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Mountain Apple Java CakeMountain Apple Java Cake

Mountain Apple Java Cake


By: Troy W. - Sanford, LA - 2017 Recipe Contest Submission

This recipe is the perfect blend of mountain apple moonshine, fine coffees, sweet sticky topping and salty pretzels."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Frosted Cinnamon Buns Coffee 10 oz. Bag Ground

Cake:

  • ¼ cup Door County Frosted Cinnamon Buns Coffee
  • 2 cups cake flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 eggs
  • ¼ cup apple pie moonshine
  • ¼ sour cream
  • 1 cup sugar
  • 1 stick butter
  • 3 tablespoons shortening
  • 1 cup of shredded apple
Topping:
  • ¼ cup Door County Colombian Coffee
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup dark corn syrup
  • 1 cup heavy cream
Dip:
  • 2 cups dark chocolate
  • 1 cup crushed pretzels

Instructions:

Cake:

  1. Preheat oven to 350°F. Spray mini Bundt cake pans with nonstick spray.
  2. In a medium mixing bowl, cream butter, shortening, and sugar together at medium setting. Scrape down sides of bowl if necessary.
  3. In a separate bowl, mix flour, salt, and baking powder. Set aside.
  4. Add eggs, almond extract, vanilla extract, apple pie moonshine, Door County Frosted Cinnamon Buns Coffee, cinnamon, and shredded apple to the bowl of creamed butter/sugar. Continue to mix for 2-3 minutes.
  5. Take the ingredients you mixed in the separate bowl (flour, salt, and baking powder), and add to the mixture. Mix for 2 min. Scrape down sides of bowl as needed.
  6. Evenly spoon batter into mini cake pans about ¾ full and bake for 15-20 min. Check for doneness by inserting a toothpick into the middle of each cake. If it comes out clean, they are ready. Remove from oven, remove from mini cake pans, and place on cooling rack.
Topping:
  1. In a medium pot, mix brown sugar, white sugar, water, vanilla extract, Door County Colombian Coffee, and dark corn syrup and bring to boil, stirring often.
  2. Set to medium heat and add heavy cream. Mix well and remove from heat, and allow to cool.
  3. Melt chocolate in double boiler crush pretzels. Dip top of cakes in caramel mix, bottom of cakes in chocolate and crushed pretzels.