A slice of coffee ring cake, a good book, and I enjoy my relaxing break! Sometimes it takes very little to make a moment perfect! The treat I’m offering today is a simple and genuine dessert perfect for any occasion!
A very soft and fragrant coffee ring cake, lactose-free. Excellent for breakfast dipped in milk, or for a snack. Accompanied by a dollop of whipped cream, it could be the perfect end-of-meal dessert.
The coffee ring cake is also designed for those intolerant to lactose. It can be prepared in no time and stays soft for days.
A tip for storing it best? Do as I do! Cut the cake into slices and put them in a food bag. Separate each slice with a piece of parchment paper so they don’t stick together.
Store them in the freezer, and when you want to enjoy a slice, just take it out half an hour before. It will taste like freshly baked, soft, fragrant, and delicious as if it were just made.
Do you like fruit desserts? Try the ring cake with pears and chocolate or with apples and amaretti.
Other delicious versions I recommend you try!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9.88 oz all-purpose flour (or 0)
- 3 eggs (medium whole)
- 6 oz sugar
- 5.25 oz water
- 1.76 oz coffee (cold)
- 2 tsps instant coffee (optional)
- 3.17 oz vegetable oil
- 1 packet baking powder
- as needed dark chocolate chips (a handful for the final decoration)
Tools
- Mixer
- Spatula
- Bowl
- Ring Cake Pans
Steps
Crack 3 medium whole eggs into a bowl.
Add sugar and beat with an electric mixer.
Those who love sweeter desserts can increase the sugar dose to 200-220 grams.
If you prefer brown sugar, you can use it as well.
Beat with the whisks for about 5-10 minutes until the mixture is light and fluffy.
Add the vegetable oil and continue mixing.
Then pour in the water and cold espresso.
Add two teaspoons of instant coffee as well (also known as soluble or instant).
If you don’t have it, you can skip the instant coffee.
Stir with a spatula and not with the whisk to prevent the mixture from splattering!
Finally, incorporate the sifted all-purpose flour and baking powder.
Mix with the mixer until you get a smooth and homogeneous mixture.
Butter and flour a 24 cm ring cake pan.
Pour all the batter inside and level with the spatula.
Decorate the surface with a generous handful of chocolate chips.
Bake the coffee ring cake in a preheated static oven at 356°F for about 35-40 minutes.
Since the baking time is variable, after 35 minutes do the toothpick test.
If the toothpick is dry, take the coffee ring cake out of the oven.
Otherwise, continue baking for another 5 minutes or so and check again.
Once baked, take out your fragrant and delicious coffee ring cake!
I hope you enjoyed this recipe! Until the next treat!
Recipe and Photo by Gabry – all rights reserved
