Super versatile Coffee Cake

So this is what I was doing at 9 a.m. on a Sunday morning. I am a huge fan of coffee as I might already have mentioned before and there’s nothing like a crumbly of cake to accompany that morning cup of Joe. As I raided the fridge for ingredients and tried to figure out what I could possibly make I realized that I was out of butter and also margarine which to someone who bakes as frequently as I do, is a situation equivalent to a blind man without his walking stick (sorry about the cliches!). Anyway, I decided to bake this cake using cooking oil instead and it didn’t turn out so bad. My mom usually makes simple cakes with cooking oil and somehow she manages to get the ratio exact and her cakes are really good; the type that you can have with afternoon tea and stuff. The trick is not to use the exact amount of oil as butter or margarine but to use a slightly lesser amount. There were other substitutions that I did as well, couldn’t find sour cream so just used regular sour yoghurt. Additionally, I accidentally mixed the topping with the flour mixture hence my cake did not have the marble texture inside, which is what the topping is for. The coffee/cocoa topping is supposed to be sprinkled onto the batter and swirled around with a knife to get the marble look. But it’s up to you if you want to do it or not. I certainly plan on trying the marble thing next time. I’ve called this coffee cake super versatile because it really is. Coffee cake is a classic and can be eaten and served in many ways such as frozen and served with coffee or hot chocolate for breakfast. Do the same thing with a scoop of ice-cream and you’ve got dessert!

2 tablespoons sugar
1 tablespoon coffee powder
1 tablespoon unsweetened cocoa powder

2 cups self raising flour (or 2 cups all purpose flour with 1 1/2 teaspoon baking powder)
pinch of salt
8 tablespoons butter (or 6 tablespoons cooking oil)
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract

1. In a small bowl, mix together the sugar, instant coffee, and cocoa. Set aside.
2. Separately whisk together the flour and salt. Using an electric mixer, cream together the butter and sugar in another bowl. Add eggs one at a time, beating until just combined.
3. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two.
4.  Preheat the oven to 180 C and grease any round or square cake pan.
5. Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter.
6. Bake for about 50 minutes,until brown on top and a toothpick inserted into the center of the cake comes out dry and clean.


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