Coffee Cake.

When i was younger i never ate coffee cake, firstly because i didn’t like coffee (so that seems pretty obvious) and secondly because i thought it was stuffy and a silly idea for a cake. But this year on mothers day i decided to make my mum her favorite cake because it was mothers day after all- and so she should really get to eat what she wants. Her favorite cake is coffee cake- and making it really won me over!

I made the icing with coffee and chocolate- so even though the cake is coffee cake, the topping is mocha, which injected a little bit of me into a classic cake.

This cake saw me through the first week of lock-down, the perfect mid afternoon, or morning or mid day snack with a cup of tea. So i have to say, i’m sorry to all the years i said i hate coffee cake- because i was really wrong.

Ingredients-

• 70g caster sugar
• 170gButter
• 3 large eggs
• 170g self-raising flour
• 1 ½ tsp bicarbonate of soda
• 1 tbsp instant coffee- watered down, or coffee extract.

For the Icing-

• 200g Butter
• 250g Icing Sugar
• 2 tbsp Coffee Flavoring
• 50g Coco Powder

 

Method-

1. Mix the butter and sugar together until its smooth and fluffy.
2. Add the eggs and flour gratuarly- in 3 sections.
3. Once its all included, fold it in with a spoon. Add the baking powder and coffee flavoring.
4. Butter the cake tins- and put equal amounts of the coffee cake mix in each.
5. Cook at 180 degrees for 20-25 mins.
6. leave to cool.
7. while the cake is cooling make the icing.
8. Put the butter, icing sugar, coco powder and coffee in a bowl and using an electric whisk combine them all together until its fluffy.
9. Sandwich the cake together with a good amount of icing in the middle, finish with some chocolate chippings and walnuts.