In my quest to not use cane sugar, i’ve been using coconut palm sugar more and more. I’m no stranger to palm sugar, i just never used it to bake cakes because of it’s dark color and rich flavor. Well now i embrace those colors and flavors and find new and creative ways to use the palm sugar. The same is true for my coffee usage as well. I’m not a huge coffee drinker, so i found it easy for me to drink alternative “coffee” and use them in my baking. This recipe i used an herbal coffee and coconut palm sugar and the results were pretty good.
2 sticks butter, softened
1 ¼ cup coconut palm sugar
2 tsp vanilla extract
3 cups all-purpose-flour
3 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¼ cup brewed herbal coffee. (I used Teccino Java)
Brew coffee according to package instructions and set aside to cool completely
Cream butter until light and fluffy. Add palm sugar to butter, in small additions and beat after each addition. Add eggs, one at a time and mix well after each egg is added. Stir in vanilla extract and sit aside. In a small bowl, add flour, baking powder, baking soda and salt, then mix.
Alternating between flour and coffee and ending with flour, add flour in small amounts to butter sugar mixture and stir or whisk. Next add a small amount of coffee, being sure to mix well.
Grease a bundt pan and add cake batter to pan. Turn oven to 325° and place cake into oven. Bake for about 45 minutes until cooked completely through.
1 cup coconut palm sugar
¼ cup butter
½ cup heavy cream
In medium sauce pan, over medium high heat, begin to melt the palm sugar. Stir continuously so that sugar doesn’t clump together. Once melted, remove from heat and add butter. Stirring rapidly, return to heat and stir until butter is melted. Add heavy cream in slow stream and stir constantly. When lumps are removed and mixture begins to thicken, remove from heat and set aside to cool.
When cake is cooled completely, drizzle caramel glaze over top of cake, eat and enjoy.