The Perfect Coffee Cake for an Afternoon Treat
Coffee Cake
Ingredients
Instructions
- Preheat your oven to 350°F and line a 28cm x 18cm (11” x 7”) baking pan with parchment paper.
- In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- In another large bowl, whisk together the eggs and sugar until fully blended.
- Stir in the cooled melted butter and vegetable oil, mixing until combined.
- Add the sour cream and mix until smooth.
- Sift the flour mixture into the wet ingredients. Gently fold the dry ingredients into the wet until just combined—be careful not to overmix.
- Dissolve the instant espresso powder in the hot water, then pour it into the batter. Mix gently until fully incorporated.
- Pour the batter into the prepared baking pan and gently tap it on the counter to release any air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
- Enjoy your delicious coffee cake!
There’s something comforting about the combination of coffee and cake, and today, the baker was set on making a delightful Coffee Cake infused with espresso. The idea of pairing the richness of chocolate with the bold flavour of coffee felt like the perfect way to elevate a simple cake into something special.
As they gathered the ingredients, the baker could already envision the soft, fluffy texture that the sour cream would add to the cake. The smooth batter would blend beautifully with the espresso, creating a decadent treat that would be perfect for an afternoon coffee break.
The process began with mixing the dry ingredients—cake flour, cocoa powder, baking powder, and a pinch of salt. The baker always loved the ritual of sifting flour, watching it fall like soft powder into the bowl, ensuring a light, lump-free batter. Once the dry mix was ready, they turned their attention to the wet ingredients.
Whisking the eggs and sugar together created a light, airy base for the cake, and adding the melted butter and oil brought richness. As the sour cream was folded in, the batter took on a creamy consistency that promised to make the cake tender and moist. The baker knew the sour cream was the secret ingredient that would keep the cake from drying out, ensuring it stayed soft even after a day or two.
With the dry ingredients gently folded into the wet mixture, the final touch was the espresso. Dissolving the instant espresso powder into hot water, the baker watched as the coffee swirled into the batter, its aroma filling the kitchen. The combination of espresso and chocolate was irresistible, creating a deep, comforting scent that hinted at the rich flavours to come.
The batter was poured into a prepared baking pan, and the baker gave it a gentle tap on the counter to release any air bubbles. Sliding the pan into the preheated oven, they set the timer and waited for the magic to happen. As the cake baked, the kitchen was filled with the wonderful smell of coffee and chocolate mingling together.
After about 30 minutes, the cake emerged from the oven, golden brown and slightly puffed. The baker tested it with a toothpick, smiling as it came out clean. They let the cake cool for a few minutes in the pan before transferring it to a wire rack, allowing it to finish cooling before slicing.
The first slice revealed a beautifully soft crumb, and the rich aroma of espresso and cocoa was irresistible. As they took a bite, the baker savoured the perfect balance of flavours—the chocolate was smooth and not too sweet, while the coffee gave it a subtle depth. The sour cream had done its job, keeping the cake tender and moist.
This Coffee Cake had become the perfect treat for an afternoon break, whether paired with a cup of coffee or enjoyed on its own. The baker knew this recipe would be a keeper, ideal for casual gatherings or just a quiet moment with a warm slice of cake.
