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Surinamese Koffie Koek
A moist and flavorful coffee cake, often spiced with nutmeg and sometimes containing raisins or candied fruit. It's a popular treat for afternoon tea or coffee.
ð§ ææ
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground nutmeg
- 0.5 tsp Ground cinnamon
- 125 g Butter(softened)
- 200 g Granulated sugar
- 3 large Eggs
- 120 ml Strong brewed coffee(cooled)
- 50 g Raisins(optional)
- 50 g Candied peel(optional, chopped)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan.
- 2
In a medium bowl, whisk together flour, baking powder, nutmeg, and cinnamon.
- 3
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, mixing well after each addition.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee. Mix until just combined. Do not overmix.
ð¡ ããã®ã³ã: Start and end with the dry ingredients. - 6
If using, fold in the raisins and candied peel.
- 7
Pour the batter into the prepared cake pan and spread evenly.
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
ð¡ ããã®ã³ã: Check for doneness around the 50-minute mark. - 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âEnsure your coffee is strong for a pronounced coffee flavor.
- âRoom temperature ingredients will help create a smoother batter.
- âDo not overbake, as this can result in a dry cake.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a tablespoon of dark rum to the batter for an extra kick.
- Drizzle with a simple coffee glaze made from powdered sugar and coffee.
- Top with chopped nuts like walnuts or pecans before baking.