Coffee cake is easy to make and is perfect for afternoon tea or as a dessert. The amount of instant coffee used can be varied depending on how strong a coffee taste is desired. The mixture is versatile so it can be made as cupcakes or one large cake.
- Skill level:
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Things you need
- Cake tin
- 195g butter (cake) + 170g butter (icing)
- 2 tbsp instant coffee
- Sauce pan
- 170g self-raising flour
- 170g caster sugar
- 1 ½ teaspoon of baking powder
- Mixing bowl
- Wooden spoon
- 3 eggs
- 125g mascarpone
- 350g icing sugar
Preheat the oven at the highest temperature. Different ovens have differing heat settings, but turning the oven to the highest available on your particular model will ensure the oven is fully heated when it's time to insert the cake mixture.
Grease your cake tin with butter. This will prevent your finished cake from getting stuck in the tin once it's cooked.
Mix the instant coffee with as little boiling water as is possible to dissolve the granules into a think coffee syrup. Two or three tablespoons of water should be enough depending on the kind or coffee you are using.
Melt 170g of butter in a pan until it becomes a liquid.
Mix the flour, caster sugar and baking powder in bowl with a wooden spoon until all the dry ingredients are combined. It may be necessary to break down any lumps with the wooden spoon.
Pour the melted butter and eggs into the mixing bowl.
Mix the butter, eggs and combined dry ingredients together. Use a folding motion to get as much air into your cake as possible.
Add half of the coffee syrup and mix until a smooth paste is formed and all of the ingredients are fully combined.
Turn your oven to 170C or gas mark four.
Pour the cake mixture into the greased cake tin and place in the centre of your preheated oven.
Allow the cake to cook for approximately 30 minutes, until the top of the cake is springy to the touch and an even brown colour.
Allow to cool and remove from the baking tin.
Melt 125g of butter in a sauce pan.
Mix the mascarpone and melted butter together in a bowl until fully combined.
Add the icing sugar a little at a time until a paste is formed.
Add half of the remaining coffee syrup and continue mixing the icing until a paste-like consistency is achieved. Add the other half of the coffee syrup and mix in.
Spread the icing over the top of the cake.
Tips and warnings
- Chopped walnuts and cherries can be added to the top of the cake as a finishing touch.
- Alternatively, the cake mixture can be split between two small cake tins to make two thinner cakes. These can be sandwiched together with the icing between them.
- The mixed ingredients can also be poured into a coffee cup and baked in a microwave for around three minutes.
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