Vanilla Coffee Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist vanilla sponge cake topped with a sweet coffee-flavored glaze and crunchy streusel topping.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter, softened
- 2large eggs
- 1 mLvanilla extract
- 25 gcoffee powder
- 10 gbaking powder
- 5 gsalt
- 120 mLunsalted milk
- 50 gconfectioner's sugar
- 50 gbrown sugar
- 100 grolled oats
- 50 gchopped almonds
- 50 gbutter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Use a whisk to avoid lumps.
- 3
In a large bowl, whisk together butter, eggs, and vanilla extract.
Tip: Use a hand mixer or whisk for best results.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter.
- 5
Pour in the milk and mix until the batter is smooth.
Tip: Use a spatula to scrape down the sides of the bowl.
- 6
Divide the batter evenly between two 20cm round cake pans.
Tip: Use a spatula to spread the batter evenly.
- 7
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake the cake.
- 8
While the cakes are baking, prepare the streusel topping by mixing together oats, almonds, brown sugar, and melted butter.
Tip: Use your fingers or a spatula to mix the topping until crumbly.
- 9
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
Tip: Use a spatula to loosen the cakes from the pan.
- 10
Transfer the cakes to a wire rack to cool completely.
Tip: Use a clean towel to wipe away any excess moisture.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.