Coffee Cake

1st day of maternity leave – feels a little odd to be honest knowing I won’t be back at my desk for a year at least. And I keep asking myself what will I do with myself for a whole year?! I am then reminded that this is not something I won through a raffle – no, I’ll have a baby to look after! *reality check 1,2,3* .  Anyway, we had two really good friends come over last night and I decided to bake a cake and so out came my Mary Berry website and I settled on her Cappuccino Coffee Cake. Now, I don’t drink coffee (except Starbucks Toffee Nut Latte which they bring out at Christmas time) so this cake was really predominantly for the guests and the other half (who is a mini coffee addict)

This Coffee Cake is really easy to make and very light to eat – I reduced the sugar (healthy eating and all that) upped the coffee taste (did I mention one of us is a coffee addict?!) and out popped a beautifully crafted, light, moist, not-too-sickly-sweet cake.  Even I ate a slice! This is perfect with a cup of tea, or coffee if you prefer and takes about 1.5 hours to make.  The only difficult thing i found with this cake is cutting the cake into 4 slices – but alas, I got the better half to do that, he’s way better at stuff like that than me.

What you’ll need;

IMG_0268 (1000x667)

  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado sugar or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the Icing

  • 175g (6oz) soft butter
  • 300g (12oz) icing sugar
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

Here’s how you do it;

IMG_0274 (1000x667)

Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

IMG_0270 (1000x667)

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.

IMG_0273 (1000x667)

Stir in the dissolved coffee until thoroughly blended.

IMG_0275 (1000x667)

Should look like this when it’s creamed together.

IMG_0276 (1000x667)

Divide the mixture evenly between the two prepared tins and level the tops.

IMG_0281 (1000x667)

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

Now for the icing;

IMG_0280 (1000x667)

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.

IMG_0282 (1000x667)

Should look something like this after you cream the whole lot together.

IMG_0283 (1000x667)

Beat in the dissolved coffee and divide into four.

IMG_0284 (1000x667)

When creamed together with the coffee, should look like this. Do a taste test and add more icing sugar if you like, or a tiny bit more coffee if you prefer a stronger coffee taste.

IMG_0285 (1000x667)

When they are cold, slice each cake horizontally in half, giving four layers of cake.

IMG_0287 (1000x667)

Slice away – careful with your fingers!

IMG_0288 (667x1000)

Sit one base on a cake stand and spread with a quarter of the mixture.

IMG_0289 (1000x667)

IMG_0291 (1000x667)

IMG_0292 (1000x667)

Stack em’ up like jenga! Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

IMG_0293 (1000x667)

I even iced the sides of the cake as I had icing left – decorate as you please – I stole 3 coffee beans from the better half’s coffee machine.

IMG_0301 (1000x667)

Ta-daa! One coffee cake ready to eat!

The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

Happy baking!

Toodles,

KimmyX

Leave a Reply

Your email address will not be published. Required fields are marked *