Coffee Cake Caramel

Coffee Cake Caramel


Serves 2 people

2.4 dl flour (wholewheat, white, spelt, oat, or gluten free) 

1 tsp instant coffee powder 

1/2 tsp cardamom powder 

1 tsp baking powder 

1 egg 

50 ml fresh espresso 

1/4 tsp salt 

1 tbsp coconut milk 

1 tbsp condensed milk. 

2 ripe plums 

1.5 tsp rapeseed or sunflower oil 


To serve: 

Condensed milk 

Coffee beans 

Fresh ground coffee 



1 x MealKit

1 x StackPlate 

1 nonstick frying pan 

1 x silicone or wooden spatula  

2 x baking rings - for cooking the pancakes  


How to: 

Mix all ingredients together, until you have a thick, spoonable batter. If you need to loosen the batter, add a little milk or water, 1 tbsp at a time. Heat 1 tsp the oil in the pan to medium, use the rest of the oil to grease the baking rings.


Place the baking rings in the pan. Pour the batter into the rings, filling halfway. Cook for 1 minute on medium, reduce the heat to low, cover with a lid and allow to cook until the batter has risen and looks like a crumpet/muffin. At this point, the batter should be fully cooked - does not wobble. Remove from the pan - take care as the rings will be hot. When the rings are cool, remove the cakes with a thin, sharp knife. Store in your StackBowl and StackPlateStore the batter for later. Turn the heat up to medium/high. Slice the plums into sections, place flesh side down on the pan and caramelize for 1-2 minutes. Remove and store in your SnapBox Original.  


To Serve: 

Place your Vietnamese coffee cakes on StackPlates. Top with caramelized plum sections. Drizzle with condensed milk and decorate with coffee beans and a little fresh coffee.

Tip: make in advance.