Reviews of the latest compilation are all positive. The only negative I heard during the trial run was "These have to be really bad for you, because they are sooooo good."
First of all, the original recipes were two tried and true favorites that garner interest in any crowd, Thunder Cake, from Patricia Polacco's children's picture book, Thunder Cake, and Ree Drummond's recipe for Coffee Cake. Literally. I've made both of these before, and have been making Thunder Cake for several years, since teaching the picture book in Second Grade Reading! They are both excellent cakes, with very different textures and depth.
The coffee cake is light and spongy, almost airy. It melts in your mouth so quickly that the taste lingers and begs you to have more. The Thunder Cake is dense and rich. The "secret" ingredient makes it moist and it dissolves on your tongue. So how did it work out when I tried to bring them together?
I definitely thought the experiment was a success! The cake, which we've called "Twisted Thunder", was denser than the original coffee cake, but instead of being heavy like Thunder Cake usually is, it was a little spongier and airier and definitely moist. The flavors blended together quite well, though I'd already been experimenting with adding chocolate to the coffee cake, and who could pass up coffee and chocolate together?
The frosting was also divine! I started with The Best Frosting I've Ever Had (Yes, that's actually the name of it), and made a few tweaks, which I will list below with the recipe for Twisted Thunder Cake!
|I poured exactly one cup of boiling water |
into 3 Tablespoons of instant coffee
and stir till dissolved.
|Melted 1 cup of butter. When the butter is melted, stir in the coffee mixture. |
Bring it to a boil and let it bubble for ten seconds, then remove from heat and let cool a bit.
|Whoops! I went to take the cupcakes out of the pan, and one got a little stuck on the frosting bowl ! :)|
|Frosting! :) More information will follow!|
Meanwhile (there needs to be a "back at the ranch" here, right?), dissolve 3 Tablespoons of instant coffee in 1 cup of boiling water.
When the butter is melted, add the coffee mix to the saucepan and bring to a boil for about ten seconds. Set aside to cool.
Mix dry ingredients in one bowl, and wet in another:
2 and 1/2 cups flour 1/2 cup buttermilk
2 cups sugar 3 eggs
1/2 cup cocoa powder 1 can pureed tomatoes
1/4 teaspoon salt 1 and 1/2 teaspoon baking soda
2 teaspoons vanilla
Add the coffee mixture to the flour bowl and stir gently to cool. When it is cool (and won't cook the eggs), add the egg mixture to combine.
Pour into papered cupcake pans and bake 30 minutes at 350 degrees. Cool 15 minutes, then remove from pans. Cool completely before icing.
Frost cupcakes when cool, then chill for one hour before serving.
4 Tablespoons Flour
1 Tablespoon Cocoa Powder
1 Cup Milk
1 Teaspoon Vanilla
1 Cup Butter
2 Cups Granulated (NOT Powdered) Sugar