RECIPE: kō.än's Vietnamese Coffee Cake

Now that the weather is FINALLY a little cooler, we’re daydreaming about cozying up with a fuzzy blanket, a good cup of coffee or hot chocolate, and a piece of coffee cake! We’re so happy that the soon-to-be opening kō.än in Cary, NC was kind enough to share their seriously tasty Vietnamese Coffee Cake that you can expect to see on their menu. Grab a fork and dive in!

Vietnamese Coffee Cake

2 1/2 cups AP flour

1 tsp cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1 Tbs kosher salt

1 3/4 cup granulated sugar

2 ea eggs

1 Tbs vanilla extract

1 cup sour cream

1/2 cup canola oil

3/4 cup cold brew coffee, at room temperature

1. Preheat oven to 350∞F. Spray large cupcake pans generously with pan spray.

2. Combine all dry ingredients (except sugar) and set aside.

3. In stand mixer fitted with the whisk attachment, combine the eggs, sugar and vanilla extract, and whip on high speed until light and fluffy. Reduce speed and add sour cream. Slowly stream in the oil until well-incorporated, and then the coffee.

4. Stop the mixer and scrape down the bottom and sides of the bowl. Turn it back on low speed, and gradually add in dry ingredients until just combined.

5. Scoop batter into prepared pans and bake for about 25 minutes, or until tester comes out clean. Cool in pans for 10 minutes, and then turn out onto wire rack to cool completely. Glaze with generous amounts of coffee syrup and condensed milk icing, finish with French sea salt and candied ginger, and serve with warm brûléed bananas

Coffee Syrup

1 cup cold brew coffee

1 ½ cups granulated sugar

1 cinnamon stick

1 pc star anise

½ ea vanilla bean

1. Cut open the vanilla bean and scrape the seeds. Add the bean and seeds to a small saucepan.

2. Add remaining ingredients to saucepan and bring to a simmer over medium heat. Let simmer just until the sugar has dissolved, and then remove from heat.

3. Let syrup steep until it has cooled completely. Remove the aromatics.

Condensed Milk Icing

2 cans sweetened condensed milk

2 cups powdered sugar

1 tsp kosher salt

1 tsp vanilla extract

1. Combine all ingredients in a stand mixer fitted with the whisk attachment. Whip at low speed first, and then high speed, until the mixture is uniform.