Coffee and milk loaf cake

Ingredients

• 200 g00 flour
• 3eggs, at room temperature
• 100 gsugar
• 100 mlwhole milk, at room temperature
• 25 mlmoka pot espresso
• 50 mlsunflower oil
• 8 gbaking powder

Instructions

1. 1

   Whisk eggs and sugar

   Make 25 ml of moka pot coffee. In a bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale and foamy.

2. 2

   Add the liquids

   Pour in the sunflower oil and whisk for a few moments. Add the room-temperature milk and coffee, then briefly mix again.

3. 3

   Mix in dry ingredients

   Add the 00 flour and baking powder all at once. Whisk until the batter is smooth and free of lumps; it will be fairly runny.

4. 4

   Bake the loaf

   Pour the batter into a 22 × 12 cm loaf tin. If it is not silicone, grease and flour the tin first. Bake in a preheated conventional oven at 180°C for 40–45 minutes, checking the centre with a skewer before taking the cake out.

5. 5

   Cool and serve

   Leave the cake to cool slightly, then turn it out onto a wire rack. Decorate with icing sugar before serving.

What is coffee and milk loaf cake?

This is a simple loaf-shaped cake flavoured with coffee and softened by whole milk. The recipe uses a whisked batter rather than a creamed butter mixture, making it a straightforward bake for breakfast or an afternoon break.

Loaf cakes are made in many home-baking traditions, and this version pairs the familiar flavours of coffee and milk. Whisking the eggs and sugar until foamy helps give the cake its light texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 7g protein, 43g carbs, 11g fat.

The flour and sugar provide most of the carbohydrates, while sunflower oil supplies much of the fat. Eggs contribute protein, with smaller amounts from the milk and flour. Pair a slice with fruit or plain yoghurt for a more balanced breakfast.

Choosing and preparing the ingredients

Room-temperature eggs and milk: these are easier to combine evenly with the other ingredients. Let the moka pot coffee cool to room temperature too before adding it.

00 flour: this finely milled flour gives the batter a smooth consistency. Add it with the baking powder as directed, then mix only until no lumps remain.

Getting the batter right

Foamy eggs: whisk the eggs and sugar until pale and visibly aerated before adding the oil. This is the main step that builds air into the batter.

Runny mixture: after the flour and baking powder are incorporated, the batter should be fairly fluid. That is expected, so avoid adding extra flour to thicken it.

Using the loaf tin

Tin size: a 22 × 12 cm loaf tin gives the batter the shape specified for this recipe. A silicone tin can be used as it is, while a conventional tin should be greased and floured first.

Filling: pour the batter carefully into the tin, as its loose consistency can splash. Set the tin in the preheated oven once it is ready to bake.

Checking when it is done

Timing: bake at 180°C for 40–45 minutes in a conventional oven. Begin checking towards the end of that window, as ovens can differ.

Skewer test: insert a skewer into the centre before removing the cake. If it comes out without wet batter clinging to it, the middle is cooked through.

Cooling and serving

Cooling: let the loaf cool slightly in its tin before turning it out onto a wire rack. This gives it a chance to firm up and makes it easier to handle.

Serving: the recipe suggests finishing the loaf with icing sugar, though it is not included in the supplied ingredient list. Serve slices on their own or alongside a hot drink.

Recipe notes & tips

• Bring the eggs and milk to room temperature before mixing.
• Let the coffee cool before adding it to the batter.
• Whisk the eggs and sugar until pale and foamy.
• Mix in the flour just until the batter is smooth and lump-free.
• Grease and flour a conventional loaf tin before filling it.
• Use a skewer to check the centre before the end of the baking time.

Variations

• Stronger coffee: use a more intense moka pot coffee while keeping the quantity at 25 ml.
• Citrus note: add finely grated orange zest for a bright contrast with the coffee.
• Chocolate chips: fold a small handful through the finished batter for extra sweetness.
• Spiced version: add a pinch of cinnamon to the flour and baking powder.
• Icing sugar finish: dust the cooled loaf before serving, as suggested in the method.

Common mistakes to avoid

• Cold ingredients: bring the eggs and milk to room temperature so they combine more evenly.
• Coffee too hot: cool it before adding, so it does not warm the other ingredients.
• Overmixing: stop when the batter is smooth to avoid working it more than needed.
• Skipping tin preparation: grease and flour a conventional tin to help the loaf release.
• Guessing doneness: check the centre with a skewer before taking the cake out.
• Turning it out immediately: let the loaf cool slightly first so it is easier to handle.

How to store

Once completely cool, store the loaf in an airtight container at room temperature and eat within 3 days. Warm individual slices briefly in the microwave or in a low oven.

Frequently asked questions