- Dish type
- Classic cakes
- Coffee cake
This lovely coffee and chocolate chip loaf cake is combining two of my favourite cakes into this brilliant super loaf cake, delicious!
48 people made this
- 1 teaspoon freeze dried instant coffee
- 2 tablespoons boiling water
- 175g butter
- 175g golden caster sugar
- 3 eggs
- 200g self raising flour
- 1 teaspoon baking powder
- 110g chocolate chips
- 3 tablespoons full fat milk
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- Preheat the oven to 190 C / Gas 5. Grease a 900g loaf tin and line with baking parchment.
- Combine the instant coffee with the boiling water and mix. Beat the butter and sugar together until light and fluffy then beat in the eggs one at a time beating well after each addition. Add the coffee followed by the flour, baking powder and chocolate chips and beat until smooth, adding the milk gradually. Transfer the mixture to the prepared loaf tin and smooth the top.
- Bake in the preheated oven for 60 to 90 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and cool before slicing and serving.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
The chocolate chips sank to the bottom of the came despite me coating them with flour. I couldn't taste the coffee either so maybe I need to add more. Still a nice cake though-22 Jan 2016
This is a fab recipe without the choc chips. It goes down very well at the church coffee mornings!!!-24 Jun 2015
It's a nice cake quite moist but I found all the choc chips sank to the bottom and I followed the recipe. Maybe next time I will coat them with flour first to see if this helps.-07 Sep 2014
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup butter, room temperature
- 1 cup buttermilk
- 2 eggs
- ½ teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
I am a food blog
Back in university, I was obsessed with coffee cake. I’d grab my books, go to Starbucks, get one of the huge slices of coffee cake, and “study.” Back then I didn’t even really drink coffee, I just always had coffee cake and tea.
It was the one thing that made studying ok, having something to nibble on. Anyway, me and studying are history, but I still love coffee cake with a passion. Especially when it has big ass cinnamon crumbs streaked throughout and on top. Seriously perfect with a cup of coffee.
This recipe is a small batch recipe of course, so you can make it at the beginning of the week and have a tiny slice every day without feeling guilty. Think of it as cake meal prep!
What I love about this cake, aside from the fact that it’s super fast to put together, is that it’s my idea of what a great snack cake it is. Just rich enough, with a tender crumb and almost doughnut-like cinnamon sugar crumbs, I could eat this cake for breakfast, lunch and dinner.
It’s a standard recipe, but a goodie. Not so fancy unlike some of the hyped pastries that are around lately. What are your guys’ thoughts on hyped food? Are you willing to wait in line to discover for yourself if it’s actually good? I’m a sucker for hype, so I almost always want to try, but then I’m inevitably disappointed. It makes me wonder, how many hyped things are really, truly good?
Hope you’re enjoying spring and that there’s cake in your future!
Small Batch Copycat Cinnamon Streusel Starbucks Coffee Cake Recipe
makes one small loaf
prep time: 10 minutes
bake time: 50 minutes
total time: 1 hour
How to make this easy coffee cake:
Preheat your oven to 350 degrees F and grease a 9.5x5 or 8.5x5 inch loaf pan with cooking spray. I like coconut oil spray or avocado oil spray.
Combine all the loaf ingredients in a large bowl and stir or whisk to combine.
Pour the batter into the greased loaf pan, then make the crumb topping.
Combine the crumb topping ingredients in a small bowl and stir to combine. The mixture should be forming clumps and hold together when pinched between two fingers.
Scatter topping over the top of the coffee cake batter. Bake the loaf for 45-50 minutes.
Let the loaf cool completely (about 20-30 minutes), remove from pan, slice and enjoy!
How to Make Vietnamese Coffee Loaf Cake
There are a couple of tools you’ll need to make this recipe, namely a stand or hand mixer, a loaf pan, a rubber spatula, and a cooling rack. They’re not entirely necessary you can easily find alternatives. But if you have them, they’re going to make everything way more convenient.
There are two parts to this recipe: the cake and the glaze. In the end, you just pour the glaze over the cake, and you’re done!
Making the Loaf Cake
Before all else, preheat your oven to 330F or 165C. Next, sift flour, baking powder, and salt into a bowl.
Give it a quick whisk to distribute the ingredients. (If you don’t want to watch an extra bowl, you can just sift this into the butter-cream mixture later.) Set it aside.
In the bowl of a stand mixer fitted with a paddle attachment, add your butter and sugar.
Cream the mixture at medium-high speed until it becomes light and fluffy, almost doubled in volume. It should take about five to ten minutes. Reduce the speed to medium, then add your eggs, vanilla extract, and condensed milk, mixing until well-incorporated.
Reduce the speed again to medium-low then slowly add in your sifted dry ingredients. Mix until you get a homogenous batter.
If you don’t have a stand mixer, you can do this part with a whisk and some elbow grease!
Divide the batter into two separate bowls.
Fold in three teaspoons of instant coffee into one bowl using a rubber spatula, folding until you get a light brown-colored batter.
