Coffee cake with cranberry & caramel

Ingredients

Sponge biscuit

5 eggs
170 grams (6 ounces) sugar
165 grams (5.8 ounces) flour
5 grams (1 teaspoon) baking powder
0.25 teaspoon salt
50 grams (1.8 ounces) butter
30 grams (1 ounce) cocoa
1 tablespoon instant coffee
4 tablespoons boiling water

Cranberry filling

150 grams (5.3 ounces) cranberry puree
100 grams (3.5 ounces) sugar
10 grams (0.35 ounces) corn starch
20 grams (0.7 ounces, 1 tablespoon + 1 teaspoon) water

Caramel

225 grams (8 ounces) sugar
65 grams (2.3 ounces) water
90 grams (3.2 ounces) cream (33%)
90 grams (3.2 ounces) butter

Creme

150 grams (5.3 ounces) cream (33%)
100 grams (3.5 ounces) white chocolate
350 grams (12.3 ounces) cream cheese
70 grams (2.5 ounces) powdered sugar

Soaking

100 grams (3.5 ounces) boiling water
0.5 teaspoon coffee
1 teaspoon powdered sugar

Cream cheese frosting

100 grams (3.5 ounces) cream
250 grams (8.8 ounces) cream cheese
2 tablespoons cocoa
70 grams (2.5 ounces) powdered sugar

Equipment

Mixing Bowls
Use clear mixing bowls to see ingredients better. Set aside large and medium sizes for different tasks.
Spatula
A silicone spatula works wonders for folding ingredients without deflating the batter.
Hand Mixer or Stand Mixer
Helps achieve that perfect fluffy texture for the batter and cream. A stand mixer allows hands-free operation for multitasking.
18 cm (7 inch) Cake Pans
Use two pans to ensure even baking. Line them with parchment paper for easy removal.
Small Saucepan
Ideal for cooking caramel. You need one that ensures an even distribution of heat.
Cooling Rack
Allows your cake to cool evenly. Always let it cool completely before frosting.

Instructions

Step 1

Step 1: Preheat the oven to 180°C (356°F). In a large bowl, whip the eggs with sugar until they become fluffy. Gradually fold in the flour, baking powder, cocoa, and salt in two batches, stirring gently with a spatula. Add in the melted butter and the instant coffee dissolved in boiling water. Ensure your batter is smooth and well combined. Bake the sponge biscuit in two 18 cm (7 inch) molds for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

Step 2

Step 2: For the cranberry filling, heat the cranberries with sugar in a saucepan over medium heat. Mix in the corn starch dissolved in water and bring to a boil. Cook for 1 minute, then remove from heat and let it cool. Cool the mixture quickly by pouring it into a cool bowl.

Step 3

Step 3: To make the caramel, combine the sugar and water in a saucepan over medium heat. Boil without stirring until it reaches an amber color. Once amber, stir in the cream followed by the butter. Let it cool. Be careful with the hot caramel mixture; it can burn easily.

Step 4

Step 4: For the crème, heat the cream until just boiling, then remove from heat and add the white chocolate, stirring until melted. Let this mixture cool for 2 to 4 hours. Once cooled, whisk it together with the cream cheese and powdered sugar until smooth and fluffy. Refrigerate to allow the mixture to thicken before use.

Step 5

Step 5: To make the soaking liquid, simply whisk together boiling water, coffee, and powdered sugar until well combined. Ensure the coffee is fully dissolved for an even soak.

Step 6

Step 6: For the cream cheese frosting, whisk the cream until soft peaks form, then add in the cream cheese, cocoa, and powdered sugar, and whisk until smooth. Chill if needed to achieve a firmer consistency.

Step 7

Step 7: To assemble the cake, follow this order: Place a layer of sponge biscuit, soak it with the soaking liquid, spread a layer of crème, create crème borders, then add caramel within the crème ring. Repeat this layer sequence but alternate the fillings, with cranberry puree in every other layer. Finish with the final sponge biscuit layer, soaked with the soaking liquid. Wrap the entire cake with plastic film and refrigerate in a ring mold for 5 to 12 hours. Chilling helps the cake set well and enhances flavor blending.

Servings

👩‍🍳 **Serve this pastry on a stylish platter to make a wow-worthy presentation.** The contrast between the rich layers and the cranberry filling will catch everyone's eye.

**Pair it with a hot beverage** like coffee or tea ☕ to complement the cake’s flavors. Bonus points if you serve on gorgeous teacups and saucers.

Feel adventurous? **Add a scoop of vanilla ice cream 🍦 on the side.** The cold ice cream melting over the moist cake is a match made in heaven.

Hosting a party? **Slice the cake into smaller pieces for a buffet-style dessert table.** Set it next to an array of other mini desserts for the ultimate dessert experience.

Variations

Going **gluten-free**? Swap the all-purpose flour for a gluten-free flour blend. Make sure to use a 1:1 replacement ratio for best results. 🌾

For a **vegan** version, replace the eggs with a mixture of chia seeds and water. Use coconut cream instead of dairy cream and vegan butter for the caramel. 🍃

These variations ensure everyone at your table can enjoy this delightful pastry, without compromising on taste or texture. ✅

Faq

How can I prevent my sponge cake from deflating?
Be sure not to overmix the batter once you add the dry ingredients. Fold gently to maintain the airiness.
What’s the best way to check if my cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready.
How do I make a smooth caramel without it burning?
Cook the sugar and water over a medium heat and avoid stirring. Only add the cream and butter once it turns amber.
Can I prepare the cranberry filling in advance?
Yes, you can make it a day ahead and store it in the fridge. Just ensure it's cooled down completely before using.
How long can I store the assembled cake?
The assembled cake can be stored in the refrigerator for up to 3 days. Keep it wrapped to maintain moisture.
Is it possible to freeze the sponge cake layers for later use?
Absolutely! Wrap each layer tightly in plastic wrap and aluminum foil, then store them in the freezer for up to a month.