Are you craving a moist, delicious coffee cake that's as easy to make as it is to devour? Then look no further! This 10-Spoon Coffee Cake recipe is the perfect solution for busy mornings or lazy weekend brunches. Forget complicated recipes and lengthy ingredient lists; this simple recipe uses just ten essential ingredients, making it incredibly accessible for even the most novice bakers. The result? A perfectly textured cake with a crumbly topping, bursting with warm cinnamon and buttery goodness.
Prepare to be amazed by how quickly and effortlessly you can create this delightful treat. Forget spending hours in the kitchen; this recipe prioritizes simplicity without sacrificing flavor. Ready to bake this unbelievably easy and satisfying coffee cake? Let's dive into the step-by-step instructions and transform your kitchen into a haven of sweet aromas.
Tools Needed
- Bowl
- Electric whisk
- Cup
- 18cm diameter springform pan
Ingredients
- Eggs: 2
- Salt: a pinch
- Soybean oil: 10 spoons
- Instant coffee: ½ sachet (dissolved in water, amount of coffee depends on preferred strength)
- Vanilla baking powder: ½ sachet
- White sugar: 10 spoons
- 00 Soft wheat flour: 10 spoons
Step-by-Step Instructions
Step 1. Prepare the Wet Ingredients and Combine
- In a bowl, pour in two eggs, a pinch of salt, and 10 spoons of white sugar.
- Beat everything with an electric whisk for at least 5 minutes until light and frothy.
- Add 10 spoons of soybean oil to the egg mixture.
Step 2. Make the Coffee and Combine Dry & Wet Ingredients
- Prepare a cup of instant coffee (dissolve 3 spoons of instant coffee in water – adjust quantity for desired strength).
- Add 10 generous tablespoons of 00 soft wheat flour and half a sachet of vanilla baking powder.
- Add 10 tablespoons of the prepared instant coffee.
Step 3. Prepare the Pan and Pour Batter
- Butter and flour an 18cm diameter springform pan.
- Pour the batter into the springform pan and spread evenly.
Step 4. Bake the Coffee Cake
- Bake in a preheated oven at 180°C (350°F) for 35 minutes.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Ensure your oven is preheated to 180°C (350°F) before baking.
- Adjust the amount of instant coffee to your preference for a stronger or weaker coffee flavor.
Nutrition
- N/A
FAQs
1. Can I use a different type of oil instead of vegetable oil?
Yes! You can substitute vegetable oil with canola oil, melted coconut oil, or even melted butter. The flavor will be slightly different, but it will still be delicious.
2. How can I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
This 10-Spoon Coffee Cake recipe proves that delicious doesn't have to be difficult. Enjoy this simple yet satisfying breakfast treat with your loved ones, and savor every crumbly, cinnamon-spiced bite. Happy baking!