Don’t Drink Your Next Cup of Vietnamese Coffee—Eat It InsteadJuly 29, 2015
Maybe it’s the need to feel a constant buzz, or perhaps it’s that fascination with its literal bittersweet nature—whatever the case, coffee in the country has managed to nurture its herd of devoted disciples. As a treat to the perpetually wired, we’ve come up with a Vietnamese coffee-inspired cake.
Taking its cues from the staple Vietnamese drink, the cake packs that familiar coffee bite with a sticky bath of condensed milk. For the willing, it’s a treat guaranteed to put you on both a sugar rush and caffeine high.
Vietnamese Coffee Cake
Total Time: 1 hour and 10 minutes | Yield: 10 slices
- 2/3 cup yogurt
- 2/3 cup vegetable oil
- 1 1/3 cup sugar
- 2 cups self-rising flour
- 2 tsp vanilla extract
- 4 eggs
- zest of 1 lemon
- 2 tbsp instant coffee powder
- 1/2 cup condensed milk
- Preheat oven to 350°F
- Combine the vegetable oil, sugar, and coffee in a big bowl. Whisk until the sugar and coffee are dissolved.
- Add yogurt and continue whisking for 1 minute.
- Mix in the vanilla extract, eggs, and lemon zest.
- Gradually add the flour until it’s incorporated in the mixture. Be careful not to over-mix.
- Grease a loaf pan with oil and dust it with flour.
- Add the batter inside the greased tin pan and place in the oven.
- Bake for 45-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in a wire rack and add holes to the cake using a barbeque stick. Set aside.
- In a saucepan, add the condensed milk and salt to taste. Bring the mixture to a boil.
- Take the condensed milk mixture and drizzle it—or slather it generously—over the cake.
- Cut into slices and devour.