A cup of coffee and some fruit sounds like the sort of healthy breakfast I would have in an alternate universe where I have a high paying job, perfectly manicured nails and a sleek asymmetrical bob. In this (ever so) slightly different universe however, I’ve put that healthy breakfast right where it belongs – in a cake!
Funnily enough, coffee cakes don’t typically have any coffee in them. They’re called so because they’re great when paired with a cup of coffee. This cake has a subtle aftertaste of coffee but you can definitely amp it up with some instant coffee as well. I like the subtle coffee notes because I usually pair the cake with a cup of coffee!
What makes this particular cake extra moist is the addition of the brewed coffee as opposed to instant coffee powder. The best way to brew said coffee? In the Regalia Brew Coffee Maker of course! Wonderchef’s new coffee genie can make up to 7 cups of coffee at once! It’s got a water level indicator that eliminates the need for any additional measuring cups. Fellow kitchen neat-freaks rejoice for the Regalia Brew Maker’s drip controller will prevent any coffee spillage while removing the carafe! You’ll also love the detachable brew filter and basket for how easy they are to clean.
This is another favourite one-bowl recipe so you don’t need any fancy equipment apart from an oven and a whisk! As always I used my trusty Wonderchef 19L OTG. You can definitely judge this book by its cover because it performs just as well as it looks! It’s light, stylish and comes in so many different capacities so there’s something for everyone. Speaking of neat-freaks, Wonderchef has us covered on this front too since the OTG comes with a crumb tray to catch any pesky drippings and crumbs.
Much like my cup of coffee, I don’t like my coffee cakes to be too sweet. Since the apples bring a fair amount of sweetness, I like to keep the batter at the lower end of the sweetness scale. Trust me on this one, you’ll love it! You can also pair this cake with some powdered sugar glaze, fresh fruit, salted caramel sauce or ice cream. While I added some dried rose petals as garnish simply for the colour, I will say that I loved the pairing of coffee, apple and rose!
Makes: 1 standard loaf tin cake
Time: Active Time – 15 minutes; Inactive Time: 35-40 minutes
- ¾ cup Brown Sugar
- 2 Eggs
- ¼ Vegetable Oil
- 1 Tsp Vanilla Extract
- ¼ cup Freshly Brewed Coffee (Cooled)
- 1 cup Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp salt
- 2 Apples
- Begin by preheating the oven to 170C.
- Line a loaf tin with baking paper and set aside.
- Peel and chop the apples into small cubes. Set aside.
- In a large bowl, add the brown sugar and eggs and beat vigorously for about 1-2 minutes until it becomes frothy and lighter in colour.
- Add the oil and vanilla and whisk until incorporated.
- Add the coffee and whisk well.
- Sift the flour, baking powder, baking soda and salt into the wet ingredients and fold in with a spatula until you only have a few dry pockets left.
- Fold the cubed apples into the batter. Do not over mix.
- Transfer the batter to the lined loaf tin and tap the tin on the counter to remove any air pockets.
- Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool for 10 minutes.
- Enjoy with a cup of freshly brewed coffee!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.