Coffee Cake with Salted Caramel Sauce and Ganache

coffee cake
Whenever I’ve looked up ‘coffee cake’ on Google, the results are almost always about cake you eat with coffee. So what’d I do? I just made one with coffee in it. It’s pretty basic and hard to get wrong. It did turn out a little stronger than I’d thought, but I’m not complaining. This isn’t the cake you have with your coffee. This IS your coffee!coffee cake

 

Ingredients:

Flour - 1 cup

Butter at room temperature - 1/2 cup

Sugar - 3/4 cup (I ran out of brown sugar so I used regular white)

Eggs - 2

Baking powder - 1.5 tsp

Instant coffee powder (I used Bru) - 2 tbsp mixed in 2 tbsp hot water

Vanilla - 1 tsp

Salt - 1/4 tsp (only if you're using unsalted butter)

coffee cake

Method:

Preheat oven at 180C.

Whisk butter and sugar till light and fluffy.

Add eggs and whisk some more. Add vanilla.

Mix the dry ingredients in a bowl.

Add the coffee and water mixture to the egg mixture and mix well.

Add the dry ingredients to the egg mixture and gently fold. Don't beat or over mix, else the cake will turn out hard.

Grease and line your baking tin with butter paper. Pour the batter in and bake for 35 mins. Do the toothpick test to see if it comes out clean. If not, bake for another 5 mins.

Let the cake cool before you top with salted caramel and ganache. They're optional though. You could simply dust it with icing sugar and serve.

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