Asparagus Brew Cake
What You Need
For cake batter:
- 1 cup asparagus tips and finely chopped stalks (fresh or frozen)
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon espresso powder
- 1/2 cup dark brown sugar
- 2 eggs
- 3/4 cup sour cream
- 1/2 brewed strong coffee (cooled)
- 1/2 cup melted butter
- 3/4 cup grated parmesan
- 2 tablespoon chives
For crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 2 tablespoon grated parmesan
- 1 tablespoon brown sugar
- 1 teaspoon espresso powder
What You Do
Preheat oven to 350° F. Grease an 8-inch cake pan or square baking dish.
Toss asparagus with olive oil. Roast 10 minutes until lightly caramelized. Cool slightly.
Make the crumb topping: Combine flour, parmesan, brown sugar, espresso powder, and salt. Cut in butter until crumbly.
Mix dry ingredient: Flour, baking powder, baking soda, salt, pepper, and espresso powder.
Mix wet ingredients: Eggs, sour cream, coffee, melted butter, and brown sugar.
Fold wet ingredients into dry. Stir in parmesan, chives, and roasted asparagus.
Spread into pan and add crumb topping. Bake 35-40 minutes until golden.
Let cool, drizzle with maple coffee glaze and garnish with hot honey bacon, if desired.
Optional Maple Coffee Glaze: 1/2 cup powdered sugar, 1 tablespoon maple syrup, and 1-2 teaspoons brewed coffee.
*Recipe created by ProStart students from Saginaw Career Center
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