Pom Koek (Belgian Coffee Cake) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try it, please share your reactions. Ingredients:
3 cups flour |
1/2 cup sugar |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon salt |
1 cup honey |
1 cup hot coffee |
1 egg |
1/3 cup corn oil |
Directions:
1. Pre-heat oven to 350 degrees.
2. Prepare a 9 by 4 in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
3. Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
4. In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
5. Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
6. Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
7. Slice thinly and serve warm plain or with butter.
|
|