Recipes

Easy-Peasy Coffee Cake

ABOUT THE RECIPE

Made with real Pod & Parcel coffee, this quick and easy to make cake is perfect as a morning tea treat, 3pm pick-me-up or after-dinner delight.

With only a few ingredients and no fancy mixers required, this cake is a great way to make your at-home coffee dates feel extra special.

INGREDIENTS

 Coffee cake

  • 1/3 (75g) cup unsalted butter
  • 1/3 (70g) cup brown sugar
  • 90ml (long shot) Pod & Parcel coffee
  • 1 egg (lightly beaten)
  • 1 cup (150g) of self-raising flour
  • 1/2 (75g) cup of chopped pecans

Coffee icing

  • 1 ½ Cup icing sugar
  • 1 tbsp (10g) unsalted butter
  • 1-2 tbsp (short shot) Pod & Parcel coffee
  • 1-2 shots of Pod & Parcel's Munro coffee pods
  • 1 tbsp. of plant-based milk of choice
  • ½ cup Loving Earth coconut oil
  • Loving Earth Coconut sugar 200g
  • 100g spelt flour
  • 100g gluten free flour of choice
  • 1 tsp. baking powder
  • 1 tsp. bi-carb soda
  • 4 chia or flax eggs
  • 1x 80g Loving Earth Dark chocolate block, roughly chopped
  • 2 punnet of fresh blueberries OR 1 cup of frozen blueberries
  • Maple syrup for light glazing

ABOUT THE RECIPE

Made with real Pod & Parcel coffee, this quick and easy to make cake is perfect as a morning tea treat, 3pm pick-me-up or after-dinner delight.

With only a few ingredients and no fancy mixers required, this cake is a great way to make your at-home coffee dates feel extra special.

INGREDIENTS

Coffee cake

  • 1/3 (75g) cup unsalted butter
  • 1/3 (70g) cup brown sugar
  • 90ml (long shot) Pod & Parcel coffee
  • 1 egg (lightly beaten)
  • 1 cup (150g) of self-raising flour
  • 1/2 (75g) cup of chopped pecans

Coffee icing

  • 1 ½ Cup icing sugar
  • 1 tbsp (10g) unsalted butter
  • 1-2 tbsp (short shot) Pod & Parcel coffee
  • 1-2 shots of Pod & Parcel's Munro coffee pods
  • 1 tbsp. of plant-based milk of choice
  • ½ cup Loving Earth coconut oil
  • Loving Earth Coconut sugar 200g
  • 100g spelt flour
  • 100g gluten free flour of choice
  • 1 tsp. baking powder
  • 1 tsp. bi-carb soda
  • 4 chia or flax eggs
  • 1x 80g Loving Earth Dark chocolate block, roughly chopped
  • 2 punnet of fresh blueberries OR 1 cup of frozen blueberries
  • Maple syrup for light glazing

ABOUT THE RECIPE

Made with real Pod & Parcel coffee, this quick and easy to make cake is perfect as a morning tea treat, 3pm pick-me-up or after-dinner delight.

With only a few ingredients and no fancy mixers required, this cake is a great way to make your at-home coffee dates feel extra special.

INGREDIENTS

  • 1/3 (75g) cup unsalted butter
  • 1/3 (70g) cup brown sugar
  • 90ml (long shot) Pod & Parcel coffee
  • 1 egg (lightly beaten)
  • 1 cup (150g) of self-raising flour
  • 1/2 (75g) cup of chopped pecans

Coffee icing

  • 1 ½ Cup icing sugar
  • 1 tbsp (10g) unsalted butter
  • 1-2 tbsp (short shot) Pod & Parcel coffee

ABOUT THE RECIPE

Chances are you’ve seen the whipped coffee trend in your feed over the past few weeks. The viral recipe calls for instant coffee, but as you probably know from your early days of coffee experimentation, instant coffee isn’t the best…

So, we’re here to help you out! We’ve tested a recipe that uses an espresso shot instead of the instant kind, and whilst it’s not as foamy as the viral trend, we can assure you it tastes 100 times better.

INGREDIENTS

  • Equal parts espresso coffee and caster sugar (we used a standard espresso shot, which is about 30ml, and 30g of sugar)
  • 1 cup of milk
  • 5 ice cubes

INSTRUCTIONS

INSTRUCTIONS

Step 1

Preheat the oven to 180C (160C fan-forced). Grease a medium/small loaf pan and line with baking paper.

Step 2

Add the butter and sugar to a medium saucepan. Stir on low heat until dissolved, then remove from heat and leave aside to cool.

Step 3

Once the butter/sugar has cooled, add in the egg and Pod & Parcel coffee. Mix well until combined.

Step 4

Add in the flour (ideally sifted) and chopped pecans. Gently fold together until just combined (try not over stir!).

Step 5

Pour the batter into the loaf pan. Cook cake for around 20-25 minutes. The cake is ready when a skewer inserted in the middle comes out clean and when the top of the cake springs back when you lightly press it.

Step 6

Remove cake from tin and allow to cool on a wire rack (avoid icing the cake until it has properly cooled)

Step 7

To prepare the icing, add the icing sugar, butter and coffee to a small bowl/saucepan. Place bowl/saucepan over a pot of gently simmering hot water. Stir until smooth and shiny, then pour over the cake.

Step 1

Preheat the oven to 180C (160C fan-forced). Grease a medium/small loaf pan and line with baking paper.

Step 2

Add the butter and sugar to a medium saucepan. Stir on low heat until dissolved, then remove from heat and leave aside to cool.

Step 3

Once the butter/sugar has cooled, add in the egg and Pod & Parcel coffee. Mix well until combined.

Step 4

Add in the flour (ideally sifted) and chopped pecans. Gently fold together until just combined (try not over stir!).

Step 5

Pour the batter into the loaf pan. Cook cake for around 20-25 minutes. The cake is ready when a skewer inserted in the middle comes out clean and when the top of the cake springs back when you lightly press it.

Step 6

Remove cake from tin and allow to cool on a wire rack (avoid icing the cake until it has properly cooled).

Step 7

To prepare the icing, add the icing sugar, butter and coffee to a small bowl/saucepan. Place bowl/saucepan over a pot of gently simmering hot water. Stir until smooth and shiny, then pour over the cake.

MADE WITH

MADE WITH

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7 thoughts on “Easy-Peasy Coffee Cake

  1. avatar YMrAzfKuN says:

    cDUiQMYSfbJLlZvH

  2. avatar XQpSfcHqDu says:

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  3. avatar Sophie says:

    This cake is delicious!

  4. avatar MXogZFTsqY says:

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  5. avatar lreHNqxu says:

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