It’s coffee week!
I’ve been hunting down coffee flavoured things and eating them all week. Because I’m allowed haha
And I made my favourite as well, can you guess what it is?… Yep, Coffee Cake
… Dissolve coffee granules in some boiling water
… Add flour and baking powder
… Butter and eggs
… And mix together and add the coffee
Pour the mixture into your prepared pans, I used 4 6″ pans. But somehow only took pictures of 2, don’t ask… I actually don’t know why i did that
Moving on, bake your cakes until a toothpick comes out clean. Voila!
I frosted with coffee buttercream, you can never have too much coffee in a coffee cake. I think I’ve said ‘coffee’ enough times now. No?
Enjoy my coffee cake with me. I hope you can eat vicariously through my pictures
- 8oz butter
- 8oz caster sugar
- 8oz self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
Preheat the oven to 180C. Butter and line the base of four 6in sandwich cake tins.
Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the prepared tins and level the tops.
Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.