Que Que Chilean Coffee Cake
Indulge in the warm, spiced flavors of Que Que Chilean Coffee Cake, a delightful fusion of South American tradition and comforting sweetness. This tender, aromatic cake is infused with a hint of brewed coffee, perfectly complemented by the cozy embrace of cinnamon and nutmeg. The result is a moist, subtly spiced dessert that’s as perfect for a casual coffee break as it is for a celebratory gathering. With its soft, buttery crumb and a delicate powdered sugar dusting, this simple yet elegant cake is easy to prepare and ready to enjoy in just an hour. Ideal for serving alongside a hot cup of coffee or tea, this Chilean classic will quickly become a favorite at your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 0.25 cups Strong brewed coffee, cooled
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl, combine the milk and cooled brewed coffee.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk-coffee mixture. Start and end with the dry ingredients (add in three parts dry, two parts wet). Mix just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 28.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
