Emprimir
Correo Electrónico
Add a photo
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.
Links Útiles
Languages
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% |
Comentarios
25 de Enero de 2014Are you using the whole grain Spelt or Spelt flour? Please let me know through the comment section.
Thank you very much,
Kathy and Jason
Loading older comments, please wait...
