Marbled Tea Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and lightly flour an 8x8 inch square baking pan. (5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (2 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, mixing well after each addition. (2 minutes)

Recipe View 5 mins Gradually add half of the dry ingredients to the butter mixture, mixing until just combined. Pour in the milk and mix until smooth. Add the remaining dry ingredients and mix until just combined. Stir in the vanilla extract. Be careful not to overmix. (5 minutes)

Recipe View 1 mins Transfer about 1/3 of the vanilla batter to a separate small bowl. (1 minute)

Recipe View 1 mins In a small cup or bowl, dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir until fully dissolved. (1 minute)

Recipe View 1 mins Pour the coffee mixture into the smaller bowl of batter and stir until evenly combined. (1 minute)

Recipe View 5 mins Spoon half of the vanilla batter into the prepared baking pan, spreading it evenly. Top with the coffee batter, spreading it gently. Spoon the remaining vanilla batter over the coffee layer. (5 minutes)

Recipe View 2 mins Use a butter knife or skewer to gently swirl the batters together, creating a marbled effect. Avoid over-swirling to maintain distinct layers. (2 minutes)

Recipe View 35 mins Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (35-40 minutes)

Recipe View 30 mins Let the cake cool in the pan on a wire rack for 30 minutes before dusting with cinnamon sugar. (30 minutes)

Recipe View Cut into squares and serve. Enjoy!