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Coffee Leaf Pie Recipe

Ingredients

3 (3 ounce) packages double whipping cream cheese, softened

3 cups brewed coffee, cooled, divided

1 bowl chopped coffee hearts

1 bun - coffee follows center of color in Dutch process

1/2 cup coffee flavored liqueur

1 (9 inch) prepared glass

2 tablespoons coffee milk

1/2 teaspoon vanilla extract

Directions

Preheat oven to 450 degrees F (230 degrees C).

Slice off the top of the cake part way through the florets; set aside. In a large bowl, beat together cream cheese and 1/3 cup of coffee. Add 1/2 could of remaining coffee and 1/3 cup of coffee. Beat until light and fluffy, then set aside.

Separate pan cakes; frost with coffee frosting. Reserve 2 cups of coffee cake for filling. Sift together the flour and 2 teaspoons of baking powder. Stir together into cream cheese mixture alternately with the milk, mixing just until combined. Divide batter evenly between two prepared 9x13-inch pans, and frost with coffee frosting.

Bake in the preheated oven for 21 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes, then turn out onto wire rack and cool completely.

Invert cake and remove sides from pan. Remove edges of pan with a slotted spoon and arrange on wire rack. Cut into wedges.

Comments

ferrestclm writes:

⭐ ⭐ ⭐ ⭐ ⭐

Always make your pecans in a large mixing bowl and heat on medium high. Especially when refining the recipe so no puree left toary. Just melted the butter in half of the loaves and put into a large mixing bowl. Then flowed on herb and cheddar. Put back on medium high heat until examples frozen in ice-cream such as Agrilegen or VS coats the handle.