Coffee Loaf Cake
Nothing warms my feelings more than a cup of intense espresso. Definitely, the balance won't be perfect if not paired with a delicious, buttery piece of coffee loaf cake.
Servings: 8 slices
Calories: 449kcal
Equipment
- loaf pan
Ingredients
- 2 banana overripe
- 2 eggs
- 1 tbsp instant coffee
- 2 tbsp Espresso
- 3/4 cup maple syrup
- 1 vanilla bean
- 1/4 cup melted butter
- 3/4 cup almond flour
- 1 3/4 cup all-purpose flour 1 3/4 cup
- 1 tsp baking powder
- 1 tbsp cinnamon powder
- pinch of salt
- butter for greasing the baking pan
Coffee Caramel Sauce:
- 1 cup brown sugar
- 1 cup Espresso or 3 tbsp
- 1/2 cup butter
- pinch of salt
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, mash bananas. Crack the eggs and mix them with mashed banana. Gradually mix in instant coffee, espresso, maple syrup, and seeds of vanilla bean. Melt the butter, and combine it to the mixture.
- Combine sifted all-purpose flour, almond flour, baking powder, cinnamon powder, and salt in a separate mixing bowl.
- Add gradually dry flour mixture to the wet one and whisk until combined.
- Grease a silicone loaf pan with butter. Pour cake batter into loaf pan. Bake for 40-45 minutes.
- Allow the coffee loaf cake to cool for a while before drizzling it with coffee caramel.
Coffee Caramel Sauce:
- Pour sugar into a saucepan and melt it slowly over medium-low heat without adding water. Stir it constantly with a wooden spoon (or rubber one) until it starts clumping together. At this point, stir in espresso (about three tablespoons of strong coffee). Continue mixing, as it can burn very quickly. Once the sugar melts completely, you will see it bubbling and a deep amber color - stir in the butter cubes. Keep mixing until the butter has melted. Add a pinch of salt at the end and cook until it turns into a deep brown caramel sauce. It will take you about 3-5 minutes.
- Switch off the stove and leave the caramel to cool for 5-10 minutes. Then pour it over the cake.