Kitchen Craft Episode 31: Coffee cake
PSA: your next coffee break needs this delicious coffee-and-date loaf, whipped up by the ever competent chef Clem.
- 225 g cake flour
- 2 t baking powder
- 1 t salt
- 175 g butter, softened
- 200 g sugar
- 2 free range eggs
- 2 t vanilla extract
- 1/3 cup milk
- 1/3 cup freshly brewed Woolies Italian Blend 100% Arabica ground coffee
- 100 g chopped dates
For the topping:
- 120 g cake flour
- 100 g sugar
- 85 g butter, melted
- 1 T Woolies espresso instant coffee
- Preheat the oven to 160C. Sift together the flour, baking powder and salt (if any salt remains in the sieve afterwards, add that as well).
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time and mix. Stir in the vanilla extract. Combine the coffee and milk and add to the batter, stirring to combine.
- Add half the flour mixture and combine; the add the remaining flour.
- Dust the dates with 1 t flour to prevent them from sinking while baking, then add to the batter and fold in.
- To make the topping, combine the flour, sugar, butter and instant coffee to form a crumbly mixture.
- Grease a loaf tin with nonstick kitchen spray and fill halfway with the batter. Sprinkle with a layer of the topping, then add the remaining cake batter. Finish with a generous layer of the topping. Bake for 50–60 minutes, checking the cake at 45 minutes. The cake is done when a cake tester comes out clean after being inserted.
- Allow the cake to cool before removing it from the tin. (This cake tastes even better the next day, and the day after that – if it lasts that long!)
Feeling inspired to bake some treats?