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Ingredientes
- 2 cups spelt
- ½ cup unsalted butter
- 1 cup warm coffee
- 1 tablespoon instant coffee
- 1 tsp. vanilla
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- ¾ cup instant hot coco powder
- ½ cup sour cream
- ½ cup currants or raisins
Direcciones
- Preheat Oven 350 degrees:
- Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.
- Combine in a medium bowl the spelt, instant coco and salt.
- In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix.
- While still mixing on low add the spelt mixture and mix.
- Prepare a bundt pan with butter all around and then dust all over with the instant coco.
- Bake 50 – 55 minutes or until tooth pick test comes out clean.
- Let the cake cool a bit before trying to remove from pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 420 | |
| Calories from Fat 145 | 35% |
| Total Fat 16.53g | 21% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 413mg | 17% |
| Potassium 322mg | 9% |
| Total Carbs 63.76g | 17% |
| Dietary Fiber 5.3g | 18% |
| Sugars 35.51g | 24% |
| Protein 8.56g | 14% |
