It’s recipe time!
As the mornings get darker and the days start to feel longer, sometimes morning tea requires a little more than just a cup of tea.
Infused with good old instant coffee, this cake is soft, lightly spiced, and topped with a sweet cinnamon crumble that turns golden as it bakes. Perfect for a morning pick-up (or an afternoon one), it’s 100% delicious.
What you need for the cake
- 2 cups plain flour
- 1 cup caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 125g butter, softened
- 2 medium-sized eggs
- ½ cup instant coffee, cooled
- ½ cup milk
- 1 tsp vanilla extract
What you need for cinnamon crumble
- ½ cup brown sugar
- ½ cup plain flour
- 1 tsp ground cinnamon
- 60g butter, melted
What to do
- Preheat the oven to 180°C (regular bake) and grease a 22–24cm round cake tin.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Add the butter, eggs, coffee, milk and vanilla, and beat until smooth and well combined (careful not to over mix).
- Pour the batter into the prepared tin and spread evenly.
- In a separate bowl, mix the brown sugar, flour and cinnamon. Stir in the melted butter until it forms a crumbly topping.
- Sprinkle the crumble evenly over the cake batter.
- Bake for 35–40 minutes, or until a skewer inserted in the middle comes out clean.
- Allow the cake to cool slightly before slicing.
What to then do
Serve warm or at room temperature with a freshly brewed cup of coffee for the ultimate morning treat.
