Ever since he was a little boy my husband requested coffee cake each year for this birthday cake. A couple of years ago I found this little fact out so after asking his mum for the recipe, I carried on the tradition. This recipe that I’m going to share with you was given to my mother in law by her mother so it’s been tried and tested a fair few times!
How to make coffee cake
You will need
2 tbsps Camp coffee essence
4 eggs – beaten
225g/8oz caster sugar – sifted
225g/8oz self-raising flour – sifted
225g/8oz block margarine at room temperature, plus a little extra to grease the tins
sponge cake tins x 2 (greased and lined with greaseproof paper)
Pre-heat the oven to 160C, 325 F,gas 3
Beat margarine and sugar until pale and fluffy
Add beaten eggs in a little at a time mixing until incorporated. Take care not to curdle – adding the odd table spoon of flour toward the end to prevent this from happening.
When all the eggs are incorporated add flour gradually
Finally stir in the coffee essence.
Bake approx 25mins – centre oven.
When cooked – centre should spring back when you prod it and cake will be coming away from the sides slightly. Cool for a couple of minutes – and turn onto wire rack. Remove the greaseproof lining whilst still warm.
For the topping – Coffee Fudge Icing
200g/7oz icing sugar – sifted
2 dsp water
1dsp coffee essence
Melt butter on gentle heat – add rest of the ingredients and stir over gentle heat until combined.
Remove from heat and beat hard with a wooden spoon until it starts to thicken (and crystals/hard bits form on the sides of the pan).
Whilst still a pouring consistency (but not too runny) pour onto top of the cake allowing it to drizzle slightly over the edges.
Take care not to over beat or over cool the mixture as it will suddenly become too stiff to spread.
It’s normally still warm when you pour it over the cake.
Add decorations immediately – walnut halves, pecans or chocolate sprinkles, I’ve even used edible gold glitter to sprinkle on top and it looked great.
I would recommend a chocolate buttercream frosting/filling between the sponges as it will give the cake a bit of a mocha feel.
This is the recipe I use (it will make more than you need for a filling, but can be frozen)
You will need
175g good quality dark chocolate
22g butter at room temp
1 tbsp milk at room temp
1 tsp vanilla extract
250g icing sugar – sifted
Melt the chocolate until smooth, leave to cool slightly
Beat the butter, milk, vanilla and icing sugar until smooth. I use my electric hand mixer for this.
Add the melted chocolate and beat again until thick and creamy
(recipe originally found in Cupcakes from the Primrose Bakery)
Like I’ve said this coffee cake goes down very well in our house, even the girls love it.
Let me know if you give it a go, I’d love to know what you think!