Coffee Caramel Butterscotch Cake
Minuman • Malaysia
How to Make Coffee Caramel Butterscotch Cake (Traditional & Healthy Version)
Coffee Caramel Butterscotch Cake is a delightful dessert beverage that blends rich Malaysian coffee (kopi), luscious caramel, and creamy butterscotch into a soft, moist cake. This fusion dessert, popular in Malaysia’s urban cafes and multicultural bakeries, is a celebration of the country's passion for sweet treats and aromatic kopi. Malaysians love to experiment with global flavors, and this cake reflects the harmonious blend of Western-inspired butterscotch with local ingredients like santan (coconut milk) and pandan for a uniquely Malaysian twist. The cake’s taste is a balance of bold coffee, sweet caramel, and buttery butterscotch, making it an ideal choice for teatime or as a decadent breakfast treat. Incorporating traditional Malaysian ingredients, such as santan and pandan, not only enhances flavor but also pays homage to local culinary heritage. Perfect for gatherings or festive occasions, this cake is a crowd-pleaser and a great conversation starter, showcasing Malaysia’s vibrant food culture and the creativity of its bakers.
Bahan-bahan(untuk 1 medium slice (about 100g), suitable for Malaysian portion)
- 1 cup Whole wheat flour (tepung gandum)
- 1 tablespoon Malaysian coffee powder (kopi)
- 1/2 cup Brown sugar (gula perang)
- 1/4 cup Santan (coconut milk) (local coconut milk)
- 2 Eggs (Grade B)
- 1/4 cup Butter (unsalted)
- 1 teaspoon Pandan extract (local pandan juice) - pilihan
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Salt (garam)
- 2 tablespoons Butterscotch sauce (homemade or store-bought)
Arahan
- 1
Preheat your oven to 180°C. Grease and line a small cake tin.
5 minutes
Use parchment paper for easy removal.
- 2
In a mixing bowl, cream butter and brown sugar until light and fluffy.
3 minutes
Ensure butter is at room temperature for best results.
- 3
Add eggs one at a time, beating well after each addition.
2 minutes
Beat until mixture is smooth to prevent lumps.
- 4
Mix in santan, Malaysian coffee powder, and pandan extract. Stir until fully combined.
3 minutes
Pandan adds aroma; skip if unavailable.
Kenapa hidangan ini sihat
Compared to traditional cakes, this recipe uses whole wheat flour and coconut milk for added fiber and healthy fats. By limiting refined sugars and using natural flavorings, it supports balanced energy and heart health. The inclusion of eggs provides protein, making it a more satisfying and wholesome treat. This Malaysian cake is a healthy alternative for dessert lovers who want to indulge without compromising nutrition.
This Coffee Caramel Butterscotch Cake uses whole wheat flour, which offers dietary fiber, B vitamins, and minerals like magnesium. Santan provides healthy fats and antioxidants, while eggs supply protein and important nutrients such as choline. Using brown sugar in moderation and incorporating local ingredients like pandan keeps the recipe nutrient-rich and flavorful. The coffee adds antioxidants and a metabolic boost, and controlling portion sizes helps manage calorie intake.
Petua
- 💡Tip 1: Use fresh santan for richer flavor and texture.
- 💡Tip 2: Add a pinch of cinnamon for extra warmth.
- 💡Tip 3: Let the cake cool completely before slicing to avoid crumbling.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat briefly before serving to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
