Quick and easy coffee cake recipe: You won’t believe how simple it is

Blending the rich tradition of European pastry with a modern twist, the coffee cream cake has become a beloved staple in family gatherings. Originating from the sophisticated pastry shops of Italy and France, this dessert has been finely adapted in Argentina using local ingredients and quick preparation methods. The cake is versatile, served either warm or cold, and can be customized with additions like nuts, chocolate chips, or a dusting of powdered sugar. This dessert not only offers convenience but also a unique flavor profile that stands out at any occasion, making it a perfect choice for birthdays, coffee afternoons, or as a contribution to family gatherings.

Crafting the Cake: Simple Steps

The process starts with creating a dough using either butter or neutral oil mixed with sugar, eggs, self-rising flour, and coffee. This can be done swiftly and without fuss. The coffee cream, cooked separately, involves blending egg yolks, sugar, cornstarch, milk, and coffee until it reaches a smooth and thick consistency. The cake is assembled by layering the dough and cream in a baking mold, achieving a marbled effect that is visually appealing and delicious.

Estimated Preparation Time

• Preparing the dough: 10 minutes
• Making the coffee cream: 10 minutes
• Assembling the cake: 5 minutes
• Baking time: 35 minutes

Ingredients You’ll Need

• 200 grams of butter (or 120 ml of neutral oil)
• 200 grams of sugar
• 3 eggs
• 1 heaped tablespoon of instant coffee or 60 ml of strong brewed coffee
• 200 ml of milk
• 300 grams of self-rising flour (or plain flour plus 2 teaspoons of baking powder)
• 1 teaspoon of vanilla essence (optional)
• A pinch of salt

For the coffee cream:

• 500 ml of milk
• 3 egg yolks
• 120 grams of sugar
• 1 packet (20 grams) of instant coffee or 80 ml of strong brewed coffee
• 40 grams of cornstarch
• 1 teaspoon of vanilla essence

Step-by-Step Guide to Making Coffee Cream Cake

1. Preheat the oven to 180°C and grease a cake mold (24 to 26 cm diameter).
2. In a bowl, cream the butter with sugar until smooth. Add eggs one at a time, beating well after each addition.
3. Dissolve the coffee in milk and incorporate it into the mixture along with vanilla essence.
4. Gently mix in sifted flour, baking powder, and salt in two or three additions, ensuring not to overmix.
5. For the coffee cream, cold mix the yolks, sugar, coffee, and cornstarch, then gradually add milk while stirring. Cook over heat until thickened, stirring continuously. Once thickened, remove from heat and stir in vanilla essence.
6. Pour the cake batter into the mold and smoothly layer the coffee cream on top, using a spoon or fork to create a marbled effect.
7. Bake for approximately 35 minutes, until the cake is golden and a tester inserted into the dough (not the cream) comes out clean.
8. Allow the cake to cool before unmolding. Optionally, dust with powdered sugar before serving.

Serving Size and Nutritional Information

This recipe yields approximately 10 to 12 servings. Each serving contains:

• Calories: 290
• Fats: 12 grams
• Saturated fats: 6 grams
• Carbohydrates: 38 grams
• Sugars: 22 grams
• Proteins: 6 grams

It is important to note that these are estimates and the precise nutritional values can vary based on specific ingredients used and portion sizes.

Storage Recommendations

To maintain freshness and prevent the cake from absorbing other food odors, it is recommended to store the coffee cream cake in the refrigerator, well covered, for up to 3 days.