Name: French Vanilla Coffee Cake with Crème Anglaise
Yield: 6
Ingredients: 2 tbsp. French vanilla coffee -; 2 c. all-purpose flour -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 1/2 stick unsalted butter -; 1 1/4 c. sugar -; 2 eggs -; 2 tbsp. vanilla extract -; 1 tsp. vanilla extract -; 1 c. sour cream -; 2 egg yolks -; 1 vanilla bean -; 1 c. half-and-half -

French Vanilla Coffee Cake with Crème Anglaise

Recipe information

Cooking:

Servings per container:

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Ingredients for - French Vanilla Coffee Cake with Crème Anglaise

1. 2 tbsp. French vanilla coffee -

2. 2 c. all-purpose flour -

3. 1 tsp. baking powder -

4. 1/2 tsp. baking soda -

5. 1/2 tsp. kosher salt -

6. 1/2 stick unsalted butter -

7. 1 1/4 c. sugar -

8. 2 eggs -

9. 2 tbsp. vanilla extract -

10. 1 tsp. vanilla extract -

11. 1 c. sour cream -

12. 2 egg yolks -

13. 1 vanilla bean -

14. 1 c. half-and-half -

How to cook deliciously - French Vanilla Coffee Cake with Crème Anglaise

1. Stage

Preheat oven to 350°. Grease and flour 1 (8" x 4") loaf pan; set aside. Combine coffee, flour, baking powder, baking soda, and salt in a bowl; set aside.

2. Stage

Add butter to the bowl of a stand mixer with a paddle attachment. Beat on medium-high until fluffy, about 2 minutes. Slowly add 1 cup sugar until blended, scraping down the sides. Increase to high, and beat for 2 minutes. Reduce to low, and add eggs one at a time, then beat in 2 tablespoons vanilla extract.

3. Stage

With mixer on low, alternately add coffee-flour mixture and sour cream to bowl in several parts (ending with dry mixture) until smooth and blended.

4. Stage

Spoon into prepared pan, and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool on a rack for 10 minutes, then run a knife around edges to loosen cake and invert onto a plate. Cool completely.

5. Stage

Make crème anglaise by whisking 1/4 cup sugar and egg yolks in a medium bowl until combined. Prepare an ice bath by placing a medium bowl in a shallow bowl of ice water; set aside. Split vanilla bean and scrape out seeds; add seeds and pod to a saucepan with half-and-half. Cook on low until small bubbles form around rim, 3 to 5 minutes.

6. Stage

Whisk half of hot half-and-half into sugar-egg mixture in a thin stream, then pour mixture into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sauce has thickened slightly, 3 to 5 minutes. Immediately strain sauce into bowl of prepared ice bath to stop the cooking (discard pod). Add 1 teaspoon extract; stir to combine. Serve right away or refrigerate until chilled.

7. Stage

Cut cake into thick slices or cubes. Pour crème anglaise on top, or pass it around in a bowl as a dipping sauce.