I received this product to review. All opinions are 100% my own.
Start Your Day Off Right with Community Coffee
I love coffee whether it is regular or flavored. One of my all time favorites is Community Coffee . Golden Caramel is awesome! I love it hot and cold. I don’t add any extra sweetness because the flavor is awesome on its own. It comes in K-Cups which makes it quick and easy to enjoy a cup at a time.
Louisiana Blend is the perfect dark blend. I enjoy this coffee in my different blended drinks. No matter what you make with it the strong flavor comes through every time. Of course it is great on it’s own or with your favorite dessert!
I suggest trying the Sweet Potato Layer Cake with Coffee Cream Cheese Frosting! It’s great any time of year and a family favorite!
Sweet Potato Layer Cake with Coffee Cream Cheese Frosting
- 2 cups white whole wheat or all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil
- 3 large eggs
- 2 cups peeled, grated sweet potato (about 1 medium)
- 1 cup toasted, finely chopped walnuts or pecans, divided
- ½ cup chopped dates
- ½ cup finely chopped fresh or canned pineapple
- 8 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 2 tablespoons brewed Community® coffee, cooled
- 1 teaspoon vanilla extract
- 3 ½ – 4 cups powdered sugar, sifted
Preheat oven to 350°F. Line three 8-inch round baking pans with parchment paper and spray sides with vegetable cooking spray.
In large bowl, whisk together flour, 1 ½ cups granulated sugar, baking powder, cinnamon, baking soda, salt, cloves, allspice and nutmeg. Stir in or mix on low speed vegetable oil and eggs; completely combine. Add sweet potato, ¾ cup walnuts, dates and pineapple, stirring until combined. Evenly divide batter into pans. Bake about 30 minutes, or until a toothpick in the center comes out clean.
Let cool in pans 10 minutes. Run a knife around the edge of cake pans; turn over onto cooling rack. Remove parchment and cool completely.
In large mixing bowl, beat together cream cheese and butter until well combined. Add coffee and vanilla; mix until smooth, scraping bowl often. Gradually add 3 ½ cups powdered sugar, adding extra coffee or powdered sugar to achieve spreading consistency; mix until completely combined.
Place first layer of cake on serving plate; evenly spread with 1/3 of frosting. Repeat with remaining layers. Sprinkle with remaining ¼ cup walnuts to garnish.
Makes 1 large layer cake (at least 16 slices)
- White whole wheat flour has all of the nutrition of whole wheat flour but with a less assertive flavor and texture. In this cake, it enhances the nutty, rich flavors and performs quite similarly to all-purpose flour.
- To easily toast nuts, place in heavy skillet over medium heat, stirring often, until fragrant and lightly browned, about 2-4 minutes. Cool.
- Toasting nuts develops an additional layer of flavor which won’t occur from baking since the nuts are mixed into the cake batter.
- For evenly-sized layers, use a kitchen scale to equally portion batter into each pan.
- Omit nuts if there’s an allergy concern or if they’re not a favorite. Consider adding coconut instead.
- The frosting will not noticeably taste of coffee. Instead, the rich cream cheese and butter flavors are enhanced.
- This semisweet cake dessert will pair well with Community® coffee Café Special®. This medium roasted coffee provides a light balance between the creamy, richness of the dessert and the subtle flavor of the coffee.
Here We Go Again Ready received this product to review. All opinions are 100% my own. I only recommend products I feel will be beneficial to my readers.