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Dish of 08 Apr 2010
COFFEE CAKE
6 servings
I woke up this morning craving something sweet and decadent and remembered my Grandma¡¯s cinnamon coffee cake with buttery coffee icing. Here is her recipe. My craving has been satisfied
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Coffee cake:
125 ml (1/2 cup) butter
250 ml (1 cup) sugar
45 ml (3 tablespoons) golden syrup
2 eggs
500 ml (2 cups) cake flour
15 ml (1 tablespoon) baking powder
5 ml (1 teaspoon) ground cinnamon
pinch of salt
125 ml (1/2 cup) strong cold coffee
Coffee icing:
180 gm butter
500 gm icing sugar
5 ml (1 teaspoon) vanilla essence
10 ml (2 teaspoons) instant coffee dissolved in 15 ml boiling water
5 ml (1 teaspoon) ground cinnamon
Pre-heat the oven to 180 ¢ªC (350 ¢ªF). Grease and line 2x 22 cm cake tins with baking paper.
1. Beat the butter and sugar until creamy. Add the golden syrup and add the beaten eggs. Beat until fluffy.
2. Sift the dry ingredients and add alternating with the coffee to the butter mixture. Mix until just combined
3. Spread the batter into the prepared tins and bake for 25 minutes or until a toothpick !ed into the centre of the cake comes out clean. Cool on a wire rack.
4. Make the icing. Cream the butter and add the icing sugar. Beat until creamy adding the vanilla essence and the coffee.
5. When the cake is cold, spread half the icing onto one cake layer, top with the second cake layer and spread with the remaining icing. Dust with ground cinnamon and enjoy.
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;)