Coffee Bread Cake
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0.0
0 reviews
Unrated
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Prep Time
40 mins
-
Cook Time
40 mins
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Dough Proof
1 hr 45 mins
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Servings
10 people
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Calories
205 kcal
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Course
Dessert
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Cuisine
International
Coffee Bread Cake
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This Coffee Bread Cake is fluffy, moist, and absolutely flavorful. It's an easy bread recipe made with both sweet white bread and coffee sponge cake in one bite. So delicious and irresistible.
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Ingredients
Bread Dough
- 1 1/2 cups (175 g) bread flour
- 2 tablespoons (20 g) caster sugar
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons beaten egg
- 1/3 cup (90 g) milk
- 1 3/4 tablespoons (25 g) unsalted butter softened
Coffee Cake
- 3 egg yolks
- 1 3/4 tablespoons (25 g) unsalted butter melted
- 1 1/2 tablespoons (25 ml) milk
- 1/2 tablespoons instant coffee powder dissolved in 1 tablespoon of hot water
- 3 egg whites
- 1/3 cups caster sugar
- 3/4 cups all-purpose flour
Instructions
Bread
- Combine bread flour, sugar, active dry yeast, beaten egg, and milk in a large mixing bowl. Knead into a dough using a stand mixer or by hand. Add the butter and continue to knead the dough until it becomes smooth and elastic (reaching the windowpane stage).
- Cover the dough and let it rise in a warm area for 40 to 50 minutes, or until it has doubled in size. Once the dough has risen, transfer it to a floured work surface and gently press it to release the air. Divide the dough into two equal pieces, shape them into balls, and let them rest for 15 minutes, covered with plastic wrap.
- Roll out the dough into 8-inch (20 cm) long rectangles, then roll each rectangle into a log. Place each log into a loaf tin and let them rise for 1 hour, or until doubled in size.
Coffee Cake
- In a bowl, whisk together the egg yolks, melted butter, milk, and instant coffee. Sift the flour into the mixture and fold gently until incorporated. Set aside.
- Beat the egg whites with an electric hand mixer until foamy. Gradually add the sugar in 3 batches, continuing to beat until stiff peaks form. Fold 1/3 of the beaten egg whites into the egg yolk mixture and gently mix with a spatula. Then pour the egg yolk mixture into the remaining beaten egg whites and fold to combine.
- Divide the batter into two equal portions and pour into two loaf tins. Preheat the oven to 365°F (185°C). Bake for 35 minutes, or until golden brown. Remove from the oven and let cool. Unmold the bread cakes and enjoy.
Notes
- Bring all ingredients to room temperature before combining them together.
- Ensure to measure every ingredient before putting them together.
- Cover the cake with aluminum foil after baking for 15 minutes to ensure the top will not be over-browned or burnt.
Nutrition Information
Show Details
Serving
10people
Calories
205kcal
(10%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
26mg
(1%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
229IU
(5%)
Vitamin C
0.001mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 10people | |
| Calories | 205kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 26mg | 1% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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