Colombian Coffee Cake

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A coffee cake that uses coffee twice: brewed coffee with the wet ingredients and instant coffee with the dry ones. Cinnamon, oil instead of butter, and twenty minutes in the oven. Serves eight.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Colombian

Keyword: coffee cake

Servings:

Calories: 372kcal

Author: Angela Giraldo

Ingredients

1 cup sugar
2 eggs
½ cup oil oil rather than butter keeps the crumb moist for longer
2 cups wheat flour
¾ cup milk
¼ cup brewed coffee goes in with the liquids
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons instant coffee goes in with the dry ingredients, not dissolved
1 teaspoon vanilla extract

Instructions

Heat the oven to 180°C (350°F) before you start, so it is ready when the batter is.
Beat the eggs one at a time with the sugar.
Add the oil and beat for a few minutes more.
In a separate bowl, mix the flour with the baking powder, baking soda, salt, cinnamon and the instant coffee.
In another bowl, mix the milk with the vanilla extract and the brewed coffee.
Add the dry mixture to the egg mixture a little at a time, alternating with the milk mixture.
Beat gently until the batter is smooth.
Pour it into a greased and floured tin and bake for about 20 minutes.
Take it out, let it cool, and finish with icing sugar, grated chocolate or a dusting of coffee.

Notes

The two coffees are not a duplication. Brewed coffee goes in with the milk and provides liquid and a mild background; instant coffee goes in dry with the flour, undissolved, and is what gives the actual coffee flavour, because it is far more concentrated than anything you would want to drink. Using only one of them gives a cake that either tastes faintly of coffee or comes out too wet. Alternating dry and wet mixtures rather than dumping them in together is what keeps the batter from splitting. Twenty minutes is short for a cake, so test with a skewer before taking it out.

Nutrition