Moist Coffee Cake: Sweet Beat

| April 3, 2012

A lot of people find themselves craving a ‘coffee hit’ at some point during the day. Instead of indulging in a high sugar, high fat coffee drinks, why not try a slice of this delicious and deceivingly low-fat coffee cake.

Even if you aren’t a massive coffee fan, like us, this cake is still deliciously moist and flavourful.

This cake is one of those cakes which improve with age. No…. I don’t mean several years just a day or two makes all the difference. Just wait until the cake completely cools and store in an air tight container. The flavours will develop more and it will become even more delicious.

Moist Coffee Cake
Ingredients
220 ml boiling water
3 tsp high quality instant coffee granules
4 egg whites
4 egg yolks
100 g granulated Stevia sugar
80 ml sunflower oil
230 g high quality local honey
380 g flour
1 TB baking powder
1.5 tsp baking soda
0.5 tsp salt
0. 5tsp ground cinnamon

Directions
1. Preheat oven to 165c (~330F)
2. Mix the coffee and boiling water together in a small container and place in the fridge to cool down quicker.
3. In a separate bowl cream the sugar and egg yolks together until smooth and fluffy.
4. Beat in the oil and honey until a smooth mixture is obtained.
5. In a separate bowl, sieve together the flour, baking powder, baking soda, salt, and cinnamon.
6. Fold the flour mixture into the honey mixture, alternating with the coffee stirring only enough to combine all the ingredients.
7. In another large bowl (large because you are going to add all the other ingredients to this bowl in a minute), beat the egg whites until they form stiff peaks.
8. Slowly fold the batter into the egg whites (it will seem like you are getting nowhere), but slowly keep folding, and it will come together.
9. Pour into either two large round cake tins (10 inch) or a large Bundt tin (recommended). The two cake tins option will take about 25 mins in the centre of the oven. A Bundt tin option will take 40 mins. Times are dependent on oven type but cake can be tested by inserting a toothpick, if it comes out clean it’s cooked.
10. Allow to cool for 10 mins before turning out to cool completely. You can dust with icing sugar while still warm or serve simply with a nice cup of tea!
11. If you used the round cake tin option you can use low fat whipped cream as the centre to make a sandwich cake!

You’re done.

Enjoy!

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Category: Dessert, Recipe Vault, Sweet Beat, Travel & Culture

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Comments (7)

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  1. Belinda says:

    You always make me hungry! That looks like the perfect moistness…texture. I can never say “bundt” without thinking ‘My Big Fat Greek Wedding.’

  2. Liz says:

    Oh, my. You can just tell how moist and fabulous this is! And I’d love a real coffee cake…yum!

  3. No, no, I am a massive coffee freak :) This cake looks so moist, really delicious!

  4. Patty says:

    oh yes, this is right up my alley. i love recipes that call for hot water/coffee…many recipes in the US don’t’ include this anymore (they did in the past)…makes the cake so very, very moist and tender. thanks for sharing!

  5. Asmita says:

    I need a cup of coffee in the morning and afternoon. This sounds like just the perfect cake for a coffee lover like me. Looks moist and delicious!

  6. MaryMoh says:

    Just had a cup of coffee a while ago. Now I feel guilty…haha. Your coffee cake looks so tempting. My children love coffee cake. I need to make again. That would be perfect with a cup of coffee…more guilt now :P

  7. Tamas Nemeth says:

    Coffee drinking not linked to chronic illnesses (Reuters Health) – Numerous studies of coffee\’s links to myriad diseases have provided head-spinning results, but a new paper finds java drinkers have no more risk of illnesses such as heart disease or cancer.