This little cake was born out of a series of riffs on a spice bar-cookie recipe. Thinking it was missing a few ingredients and with no set method, I ended up with something entirely different, but very delicious. It should be easy to whip up with basic baking ingredients, when you need a study break or if you suddenly have to bring a treat in to work. Makes plenty of little squares, use several large casserole pans, or even a half-sheet rimmed cookie pan to allow this pourable batter to rise and get chewy, not too cakey (I suspect a deeper volume in the pan would just make a regular cake). Called "stay-awake" because of the high caffeine content...perfect if you need to keep studying all night. The smell is divine, too! —Raquelita
unsalted butter, melted (3 oz)
buttermilk (8oz); sub in 1 c. milk plus 2 tsp vinegar
instant coffee, dry (18g)
whole wheat pastry flour (180g) (or use all white)
all purpose flour (180g)
each of any of the following: allspice, nutmeg, ground cloves
raisins or other dried fruit, more if you'd like
chopped nuts or seeds (optional)
In This Recipe
Preheat your oven to 350 degrees, generously butter or grease at least a 13 by 9 baking dish. I use something close to 13 by 9 and then an additional 9 by 5 loaf pan.
Combine melted butter and sugar, then add in the buttermilk and eggs, all in a large bowl.
Combine the coffee, flours, salt, baking powder, chocolate chips, raisins and nuts.
Stir the dry into the wet ingredients, combining but not overmixing. You should have an ugly batter.
Pour the batter into your pans--the trick is a shallow volume (the cake will rise but get a nice chewy caramelized crust).
Bake 40 minutes, until the middle of the cake is firmed up and springy to the touch.