Author Notes
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
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Ingredients
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12 tablespoons
unsalted butter, melted (3 oz)
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2 cups
sugar (400g)
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1 cup
buttermilk (8oz); sub in 1 c. milk plus 2 tsp vinegar
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2
eggs
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1/4 cup
instant coffee, dry (18g)
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1.5 cups
whole wheat pastry flour (180g) (or use all white)
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1.5 cups
all purpose flour (180g)
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Pinch
salt
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1 teaspoon
baking powder
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1 teaspoon
cinnamon
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1/2 teaspoon
each of any of the following: allspice, nutmeg, ground cloves
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1.5 cups
chocolate chips
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1/4 cup
raisins or other dried fruit, more if you'd like
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1/2 cup
chopped nuts or seeds (optional)
Directions
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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.
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Combine melted butter and sugar, then add in the buttermilk and eggs, all in a large bowl.
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Combine the coffee, flours, salt, baking powder, chocolate chips, raisins and nuts.
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Stir the dry into the wet ingredients, combining but not overmixing. You should have an ugly batter.
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Pour the batter into your pans--the trick is a shallow volume (the cake will rise but get a nice chewy caramelized crust).
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Bake 40 minutes, until the middle of the cake is firmed up and springy to the touch.
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Cool in the pan, cut into squares or bars.
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Stay awake!
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