Coffee cake

By Drum Digital
22 July 2015

Impress your neighbours with this delicious cake when you invite them over for tea.

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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