The portion listed here is based on my 6-inch skillet (which is kinda small, I know), so you would need to adjust for your own pan. It’s one of those recipes you really don’t need to be super precise and it’s hard to screw up. And you can use any ovenproof pan to make this.
Mini Coffee Skillet Cake (serves 4)
1 cup all-purpose flour
1 tablespoon of ground coffee powder
1/2 cup of milk
1/4 cup (or half a stick) of butter, soften
1/2 cup of sugar
1 teaspoon of baking powder
Pinch of salt
1. Pre-heat oven at 170C. Grease the skillet pan with butter.
2. In one mixing bowl, whisk butter and sugar together until light and fluffy. Add in the egg, milk and coffee powder. Whisk rigorously to combine.
3. In another bowl, mix together flour, salt and baking powder. Slowly add the flour mixture into the mixing bowl with all the wet ingredients. Stir and mix until everything blend well together into a thick batter.
4. Spoon batter into the skillet pan. Use a spatula to push the batter to the side of the skillet. Bake in the oven for about 30 minutes, or until a toothpick inserted into the center came out clean.
5. Let cool slightly to serve immediately, or keep in the refrigerator until ready to serve. Can serve with a dust of icing sugar on top, with whipped cream, or icecream, or simply on its own.
Earlier I worked with ProFood to create a series of recipes using some of the products available in their online shop. The coffee skillet cake actually made use of the Ground Coffee Powder by Mogi Caffe that they carried, and here are the other recipes you can find on their website:
- Blackcurrant Vinegar-marinated with Warm Potato and Radish Salad
- Classic Panna Cotta
- White Truffle Honey Creme Brulee
- Coffee-rubbed Roast Pork Ribs