French Vanilla Coffee Cake with Crème Anglaise
Recipe created by Rori Trovato
This French vanilla coffee cake can be sliced and served with coffee by day—but after dark, try skewering cubes and then dunking them, fondue-style, in warm crème anglaise.
This dessert is one of our sexy vanilla recipes.
This dessert is one of our sexy vanilla recipes.
Servings: Serves 6
Ingredients
Directions
Preheat oven to 350°. Grease and flour 1 (8" x 4") loaf pan; set aside. Combine coffee, flour, baking powder, baking soda, and salt in a bowl; set aside.
Add butter to the bowl of a stand mixer with a paddle attachment. Beat on medium-high until fluffy, about 2 minutes. Slowly add 1 cup sugar until blended, scraping down the sides. Increase to high, and beat for 2 minutes. Reduce to low, and add eggs one at a time, then beat in 2 tablespoons vanilla extract.
With mixer on low, alternately add coffee-flour mixture and sour cream to bowl in several parts (ending with dry mixture) until smooth and blended.
Spoon into prepared pan, and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool on a rack for 10 minutes, then run a knife around edges to loosen cake and invert onto a plate. Cool completely.
Make crème anglaise by whisking 1/4 cup sugar and egg yolks in a medium bowl until combined. Prepare an ice bath by placing a medium bowl in a shallow bowl of ice water; set aside. Split vanilla bean and scrape out seeds; add seeds and pod to a saucepan with half-and-half. Cook on low until small bubbles form around rim, 3 to 5 minutes.
Whisk half of hot half-and-half into sugar-egg mixture in a thin stream, then pour mixture into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sauce has thickened slightly, 3 to 5 minutes. Immediately strain sauce into bowl of prepared ice bath to stop the cooking (discard pod). Add 1 teaspoon extract; stir to combine. Serve right away or refrigerate until chilled.
Cut cake into thick slices or cubes. Pour crème anglaise on top, or pass it around in a bowl as a dipping sauce.
Add butter to the bowl of a stand mixer with a paddle attachment. Beat on medium-high until fluffy, about 2 minutes. Slowly add 1 cup sugar until blended, scraping down the sides. Increase to high, and beat for 2 minutes. Reduce to low, and add eggs one at a time, then beat in 2 tablespoons vanilla extract.
With mixer on low, alternately add coffee-flour mixture and sour cream to bowl in several parts (ending with dry mixture) until smooth and blended.
Spoon into prepared pan, and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool on a rack for 10 minutes, then run a knife around edges to loosen cake and invert onto a plate. Cool completely.
Make crème anglaise by whisking 1/4 cup sugar and egg yolks in a medium bowl until combined. Prepare an ice bath by placing a medium bowl in a shallow bowl of ice water; set aside. Split vanilla bean and scrape out seeds; add seeds and pod to a saucepan with half-and-half. Cook on low until small bubbles form around rim, 3 to 5 minutes.
Whisk half of hot half-and-half into sugar-egg mixture in a thin stream, then pour mixture into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sauce has thickened slightly, 3 to 5 minutes. Immediately strain sauce into bowl of prepared ice bath to stop the cooking (discard pod). Add 1 teaspoon extract; stir to combine. Serve right away or refrigerate until chilled.
Cut cake into thick slices or cubes. Pour crème anglaise on top, or pass it around in a bowl as a dipping sauce.
NEXT STORY
