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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Here's an excellent brunch cake-frost with a mocha frosting if you wish. Ingredients:
1 tablespoon instant coffee |
1 tablespoon lemon juice |
1 (8 ounce) package cream cheese, at room temp |
1/2 cup ricotta cheese |
1 egg |
1/4 cup white sugar |
1/2 cup butter |
1 cup white sugar |
2 eggs |
1 teaspoon rum extract |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup 2% low-fat milk |
1 teaspoon instant coffee, crushed |
Directions:
1. Preheat oven to 350°F and lightly grease a 10-inch springform pan.
2. In a small bowl dissolve instant coffee with the lemon juice-set aside.
3. In a medium bowl combine the coffee mixture with the cream cheese, ricotta, egg, and sugar.
4. Beat until smooth and well incorporated.
5. Set aside.
6. In a large bowl combine the butter and sugar.
7. Cream well.
8. Add the eggs, one at a time along with the rum extract.
9. Beat well.
10. In a medium bowl sift together the flour, baking powder and salt.
11. Mix well.
12. Add dry ingredients alternately with the milk to the butter batter.
13. Pour half the batter into the prepared springform pan.
14. Spoon in the cream cheese mixture and swirl with a knife.
15. Pour remaining batter on top of this.
16. Sprinkle with the remaining crushed instant coffee.
17. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
18. Cool on a wire rack.
19. Serve warm or frost and garnish with chocolate covered espresso beans.
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