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coffee vanilla marble tea cake with coffee glaze

Coffee Vanilla Marble Tea Cake with Coffee Glaze

A soft and buttery Coffee Vanilla Marble Tea Cake with beautiful swirls of vanilla and coffee, finished with a glossy coffee glaze. Made using the reverse creaming method, this easy marble cake has a delicate crumb, rich coffee flavour and the perfect sweet finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking time 1 hour
Course Brunch, Cake, Dessert, Sweet tooth, tea time
Cuisine American, British
Servings 9 inch loaf tin

Equipment

  • Large and small mixing bowl
  • Whisk
  • Spatula
  • 9 inch loaf tin and Baking paper 

Ingredients
  

For the Coffee Vanilla Cake -

  • 225 g butter cubed and chilled
  • 225 g flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 225 g castor sugar
  • 1 tbsp vanilla extract/paste
  • 3 eggs
  • 120 g yogurt
  • 45 g instant coffee powder + 45 g hot water

For the syrup -

  • 120 g water
  • 45 g castor sugar

For the Coffee Glaze -

  • 120 g icing sugar
  • 2 tbsp instant coffee powder
  • 1 –2 tbsp hot milk or hot water
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat the oven to 175 Degrees C and line a 9 inch loaf tin by brushing it with oil and baking paper, making sure it hangs over the sides so it is easier to lift from the tin once baked.
  • In a smaller mixing bowl add the instant coffee powder and hot water - stir together until smooth and combined. Set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda, salt and stir together with your fingers. Add the butter and using your finger rub together to create a damp sand like texture. Add in the castor sugar and stir together.
  • Add the eggs, vanilla, yogurt and whisk until smooth.
  • Divide the batter into half and using a rubber spatula transfer half the batter to the bowl with the coffee mixture. Whisk it well until smooth and combined.
  • Scoop 3-4 dollops of vanilla batter at the bottom of the tin and fill in the gaps with the coffee batter. Top the vanilla batter with scoops of coffee. Then top the coffee batter with scoops of vanilla batter and repeat unit the batters are done.
  • Using a chopstick or a knife, swirl the batters together a couple of times and bake in the oven for 45-50 minutes or until a tooth pick inserted into the center comes out clean.
  • While the cake is baking make the simple syrup by boiling the water and sugar together until the sugar has dissolved and the syrup is transparent.
  • Once the cake is out of the oven, poke holes into it and pour over the warm syrup. Allow this to soak for a couple of hours covered with cling wrap.
  • To make the coffee glaze, stir all the ingredients together until smooth and pour over the cake, sprinkle over the sea salt flakes, slice and serve.

Notes

  • Use the best coffee you have, you could do a double or triple espresso shot as well.
  • Make sure the cake soaks the syrup for at least an hour wrapped in cling wrap before glazing.
  • If you want that bakery style crack on top of the cake once baked, pipe a line of room temperature butter in the center on the tin.