Coffee Cake

Coffee cake is a staple cake and no matter where you go your find some form of it. Some places it it has walnuts and some places it doesn’t.

No matter how you like your coffee a slice of coffee cake on the side just tops it off.

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I do not add walnuts to this cake as I made it for my mum who does not like walnuts but you certainly can add walnuts to it.

I made this cake for Mothers Day for my mum as a little thank you. She loves coffee cake but would struggle to eat a whole cake by herself so I made a half cake.

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A half cake is just one sponge cut in half and sandwiched together. I actually made two half cakes at the weekend because my boyfriends mum does not like coffee cake but wanted a cake.

I made a half chocolate and orange cake for my boyfriends mum. A half cake is a such a good idea if you know a big cake wont get eaten fully.

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This coffee cake is a coffee lovers dream a coffee sponge then topped off with a rich coffee butter cream. You will defiantly get your caffeine fix with this cake.

The recipe makes two sponges but you don’t need to adjust it to just make one if your looking for a half cake.

Coffee Cake

Course Dessert
Cuisine British
Keyword Baking, Cakes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices

Ingredients

Sponge

  • 170 g Caster Sugar
  • 170 g Self-raising Flour
  • 170 g Butter
  • 3 Eggs
  • 1 tbsp Instant Coffee
  • 1 tbsp Hot Water

Buttercream

  • 225 g Icing Sugar
  • 100 g Butter
  • 1⅓ tbsp Instant Coffee
  • 1 tbsp Hot Water

Instructions

Sponge

  • Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
  • Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.

Buttercream

  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom sponge. Sandwich together, then spread the remaining icing on top.

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