I found the recipe for the Coffee and Cream Plumcake on Tuesday evening while browsing Facebook groups. I was intrigued by the combination of coffee, in my case American and therefore less intense, with fresh cream.
So I thought, let’s try this dessert, Bea. You will obviously find some variations from the original recipe, as I always have to adapt it to my tastes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 619.72 (Kcal)
- Carbohydrates 105.24 (g) of which sugars 50.91 (g)
- Proteins 12.31 (g)
- Fat 17.77 (g) of which saturated 1.09 (g)of which unsaturated 1.33 (g)
- Fibers 9.58 (g)
- Sodium 237.19 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Coffee and Cream Plumcake
- 1.75 cups All-purpose flour
- 1 packet Baking powder
- 0.33 cups Potato starch
- 2 tea cups Coffee (in my case American)
- 1 container Fresh liquid cream
- 0.9 cups Sugar
- 2 Eggs
- 1 pinch Salt
- to taste Powdered sugar
Tools
- 1 Mixer
- Oven
- 1 Bowl
- 1 Baking pan
- 1 Spoon
Preparation of the Coffee and Cream Plumcake
Prepare the coffee and let it cool down. If you want, you can sweeten it slightly. In my case, I used the American coffee that I prepare in the morning, so no sugar. When we’re ready to start preparing the Coffee and Cream Plumcake, preheat the oven to 356°F in static mode.
Continue by beating the egg whites with a pinch of salt until stiff peaks form. After finishing with the egg whites, whip the cream in another bowl until it becomes firm.
Finally, use an electric mixer to work the sugar with the egg yolks. At this point, add the coffee, then the flour, and lastly the baking powder. Now gently fold in the egg whites using a wooden spoon or spatula. As mentioned earlier, treat the mixture delicately, folding from bottom to top, and also add the whipped cream.
Pour the obtained mixture into a well-greased and floured loaf pan, or line it with baking paper as I did. Bake for about 35 – 40 minutes, always doing the toothpick test before taking it out of the oven.
Let the coffee and cream plumcake cool completely before removing it from the pan and finally dust it with powdered sugar.
Enjoy your meal!!!
Storage:
The Coffee and Cream Plumcake can be stored in a cake container for about 2 days. If it becomes a bit hard, you can also slice it and lightly toast it. I also add a bit of Nutella in this case.
Other ideas:
Do you love Plumcakes for breakfast? If yes, here’s the recipe for the Nutella Plumcake, highly popular on my blog!
