This coffee loaf cake recipe with Romany Cream streusel has a velvety crumb and an amazing crunchy texture. It’s not going to win any beauty competitions, but it’s so damn good.
I’m one of those weirdoes that doesn’t drink coffee. I love the smell of freshly roasted beans and everything about a freshly brewed pot of coffee, but I find it quite bitter in taste and I prefer tea. The caffeine in espresso will give me such intense heart palpitations, that I bounce off the walls. I do however find the flavour of coffee in desserts quite delicious and it’s an amazing ingredient to use in baking.
This was one of the recipes I developed for the range of Bakers Biscuits that will be rolling onto their packaging. The cappuccino Romany Creams are my favourite of the 3 variants and it was perfect to use with this cake. They have a gentle coffee flavour and are of course sandwiched together with a layer of milk chocolate. I have added cocoa to this cake as it’s the perfect flavour partner for coffee and I hope you love it as much as I do.
For readers who would like a streusel topping but don’t live in South Africa, try and source a coffee-flavoured biscuit/cookie, or check out this streusel I made for this pear & halva loaf cake.
To see my other recipes for Bakers:
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Recipe – Makes 1 large loaf cake
Coffee loaf cake with Romany Creams streusel
- 1 x 200gm box Cappuccino Romany Creams or chocolate
- 60 gms butter melted
- 2 Tbsp instant coffee powder
- 2 Tbsp boiling water
- 120 gms butter room temperature
- 200 gms caster sugar
- 2 large free-range eggs
- 200 ml buttermilk
- 230 gms self-raising flour
- 30 gms cocoa powder
- Preheat the oven to 180C /350F and line a large loaf tin with baking paper.
- Mix the instant coffee with the water and dissolve.
- To make the crunchy topping, bash up the biscuits by hand in a Ziploc bag using a rolling pin, or pulse in a food processor to get a rough textured crumble. Add the melted butter and mix well.
- To make the cake, put the butter and caster sugar in a bowl and use an electric mixer to beat until pale and fluffy. Add each egg one at a time ensuring you mix well before adding the second egg. Add the vanilla extract and coffee mix and whip to combine.
- Sift the flour and cocoa powder and then alternate by adding this with the buttermilk to the cake mix. Do not overbeat.
- Scrape down the bowl and pour half the batter into the prepared loaf tin.
- Sprinkle half the crunchy topping mix over the batter and lightly press it to smooth down. Top this with the remaining batter and spread this across the tin.
- Sprinkle over the remaining crunchy biscuit topping mix and bake for 60 minutes until firm to the touch and when a sharp knife comes out clean. Loosely cover the loaf with tin foil or baking paper from about halfway through the baking time to prevent over-browning.
- Set aside on a cooling rack to cool.
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