From my childhood, if given a choice between tea and coffee, I would choose coffee. I hated drinking milk with boost or bournvita or plain. So a tiny bit of coffee powder is what used to be added to my glass of milk so that I drink it. Somewhere along, I lost the habit of drinking milk/tea or coffee regularly. And after marriage, since Jayesh also wasn’t keen on having a cup of tea/coffee in the morning or evening, I hardly used to make it. And I stopped liking the milk based tea or coffee and made that switch to green tea!
Now, this recipe isn’t about my love (or lack of that) for coffee or tea. An year or two back, my son Johann developed a taste for coffee. So much so that he liked anything coffee. And that’s how I started experimenting with chocolate and coffee flavours. Today, when he makes a glass of coffee for himself, God alone knows what all goes into it. I see coffee powder, cinnamon powder, vanilla essence and sometimes some other flavourings too on my kitchen counter after he is done making his coffee. And he likes it strong and in a BIG glass!!
This coffee cake was a modification of one my regular cakes and I tweaked it a bit to suit our taste. It is heavy on coffee flavour cos that’s how we like it. I have used oil in the recipe, so that makes the cake really moist too. We love having this plain, but if you like, you can always dress it up with some coffee flavoured buttercream too.
Coffee CakeCourse: DessertDifficulty: Easy
A flavourful and yummy coffee cake!
Eggs – 4
Sugar – 1¼ cup
Oil – 2/3 cup
Vanilla Essence – 1 tsp
All Purpose Flour – 1½ cups
Baking Powder – 1 tsp
Salt – a pinch
Instant Coffee – 2 tbsp dissolved in 3 tbsp of hot water
- Preheat oven at 180C.
- Whip the eggs till it’s a little frothy. Slowly add the sugar to this and continue whipping till pale and light.
- Add in the oil along with vanilla essence and continue whipping till it is all combined well.
- Mix the baking powder and salt to the flour and add to the batter. Fold this in nicely.
- Finally add the coffee and fold it all together till well incorporated.
- Pour the batter into a 7 inch prepared tin or a loaf tin and bake at 180 deg C till a skewer inserted comes clean.
- Check after 30 min and continue in 10 min intervals after that till the cake is done.
- Coffee: This cake has a strong coffee flavour which we love. However, you can reduce the coffee flavour if you prefer.