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Coffee loaf cake with Romany Creams streusel
Try this delicious coffee loaf cake recipe with Romany Cream streusel! It has an amazing crunchy texture, a velvety crumb, and a delightful coffee flavour.
Prep Time
20 mins
Cook Time
1 hr
Servings: 1 loaf
Course:
Cake
Cuisine:
International
Ingredients
Crunchy streusel
- 1 x 200gm box Cappuccino Romany Creams or chocolate
- 60 grams butter melted
Loaf cake
- 2 Tbsp instant coffee powder
- 2 Tbsp boiling water
- 120 grams butter room temperature
- 200 grams caster sugar
- 2 large free-range eggs
- 200 ml buttermilk
- 230 grams self-raising flour
- 30 grams cocoa powder
Instructions
- Preheat the oven to 180C /350F and line a large loaf tin with baking paper.
- Mix the instant coffee with the water and dissolve.
- To make the crunchy topping, bash up the biscuits by hand in a Ziploc bag using a rolling pin, or pulse in a food processor to get a rough textured crumble. Add the melted butter and mix well.
- To make the cake, put the butter and caster sugar in a bowl and use an electric mixer to beat until pale and fluffy. Add each egg one at a time ensuring you mix well before adding the second egg. Add the vanilla extract and coffee mix and whip to combine.
- Sift the flour and cocoa powder and then alternate by adding this with the buttermilk to the cake mix. Do not overbeat.
- Scrape down the bowl and pour half the batter into the prepared loaf tin.
- Sprinkle half the crunchy topping mix over the batter and lightly press it to smooth down. Top this with the remaining batter and spread this across the tin.
- Sprinkle over the remaining crunchy biscuit topping mix and bake for 60 minutes until firm to the touch and when a sharp knife comes out clean. Loosely cover the loaf with tin foil or baking paper from about halfway through the baking time to prevent over-browning.
- Set aside on a cooling rack to cool.
Cup of Yum
Notes
- Store the loaf in a sealed container for up to 4 days. Freeze it if you would like to store it for longer.