  • 1/4 Cup coffee grounds (used)
  • 1 Teaspoon cinnamon

• Cake

  • 3 1/3 Cups all-purpose flour
  • 1 1/2 Teaspoons salt
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1/2 Cup coffee grounds (used)
  • 3/4 Cup buttermilk
  • 3/4 Cup strong coffee, cold (leftover)
  • 2 Teaspoons vanilla
  • 1 1/2 sticks unsalted butter, soft
  • 1 3/4 Cups sugar
  • 3 large eggs

• Glaze: (Optional)

  • 1/4 Cup strong coffee (left over cooled)
  • 2 1/2 Cups sifted powdered sugar

Preparation

Difficulty:

Easy

Time:

Total Time:

90 Minutes

1. 1. Finely chop pecans or walnuts, mix with cinnamon, coffee and sugar. Set aside for later.
   2. Mix all the dry ingredients for the cake together.
   3. Combine the cold strong coffee with the buttermilk and vanilla and whisk together. Set aside.
   4. Preheat oven to 350 degrees and lightly butter the Bundt pan and dust it with flour so the cake will come out easily.
   5. Using a stand mixer or hand mixer, beat together the sugar and soft butter until light and fluffy.
   6. Mix in one egg at a time, mixing on low after each egg.
   7. Add dry and wet ingredients to the batter in the following order, stirring after every step: 1/3 dry mix, 1/2 wet mix, 1/3 dry mix, the remaining wet mix, the remaining dry mix. Mix well and scrape down the sides of the bowl to make sure everything is well combined.
   8. Pour half of the batter into the Bundt pan and add streusel in an even layer, top with rest of batter. Bake at 350 degrees until a wooden skewer comes out cleanly, about an hour.
   9. Cool the cake for 10 minutes on a rack and then invert it on a plate to carefully remove the cake.
   10. For the glaze; mix sifted powdered sugar and coffee until smooth, then drizzle over cake.
   11. Let glaze harden for a few minutes then serve.