Coffee cake with hints of blueberries, raspberries, and blackberries

Sounds intriguing, doesn’t it? This is a combination you have to try! The sweet and fruity jam (you can use blueberry, raspberry, or blackberry jam) beautifully balances with the subtle acidity of coffee, creating a perfect harmony of flavors.

The texture of this cake is soft and fluffy, reminiscent of brioche—it practically melts in your mouth!

 

 

How to enjoy fruity coffee cake?

Any way you like! This cake is a great way to start the day—perfect as breakfast or a mid-morning snack at work. Since it contains only a small amount of coffee, you can easily pair it with an extra cup of your favorite brew.

 It’s also a wonderful treat to end the day on a sweet note—because everyone deserves a moment of indulgence after a long day!

 

The key ingredient: high-quality coffee

As with any recipe, the secret lies in choosing the best ingredients. You can select any coffee you prefer, but the key is to pick high-quality beans, as they will define the cake’s flavor.

For the perfect pairing, we recommend Rwanda Rushashi brewed in an AeroPress, Chemex, or dripper. This coffee has berry and raspberry notes, which enhance the fruity sweetness of the jam while providing a well-balanced taste. Additionally, Rwanda Rushashi is quite intense, meaning its coffee flavor remains noticeable in the cake, even in small quantities.

And don’t forget—use high-quality jam or make your own for the best results!

 

Fruity coffee cake recipe

Servings: 8

 

Ingredients:

• 10 g instant dry yeast
• 50 ml warm milk
• 50 ml freshly brewed coffee
• 380 g cake flour
• 50 g powdered sugar
• 3 eggs
• 170 g softened butter
• 150 g high-quality blueberry, raspberry, or blackberry jam

 

 

How to make fruity coffee cake – step by step

1. Prepare the yeast mixture – In a cup, mix yeast with warm milk, 1 tbsp powdered sugar, and 1 tbsp flour. Let it rest for 15 minutes. Meanwhile, brew the coffee and let it cool.
2. Separate the eggs – Whisk the egg whites until they form stiff, glossy peaks.
3. Mix the dough – Sift the flour into a large bowl and add the remaining powdered sugar, egg yolks, and prepared yeast mixture. Start mixing using a dough hook attachment or by hand.
4. Incorporate coffee and butter – Gradually add the brewed coffee, followed by the softened butter, kneading for 5-10 minutes until smooth and elastic.
5. Fold in the egg whites – Gently mix the beaten egg whites into the dough until fully combined.
6. Let the dough rise – Cover and let it rise for 1 hour in a warm, draft-free place.
7. Preheat the oven – Set to 180°C (350°F).
8. Shape the cake – Turn the dough onto a floured surface, knead lightly, and roll it out. Spread the fruit jam, then roll it into a log. Cut the log into two equal parts.
9. Prepare the loaf pans – Grease two small 23 cm (9-inch) loaf pans and line them with parchment paper. Place the dough inside.
10. Bake – Bake for 25 minutes until golden brown.

 

 

Extra tips for baking with coffee

This cake is delicious on its own, but if you prefer a sweeter touch, try adding a drizzle of syrup. A chocolate syrup or orange-chocolate syrup would complement the flavors beautifully!

Enjoy your fruity coffee cake with a cup of freshly brewed coffee!