This coffee cake is the perfect cake to make for a light afternoon snack or to entertain guests. Made with freshly brewed coffee and brown sugar this one is moist with a wonderful aroma of coffee.
I do not drink coffee because I love my chai with ginger, cardamom, and lemongrass but I am obsessed with the flavor and aroma of coffee. So, I never miss an opportunity to make a cake with coffee. In fact, I love adding a little bit of coffee to my chocolate cakes too.
This one is adapted from my honey cake that’s lightly flavored with coffee and when combined with the molasses in the brown sugar it has a wonderful caramel-like flavor. If you want a stronger flavor I suggest using a strong espresso instead.
Ingredients and substitutes
- Flour – I like to use all-purpose flour because it is available everywhere. You can also use self-raising cake flour and omit the leavening in the recipe.
- Oil – cooking oil keeps the cake moist and makes the cake light and airy.
- Coffee – you can use any coffee you like. I used instant Nescafe but you can use a strong brewed espresso.
- Sugar – I am using brown sugar which gives the cake a light brown color but you can also use white sugar.
- Eggs – use large eggs and whip them well.
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- 2 cup (250 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg grated
- ½ cup Cooking oil
- 3 Eggs
- 1 cup (220 g) Brown sugar
- ½ cup (120 ml) Coffee (brewed and cooled)
- 1 tsp Vanilla extract
- Preheat the oven at 165°C/325°F/ Gas Mark 3
- Dry ingredients – combine the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg)
- In the bowl of a stand mixer with the whisk attachment, whip the eggs, then gradually add the sugar followed by the oil. Pro tip -Adding the sugar and oil gradually will prevent the eggs from curdling and whip volume into the eggs.
- Then, add the flour and cooled coffee followed by the vanilla extract. You can sprinkle some chopped nuts such as walnuts on the top before baking. Pro tip – I chopped some walnuts finely and sprinkled them on the cake before baking.
- Pour the cake batter into the prepared baking pan and bake for 40 to 45 minutes or until the skewer inserted inside the cake comes out clean.
- Cool in the pan for 5 minutes then invert onto a cooling rack and cool completely. Cool for at least 15 minutes before slicing.
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