Robin's FYI

Baking with Coffee

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Coffee Pudding

  1 teaspoon dried yeast
  1 tablespoon lukewarm milk
  2 1/2 cups flour
  1 cup + 2 tablespoons flour
  3 tablespoons vegetable oil
  1/2 cup butter
  1/4 cup butter, melted
  1 egg
  2 tablespoons instant coffee, dissolved in 1 tablespoon hot water
  1 cup + 2 tablespoons sugar
  1/3 cup ground almonds
  2 tablespoon Kahlua
  1 pound ripe apricots, halved
  1. Grease and flour an 8 inch loose-bottom cake pan
  2. Dissolve yeast in milk
  3. Place 2 1/2 cups of flour in bowl.
  4. Make a well in center of flour and pour in oil, melted butter, yeast mixture, egg, coffee, and 2 tablespoons of sugar.
  5. Mix well to form dough, knead lightly
  6. Cover and leave in warm place for 1 hour.
  7. Place apricots halves in Kahlua
  8. In bowl, place 1/2 cup butter, and remaining flour.
  9. cut until mixture resembles bread crumbs.
  10. Add remaining sugar and almonds, mix well
  11. Knead dough and press into pan.
  12. Remove apricots from Kahlua, and place over dough.
  13. Cover apricots with bread crumb mixture.
  14. Bake at 400o F for 30 to 40 minutes