Coffee and milk plumcake
- Vegetarian
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
PRESENTATION
Okay, so, imagine turning your favorite morning coffee into this soft and moist coffee and milk cake you can devour any time of day. Really, it's inspired by those simple sweet breads you spot at bakeries—bringing that cozy combo of coffee and milk right to your kitchen. And the best part? It's super easy. Just mix, pour and wait for that sweet aroma to fill your kitchen—like your favorite coffee shop. Seriously good.
The coffee loaf cake is about keeping things simple yet super tasty. Even if baking isn’t your thing—pretty simple—you’ll probably nail it. Some folks, you know, get creative with leftover egg whites or try different flavors. But at its core, this cake shines with its mellow coffee flavor and tender crumb—thanks to the milk. So so good.
Weekday mornings? Weekend brunch? Doesn’t matter. Having a milk loaf cake on the counter just makes breakfast feel special. Which is great. It's like those easy coffee shop pastries but with the bonus of being homemade. A slice with a hot drink? Perfect. Plus, the moist texture means it won’t dry out, you know.
For anyone who loves simple baking, this cake's forgiving nature invites you to experiment. Swap milk for cream? Stir in some nuts? Pretty much. Compared to rich desserts, this coffee and milk cake stays light, nostalgic—easy to share. Versions of this loaf are everywhere, but the mix of fragrant coffee and creamy milk always—really—hits the mark.
Anyone searching for an easy coffee cake recipe or just a gentle, sweet breakfast treat will find this one checks all the boxes. And look, it’s a great way to use up stuff in the fridge while adding a touch of homemade charm to your day. For real.
- INGREDIENTS
- Ingredients (for a 9x5 inch loaf pan)
- Type 00 flour 1.6 cups (200 g)
- Eggs 3 - (medium at room temperature)
- Sugar ½ cup (100 g)
- Whole milk 0.4 cup (100 ml) - at room temperature
- Coffee 0.9 oz (25 ml) - (moka pot espresso)
- Sunflower seed oil 3 ½ tbsp (50 ml)
- Baking powder 2 tsp (8 g)
How to prepare Coffee and milk plumcake
To prepare the coffee and milk plumcake, make the coffee with the moka pot in the required quantity. In a bowl, beat the eggs and sugar 1 with an electric mixer 2 until the mixture is light and fluffy. Pour in the oil 3
and continue beating briefly 4. Then add the milk 5 and the coffee at room temperature 6.
Mix for a few more moments with the mixer 7. Incorporate the flour 8 and the baking powder 9 all at once.
Mix all the ingredients, still using the mixer, until you get a smooth and lump-free batter: it will be quite liquid 10. Transfer the mixture into a 9x5 inch loaf pan. We used a silicone one, if you prefer to use a classic pan we recommend oiling and flouring it before pouring the batter inside. Bake the plumcake in a preheated static oven at 356°F for 40-45 minutes. Before removing from the oven, do the toothpick test to make sure the cake is well cooked inside. Once taken out of the oven 12, let it cool slightly.
Then remove it from the pan onto a wire rack 13 and decorate the plumcake with powdered sugar 14, before serving it 15.