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 an espresso will give me such intense heart palpitations I bounce off the walls. I do however find the flavour of coffee in desserts quite delicious and its an amazing ingredient to use in baking. This coffee cake recipe has a velvety crumb and the Romany Cream biscuit streusel gives it an amazing crunchy texture. It’s not going to win any beauty competitions, but it’s so damn good.
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.
Recipe – Makes 1 large loaf cake
- 1 x 200gm box Cappuccino Romany Creams
- 60gms butter, melted
- 2 Tbsp instant coffee powder
- 2 Tbsp boiling water
- 120gms butter, room temperature
- 200gms caster sugar
- 2 large free-range eggs
- 200ml buttermilk
- 230gms self raising flour
- 30gms cocoa powder
- Preheat the oven to 180C 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 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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