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Title: Marbled Fennel Coffee Cake with Sambuca Espresso Glaze
Categories: Cake Dessert
Yield: 8 Servings
| 1 | tb | Unsalted butter; plus... |
| 3/4 | c | Unsalted butter; softened |
| 1 | Fennel bulb (about 3/4 lb.) - washed, trimmed, and - chopped | |
| 2 | tb | Minced green feathery fronds |
| 1 | ts | Fennel seeds |
| 1 | c | Granulated sugar; plus... |
| 2 | tb | Granulated sugar |
| 1 | tb | Sambuca, Pernod, or anisette OR other licorice-flavored li |
| 2 | c | Sifted all-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | lg | Eggs |
| 1 | c | Plain yogurt or sour cream |
| 2 | tb | Instant espresso powder - dissolved in... |
| 1 | tb | Hot water |
| SAMBUCA ESPRESSO GLAZE | ||
| 2 | tb | Strong brewed coffee |
| 1 | tb | Sambuca, Pernod, anisette or other licorice-flavored lique |
| 1 1/2 | ts | Instant espresso powder |
| 3/4 | c | Confectioners' sugar |
In a medium saucepan set over moderate heat, melt 1 tablespoon of the butter and cook the fennel, stirring now and then, until fennel begins to soften, about 5 minutes. Add the minced fronds, fennel seeds, 2 tablespoons of the sugar, and the Sambuca. Stir and cook until sugar has dissolved completely.
Lower heat and continue cooking 10 minutes, stirring occasionally, until fennel is very soft. Remove from heat and let cool completely.
Preheat the oven to 350 F.
Generously butter an 8-inch (1-1/2 quart) bundt pan and set aside.
Sift together the flour, baking powder, baking soda, and salt. Using an electric mixer, beat butter on medium speed until creamy. With machine running, slowly add the sugar. Beat until mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the flour mixture alternately with the yogurt, blending well after each addition. Transfer about one-third of the batter to a small bowl and mix in the espresso mixture until well combined.
Stir the reserved fennel into the remaining batter until it is well mixed. Spoon half the fennel batter into the prepared pan, spreading evenly. Spoon all the coffee batter over it, spreading it evenly, then spoon the remaining fennel batter over that, spreading it evenly.
Bake the cake in the center of the oven for 60 to 65 minutes, or until it is golden and a wooden pick inserted in cake comes out clean. Let cake cool in pan on a wire rack 30 minutes, then invert onto rack and remove pan. Let cake cool completely. Pour glaze evenly over cake, letting it drip down sides, then transfer cake to a serving platter. Slice in wedges to serve.
SAMBUCA ESPRESSO GLAZE: In a bowl, stir together the brewed coffee, Sambuca, and the espresso powder until the powder is dissolved. Sift the confectioners' sugar and stir into glaze. If glaze is not thin enough to pour, mix in a very small amount of additional brewed coffee or Sambuca. the cake, letting it drip down the sides. Let the cake stand for 10 minutes, or until the glaze is set before transferring it to a footed cake stand or platter.
NOTE: Reserved fennel fronds can be used to garnish serving platter. Dip short, attractive fronds into water, shake dry, and dip in granulated sugar to coat well. Arrange sugared fronds around the base of the cake.
This cake can be finished with a generous sprinkling of cinnamon sugar.
Adapted by Karen Mintzias from a recipe in: "Desserts with a Difference" by Sally and Martin Stone
From: Karen Mintzias Date: 08-03-97 (20:20) Occ Bbs (51) Cooking
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