Portuguese Coffee Buttercake
A rich, buttery cake with a tender crumb and subtle vanilla flavor, perfect for coffee breaks or special gatherings, appealing to those who love classic baked treats.
Ingredients
Instructions
- Beat the butter in a bowl until smooth.
- Beat in the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Beat in the flour and salt until just combined.
Tips & Substitutions
For an extra depth of flavor, try adding a teaspoon of instant coffee or espresso powder to the batter. If you need a dairy-free option, substitute the unsalted butter with a plant-based butter alternative. Ensure all ingredients are at room temperature for better blending. You can also experiment by adding citrus zest for a refreshing twist.
Serving Suggestions
This Portuguese Coffee Buttercake is delightful when served with a dusting of powdered sugar or a drizzle of chocolate sauce. Pair it with a cup of coffee or tea for a perfect afternoon treat. It also goes well with a scoop of vanilla ice cream or a side of Chilled Peach Soup for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for about a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Coffee Buttercake contains roughly 564 calories, with 11g protein, 91g carbohydrates, and 1g fat. It is an excellent source of iron (26% of the Daily Value), vitamin C (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1760mg per serving (77% 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 use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend or almond flour, but the texture may vary. If using almond flour, consider reducing the amount slightly, as it can be denser than all-purpose flour.
How can I make this cake more chocolatey?
To add chocolate flavor, incorporate cocoa powder into the batter. Start with 1/4 cup of unsweetened cocoa powder, reducing the all-purpose flour by an equal amount to maintain the proper consistency. You could also fold in chocolate chips for extra richness.
Is it possible to freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best results.
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).