Moist Coffee Cake
A recipe for soft & moist coffee cake . Serve it during tea time or as a dessert with an icecream
Servings Prep Time
2number 15minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
2number 15minutes
Cook Time Passive Time
20minutes 10minutes
Dry Ingredients
Wet Ingredients
Decorating ( Optional)
  1. Prepare 2″ pans or one 9″ pan. Baking time will vary depending on the size of the pan. I has used and 8″ and a 6″ bundt pan and baked in two ovens, seperately.
  2. Preheat oven at 200 degrees
  3. Sift all the dry ingredients or put them all in a bowl and mix well with a fork or a whisk
  4. All the ingredients like butter , milk and eggs should be at room temperature
  5. Boil water and put hot water in a small bowl and mix coffee in it and let it cool
  6. In a big bowl with a hand beater or a whisk cream butter till it is pale yellow in colour.
  7. Add sugar and continue beating for 2-3 minutes.
  8. Add eggs one by one and continue beating till eggs are well incorporated and the mixture is light and fluffy.
  9. Add the coffee liqueur and coffee liquid in the mixture and mix.
  10. Add 1/3 of dry ingredients and 1/2 cup water and gently fold in. Repeat this process again and then fold in the last batch of 1/3 of dry ingredients. Point to note is that we start and end with dry ingredients.
  11. Put the batter in the baking pan and bake the cake for 20 minutes or till cake is done.
  12. To check if the cake is done insert a toothpick in the cake and if it come out cleant it is done.
  13. Once the cake is done take it out from the oven and keep it on the wire rack for ten minutes or till it cools down to room temperature. Do not try and take out the warm cake, else it may break.
  14. Insert a knife around the edge of the pan to loosen the sides and then turn it carefully on the wire rack.
  15. Mix Icing Sugar, Cocoa Powder and Cinnamon Powder and with a strainer sprinkle over the cake.
  16. It tastes yum on its own but you can serve with a scoop of ice cream,too.
Recipe Notes


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