coffee swirl condensed milk cakes | DAVE BAKES

By foodiva

Ingredients

• 1 1/3 all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 8 ounces unsalted butter, room temperature
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup sweetened condensed milk, room temperature
• 4 teaspoons instant coffee granules

Details

Servings 1
Adapted from davebakes.com

Preparation

Step 1

Greetings! I’m trying to juggle updating this blog regularly, which lately means every Saturday, with being able to be out enjoying the growing number of absolutely gorgeous summer days! Today was hard. It was 70 and sunny. Luckily, I was able to take a walk by the nearby lake, and have lunch out at Ivar’s seafood! But on to this week’s post: Coffee Swirl Condensed Milk Cakes.

One version was just way too dense and dry; another version was okay, but didn’t have the look I was going for. My coworkers might recognize these. Thanks for putting up with my experiments with the previous two recipes. I’m feeling a little guilty, because these are a better than the previous versions.

And this is my assistant, Pogi! If you look carefully, you’ll see that he is actually sitting up straight like a human! He gets this way usually every time he notices a squirrel or bird sitting on a branch on the tree just outside our sliding door. Then he makes cackling or chirping sounds! He’s entertaining to watch.

Preheat oven to 350 degrees F. Prepare a loaf pan, or mini loaf pans, but spraying with baking (butter/flour) spray. Set aside.

Sift the first four ingredients into a bowl and stir with a whisk. Set aside.

Cream the sugar and butter, until fluffy. scrape down sides of bowl as needed. Add eggs, one at a time, blending after each addition. Add the vanilla and blend to incorporate.

Add the sweetened condensed milk slowly, in a stream while beating with a hand held mixer. When incorporated, add the flour mixture gradually mixing on slow, being careful not to over mix. scrape sides and bottom of bowl as needed and mix until all flour is wet and incorporated into batter

Divide the batter into two equal parts. Add the coffee granules to one of the batters, mixing by stirring with a rubber spatula until the granules start to dissolve, about 30 seconds. It’s okay if there are still small specks because most of them will disappear once you bake them. There will still be small flecks of coffee in the finished product; if that bugs you, then try to dissolve them all in a small amount of the batter first, then add it to the rest of the batter for the coffee half.

Using a small measuring cup or small ice cream scoops, add dollops of each batter to different sides of each mold, dividing the batter equally among the mold. You do not have to run a knife through the batter, it will have a marble-like effect or loose checkered effect after it is baked.

After a few minutes resting on a wire rack in the molds, gently invert unto another wire rack, then turn them right side up. Continue to let them cool slightly and serve warm, or let them cool completely before serving. Enjoy!