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5 from 1 vote

Rhode Island Spiced Coffee Cake

Rhode Island Spiced Coffee Cake is a deliciously moist and spiced cake made with Autocrat Coffee syrup and spices and topped with a coffee frosting.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 673kcal
Author: HWC Magazine

Ingredients

Homemade Coffee Syrup (or use Autocrat Coffee Syrup)

  • 1 cup granulated sugar
  • 1 cup coffee ground
  • 3 cups water

Spiced Coffee Cake

  • 1.5 cups butter
  • 1 cup granulated sugar
    or sugar alternative
  • 1 egg
  • ¼ cup coffee syrup
    homemade or store bought (Autocrat)
  • ½ cup milk
  • 2 cups flour
    sifted
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
    dried ground
  • ½ teaspoon nutmeg
    dried ground
  • 2 teaspoon baking powder

Coffee Syrup Frosting

  • 1 cup coffee syrup
  • 2 egg whites

Instructions

Homemade Coffee Syrup (Skip this step if you use Store bought Coffee Syrup)

  • Boil the sugar and water together for about 5 minutes.
  • Pour sugar mixture over the ground coffee
  • Cool and then strain
  • Refrigerate coffee syrup in sealed container in the refrigerator.

Spiced Coffee Cake

  • Cream butter in a mixer
  • Add sugar and thoroughly mix.
  • Beat in 1 egg
  • Add mixture of coffee syrup and milk.
  • Sift dry ingredients into others and beat for 1 minute.
  • Optional step- If your children like, adding ½ cup raisins and ¼ cup applesauce would be a nice addition here.
  • Bake in Bundt pan at 350ºF for 40 minutes.
  • Let cake cool while preparing the frosting

Coffee Syrup Frosting

  • Boil 1 cup coffee syrup for 5 minutes.
  • Pour heated reduced coffee syrup over 2 egg whites that have been stiffly beaten.
  • Beat frosting until thick enough to spread.
  • Remove coffee cake from pan and frost as desired. Enjoy this moist Rhode Island Spice Cake with coffee or tea. Enjoy!

Notes

The recipe for homemade coffee syrup makes about 2.5 to 3 cups so you will have extra. This syrup is best stored in a sealed container in the refrigerator and used within a week. Once cooled it may form crystals but as soon as you add it warmed up all the crystals are gone. This extra syrup is delicious added to muffins, your morning coffee, added to mixed cocktails or even a topping to ice cream. 

Nutrition

Serving: 12g | Calories: 673kcal | Carbohydrates: 84g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 113mg | Sodium: 491mg | Potassium: 196mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1118IU | Calcium: 83mg | Iron: 2mg