Last week was a birthday bonanza with two of my friends having birthdays on the same day.I was quite chuffed as it gave me a good excuse to improve my baking skills. I’ve recently bought an electric mixer and I relish any opportunity to use it, especially if that opportunity comes covered in butter cream. I am rather partial to coffee cake as you may have noticed from my previous recipe for cappuccino cake (here). This one is a more traditional and although it was a little heavy the sponge was lovely and moist and tres magnific (I have since altered the recipe to make the sponge lighter). So birthday or not, try out this yummy coffee cake, the perfect recipe to cheer up a dreary afternoon.
220g of butter
220g of white sugar
220g of flour
1 teaspoon of baking powder
50ml of strong black coffee
250g of icing sugar
4 tablespoons of butter
2-4 tablespoons of black coffee
3 drops of vanilla essence (optional)
Cream together the butter and sugar, add in the eggs and mix thoroughly Stir the coffee into this mix until it has combined. Mix together the flour baking powder and salt and add it gradually into the wet mix. When the batter is done, pour into a greased cake tin and bake at 200 degrees Celsius for 20-40 minutes until its is golden brown and springy to the touch (cooking times will vary) . You can also put a knife in the middle if it comes out clean its fine.
To make the buttercream, mix the softened butter with the icing sugar. This will be stiff at first so add the coffee in a tablespoon at a time until you reach the desired consistency. When the cake has cooled completely top with the butter cream and decorate with nuts. Voila the perfect coffee cake.