Wednesday, February 17, 2016

Café au Lait Coffee Cake for National Café au Lait Day

February 17 is National Café au Lait Day! Café au lait is French for "coffee with milk" and refers to a specific French coffee drink, although like most things there are multiple varieties. Don't confuse it, though, with a Caffe latte. Did you know that in the 1600s A French doctor suggested Cafe Au Lait for patients, inspiring people to add milk to their coffee. Cafe au Lait is often served in a small bowl. Very French! There are several cafe au lait cups on the market.

To celebrate today, go to your local cafe or brew a cup at home, or you can make this sensational Café au Lait Coffee Cake from Nicole at MadebyNicole. Her recipe is fool-proof, and it's filled with Chocolate Chips. As always, you can use any good quality chocolate, chopped into small chunks in place of chocolate chips.

For those of you lucky enough to live in New Orleans, pop on over to the Café du Monde today for a Café Au Lait. They make it with chicory, which gives it a strong, bitter taste. The bitterness of the chicory offsets the sweetness of the powdered-sugar-covered beignets which of course you'll want to have. O.K., getting ahead of myself.

Café Au Lait Coffee Cake 
Recipe by Nicole Maki

Crumb Topping:
1 tsp instant coffee
1/2 cup brown sugar
2/3 cup flour
1 1/2 tsp cinnamon
6 Tbsp cold butter
1 cup chocolate chips
1 1/4 cup pecans

Cake:
1/2 cup softened butter
1 cup sugar
2 eggs
1 cup sour cream
2 Tbsp instant coffee
2 Tbsp warm water
2 3/4 cup flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk

Glaze:
1/2 cup icing sugar
milk or cream to desired consistency
vanilla (optional)

Directions
Preheat oven to 350 degrees. Grease 9x13 pan
Make crumb topping: Stir together dry ingredients, cut in butter, add chocolate chips and nuts.
In a large bowl beat sugar and butter until light. Add eggs, then sour cream and then coffee dissolved in water.
In a small bowl, whisk together dry ingredients. Gradually stir into moist ingredients starting with 1/3 of dry mixture, 1/2 of milk, 1/3 dry, 1/2 milk, and final 1/3 dry mixture.
Spread half of batter into pan. Sprinkle with 1 1/2 cups of topping. Cover with remaining batter and finish with crumb topping.
Bake for 60 – 65 minutes

(Optional) Cool and drizzle glaze off a fork onto the top of the cake.

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