- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 665 kcal
Quick summary
“The simple coffee cake is prepared with strong brewed infusion, resulting in a soft crumb with a striking aroma. The practicality of preparation in the blender makes the recipe a quick option to accompany drinks in everyday life.”
What you need to know
- Strong brewed coffee enters as the main liquid of the dough, transferring amber color and toasted notes to the cake.
- The emulsion in the blender of eggs, oil, and sugar dissolves the granules and ensures a fluffy crumb.
- Mixing the flour and baking powder gently by hand avoids excessive gluten development.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of strong drip coffee
- 1/2 cup oil
- 3 eggs
- 1 tablespoon baking powder
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter and flour.
- In the blender, beat the eggs, sugar, oil, and coffee until you get a homogeneous mixture.
- In a bowl, mix the flour and baking powder.
- Add the blender mixture to the bowl with the flour and mix gently.
- Pour the batter into the greased pan.
- Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before unmolding.
- Serve with a topping of your choice, such as chocolate ganache or a dusting of sugar.
Chef's tips
- Use warm or cold brewed coffee so as not to cook the egg yolks in the blender cup.
- Prepare a coffee with double the usual amount of grounds so that the flavor of the drink stands out after baking.
- Wait about 10 to 15 minutes of cooling before unmolding to prevent the dough from breaking due to thermal fragility.
Variations
- Add 2 tablespoons of 50% cocoa chocolate powder to the bowl to prepare a mocha-style cake.
- Add 1 teaspoon of ground cinnamon along with the wheat flour for a special aromatic touch.
- Cover the finished cake with a ganache made with 150 grams of semi-sweet chocolate and heavy cream.
Substitutions
- The vegetable oil can be substituted with 1/2 cup of melted unsalted butter in the same measure.
- Brewed coffee can be made with 1 tablespoon of instant coffee dissolved in 1 cup of hot water.
- Refined sugar can be swapped for brown sugar to deepen the caramel notes of the batter.
How to store
Store the coffee cake in a tightly sealed container at room temperature for up to 4 days. Avoid places exposed to the sun or direct heat to prevent premature drying of the dough.
Can it be frozen?
The baked cake can be frozen sliced or whole, wrapped in a double layer of plastic wrap, for up to 90 days. To defrost, leave at room temperature for 1 hour or heat individual slices in the microwave for 20 seconds.
What to serve with
Serve the slices with steamed milk, coffee with milk, or chamomile tea for a balanced break. A spoonful of fresh whipped cream or heavy cream complements the intensity of the coffee in the batter.
Frequently asked questions
Can I use sweetened coffee in the recipe?
It is recommended to use drip coffee without added sugar, as the recipe already contains 1 cup of sugar in the exact measure for the balance of the dough.
Can I blend wheat flour in the blender?
Do not beat the flour in the appliance motor, as the friction develops the gluten and leaves the cake heavy and dense; mix delicately in the bowl.
Does the cake taste bitter because of the coffee?
No, the balance between refined sugar and brewed coffee only neutralizes the excessive bitterness, leaving soft toasted notes.
Which pan is most suitable for baking this cake?
A round pan with a central hole of 20 to 22 centimeters in diameter is ideal for distributing heat evenly in 40 minutes.
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