Buttery, moist with a lovely crumb on the top, it’s the best coffee cake you’ll ever taste. This coffee cake is all you need to have a comfortable bite with your favourite beverage or simply any time of the day.
Having a delicious warm tea cake is the best thing in the world. It gives you an incredible feeling of comfort and warmth. And this recipe today will make you fall in love with tea cakes all over again.
It’s a coffee-flavoured, three-layered cake that speaks perfection. The three layers have three different flavours that complement each other tremendously. The first bottom layer has the classic vanilla flavour; the second layer is made of aromatic and robust coffee flavour, and the third top layer is a soft yet crunchy cinnamon crumble. Imagine grabbing the first bite of this cake; trust you’ll end up eating the last piece too!!
Let’s get you started with what goes into this cake; you’ll definitely love it!
Why You’ll Love This Recipe?
- Amazing Texture: it’s a soft and moist cake yet sturdy enough to cut slices. The crumble on top adds a great complementing texture to the cake.
- Robust Flavour: can anything ever go wrong with flavours like vanilla, coffee and cinnamon? It’s a perfect combination that will make you want to eat it every day (quite literally!)
- Easy to Make: Now, it may seem that since there are three layers, the cake might have a complicated process of making. However, this recipe is simple to ow with detailed step-by-step guidance.
- Loved by All: I’m sure everyone would ask you for the recipe once you make them taste this cake. Make it at any gathering, and it’ll be a hit. With a unique texture, pleasant flavours and three coloured layers, this cake has everything needed to become an instant crowd-pleaser.
Important Ingredients Used In The Recipe
- Buttermilk: Keeping the cake moist throughout its shelf life is a challenging job. Most butter cakes become dry in a day. But using buttermilk in the cake helps keep the moisture locked in for a long. It adds richness to the cake too.
- Eggs and Egg Yolk: We all know how eggs help in creating softness to the cakes. It adds volume through aeration when beaten. The added egg yolk makes the cake richer in taste and helps emulsify liquids with fat much better.
- Coffee Powder: it’s a coffee cake; hence using the best quality instant coffee available will make all the difference. Getting that delicate aroma and intense flavour of the coffee is crucial to the recipe.
How To Make Coffee Cake With Crumble
Preparation: To make the cake-making process easy, collect all ingredients required for all elements of the cake. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Also, prepare a 6-inch round tin using oil and butter paper.
Make Crumble: Simply take all ingredients together in a mixing bowl, castor sugar, brown sugar, flour, salt and Cinnamon powder. Now rub the butter into these ingredients with your fingertips until you get a crumble-like texture.
Method for Cake Batter
Sieve Dry Ingredients: In a large mixing bowl, sieve dry ingredients, flour, sugar, baking soda and salt.
Add Cold Butter: Into the dry ingredients, add cold unsalted butter and rub it with the ingredients using your fingertips. This will create a crumble-like texture.
Add Wet Ingredients: Now, mix all the wet ingredients, eggs, egg yolk, buttermilk and vanilla essence, in a separate bowl. Add this mixture to the above crumbled mixture. Make a smooth, lump-free batter.
Make Coffee Batter: Divide the cake batter into 1/3 and 2/3 ratios. Keep the 2/3rd batter separate and add coffee powder to the 1/3rd remaining batter. This way, you will have two cake batters-vanilla and coffee.
Bake: Transfer the vanilla batter first into the prepared tin. Add coffee batter over the vanilla one and top it with a crumble layer. All three layers were poured one over the other. Bake this at 180C (OTG mode: lower rod only) for 30-35 minutes or until a toothpick comes out clean when inserted in the centre.
Cool: Before de-moulding and slicing the cake, ensure that the cake has cooled down completely.
Chef’s Tips For The Recipe
Variation for Crumble
If you’d like, you can experiment with the crumble by adding finely crushed nuts to it for flavour and texture. Nuts like walnuts and almonds go well with coffee.
Tip for Baking
Place the cake tin on the middle shelf of the otg to ensure even heat distribution. Do not open the oven door Frequently as that would lower the inside temperature, and the cake might sink.
Do Not Over-Mix Cake Batter
While making the cake batter, do not mix it for too long. Over-mixing will lead to a dense and chewy cake instead of a soft one.
How To Store Coffee Cake
Baked cake must be stored in an airtight container in the refrigerator for 3-4 days. For best results, heat the cake slice before eating or thaw it at room temperature.
More Easy Recipes
Bake more such delicious cakes and desserts by following these recipes:
Frequently Asked Questions
First, ensure you have put an even layer of the crumble on the top. The uneven layer will have uneven baking as well. Second, if you still think the crumble is getting baked faster, then loosely cover the tin with aluminium foil once 3/4th of the baking time has gone.
Yes, if you wish to make a simple vanilla and coffee flavoured tea cake with swirl design, you can use this recipe for it.
- 17.5g Castor Sugar
- 17.5g Brown Sugar
- 1/4 Cup All-Purpose Flour
- 1/4 Tsp Cinnamon Powder
- 2 Tbsp Unsalted Butter
- Pinch of Salt
For Cake Batter:
- 135g All-Purpose Flour
- 65g Castor Sugar
- 63g Unsated Butter
- 40g Eggs
- 15g Egg Yolks
- 1/8 Tsp + Pinch Baking Soda
- 1/8 Tsp + Pinch Salt
- 3 Tsp Coffee Powder
- 1 Tsp Vanilla Essence
- 50ml Milk (for buttermilk)
- 1/4 Tsp Apple Cider Vinegar (for buttermilk)
- Transfer all the ingredients into a bowl and rub it in with the butter to form a crumble.
For Cake Batter:
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Also, prepare a 6-inch round tin using oil and butter paper.
- First, sieve all the dry ingredients, i.e. flour, sugar, baking soda and salt, into a bowl, then add in cold unsalted butter and rub it in with the dry ingredients.
- Next, take all the wet ingredients, i.e., egg, egg yolk, buttermilk and vanilla essence, into a bowl and mix well.
- Mix the wet ingredients and mix with the dry ingredients and make a smooth batter.
- Now, separate 1/3rd of the batter into a different bowl, then add the coffee powder into it and mix well. This way you will have two cake batters-vanilla and coffee.
- Pour the vanilla batter into the prepared tin and then add the coffee batter on top of the previous batter forming two layers. Finally, add the crumble by sprinkling it over the top, covering the entire surface.
- Bake the cake at 180C (OTG mode: lower rod only) for 30-35 minutes.
- Prep Time: 10 to 15 minutes
- Cook Time: 30 to 35 minutes