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- Afternoon Tea, Dessert, Treat
- 2 min
- 559
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.)
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Can I Use Freshly Brewed Coffee Rather Than Powder Or Granules?
- I only Have Coffee Granules, How Do I Grind Them Into A Powder?
- Can I Use Decaf Coffee?
- Can I Use Self-Raising Flour Instead of Plain?
- What’s The Best Way to Store My Coffee Cake?
- What Are The Coffee Cake Ingredients For A Different Size of Tin?
No, the reason I use instant coffee powder or granules in this recipe is that it’s the easiest way to get an intense coffee flavour into both the sponge and buttercream. The amount of freshly brewed coffee needed would mean adding too much liquid to the mixture. You also cannot substitute the coffee powder/granules for ground coffee beans. Making t...
I always use granules rather than powder and I simply give mine a quick blitz in my spice grinder. You can also grind them in a pestle and mortar.
Absolutely. We mostly drink decaf coffee at home and so that’s what I usually use for my cakes. The results of using regular instant coffee and decaf are the same.
Absolutely. Instead of the 200g of plain flour and 2½ tsp of baking powder listed in the recipe, use 210g of self-raising flour.
This coffee cake can be stored in an airtight container for 4-5 days. Preferably it should be stored in the fridge (but allow it to come up to room temperature before eating as it’ll have a better flavour and the buttercream will soften), but it’ll be fine at room temperature providing the room isn’t too warm. This cake is suitable for freezing, ei...
As for my easy chocolate cake, I wanted to make it simple for you to make this cake in a different size or shape (either round, square or rectangular) so you can get it to fit in a tin you already have at home or feed as many or few people as you need. The main recipe below is for a two-layer 20cm round cake (this serves 12 people). However, this r...
- (143)
- 521
- Dessert
To make this delicious coffee cake, pre-heat your oven to 160C, 325F or gas mark 3, and grease the sides and line the bottom of two 8-inch sandwich tins. Cream together your butter and sugar until light and fluffy.
Freshly baked coffee cake can last for up to four days if stored properly at room temperature. It can be stored in an airtight container or wrapped tightly with plastic wrap. If you want it to last longer, you can store it in the refrigerator for up to a week or freeze it for up to three months.
Keep covered and this cake will keep for up to 3 days at room temperature or around 5 days in the fridge. Generally, coffee cake is best served within 1 to 2 days for the best texture and freshness, but this cake kept surprisingly well even past that point!
- (1)
- Cakes
Jul 12, 2023 · For the coffee cake, begin by p reheating your oven to 160 °C (320°F) with the fan on (see note 4 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release). Set aside for now.
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Jul 24, 2024 · Learn how to make a moist and buttery coffee cake with a crunchy cinnamon topping and a vanilla glaze. This easy one-pan recipe is perfect for breakfast, brunch or dessert.
