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This Ube Coffee Cake is perfect for merienda! Ube halaya is the base of the cake keeping it nice and moist. The Ube Pili Povoron topping gets nice and golden.
The perfect cake for a mid-day snack or even for brunch! It keeps well on the counter for a few days
Ube Halaya – Ahh the key ingredient for the Ube Coffee Cake. The beauty of using Halaya is that it is already filled with coconut milk and butter. It will give the cake so much Ube flavor and keep it moist. You can get a bottle at a local Filipino Grocery Store or online. If you want to make it on your own this Halaya recipe is very good.
Flour – Of course the traditional binder.
Butter – To keep it creamy
Eggs – This gives the cake some protein and also some lift.
Ube Extract – In addition to Halaya, we are going to add a touch of Ube Extract for a more vibrant purple color.
Both Brown and White Sugar – Gives the cake additional sweetness.
Salt – Pairs well with sweet stuff. Just a touch of salt lifts up the flavor a notch.
Ube Polvoron – The beauty of using Polvoron is that it already has sugar and flour. All you need to do is break it up.
Pili Nuts – For that nice buttery flavor but with a nice crunchy texture.
Ube Cookies – Adding cookies is optional, just gives the streusel more ube flavor
Butter – Is used to bring it all together and for more buttery goodness flavor.
6. In a food processor blitz together the butter, pili nuts, ube povoron and cookies.
7. Spread on top of the Ube Coffee Cake batter and bake at 350F.
8. Lift out of the pan and transfer to a wire rack to cook fully.
Cut into 16 squares and serve with your favorite drink. Something like Salabat or a Pandan Infused Coffee would be great!
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