Saed News: Join us as we show you how to make an incredible coffee cake.
According to the Saed News Cooking Service, a coffee cake (instant coffee cake) with coffee cream is one of the most incredible and delicious combinations for coffee lovers! The method I used gives amazing results — the texture and flavor are unbelievable. I’m sure that with just one bite alongside a cup of coffee, you'll feel like you've gone straight to heaven. And you can't imagine how insanely good that creamy coffee frosting is!
Ingredients:
3 eggs
2 cups flour
240 grams sugar
1.5 cups instant coffee powder (Nescafé)
3 tsp baking powder
1 tsp vanilla extract
½ cup milk
½ cup vegetable oil
⅓ cup chopped walnuts
Cocoa powder (optional)
Instructions:
First, preheat the oven — 15 minutes is enough.
Beat the eggs, sugar, vanilla, and ground instant coffee together with a hand or electric mixer until the mixture becomes light-colored and fluffy. Make sure to scrape down the sides of the bowl so the cake doesn’t end up tasting like eggs.
Add the oil and milk, mixing gently with a hand whisk just until combined.
Sift the flour and baking powder together and fold into the batter, stirring in one direction slowly with a hand whisk.
Pour the batter into a 23 cm cake pan or two 15 cm pans (greased and floured beforehand). Tap the pan lightly to remove air bubbles.
Bake in a preheated electric oven at 175°C or a gas oven at 180°C for about 45 minutes.
Meanwhile, combine the creamy cheese, breakfast cream, powdered sugar, and instant coffee powder using a hand mixer until slightly thickened.
(If you want a firmer frosting, mix the ingredients and refrigerate them for two hours before beating — I preferred a softer cream, so I skipped this.)
Once the cake has baked and cooled, slice it and spread the coffee cream between the layers and on top.
Sprinkle with chopped walnuts and a little cocoa powder.
Enjoy!
