Coffee Cake with Cinnamon Cream

Coffee Cake with Cinnamon Cream

Learn how to prepare this delicious coffee cake topped with cinnamon cream: it's an easy recipe for a gourmet dessert.

20 November, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 25 MIN


5, separated
175 g, caster (superfine)
Coffee Beans
25 g, roasted, crushed
120 ml, cold, strong
75 g, melted
110 g, ground
All Purpose Flour
110 g
200 ml, 48% fat
Vanilla Extract
1 pod (bean), seeds scraped out
Icing Sugar
2 tbsp
1 - 2 tsp, ground


How to make coffee cake with cinnamon cream

  • Heat the oven to 180°C (160° fan) gas 4.
  • Grease a 23cm|9" loose-based cake tin and line the base with non-stick baking paper.
  • Whisk the egg yolks with 1/2 cup sugar in a mixing bowl until very pale and thick.
  • Stir in the crushed coffee beans, coffee, butter and almonds until blended.
  • Sift in the flour and fold in gently.
  • Whisk the egg whites until firmly peaking. Gradually whisk in the remaining sugar until stiff.
  • Gradually fold into the egg yolk mixture until incorporated.
  • Spoon into the tin and bake for 10 minutes. Reduce the oven temperature to 160°C (140° fan) gas 3 and cook for a further 35-40 minutes.
  • Insert a skewer or cocktail stick into the centre of the cake - it will come out clean when the cake is cooked.
  • Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping

  • Whisk the cream with the vanilla seeds until thick, but not stiff.
  • Sift in the icing sugar and cinnamon and whisk again.
  • Spread the cream on top of the cake.

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