Chinese Coffee Cake
A moist and flavorful Chinese Coffee Cake with a tender crumb, topped with melted oleo, powdered sugar, and cinnamon—perfect for breakfast or teatime gatherings.
Ingredients
Instructions
- Beat the eggs until thick and set aside.
- In a separate bowl, mix sugar and flour.
- Add the beaten sugar and flour to the beaten eggs and mix well.
- Add the baking powder to the mixture.
- Quickly pour in 3/4 cup of scalded milk and stir until combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Melt one stick of oleo (butter) and punch holes in the hot cake, then pour the melted oleo over the cake.
- Sprinkle with powdered sugar and cinnamon before serving.
Tips & Substitutions
To enhance the flavor of your Chinese Coffee Cake, consider adding a teaspoon of vanilla extract to the batter. If you're out of oleo (butter), coconut oil or margarine can serve as a good substitute. For a richer texture, you can also substitute half of the sugar with brown sugar. Ensure your eggs are at room temperature for better mixing.
Serving Suggestions
This Chinese Coffee Cake pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a delightful twist, serve it alongside a scoop of vanilla ice cream. It also makes a great addition to brunch spreads, complementing dishes like Potato Dumplings(Repne Halusky) or Szechuan Sesame Noodles.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Coffee Cake contains roughly 296 calories, with 6g protein, 62g carbohydrates, and 3g fat. It is a good source of vitamin C (18% of the Daily Value), calcium (13% of the Daily Value), and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is completely cooled before storing it in an airtight container. It will stay fresh and delicious, making it perfect for gatherings or brunch events.
What can I use instead of scalded milk?
If you don’t have scalded milk on hand, you can substitute it with regular milk or even almond milk. To mimic the warmth of scalded milk, heat the milk until it's hot but not boiling, and then use it in the recipe.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it as baking times can vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).