No time to stop for coffee and doughnuts? These bars have a cake-doughnut layer and coffee flavor in all three layers. What’s not to love?
The instant espresso powder in the doughnut layer adds a jolt of flavor. The coffee liqueur in the cheesecake layer is another shot of coffee goodness and the chocolate-covered coffee beans add a layer of crunch. Yum.
The bottom layer is thick and fudgy. You can make it more cake-like by adding an egg to the batter. It’s great either way.
The cool weather we are having here is making us hungry for dessert. These are definitely a treat!
Preheat oven to 350o F. Lightly coat a 9 x 13 baking dish with nonstick spray. Whisk together flour, 3/4 cup sugar, cocoa, espresso powder, baking powder, cinnamon, baking soda, salt and nutmeg for the doughnut layer in a large bowl; set aside.
Combine buttermilk and butter in a measuring cup; stir into flour mixture until combined.
Spread mixture evenly into prepared pan. This layer is very thick. To spread it in the pan, wet your handsto pat it down and spread it out.
Beat cream cheese and 1/2 cup sugar for the cheesecake layer in a bowl with a hand mixer on medium speed until combined. Add eggs and liqueur, beating until smooth, 5 minutes; pour over doughnut layer.
Bake cheesecake until set, about 25 minutes. Remove pan from oven and let cool slightly. Sprinkle chocolate-covered coffee beans over cheesecake.
Refrigerate until cool, cut into squares and serve. Store any remaining bars in the refrigerator.
Cappuccino Doughnut Bars
From Cuisine at Home
For the Doughnut Layer:
1-1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
2 Tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
4 Tablespoons unsalted butter, melted
For the Cheesecake Layer:
2 pkgs. cream cheese, softened (8 oz. each)
1/2 cup sugar
2 eggs
1/4 cup coffee-flavored liqueur (such as Kahlua)
1 cup chopped chocolate-covered coffee beans
Preheat oven to 350o F. Lightly coat a 9 x 13 baking dish with nonstick spray. Whisk together flour, 3/4 cup sugar, cocoa, espresso powder, baking powder, cinnamon, baking soda, salt and nutmeg for the doughnut layer in a large bowl; set aside.
Combine buttermilk and butter in a measuring cup; stir into flour mixture until combined. Spread mixture evenly into prepared pan. This layer is very thick. To spread it in the pan, wet your handsto pat it down and spread it out.
Beat cream cheese and 1/2 cup sugar for the cheesecake layer in a bowl with a hand mixer on medium speed until combined. Add eggs and liqueur, beating until smooth, 5 minutes; pour over doughnut layer.
Bake cheesecake until set, about 25 minutes. Remove pan from oven and let cool slightly. Sprinkle chocolate-covered coffee beans over cheesecake. Refrigerate until cool, cut into squares and serve. Store any remaining bars in the refrigerator.
