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
- 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.