Description
Classic coffee cake reaches new heights with rich cappuccino frosting, promising indulgent comfort in each delectable slice. Creamy espresso-infused layers marry perfectly with tender crumb, offering coffee enthusiasts a sublime dessert experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Flour and Nuts:
- 180 g (1 ½ cups) plain gluten-free flour blend
- 60 g (½ cup + 1 ½ tablespoons) ground walnuts
Dairy and Sugar:
- 140 g (1 ¼ sticks) unsalted butter, softened
- 100 g (½ cup) light brown soft sugar
- 75 g (¼ cup + 2 tablespoons) caster or granulated sugar
- 120 g (½ cup) whole milk
Eggs and Flavoring:
- 3 UK medium/US large eggs, room temperature
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Supporting Ingredients:
Dry Ingredients:
- 2 ½ teaspoons baking powder
- ½ teaspoon xanthan gum (omit if gluten-free flour blend contains it)
- ¼ teaspoon salt
- 15 g (3 ½ tablespoons) instant coffee granules
Frosting Ingredients:
- 300 g (1 ⅓ cups) double/heavy cream
- 18 g (2 ½ tablespoons) cappuccino powder
- 2 g (1 ½ teaspoons) instant coffee granules
- 120 g (1 cup) icing/powdered sugar
- Chocolate shavings for decoration
Instructions
- Prepare the oven by positioning the rack in the middle and heating to 350°F (180°C). Carefully line an 8-inch (20 centimeters) round cake pan with parchment paper.
- Create a coffee-infused liquid by gently warming milk with instant coffee in a small saucepan, stirring until completely dissolved. Allow the mixture to cool to room temperature.
- In a large mixing bowl, combine softened butter, light brown sugar, caster sugar, and vanilla extract. Whip the ingredients using an electric mixer until the mixture becomes light and fluffy.
- Incorporate eggs into the butter mixture one at a time, ensuring each egg is thoroughly blended before adding the next.
- In a separate bowl, sift together gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt to create a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, alternating with the coffee-infused milk. Mix gently until a smooth, consistent batter forms.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Bake for 38-40 minutes, monitoring to prevent over-browning. If the cake’s surface darkens too quickly, cover loosely with aluminum foil.
- Remove from the oven and let the cake rest in the pan for 10 minutes. Carefully transfer to a wire cooling rack to reach room temperature.
- Prepare the cappuccino cream by heating 70 grams (about ⅓ cup) of heavy cream with cappuccino powder and instant coffee. Stir until completely dissolved and allow to cool completely.
- Whip the remaining cream with powdered sugar until soft peaks form, creating a light and airy base for the frosting.
- Slowly incorporate the cooled coffee-cream mixture into the whipped cream, adding one tablespoon at a time. Whisk thoroughly to ensure a smooth, consistent texture.
- Once the cake has cooled completely, generously spread the cappuccino frosting over the top, creating elegant swirls with an offset spatula.
- Garnish the frosted cake with delicate chocolate shavings for an elegant finishing touch.
- Slice and serve immediately, or store in a sealed container in the refrigerator for 3-4 days.
Notes
- Gluten-free baking requires precise mixing and careful ingredient selection to achieve a light, fluffy texture.
- Coffee-infused milk adds deep, rich flavor throughout the entire cake, enhancing its aromatic profile.
- Xanthan gum is crucial for binding gluten-free flour, preventing crumbly texture and maintaining cake structure.
- Ground walnuts contribute nutty undertones and additional moisture to the cake’s delicate crumb.
- Whisking gradually and alternating dry and wet ingredients ensures smooth, lump-free batter with consistent consistency.
- Cooling cake completely before frosting prevents cream from melting and maintains elegant presentation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 402 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg