Latte Cake – a mild coffee cake topped with Salted Caramel
I make a lot of coffee cakes – everyone in my household loves coffee cake – but this Latte Cake with Salted Caramel drizzle is a bit different. It has a slightly milder coffee flavour and the salted caramel of the drizzle cuts through the sweetness of the icing.
The inspiration, and main taste consultant, for this cake is my daughter. Whenever we go for coffee, she always chooses a Salted Caramel Latte, hot in winter and iced in summer. She suggested that the flavours that she likes in her drink would also be good in a cake. And this cake shows she was right!
As with many of my cakes, this is a very straightforward, basic loaf cake recipe which has allowed me to play with the flavours. The cake is a mild coffee flavour, topped with coffee buttercream. The thing that makes it particularly good is the salted caramel drizzle that goes on top. This gives a real punch of sweet and saltiness which lifts the whole cake. One of the things that I love about cooking is the way very simple additions or twists to a recipe can transform it into something much, much better.
Home-made Salted Caramel
If you have never tried making your own Salted Caramel, I would really encourage you to give it a go. It is really quick and easy and is so much more delicious – sweet, creamy, buttery – than any shop-bought, pre-made versions. It is clearly not the healthiest recipe but I firmly believe that everyone needs a treat every now and then and a little goes a long way. As well as using it as a cake drizzle, Salted Caramel is great as a sauce with ice-cream or spread over the top of a cheesecake.
Get creative with those loaf cake flavours!
This Latte Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Earl Grey Cake, Cherry and Almond, Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.
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Latte Cake
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake 1x
- Category: Cake
- Method: Baking
- Cuisine: English
Description
This easy Latte Cake has a mild coffee flavour and is topped with a salted caramel drizzle. Inspired by Salted Caramel Lattes in coffee shops everywhere!
Ingredients
For the cake:
- 75 ml milk or cream
- 3 teaspoons instant coffee
- 175 g butter
- 175 g light brown muscavado sugar
- 3 eggs
- 175 g self-raising flour
For the icing
- 125 g butter
- 125 g icing sugar
- 2 teaspoons instant coffee
- 2 teaspoons hot water
For the caramel:
- 125 g butter
- 250 g light brown muscavado sugar
- 125 g double cream
- Salt to taste
Instructions
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Grease a 450 g loaf tin and line the bottom with baking parchment.
- Warm the milk or cream to scalding point. This is when you gently heat it and then stop heating just before it boils. Add the 3 teaspoons of instant coffee and stir to combine. Allow to cool slightly while you get on with the rest of the cake.
- Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Finally, add the milk or cream and coffee mixture and stir to combine.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- Remove the cake from the oven.
- Leave the cake in the tin on a cooling rack to cool completely before removing.
- While the cake is cooking, make the icing by mixing creaming together the butter and icing sugar. Mix the 2 teaspoons of instant coffee with 2 teaspoons of hot water and then add to the icing mixture. Stir to combine. When the cake is cool, spread the icing over the top.
- While the cake is cooking, make the salted caramel by melting the butter in a small pan and then adding the muscavado sugar. Heat gently until the sugar is dissolved. Add the double cream and continue to heat for another two or three minutes. Remove from the heat and add salt to taste. Allow to cool slightly before drizzling over the icing.
