Triple Coffee Cake

Name: Triple Coffee Cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 100 g white sugar; 75 g brown sugar or muscovado sugar; ½ tsp salt; 85 g soft unsalted butter; 25 g neutral oil (canola, or sunflower); 2 eggs; 200 g sour cream; 200 g flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp instant coffee mixed with 50 g boiling water; 1 tsp instant coffee; ½ tsp cinnamon; 1/2 tsp cardamom; 80 g pecans; 100 g pecans; 20 g raw brown sugar; ½ tsp cardamom; ½ tsp instant coffee powder; 1 tbsp date syrup or maple syrup; 200 ml heavy cream (The colder, the better!); 20 g powdered sugar; ½ tsp instant coffee; 10 ml boiling water; 150 g white sugar; 1 tbsp water; 250 ml heavy cream; 4 cl Kahlua (optional); 5 g salt; 20 g boiling water

4 steps

Prep:1hCook:1h

Obsessed with coffee? This recipe is for you! Easy cake base with three (!!!) different coffee toppings, because more is more!

Updated at: Thu, 17 Aug 2023 11:27:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1058 kcal (53%)

Total Fat72.3 g (103%)

Carbs97.8 g (38%)

Sugars67 g (74%)

Protein11.5 g (23%)

Sodium729.1 mg (36%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Cake:

Step 1

Preheat oven to 170 degrees celsius. Place white and brown sugar and salt in a bowl. Using a spatula, work in the butter and oil till a smooth paste is formed.Switch to a whisk, and add the eggs, one by one, making sure they´re fully incorporated. Whisk in the sour cream, then the flour, baking powder, and soda, and whisk till incorporated. Be careful not to overwork the batter which will result in a more elastic chewy cake. Finish by adding the hot coffee, the boiling water will help melt any small lumps of flour that remain. Pour batter into a cake pan (we used a 25cm long, any other size would still work, just with different cooking time, the taller the cake is, the longer it needs to bake...)To make the swirl, blitz all together to a coarse crumb.Sprinkle the swirl mix on top, swirl it in using a butter knife, or a spatula (alternatively, you can first add half the batter, sprinkle half the swirl mix, then the rest of the batter, finishing with the remaining swirl.)Bake for 45-50 minutes.

Pecan Topping:

Step 2

Preheat oven to 160Mix pecans with coffee, sugar and spices, toast in the oven for 8 minutes.Drizzle over the syrup, stir slightly, then toast further 5-7 more minutes.

Coffee WHipped Cream

Step 3

Dissolve the coffee in boiling water and chill.Whip cream and sugar to stiff peaks, then start slowly drizzling in the coffee, whisk only until incorporated, keep refrigerated till ready to use.

Coffee Caramel:

Step 4

First, mix coffee and water.In a heavy bottomed pan, on a medium heat, melt the sugar and water, do not stir! Just tilt the pan and swirl the caramel to even out the browning. Once the sugar is dark amber color, add in the kahlua, coffee and cream. The mixture will immediately split and look all wrong, don´t worry! Lower the heat to a minimum, and let the sugar melt, stirring occasionally. After about 20 minutes, the caramel should be smooth, transfer to a bowl or other container and let it cool.

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