Grease your loaf pan with some butter and dust with just enough flour on the surface. This prevents the loaf from sticking to the pan. If you want more insurance, you can line it with parchment paper, instead.
Pour all the plain batter into the loaf pan, followed by all the coffee batter.
You can swirl it to make it look more fun!
Bake the loaf cake for 45 to 50 minutes until a toothpick inserted into the center comes out clean. After baking, transfer the loaf cake onto a cooling rack.
Making the Vietnamese Coffee Glaze
While your cake is cooling, make the glaze by whisking together powdered sugar, condensed milk, and instant coffee in a bowl.
Add the milk and mix until well-combined.
Assembling the Vietnamese Coffee Loaf Cake
Once your cake has cooled, pour over the Vietnamese coffee glaze on top, letting the glaze drip over the sides. You’ll want to do this while the cake is still on the cooling rack (or on a serving platter). Otherwise, it can get messy!
Slice the cake up and serve.
If you have any leftover glaze, you can serve them alongside the cake for anybody who wants to put a little more on their slice!
Cinnamon Swirl Coffee Cake Loaf
Cinnamon is an unsung hero in so many recipes. Almost all of my favorite fall recipes have cinnamon! Apple pie, pumpkin pie, and even everyone’s favorite pumpkin spice coffee is taken to the next amazingly delicious level all because of cinnamon.
So today I’m going to take a moment to let cinnamon take the spotlight and fill your home up with it’s warm scent while you bake this simple Cinnamon Swirl Coffee Cake Loaf in the oven. This Cinnamon Swirl Coffee Cake Loaf has a classic and moist cakey texture and taste. But what makes it so special, you wonder? Well, in my opinion that would be the sweet cinnamon swirl made with brown sugar and cinnamon. Cinnamon swirls are the best.
I also love that you can make this ahead and freeze it for breakfast later. I’ll just double or triple the recipe. Then for the ones we won’t be using right away, wrap in plastic wrap then foil. Label and date it and throw it in the freezer until you’re ready for it.
Now let’s get baking. I can’t wait for the whole house to smell like cozy and warm cinnamon!
- 1/3 cup all purpose flour
- 2 tablespoon coffee powder
- 220 gm Brown sugar
- 1/2 cup milk
- 125 gm toasted,chopped walnuts
- 3 tablespoon Water
- 1 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 125 gm Unsalted butter
- 2 beaten egg
- 1/2 tablespoon icing sugar
- 1/4 teaspoon butter
How to make Coffee and Walnut Loaf Cake
Pre-heat the oven to 160 C. Grease and line a 9×5 loaf pan. In a sauce pan, add butter, sugar, milk and coffee powder. Now over low heat, stir until the butter has melted. Turn the heat off.
In a mixing bowl, sift together the flour, baking powder and ground cinnamon. Beat the eggs well in a small bowl and add it to the flour. Stir in the butter mixture and chopped walnuts (reserving a few nuts for garnishing).
Gently fold the mixture till well combined. Pour the batter into the prepared pan and bake for 15 minutes.
Now remove the loaf and top the loaf with with reserved walnuts. Keep it back into the oven for another 30-35 minutes or till the toothpick comes out clean when inserted in the middle of the loaf.
Cool the loaf for 10 minutes in pan and then on a wire rack. While the cake is cooling, make the icing in a bowl. Add sugar, butter and gradually add hot water. Mix until the icing comes to a thin consistency.
Cinnamon Pecan Coffee Cake Loaf
With the upcoming holidays, breakfast has been on my mind more than usual. And that’s saying something because HELLO. Breakfast is easily the best meal of the day, particularly when it involves something that resembles cake but is entirely acceptable to eat before 10 AM. This cinnamon pecan coffee cake loaf is so incredibly delicious, moist, and topped with a simple vanilla glaze. It’s perfect for special occasions, holiday mornings, or just the weekend!
This coffee cake is also a fantastic gift for neighbors and loved ones. Take a loaf with you for a brunch date on the weekends. Make a gift basket with your favorite coffee or hot chocolate mix, a couple of cute mugs, and this coffee cake. One bite and you’ll be at the top of everyone’s Christmas card list!
Healthy Chocolate Hazelnut Cookies
Coffee loaf cake recipe - Recipes
Hi! Everyone! It is nice to see you again!
Today, I would like to share with you this homely coffee walnut loaf cake. Do you ever fancy grabbing a slice of cake at the counter to go along with a cup of coffee in a coffee shop? I always do. Biggest temptations are banana cake or just a slice of rich chocolate cake. For me, this is the moment of pure indulgence!
This recipe was inspired by Nigella Lawson, an English food writer and cooking show host. One day, I found this on my feed on Instagram: Nigella is one of my key people to follow. I saw her post a Coffee Walnut Layer Cake with coffee buttercream frosting and with some half walnut decorations. Oh! Wow! I have to make this cake!
However, I just want a simple version, not quite as fancy as Nigella’s. So I baked it in a loaf tin instead of a round baking tin. Once it’s done, you just need to unmould the cake and let it cool completely on a wire rack. Then cut a slice (or slices) with a cup of coffee. Hmmm… yummy!