Let us welcome 2021 with good hope and warm cake! In this chilly winter I automatically become a tea person. But I don’t like to leave coffee either.
So I have come up with coffee cake which you can enjoy with both. It is literally ‘Coffee Cake’ , because really strong espresso goes right into the batter. See the color.
I have kept evrything in the recipe simple and topped it up with some sweet caramel to balance out the taste and texture!
Feel free to skip caramel, but then add either walnuts or choco-chips, otherwise it will be a boring cake..
So, without much ado let’s dive in to the recipe. And yes, Happy New Year to all of you.
Thank you for being a part of my journey so far.
Ingredients
- 3/4 cup APF / Maida
- 1/3 cup oil
- 2 tbsp softened butter
- 3 tbsp brown/white sugar
- 1 tsp instant coffee powder
- 3 tbsp warm water
- 1 tsp vanilla essence
- 2 tbsp condensed milk
- 2-3 tbsp caramel sauce/syrup*
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 2 tbsp choco-chips, optional
- a pinch of salt
Method
Caramel
- Melt 1/4 cup sugar on non stick pan. You can also use microwave setting to melt the sugar
- Let the sugar melt completely, till it reaches a nice golden brown color
- Remove from heat and slowly add warm water (around 1/4 cup)
- Keep stirring to avoid sticking caramel
- Sugar will crystallize a bit. Re-heat the mixture to melt it.
- Set it aside
Cake
- Grease a 6″ round pan or small loaf pan
- Pre-heat the oven at 180C for 10 min
- Mix warm water and coffee powder. Set aside
- Take a bowl and pour all wet ingredients: Condensed milk, oil, butter and vanilla essence
- Whisk till all the ingredients form fluffy paste
- Now slowly add coffee liquid (espresso) and keep whisking
- Add sugar and whisk for 5-7 minutes
- It will start to look like dalgona coffee, smooth and fluffly
- Now in the same bowl sift dry ingredients: APF, baking powder, baking soda and salt
- Mix well till all ingredients are incorporated. Do not over mix.
- Batter will be thick.
- Pour the batter in the greased mould and pour caramel syrup on top
- Using a toothpick or pointed pin, give swirls
- Bake for 25 minutes at 180C
Notes
- Caramel is optional, but adds a nice character to the cake. If you want to skip caramel, add 2-3 tbsp of sugar to the batter to balance the sweetness
- Choco-chips or walnuts also go well with this cake.
If you liked this recipe, please comment and let me know. Follow my blog for more.
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Lots of love and Happy Cooking!
The Hungry Trails 