Tuesday, October 15, 2013

October Recipe ~ Spiced Coffee Cake & Coffee Bean Direct Review

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I am pretty sure this at the top of the list of my favorite e-mails, "Hey Bobbie, want to review some coffee?"  Umm...YES!!!  I love coffee, and I blame hubby for it.  I rarely drank any coffee until I met him, and now I'm a coffee fiend.  I received a 1 lb. bag of Coffee Bean Direct City Roast Colombian Supremo in exchange for my honest review.  My family and I have been enjoying this coffee for a couple of months now, and I have put it though it's paces.  I have used it in a drip coffee maker, espresso machine, stove top percolator, and even with my single serve coffee machine.  It has tasted fantastic with all there different brewing methods.  I liked it so much I even used the coffee in a couple of recipes!  The first one was a coffee slushy, and then again in the Spiced Coffee Cake recipe below.



Coffee Bean Direct is a New Jersey based company that carries over 100 varieties of coffee over 70 types of teas and ships straight to your door.  The 1 lb bag comes sealed and has a zip-loc closure to keep it closed after each use.  The City Roast is the perfect coffee roast for my house.  My oldest daughter and I like our coffee on the lighter side with sugar and milk or creamer, and hubby likes his coffee on the bolder side black.  I used 4 rounded tablespoons in my 12 cup drip maker and we are all perfectly happy with it.  For the single serve machine, I used the 6 oz. setting for hubby and the 8 oz. setting for myself, and it comes out perfect every time.


Spiced Coffee Cake Ingredients: 
1 Box favorite yellow cake mix
Eggs, see cake box for amount
Oil, see cake box for amount
Brewed Coffee cooled (for lighter coffee flavor)
OR Espresso cooled (for stronger coffee flavor)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove

Chocolate Glaze Ingredients:
1/2 cup powdered sugar
1 tablespoon unsweetened chocolate powder
2 tablespoon water

White Glaze Ingredients:
1/2 cup powdered sugar
2 tablespoon water



Cake Directions:
Preheat oven according to cake box directions.  Grease and flour a large fluted bundt pan.  Prepare cake as directed, replacing water with cooled coffee or espresso, and adding vanilla, cinnamon, nutmeg and clove.  Bake according to cake box directions.  When done baking, carefully invert cake onto cooling rack and place rack on top of cookie sheet, or some other easy to clean surface.  Let cake cool.



Glaze Directions:
 Mix glaze ingredients together with fork, White Glaze in one small bowl, and Chocolate Glaze in another small bowl.  Glaze consistency should be slightly less thick than honey.  Use fork to drizzle glaze onto cake.  I did the white glaze first, and then the chocolate glaze.

My youngest daughter took off with the cookie sheet and a spoon to scrape off the glaze that dripped off the cake.  Also, for as much as she claims to not like coffee, she has already asked me when I'm going to make this cake again.


Find Coffee Bean Direct On-line: