Pom Koek (Belgian Coffee Cake)
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 12 serving(s)
Categories
- Breakfast
- Brunch
- Dessert
- Quick Breads
- Belgian
- European
- Oven
- Easy
Dietary
- Low Cholesterol
Allergens
- Wheat
- Egg
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try it, please share your reactions.
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Equipment
9x4-inch loaf pan, parchment paper or wax paper, mixing bowls, toothpick
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup honey
- 1 cup hot coffee
- 1 egg
- 1/3 cup corn oil
Instructions
Pre-heat oven to 350 degrees.
Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
Slice thinly and serve warm plain or with butter.
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