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Coffee "Tea" Cakes
These little cakes look like scones but have a moister, more cake-like
texture.
Yield: 8 tea cakes
9 oz. (2 cups) all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup packed light brown sugar
1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
1 stick (8 Tbs.) cold butter, cubed
1/3 cup heavy cream
1 tsp. vanilla extract
1/3 cup cold brewed espresso or double-strength coffee
1 tsp. packed light brown sugar
1 tsp. sugar
Heat the oven to 350°F.
Using a stand
mixer with the paddle attachment or a regular mixer with beaters, combine
the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground
coffee beans. Add the butter and mix on low speed until the pieces of butter are
the size of marbles. Add the cream, vanilla, and cold espresso and continue
mixing until the dough just comes together. Pat the dough onto an ungreased
baking sheet into a round about 6 inches in diameter.
Mix the 1 tsp. brown sugar
with the white sugar to make it "sprinkleable." Sprinkle the round
lightly with the sugar and cut it into 8 triangles.
Bake until firm but still
springy, 40 to 50 min. Remove from the oven and cool. Cut into wedges along the
lines.
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