I’m such a brutally scary stalker fan of coffee flavour, particularly Vietnamese style coffee – dark roast coffee dripping on top of a sweet and saucy thick pile of sweetened condensed milk, set over ice so it gets all melty, milky, swirly and mind-punishingly strong. Coffee ice cream, coffee glazed donuts, you name it – coffee flavour gets my goat in a good way. So when I saw this Coffee Cake recipe from my most radically food-brilliant friend Steph of I Am A Food Blog‘s new cookbook Easy Gourmet, I couldn’t wait to give it a try!
I must gush about how cool Steph is for a second. She’s the real deal, guys. I truly admire her ability to make cooking approachable, flavourful and most importantly, do-able. No frou-frou ingredients or pretension, either. It’s roll your sleeves up, for-the-love-of-it, for the FLAVAH of it cooking. PLUS: girl can STYLE and PHOTOGRAPH and DESIGN til the beef-on-rice cows come home. She’s as modest as Hello Kitty when it comes to her talents, but I BELIEVE in you, Steph! Not only is she bursting with talent, she’s also a fellow Vancouverite, which is so great to find a fellow Vancouver blogger and food obsessor to hang out with and get some serious snack on with – I’m so happy we’ve become real life friends, lady! As for the cake: with a special nod to both Steph and the Momofuku empire, I added some milk crumbs with a coffee twist for some delightfully crumby, sweet and salty texture-y bits on top of the creamy-sweet billowy frosting and moist coffee flavoured cake.
Coffee Cake With Sweetened Condensed Milk Frosting + Coffee Milk Crumbs
One 9 inch cake
- 1 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- ½ cup brown sugar
- 4 eggs, room temperature
- 2 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup dark roast coffee
- ¼ cup milk (I used 3.25%)
Sweetened Condensed Milk Frosting
- ¾ cup unsalted butter
- 2 cups icing sugar
- ¼ cup + 1 tablespoon sweetened condensed milk
Coffee Milk Crumbs
- ¾ cup skim milk powder
- ⅛ cup finely ground dark roast coffee beans
- ½ cup all purpose flour
- 3 tablespoons white granulated sugar
- ¾ teaspoon salt
- 6 tablespoons unsalted butter, melted
Make The Cake
Preheat oven to 350°F (175°C). Grease and flour a 9 x 2 inch round cake or 9 inch square cake pan.
- Beat the butter until light and fluffy.
- Add the sugars and mix until completely incorporated.
- Add eggs one at a time, beating well after each addition.
- In a small bowl, whisk together the flour, baking powder and salt. In a liquid measuring cup, stir together the coffee and milk.
- Add a ⅓ of the flour mixture to the butter-sugar mixture and mix until combined. Add 1/2 of the coffee mixture and mix well. Continue alternating
- between adding the flour and coffee mixtures, ending with flour.
- Pour batter into your cake pan and bake in a regular oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely on wire rack before icing.
Make The Frosting
- Beat the butter on medium until light and fluffy.
- Beat in icing sugar and when smooth, beat in condensed milk until thick, smooth and fluffy.
- Using a small offset spatula, ice the cooled cake with the frosting.
Make The Milk Crumbs
Preheat the oven to 275 degrees; line a baking sheet with parchment paper.
Note: You can make the crumbs as the cake cools.
- Combine the skim milk powder, ground coffee, flour, sugar, cornstarch and salt in a medium bowl.
- Add melted butter and mix until everything clumps together.
- Spread the mixture evenly onto the baking sheet and bake for 10 minutes.
- Remove from oven and let cool.
- Add a generous amount of the coffee milk crumbs to the top of your cake.
Get your plate ready for a big ol’ slice! Tender coffee flavoured cake, creamy frosting and those textured coffee milk crumbs – yeah.
Not only does Easy Gourmet have the Coffee Cake recipe, there are plenty more dessert recipes such as Raspberry Pistachio Mini Pavlovas, Lemon Meringue S’mores and Chai Tea Ice Box Cake. There’s also truly drool-on-yourself savoury recipes too – Buttermilk Fried Chicken and Waffles, Miso-Glazed Cod, French Onion Grilled Cheese, Dijon Mushrooms, Banh Mi Pulled Pork Sliders as well as meat-powered dishes that are presented straight up and un-intimidatingly, like the restaurant style basted Steak & Butter and crunchy juicy flavourful Porchetta. I pre-ordered a few copies months ago and am planning to give one to my fellow food lovin’ cousin!
I’ve got one copy of Easy Gourmet to give away to one lucky reader! Leave a comment below with:
1. The name of your town
2. The name of your favourite Asian restaurant in town
3. Your favourite dish at your favourite Asian restaurant!
If you don’t have an Asian restaurant in your town, tell me what your last meal would be!
Giveaway open to ALL Canadian and US residents! Contest is now closed – thank you for entering!
The winner is: Julie from Chicoutimi, Quebec! Please email me at lyndsay (at) cococake (dot) com to claim your prize!
Congratulations Steph on the release of your first beautiful cookbook – here’s to your Jesus year of MAD CRAZY success and great times! Let’s go eat fried chicken, ramen, ice cream and a gazillion other foods! And happy happy baking times, everyone! xo Lyndsay
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