I’m honestly not the biggest coffee fan but I do enjoy a big slice of a rich coffee cake.
When Vero sent me this sleek coffee machine, all I could think of was a coffee cake! I took the machine out and immediately got started. Since I’m not a coffee fan, I don’t make it too often but using the Vero coffee machine was super easy. My favorite part was the milk frothing jar. Although I used black coffee for this cake, I made sure I made coffee for everyone at home since using that frothing jar was fun, hehe. The machine came with capsules of a number of exquisite blends. I used seven seeds coffee to make an espresso. Feel free to experiment with the coffee of your own choice.
I used a bundt cake tin to make this cake but you can also use a 9″circular tin. I decided to top this rich and moist cake with whipped cream (white chocolate ganache would be a good idea too!) and some crushed walnuts.
You can read more about the Vero coffee machine here!
- 2 cups all purpose flour (maida)
- 2 tea-spoons baking powder
- 1 + 1/2 cup castor sugar
- 1 cup vegetable oil
- 4 eggs
- 1 cup black coffee/ espresso, hot
- 1/4 cup crushed walnuts
- Lightly brush your cake pan with oil/ butter and dust with all purpose flour. Pre-heat your over to 180C.
- In a medium bowl, combine all purpose flour and baking powder. Whisk until well combined.
- In a large bowl, beat sugar and oil until the mixture becomes light and pale, for about 5-7 minutes.
- Add eggs, one by one, mixing well after each edition.
- Now add the dry ingredients to the wet ingredients in three batches, alternating with coffee. Do not over mix.
- Using a spatula fold the walnuts into the batter. Reserve some for the top.
- Pour the batter into the prepared cake pan.
- Bake at 180C until a toothpick inserted into the centre of the cake comes out clean. This might take about 30-40 minutes.
- Once the cake has cooled, top with whipped cream and crushed walnuts