Monday, May 13, 2013

And an Ice Cream Cake from Mom

I received some amazing gifts for Mother's Day:

I slept in, got some exercise, then read the paper and this excellent post.

Elena gave me roses.

My daughter gave me a gorgeous bowl she made in her ceramics class.

My sister and niece sent me gourmet Fig Balsamic Vinegar* and Basil Olive Oil

My husband got me a new toilet seat (not pictured), and made me pay for lunch.  
But he did clean up the entire kitchen after I made my own Mother's Day dinner. (recipe soon)

Then, right in the middle of everything, I got the idea for this cake from Mom***.  

It was nice, after a day as a mom, to have a small moment to feel like a daughter again.  Happy Mother's Day, all around.

Coffee Ice Cream Cake

by Sharon Graves
Prep Time: 15 minutes
Cook Time: 45 minutes
The ice cream somehow gives this simple loaf cake a wonderfully soft crumb and a rich coffee flavor.  Between the light sugar crust and the glaze on top, you really could't ask for a better way to top off an exhausting day of offspring appreciation.  Or to fortify yourself the next morning before you head into the office.

For the cake:
  • About 1 Tbs. each softened butter and sugar for preparing the pan
  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 c. sugar
  • 1 tsp. espresso powder or instant coffee
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1/2 c. vegetable oil
  • 3/4 c. melted/softened coffee ice cream (zap in the microwave for 30-45 seconds)
For the glaze:
  • 1 Tbs. Kahlua
  • 1 Tbs. warm coffee
  • 2 Tbs. milk or cream
  • generous pinch of salt
  • about 1 c. powdered sugar

Preheat oven to 350.

Generously butter an 8 1/2 x 4 1/2 loaf pan, then lightly dust the pan with sugar to coat completely. Set aside.

Whisk the flour, baking powder and salt together in a small bowl, and set aside.

In a larger bowl, whisk together the sugar, espresso powder, vanilla, eggs, oil, and softened ice cream until completely combined and smooth. Gently fold in the flour mixture, and stir by hand just until flour is absorbed. Turn batter into prepared pan.

Bake for 45-50 minutes, until a toothpick inserted in the middle comes out clean, and the cake is a deep golden brown.

While the cake is baking, make the glaze:

Stir together the Kahlua, coffee, milk/cream and salt. Add the powdered sugar, and mix until smooth and spreadable, adding more milk or sugar as needed to reach desired thickness. This will be the glaze for your cake.

When the cake comes out of the oven, immediately spread half the glaze on top of the cake. It will melt into the cake. Allow to cool for 10-15 minutes, then remove the cake from the pan, and place onto a cooling rack. Spread with remaining glaze. Serve warm.

* I used the Fig vinegar in the salad dressing tonight. OMG!
** A longer form piece based on his view of what this blog is about: "I'm getting old.  This is sad.  Here's a recipe."  He pretty much nailed it.
*** She went through an extended period where she was inventing a zillion recipes with melted vanilla ice cream.  This was before her flour tortilla phase, but after her Impossible Bisquick Pie phase.  Much as I miss her, I do hope she doesn't start channeling those ideas my way anytime soon.  This message from Mom hit me as I was sorting through leftovers in the freezer after my afternoon spent grocery shopping.  Yep. Treated like a queen here.