Google It

There are so many things that warrant questions in our day to day lives.  Like coffee, the highlight of our mornings, the pick me up in our afternoons, and a very Googly substance.

Why do coffee shops that don't sell coffee beans exist?

Why do people care more about organic coffee than shade coffee?

Why is coffee cake called coffee cake if it doesn't actually have coffee in it?

How are sliced almonds made?

You might thing that the last question doesn't really relate to coffee.  But while drinking coffee with one hand and chopping almonds for this coffee cake with the other, my brain slowly turned on and noticed the rough, misshapen pieces jumping all over my cutting board so I had to wonder - how in the world are those perfectly unnatural nuts crafted?

My wonderment turned into a smile because, you're right, the shape of the almonds doesn't really matter in this case.

What's really important is that they are here, in this coffee cake.  A cake whose crafting is easily explained as it was made in the name of nutty, spicy, sweet, cocoa, caramel-y coffee goodness and is filled with actually coffee to make it make more sense.

So go ahead, grab a slice, no questions asked. 

Coffee Coffee Cake

Ingredients

• 1/2 c oats
• 1 c whole wheat flour
• 1/2 c white flour
• 2 t cocoa powder
• 3 t cinnamon
• 1 t nutmeg
• 1/2 t cardamom
• 1 T baking powder
• a pinch of salt
• 1/2 c brown sugar, or 1/3 c white sugar
• 1 large egg
• 1 c coffee* + 3 T coffee grounds
• 3 T coconut oil

For the topping:

• Roasted, unsalted almonds, chopped
• Unsweetened flakes of coconut
• Cocoa powder
• Cinnamon

Combine:

1. Preheat the oven to 375 degrees and line a 9x5 pan with parchment paper.
2. Dump the oats into the bowl of a food processor and blend on high speed for 15-30 seconds until finely ground.
3. Add in the flours, spices, baking powder, and salt, then blend again on medium speed for 20-30 seconds until the ingredients are well incorporated.
4. Add in the sugar and blend for 20-30 seconds until well incorporated, then add the egg, coffee, grounds, and oil.
5. Blend on low speed/dough setting for 30 seconds until everything is mixed together.
6. Pour the batter into the baking pan, sprinkle with almonds, coconut, cocoa powder, and cinnamon then bake for 30 minutes or until a toothpick comes out with a few crumbs on it but not dry.
7. Let cool for 15 minutes then enjoy!

*I made cold brewed coffee for this recipe mainly because I recently shattered my french press and have yet to replace it.  Feel free to use hot brewed coffee but make sure you let it cool before adding it to the recipe or else it may cook your egg.