Coffee cake

By Hope Malau
22 July 2015

For those who prefer their tea-time treats with a coffee kick.

Serves: 6 Preparation: 10 min Cooking: 1 hr 

  • 750 ml (3 c) flour
  • 20 ml (4 t) baking powder
  • 2,5 ml (½ t) salt
  • 125 ml (½ c) hot water
  • 60 ml (4 T) granules of coffee
  • 375 ml (1½ c) buttermilk
  • 375 ml (1½ c) sugar
  • 6 eggs
  • 125 ml (½ c) oil
  • 10 ml (2 t) vanilla essence

Butter icing

  • 125 g butter
  • 500 ml (2 c) icing sugar, sifted
  • 15 ml (1 T) milk

Preheat the oven 180 °C.

1. Sift the flour, baking powder and salt into a mixing bowl. Dissolve 10 ml (2 t) coffee granules in the water. Place the coffee, buttermilk, sugar, eggs, oil and vanilla in a separate mixing bowl and mix well.

2. Add the dry ingredients to the wet ingredients and mix on low speed until the two mixtures are just combined.

3. Divide the batter between 2 x 20 cm cake tins and bake for 1 hour or until a skewer inserted comes out clean. Allow to cool in the tins for 5 minutes before removing, then let the cake cool completely on a wire rack.

4. Butter icing: In a mixing bowl beat the butter until soft and pale. Keep adding small amounts of icing sugar until all the icing sugar is worked into the butter. Add the milk and beat until smooth.

5. Sandwich the cooled coffee cakes together with a thick layer of butter icing. Use the remaining icing to cover the top of the cake.

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