I bake this Coffee Cake very often as it is an absolute favourite. And I hardly ever deviate from the original recipe ... though while making it for SIL's family I did reduce the number of eggs on her insistence. The result was not at all different ... and I in fact got a very good cake.
Since then this recipe has been a favourite in the family.
I have never tried baking it eggless though. I wanted to bake a cake for our trip last weekend to Karpe Wadi ( post in my Travelogue ) ... just to munch on during the drive. But since I turn a veggie on certain days of the week ... and it turned out one of those days fell on the weekend ... I tried baking an eggless cake this time.
The result is here for all to see. Am so happy with this ... am now going to try eggless baking with different other stuff too.
This turned out to be the moistest & softest coffee cake I have ever baked. After the cake was done I noticed the top hadn't browned so well ... but did not want to bake further.
So just grilled it for around 3 minutes on low ... and got the perfect crispiness on the top crust. :-)
Maybe this won't go down well with purists ... but the grilling gave it that perfect crusty top.
Need : 2 cups maida / refined flour, a little more than 1/2 cup cooking oil, 1/2 cup milk, 3 teaspoon baking powder, 1&1/2 cup sugar, 1 pinch salt, 6-8 drops of vannila essence, coffee powder (don't use the fine powder ... the granules are better) .
How to : Grind the sugar into a powder first. Mix everything together ( I do not follow any steps ... just add everything and blend well).
Just make sure there are no lumps. And the mixture should be of pouring consistency .... so add more milk if you find it turning thickish ..... don't worry about measurements ... (see my experimentive self speaking? );-)
Pre heat oven. Bake at 150-180 degrees C. Remove from oven only when the cake has cooled.
A bite anyone? :-)