Triple Coffee Cake

Okay, here’s a super weird fact: Uri doesn’t drink coffee. So weird, right?! No worries, we still love and support him. Even though he doesn’t drink the black gold, he still likes its taste (make it make sense!!!). So he uses coffee in a bunch of recipes, especially when he’s baking. On the other hand, Sophia is more of a true coffee addict and can’t even function without at least 3 cups of coffee in the morning. But she can’t bake. Not even a little bit. This is why we created this triple coffee cake Because we love a good challenge. And why just have one topping if you can have three? 

This cake is perfect for all skill levels. It’s a super easy cake base that even Sophia wasn’t able to mess up. You could stop here and enjoy a simple pecan cake that is moist and fluffy and not too sweet. Or you could add one topping at a time. If you’ve mastered the cake, you can try and add the coffee cream since it’s super easy to make. Just make sure to not overbeat the cream; otherwise, you’ll end up with coffee butter (sounds nice but unfortunately is not part of this recipe). 

As an advanced-level baker, you can add pecan topping and caramel sauce and make it a true triple coffee cake. Some people are scared of making their own caramel, but trust us, it’s super easy. Just make sure not to burn the sugar and don’t let the caramel get too liquidy. We added a bit of cream at a time and constantly checked the consistency. It will thicken a bit when cooling down, though. This recipe will make a thin caramel sauce because we wanted the cake to soak up the caramel and get soggier. But if you prefer a thicker caramel, just cut the amount of cream in half.

Triple Coffee Cake

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

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Prep Time 1 hr

Cook Time 1 hr

Total Time 2 hrs

Course dessert

Servings 6

Ingredients

  

Cake:

• 100 g white sugar
• 75 g unprocessed 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

Swirl:

• 1 tsp instant coffee
• ½ tsp cinnamon
• 1/2 tsp cadamom
• 80 g pecans

Pecan Tpooing:

• 100 g pecans
• 20 g raw brown sugar
• ½ tsp cinnamon
• ½ tsp cardamom
• ½ tsp instant coffee powder
• 1 tbsp date syrup or maple syrup

Coffee Whipped Cream:

• 200 ml heavy cream The colder, the better!
• 20 g powdered sugar
• ½ tsp instant coffee
• 10 ml boiling water

Coffee Caramel:

• 150 g white sugar
• 1 tbsp water
• 250 ml heavy cream
• 4 cl Kahlua optional
• ½ tsp instant coffee
• 5 g salt
• 20 g boiling water

Instructions

 

Cake:

• 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:

• Preheat oven to 160

  Mix 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

• 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:

• 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.

Have you tried the recipe? What do you think? Tell us in the comments below and follow us on TikTok and Instagram!