Need a coffee break? Best. Excuse. Ever.
Remember the coffee cakes our grannies used to bake? We feel they were on to something – this coffee cake is absolutely delicious, and the perfect excuse for a coffee break.
Time for some comfort baking.
Coffee cake with coffee-flavoured frosting
Ingredients
360 g cake flour
4 tsp baking powder
1Ž2 tsp salt
1Ž2 cup strong-brewed Woolworths Italian 100% Arabica blend, filter ground coffee
1 1Ž2 cups buttermilk
300 g sugar
6 free range eggs
1Ž2 cup olive oil
2 tsp vanilla extract
For the frosting
1Ž4 cup cream
3 Tbsp granules of instant espresso coffee
300 g room temperature butter
240 g icing sugar
COOKING INSTRUCTIONS
1 Preheat the oven to 180°C. Sift the flour, baking powder and salt into a mixing bowl.
2 Place the coffee, buttermilk, sugar, eggs, olive oil and vanilla into a mixing bowl and mix well. Add the wet ingredients to the dry ingredients and mix at a low speed using an electric or hand-mixer.
3 Divide the batter between 2 x 21 cm greased springform tins. Bake for 1 hour, or until a skewer, when inserted, comes out clean. Allow to cool slightly before removing from the tins and cooling on a wire rack.
4 To make the frosting, heat the cream and 3 Tbsp coffee granules in a saucepan until just simmering and the coffee has dissolved. Remove from the heat and allow to cool. Place the butter and icing sugar into a bowl. Add the cooled coffee mixture. Beat until pale and fluffy.
5 Sandwich the cooled coffee cakes with a thick layer of buttercream. Use the remaining buttercream to decorate the top of the cake.