Made from the same base recipe as the Almond Butter Cake (minus the almonds), we call the Crackly Crunchy Coffee Cake (a.k.a. the CCCC) the “dark, smokey cousin of the ABC”.
The crackly surface is achieved by using real coffee granules and the magic ingredient of all desserts – sugar.
Other basic ingredients include the usual suspects – egg, vanilla essence, flour and Danish butter.
The texture of this cake ought to be light and fluffy, best enjoyed at room temperature and to be consumed within 1-2 days of purchase.
Over here at The Imperial Headquarters, we normally have the Crackly Crunchy Coffee Cake with either a Kopi-O-Kosong or a Teh-O-Kosong — we’re fond of pairing cakes with a non-sweetened hot beverage to fully appreciate the simple, rustic flavours of our cakes.