I’m a big fan of coffee-flavoured anything: ice-cream, cake, actual coffee – just give it to me. But when it comes to ordering a slice of coffee cake, nine times out of 10 I find it to be dry and cardboard-like. So I set about testing a few versions, and found that the oil-based versions were best. Honey & Co in London sells one of the best I’ve had: it’s a Turkish coffee cake with cardamom and walnut, so I’ve taken my memory of that cake to form the base flavours for this one.
Who doesn’t love a good upside-down cake? It took me a while to hone and tweak this one to perfection. I wanted a cake that wasn’t overly sweet, in other words something I wouldn’t feel guilty eating for breakfast. Or as a friend pointed out when she taste-tested it, more of a “tea cake” then a “cake cake”.
I also wanted an extra moist cake that could be made with whole wheat flour and still produce a very tender texture. Well it turns out one of the best-kept secrets for an ultra-moist and tender cake is…. oil! Yes, using oil