We always have a cup or so of coffee left in the pot, and I always feel very guilty in tossing it out. After all, coffee beans get expensive. So this weekend I decided to try my hand in making a snack cake using left over brewed coffee as a main ingredient. To match the earthy flavor of coffee, maple syrup adds a sweet earthiness. Then chopped pecans and chocolate chips add little bursts of crunch.
The cake has a rustic look to it, but if you want to dress it up, you can mix some brewed coffee with powdered sugar for a complimentary drizzle. This is a great snack cake just to have on hand when you have a house full of weekend guests, and they feel like noshing all day long. It holds it's texture and moistness for a few days.
Coffee and Maple Snack Cake
1 stick butter, softened
1 1/2 cups brown sugar
1/2 cup maple syrup
1 cup brewed liquid coffee
3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 cup chopped pecans
1 8oz. milk chocolate candy bar, roughly chopped
optional: 1 tsp. maple extract
Spray a large rectangular baking pan with nonstick cooking spray and set aside. Preheat oven to 350˚.
In a medium bowl, mix the dry ingredients (flour, baking soda, baking powder, salt, cinnamon). Set aside.
In a mixing bowl, cream the butter until creamy. Add the brown sugar and maple syrup, and beat until fluffy. Next beat the eggs in, and finally the coffee. Add the dry ingredients and whip until just combined.
Add the pecans and chopped chocolate and fold into the batter. Pour into waiting pan, and bake for 15-20 minutes-or until the top is golden and the center springs back when touched.
Cool in pan, then cut into squares. Store in airtight container for up to a week.