Grandma Benedetta’s coffee cake is very soft, without butter and delicious. For a tasty combination, try adding chocolate chips to the dough, or after baking, fill it and make it moist with some milk cream or ganache cream.
A quick dessert, perfect for breakfast, after a meal, or a snack.
EASY cake recipes
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: Serves for a 9.5-inch round cake pan
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All Seasons
- Energy 369.74 (Kcal)
- Carbohydrates 47.35 (g) of which sugars 16.11 (g)
- Proteins 7.53 (g)
- Fat 17.06 (g) of which saturated 2.93 (g)of which unsaturated 11.43 (g)
- Fibers 5.58 (g)
- Sodium 23.64 (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
Coffee Cake
- 2 cups coffee (about 100 g)
- 2 eggs (large – alternatively 3 small eggs)
- 130 g sugar
- 120 g peanut oil (alternatively 100 g melted butter)
- 350 g all-purpose flour
- Half package baking powder (about 7 g)
- 110 g water (some can be replaced with milk)
Tools
- Moka Bialetti for induction
- Electric Beaters
- Cake Pan aluminum
SPECIAL: Guide to the best moka coffee makers.
Coffee Cake
Prepare the coffee and let it cool.
In the meantime, using electric beaters at high speed, beat the eggs with the sugar until light and fluffy, then reduce the speed and add the oil slowly.
Sift the flour with the baking powder and, still using the electric beaters at low speed, incorporate half the flour into the batter.
Then add the water and the (now cooled) coffee, gently mix to combine all the ingredients well. Finally, add the remaining flour to make the batter homogeneous.
Butter and flour a mold, or use parchment paper.
Pour the mixture into the cake pan.
Bake in a preheated static oven at 356°F for about 40 minutes. Once the coffee cake is cooked, turn off the oven and leave it inside for another 10 minutes (this step is to stabilize the baking).
Remove the cake from the oven when it has slightly cooled.
STORE the coffee cake
The coffee cake can be stored at room temperature for a week, but it tends to dry and harden over time.
To store it in the freezer, let it cool completely, then wrap it in plastic wrap. If desired, it can be stored in slices or pieces. Let it come to room temperature before serving.
