Honey-Sesame Ethiopian Coffee Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist coffee cake infused with Ethiopian coffee and sweetened with honey, topped with toasted sesame seeds for a nutty crunch. This Ethiopian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp ground Ethiopian coffee until well combined.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Step 4: Add 2 large eggs one at a time, beating well after each addition, then mix in 1/4 cup honey and 1 tsp vanilla extract.
  5. Step 5: Alternately add the dry flour mixture and 1/2 cup whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  6. Step 6: Pour batter into the prepared cake pan and sprinkle 2 tbsp toasted sesame seeds evenly over the top.
  7. Step 7: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cake is golden.
  8. Step 8: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with coffee or tea.

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