I baked a coffee cake two days ago for a small function that happened at home yesterday. This cake recipe has never failed me. It has been passed down from my grandmother to my mother and now me. The cake always turns out light, fluffy and delicious. I just made a normal vanilla cake and added coffee. I would have liked to make some coffee flavoured buttercream frosting but my mother insisted that we had enough desserts that we should keep the cake plain and simple. I think a coffee cake needs a thin layer of frosting. If you attempt this, then please do make some buttercream frosting. Anyways on to the recipe.
- 200 g flour
- 200 g butter or margarine
- 200 g caster sugar*
- 4 eggs
- 1 tsp baking powder
- 1 1/2 tbsp of instant coffee
- 1 tbsp of hot water
- 1 tsp of vanilla
*Use caster sugar instead of granulated sugar which is what I used because that was what was at home. It doesn’t really matter much but you save beating time by using caster sugar
1) Pre heat the oven to 165 Celsius. Get a 8×8 in cake tine and lather some butter and line it with baking paper. Cream the butter and sugar together until well combined like in the picture below
2) Add an egg at a time and beat after each addition until you are left with a more liquid, lose mixture. It does not look that great at this stage but wait till you add the flour which is the next step
3) Sift the flour and baking powder together (optional) and add the mix little at a time until all the flour is mixed in. You are left with a nice cake batter at this stage
4) Dissolve the coffee in the hot water. How much coffee you use is up to you. If you like it strong I suggest you add a little more than 1 1/2 tbsp. Make sure the coffee mixture is not too hot before adding to the cake mixture
As you can see I did not ice it but a little bit of coffee buttercream frosting would have made this even better even though it is already soft and delicious on it’s own. Give it a go!
Until next time!