This is a sponsored review from BlogHer and Kraft.
Seattle is a dream city for a coffee-lover like me. If you type “coffee” on your smart phone’s Google Maps while standing in the city, it will explode.
On a three-day trip to Seattle recently, I decided I’d hit every coffeehouse that showed up on my map. I made it to nine before collapsing in a petit-mal seizure. By the time I walked into number nine, my hands were shaking so bad that I couldn’t swipe my credit card, so I had to just dump my cash on the counter for the barista to sort through.
Even in Seattle, you can’t survive on coffee alone; fortunately, there is no shortage of croissants, scones, macarons, and other assorted carbohydrates to keep you alive. My favorite were the bundt cakes, of which there were countless varieties in the coffeehouses I visited. Bundt cakes are homey, comforting treats, perfect to pair with a strong mug of coffee. Or two. Or nine.
To live vicariously through me, make this Triple Espresso-Walnut Bundt Cake with Kahlua Glaze. Made with PHILADELPHIA cream cheese, it’s dense and moist, and with brewed espresso, espresso powder, coffee extract, and Kalhua, you’ll experience one fine coffee buzz.
My recipe for Triple Espresso-Walnut Bundt Cake with Kahlua Glaze is part of a collection of blogger recipes you can find at The Real Women of Philadelphia web site. That’s where Paula Deen and Philadelphia Cream Cheese have joined forces to find their next big cooking star. The finalists have been chosen, and the winner will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!
It all started with a video from Paula Deen on April 4th, 2011, announcing Season Two of Real Women of Philadelphia and will come to a fabulous conclusion at 7PM EST on June 30th, 2011. That’s when Paul Deen, during The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia will announce the four women who will officially become the Real Women of Philadelphia hosts and be awarded a contract with Kraft Foods worth $25,000.
The Live Event is more than just announcing the winners. It’s a celebration of the community that women from all over the country have built together. A family of at-home cooks who have banded together over their common interests and have turned the website into a living thing. And Paula wants you to be a part of that community. If you do too, then hop on over to the Real Women of Philadelphia website, join the community, and tell her what you think of the finalists’ recipes. Like she says, “let those sweet congratulatory words start pourin’ in.”
While you're at The Real Women of Philadelphia site you should check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m curious to see what looks good to you!
Triple Espresso-Walnut Bundt Cake with Kahlua Glaze
Serves 14 to 16
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup espresso powder or finely ground espresso beans
12 ounces PHILADELPHIA cream cheese, softened
1/4 cup butter, softened
4 extra large eggs
2 cups sugar
1/4 cup canola oil
2 tablespoons coffee extract
2 tablespoons brewed espresso or strong coffee
1 cup walnuts, lightly toasted and chopped
1 cup confectioners’ sugar
2 to 3 tablespoons Kahlua, or other coffee flavored liqueur
1. Place rack in center of the oven and preheat oven to 350 degrees F. Coat a 9 to10-inch Bundt pan with cooking spray.
2. To make the cake, in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and espresso powder.
3. In a separate medium bowl, add cream cheese and butter. Using an electric mixer on medium-high speed, beat until creamy. Add the eggs, sugar, canola oil, and coffee extract and beat until just incorporated. Add the dry ingredients to the wet in small batches, beating after each, until just incorporated. Stir in the walnuts. Pour batter into the prepared pan, and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack to cool for 10 minute before unmolding. Cool at least 30 minutes before glazing.
4. To make the glaze, whisk confectioners’ sugar and Kahlua in a bowl until smooth and thin and it clings to the back of a spoon. Drizzle glaze over the cake.
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