Coffee and Heath (Dime) Bar Cake - The Cake Slice Bakers February 2011

Yum!

I am very excited to have been able to join The Cake Slice Bakers group! Thank you for having me. It’s a fabulous idea, the group chooses a cookbook and bakes something from it every month for a year. Given my tendency to ‘cook’ books, it just sounds just perfect for me.

Ready to go.
The book that the group is baking from now until September this year, is Cake Keeper Cakes by Lauren Chattman. A book brimming with lovely American cakes.

Ready to bake in the oven.
The chosen cake this month comes from the Crumb Cakes chapter and is a Coffee Heath Bar Crunch Cake. Now, some US coffee cakes don’t have any coffee in them, but are meant to be served with a cup of coffee. This one actually does have a coffee sponge cake with a streusel topping on top. Grinding the coffee and Daim (Dime) Bars for chopping
I made a couple of substitutions, I can’t take shakey caffinated coffee at all, so de-cafe coffee granules, which I ground in a pestle and mortar to powder – instead of espresso powder, and also 5 Dime (Daim) bars for 4 American Heath bars. They will always be Dime bars to me! Lovely cake, very moist and the crunchy topping of toffee and chocolate was fabulous. A couple of days later the little bit that was left became even more moist and the topping less crunchy, but when leftover slices were heated up in the microwave brifely the topping became nice and gooey. My cake was eaten for a pudding and some eaters wanted cream with it and some didn’t. I preferred it without, to let every bit of the coffee-toffee-chocolate flavours come through.

The crispy bits fround the edge were so delicious.

Do check out the Cake Slice Bakers Blogroll for more gorgeous takes on this lovely cake. Can’t wait for next months one!

Care for a slice?
Next post: Book review and first cooks from The Hairy Bikers Mum’s Still Know Best.