Coffee cake falls into the category of a 'classic' cake which are the most appropriate cakes for a Sunday afternoon - perfect with a cup of tea, before or after the obligatory nap.
This is my go to, all in one recipe for a coffee cake, which is so quick and simple and provides you with a spongy, light cake to fill the 'I know I shouldn't be hungry' gap after a big Sunday roast (maybe that's just me..).
- 8oz Self Raising Flour
- 8oz Butter (softened)
- 8oz Caster Sugar
- 4 Eggs
- 1tsp Baking Powder
- 2tbsp Insant Coffee (mixed with hot water and left to cool)
For the icing;
- 100g Softened Butter
- 225g Icing Sugar
- Begin by preheating your oven to 180DegreesC.
- Using my favoured 'all in one' method, add all the ingredients (expect the coffee) to a large mixing bowl or a free standing mixer.
- Mix on a medium speed until lighter in colour and well combined.
- Next, on a low speed, mix in half of your coffee and whisk well.
- Divide the mixture between two lined 8inch cake tins (I cheat and use premade caketin liners to save any trauma of having to line a tin).
- Level out the mixture, give the tins a couple of taps on the counter to remove any air bubbles and then place in the oven for between 15-20 minutes. They should be risen, golden and a skewer should come out clean when poked into the centre.
- Once the cakes have cooked, leave to cool slightly in their tins before transferring to a wire rack to cool completely before icing
- For the Coffee buttercream, beat the butter until smooth and gradually beat in the icing sugar - adding the rest of the Coffee a little at a time.
- Once all combined, turn the speed to high and beat for a couple of minutes to make the buttercream light and fluffy.
- Spread half the buttercream onto the bottom cake, sandwich the two together and spread the remaining half on the top - you can pipe this if you're feeling fancy.
- Finally, I decorated using some walnut halves and ate swiftly with a cup of tea. Enjoy!