The 5-minute coffee cake is a light, soft, and delicious dessert perfect for any time of the day. Extremely easy to prepare, you will only need a few minutes to weigh the ingredients, mix them, and have the batter ready for the oven.
It’s a variation of my 5-minute cake, perfect to serve plain but also a delicious base to fill with mascarpone cream or chantilly cream.
The variation I’m proposing today contains espresso coffee to which I’ve added some instant coffee to achieve a stronger taste. I’ve flavored it only with vanilla to allow you to personalize it as you wish, and in the coming days, I’ll present a super delicious variant.
The 5-minute cakes that I’ve created in the last few years are fantastic, the process is the same as used for preparing muffins and pancakes, dividing the dry and liquid ingredients into two bowls, quickly mixing everything and baking; they are ideal batters for cakes, muffins, and cupcakes and can also be used as bases for filled and glazed desserts.
Try the other variations as well:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 374.75 (Kcal)
- Carbohydrates 53.52 (g) of which sugars 25.86 (g)
- Proteins 6.94 (g)
- Fat 15.69 (g) of which saturated 3.63 (g)of which unsaturated 10.39 (g)
- Fibers 3.25 (g)
- Sodium 27.55 (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
- 2 1/8 cups all-purpose flour
- 3/4 cup sugar
- 1.4 oz coffee (espresso or Moka coffee)
- 1 tbsp instant coffee
- 2 eggs (medium)
- 3/8 cup peanut oil (or 1/2 cup of soft butter)
- 1/2 cup whole milk
- 1 tsp unsweetened cocoa powder (to slightly enhance the color, optional)
- 1 tsp vanilla extract
- 1/3 oz butter
- 1 tbsp sweetened cocoa powder (or all-purpose flour)
Tools
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Cake pan Springform 9-inch diameter
Method
Prepare espresso coffee (you will need 40 g) and dissolve the instant coffee in it.
In a bowl, sift the flour with the baking powder and set aside.
In the other bowl, pour the sugar, add the eggs, and mix well with a whisk, then add milk, oil, vanilla, and coffee, and incorporate everything with a whisk.
Pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to obtain a homogeneous mix.
Pour the mixture into the buttered and floured cake pan. Bake the cake in a preheated static oven at 356°F for about 35 minutes.
Do the toothpick test to check if it’s cooked through; if necessary, extend the baking time by a few minutes, but be careful not to overbake it, or it will become dry.
The 5-minute coffee cake is ready; let it cool completely and serve with a spoonful of whipped cream.
Tips
Storage
The 5-minute coffee cake keeps at room temperature for 3/4 days in a cake holder.
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