It has been a little while since I baked something so this weekend, my sister and I decided to bake a coffee cake! Here’s how to make it…
For the sponge:
225g Caster Sugar
4 Large Eggs
250g Self-Raising Flour
1 Tablespoon Baking Powder
150ml Strong Coffee (Cooled)
For the buttercream:
375g Icing Sugar
50ml Strong Coffee (Cooled)
First, we prepared two 20cm cake tins and measured out the ingredients.
Next, we creamed together the butter and sugar until it was smooth. We then added the eggs and coffee.
In a separate bowl, we sieved the flour and baking powder a few times until there were no lumps and we added this to the mixture.
Once the flour and baking powder was thoroughly mixed in, we divided the mixture evenly between the cake tins. We popped the tins in the oven at 180°C for 20 to 25 minutes until the cakes were golden, springy and coming away from the edge of the tins.
Whilst the cakes were cooling, we prepared the buttercream frosting by creaming together the butter and icing sugar. We added the coffee slowly and tasted it occasionally until we were happy with the strength.
Once the cakes had cooled we sandwiched them together with half of the frosting and spread the rest on top. Finally, we topped the cake with some grated chocolate for a cappuccino taste!
We may not have baked anything in a while but it was worth the wait! The cake is so yummy and it was so easy to make. I will definitely be baking another coffee cake next time we have family or friends round!
I hope you all had a wonderful weekend!