IMG_8108Recipe adapted from My Kitchen Snippets

Ingredients (makes an 8 inch square cake)

227g softened butter
3 tbsp sour cream * i used yogurt
250g sugar * i used 180g
240g flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
4 eggs
120ml warm milk
2 tbsp instant espresso coffee powder
* i added a dash of kahlua

IMG_8109食材 (可做一个8寸方形蛋糕)

软化黄油 227克
酸奶油 3 大匙 * 我用了酸奶
糖 250克 *我用了180克
面粉 240克
盐 1/4小匙
杏仁粉 120克
泡打粉 1小匙
鸡蛋 4颗
温奶 120毫升
即溶浓缩咖啡粉 2大匙


IMG_8107– Line and grease baking pan. Mix the espresso powder to the warm milk. Stir until dissolved. Set it aside to cool down

– Pre-heat the oven to 180 degree C. Sift flour, baking powder and salt together in a bowl. Add in the ground almond and mix well. Set it aside

– Cream butter, sour cream and sugar until light and creamy, about 5 minutes. Add in the eggs, 1 at a time until well combined * stir in kahlua after all eggs have been incorporated
黄油、酸奶油和糖打直蓬松状态~ 约5分钟.鸡蛋逐颗加入,每加入一颗,拌匀后才可加入另一颗 *鸡蛋拌匀后即可加入可可利口酒

– Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the cool milk mixture in two additions, beginning and ending with the flour. Mix until well combined
厨师/打蛋器转至慢速,面粉(以面粉开始和收尾)和冷却的牛奶交替加入 ~ 面粉分3次加入,牛奶即分2次

–  Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes * i baked for 45 mins
面糊倒入烤盘,刮平并送入烤箱烤至蛋糕有弹性或竹签插入后不带面糊即可。烘焙时间约50-60分钟 *我烤了45分钟

– Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it

IMG_8106highly recommended ~ really good
超强力推荐 ~ 好吃


Pollution index: 75 in shenzhen


(18) Comments

  • 婉婉下午茶 (November 26, 2014)


  • Mel (November 26, 2014)

    Yum…yum…yum….. You were fast in baking up this recipe. I did bookmarked it when Gert put up this post ….aigh…lazy me loh….. it sure look so yummy and I am sure I will slice another piece to gulp down with a cuppa.

  • Zoe (@bake4happykids) (November 26, 2014)

    Butter + almond + Espresso = heavenly cake!!! Seeing this post, I kept having this equation in my mind!!!

  • Gertrude (November 26, 2014)

    Thanks for trying out this cake. We like it a lot too 😉

  • Fion (November 26, 2014)


  • kitchen flavours (November 26, 2014)

    Lovely cake, Victoria! I love espresso!

  • Grace (November 26, 2014)

    有咖啡香气的蛋糕,我先bookmark。咖啡蛋糕配咖啡, 下午茶后会精神啦 :)

  • Veronica (November 26, 2014)

    Yummy! Looks so beautiful too. Bookmarked already. Thanks for sharing.

  • Jozelyn Ng (November 26, 2014)


  • Ann Low (November 26, 2014)

    These are all my favourite ingredients! Mmm… smell good and taste good!

  • LY (November 27, 2014)

    What a wonderful combination! All my favourites!

  • May Law (November 27, 2014)

    亲亲的推荐我先收藏了, 等有目时在来开工吧!

  • Jenny (November 27, 2014)

    哎呀! 进来你家一定沦陷…什么减肥计划全都忘光光啦~

  • Esther Lau aka Copycake Kitchen (November 27, 2014)

    Wow! Another nice coffee cake! I must try it dear ! 🙂

  • chloe (September 11, 2015)

    Hi Victoria. I just baked this cake and it is so filled with coffee aroma and moist at the same time. Thanks for your highly recommended cue. Chloe

    • Victoria Bakes (September 11, 2015)

      Chloe, thanks for your feedback.. it\’s always nice to hear back when readers try our recipe and i know i always have you to count on

  • Florence (March 23, 2016)

    Hi Victoria! Do i need to sift the flour? If i were to halve the ingredients, would the temp and cooking time stay the same? Thanks 🙂

    • Victoria Bakes (March 23, 2016)

      Hi Florence, yes, i always recommend sifting flour (stated in instructions) to aerate and remove clumps. when adjusting ingredients, temperature doesn\’t change (provided the above temperature works with your oven). but baking time has to be adjusted according to your baking pan.

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