Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Breakfast : Cardamom-Espresso Potato Cakes

Makes 10 - 12 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Cardamom-Espresso Potato Cakes

Contributed by: News Canada

Mini Coffee Cakes Make A Healthy Breakfast

(NC) - Looking for a scrumptious, but nutritious solution for dashboard dining or a leisurely Sunday breakfast? These individual coffee cakes are moist and sweet with flavours of coffee, fruits and nuts. Mashed Ontario potatoes replace traditional sour cream, adding moisture and boosting nutritional value.

Cardamom-Espresso Potato Cakes
To garnish, drizzle with glaze [1 cup (250 mL) icing sugar mixed with 4 tsp (20 mL) milk or cream] or simply sprinkle with icing sugar.


  • Filling:

    • 1/3 cup (75 mL) packed brown sugar
    • 3 tbsp (45 mL) chopped pecans
    • 2 tbsp (25 mL) each: dried cherries, dried blueberries
    • 2 tbsp (25 mL) diced dried apricots
    • 1/4 tsp (1 mL) ground cardamom

  • Cake Batter:

    • 1-3/4 cups (425 mL) all-purpose flour
    • 2 tsp (10 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • 1/2 tsp (2 mL) cardamom
    • 1/4 tsp (1 mL) salt
    • 3/4 cup (175 mL) butter, softened
    • 3/4 cup (175 mL) packed brown sugar
    • 3 eggs
    • 1 tbsp (15 mL) vanilla
    • 2 tsp (10 mL) instant espresso powder or coffee granules
    • 1 cup (250 mL) mashed Ontario potatoes, cooled



In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.

In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.

Bake in 350 F (180 C) oven 20 minutes or until cake tester inserted in center comes out clean.


Serving Size: Makes 10 - 12 Servings



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy