We recently teamed with our friends at Starbucks VIA® to develop a flavorful coffee cake that combines their instant coffee and our extra virgin olive oil. It goes well with a cup of java. And you won’t miss all the butter conventional coffee cakes contain.
This coffee cake came about thanks to a big food and wine event last month in San Francisco, SFChefs 2010. Proceeds support the Golden Gate Restaurant Association Scholarship Foundation, which hands out scholarships to students from the Bay Area entering culinary and hospitality programs.
My colleague Kirsten Wanket and I also offered samples of our EVOO. Lots of Bay Area chefs participated in SFChefs 2010. And you could stroll from booth to booth and eat and drink your way through a variety of great dishes, ranging from BBQ pulled pork to port and cheese.
We’re always interested in baking recipes that use extra virgin olive oil instead of butter. It’s a particularly popular topic on our blogs, one that attracts a lot of traffic. So we were happy with the cake the culinary pros at Starbucks VIA® developed for us.
It’s easy to prepare. The main ingredients: flour, baking powder, sugar, EVOO, eggs, orange juice, orange zest, and Starbucks VIA® Ready Brew. Coffee lovers can use the three packets of instant coffee called for in the recipe. If you’d prefer a hint of coffee flavor, try one or two packets.
After you’ve made the batter, set aside 1 cup and add the VIA®. Spread that coffee batter in a prepared pan, and then pour the remaining batter evenly on top. With a spoon or flexible spatula, scoop a spoonful of batter from the bottom of the pan and swirl it through to the top. Give the pan a quarter turn and repeat that three times.
Bake the coffee cake in a 325 degree oven — and then get ready to sit down to drink your coffee and eat it, too.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch