Inspired by the legendary bakery-style treat, Coffee Cake à la Bombay Bakery is a soft, buttery sponge infused with subtle coffee flavor and topped with crunchy nuts. This Pakistani-style cake is famous for its moist texture, delicate sweetness, and nostalgic café aroma. Perfect with tea or coffee, it’s an ideal dessert for gatherings, celebrations, or evening snacks.
Preheat oven to 180°C (350°F). Grease and line a baking pan.
In a bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the dissolved coffee for a rich aroma.
Sift flour and baking powder together, then gradually fold into the batter.
Fold in chopped walnuts or almonds for crunch.
Pour batter into the pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool, slice, and serve.
All-purpose flour (maida) – 1½ cups
Chopped walnuts or almonds – ¼ cup
Butter – ½ cup (softened)
Instant coffee – 1 tbsp (dissolved in 2 tbsp warm water)
Sugar – ¾ cup
Baking powder – 1½ tsp
Eggs – 3
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