In 850 AD, an Ethiopian goat herder named Kaldi  while herding his goats stumbled upon a plant and immediately took note of the surprising and enthusiastic effects the plant had on his flock.

When Kaldi brought the charmed plant back to a local monastery, his peers were convinced the plant was an act of sorcery.

The ‘charmed’ plant was in fact coffee beans.

Still, to this day, Ethiopia is recognized as the beloved birthplace of the Coffee Arabica bean and produces some of the most authentic, naturally grown coffee in the world.

Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity.

I know what you’re thinking, why are we talking about coffee today?

Today isn’t really about coffee, i just wanted our minds ready for today’s recipe.

Our recipe is a popular Ethiopian dessert; ‘Ethiopian Coffee-Infused Cake‘.

Here’s what you’ll need;



  • 3 ⅓  cups all-purpose flour
  • 1 ½  Teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾  cups plain yogurt
  • ¾  cups of any Ethiopian coffee, cold
  • 2 teaspoons vanilla
  • 1 ½  sticks (12 Tablespoons) unsalted butter, soft
  • 1 ¾  cups brown sugar
  • 3 eggs
  • Cooking oil spray


  • ¾  cups pecans or walnuts, chopped
  • ¾ cups brown sugar
  • 1 teaspoon cinnamon


  • ¼  cup Ethiopian coffee, brewed
  • 2 ½  cups powdered sugar


  1. First begin with brewing 2 spoons of coffee and set aside in the fridge to cool
  2. Spray all sides of a cake pan with non-stick cooking spray and set aside.
  3. Preheat oven to 350 degrees F.
  4. Begin the streusel: First crush your walnuts or pecans into crumbs.
  5. In a medium size bowl, add brown sugar, cinnamon and crushed nuts and stir thoroughly. Set aside streusel.

  1. Then begin with preparing the cake. In a separate large bowl, mix the flour, salt, baking powder and sugar. Stir until mixture has fully incorporated.
  2. Add ¾ cold coffee to the dry mixture and stir.
  3. While stirring, add the plain yogurt, vanilla, unsalted butter and eggs, one ingredient at a time. Stir thoroughly until all ingredients are fully incorporated and a batter forms. Preferably a mixer will do well, but this can also be done by hand.
  4. Pour half the cake batter mix into the sprayed cake pan, then layer with streusel, and pour remaining half of batter on top of the streusel layer. Bake for 15 minutes or until the inside of the cake bakes fully (you can test with a skewer or toothpick – if it pulls out of the cake clean, it is fully baked.
  5. After cake has baked, set aside to cool.
  6. Begin glaze.In a small to medium bowl, add ¼ cup of cold coffee, powdered sugar, and stir until smooth. Pour glaze on cake.
  7. Serve and enjoy!

P.S It should look something like this when you’re done


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