Ube Coffee Cake
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.
Servings: 16 Servings
Ingredients
For the cake batter
- ½ cup butter softened
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup coconut milk
- 1 Jar Ube Halaya (340g / 12oz)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the topping
- 6 tablespoons Ube Polvoron Crushed
- 2 tablespoons Ube Cookies Crushed
- ¼ cup Pili nuts roughly chopped
- ¼ cup cold butter diced
Instructions
- Preheat oven to 350°F. Line a 8x8 inch baking pan with baking parchment and spray with oil.
- In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the coconut milk and Ube Halaya.
- Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking pan.
- To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
- Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.