Topped with Chocolate Covered Coffee Beans
I have been baking and eating coffee cake for as long as I remember. To me, coffee cake is a cake baked with or flavoured with coffee, just the way banana cake is a cake baked with bananas and an apple cake is a cake baked with or topped with apples.
A few years ago, I realized that there are several other definitions of coffee cake. What is your definition of coffee cake? Should a cake be defined coffee cake because it’s being served with coffee? or because of the ingredients added to it, even though they have nothing to do with coffee? or because it’s being served around a coffee table? or because people have long associated certain types of cakes with coffee? The following two definitions are taken directly from Wikipedia:
Coffee cake: A class of cakes eaten alongside coffee as part of a breakfast meal or during a “coffee break” or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee.
Coffee cakes are typically single layer cakes that may be square or rectangular like a ‘stollen’ or loaf-shaped rectangular cakes, or may be ring shaped. Coffee cakes may be flavoured with cinnamon or other spices, seeds, nuts and fruits These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze or drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea.
My definition of a coffee cake, today and all other times in this blog is a cake made with or flavoured with coffee and baked in any size or shape as a I deem fit for my liking. I made this cake last week, iced it with some left over butter icing and decorated with chocolate covered coffee beans. The ideal thing would have been to add some fine instant coffee (not granules) to the butter icing to make it have coffee flavour and colour but I could not get instant coffee from my local store.
I hope you will enjoy eating this cake. I enjoyed it more than I can say.
Always remember to assemble all ingredients before you start baking.
Dissolve coffee in the hot water,
combine sugar and coffee water in a pan (pot),
Stir the mixture over heat without boiling until sugar is dissolved. Bring to boil, remove from heat, cool syrup to room temperature.
Beat the butter, vanilla and egg yolks
until light and fluffy. This is what it should look like once you finish beating. With mixture on medium speed, gradually pour in cooled coffee syrup in a thin stream, into the egg yolk mixture, continue beating until all the syrup is mixed in
This is what the mixture should look like once you’ve added the coffee syrup.
Stir in the sifted flour all at once, until just combined
This is what the mixture should look like after you’ve stirred in the flour.
Beat the egg whites until soft peaks form.
Fold half the egg whites into the mixture, then fold remaining egg whites gently into the mixture.
This is what the final mixture should look like after you’re done with folding in.
Spread into prepared tin (pan). Bake at 360°F (180°C) for about 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Stand a few minutes before turning onto wire rack to cool.
The cake did not live to see the end of the afternoon. It was too good to be saved for tomorrow.
We enjoyed eating it, while it lasted.
Coffee Cake with Butter Icing
Preparation time: 30 minutes + cooling time;; Baking Time 1 hour: Makes: 9 x 5 Inch Cake
- 225g (2 cups minus 2 tbsp, 8oz) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons instant coffee powder or two tablespoons instant coffee granules (I used Nescafe granules)
- 80ml (⅓ cup, 2.7fl oz) hot water
- 180g (1 scant cup, 6½oz) sugar
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
- 1 teaspoon vanilla essence
- 3 eggs, separated
- Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base and sides with parchment (grease-proof) paper. Sift or whisk the flour and baking powder into a bowl. Set aside.
- In a small pan, dissolve the coffee in the hot water, then add the sugar to the dissolved coffee and stir over medium heat without boiling until sugar is dissolved. Bring to boil, remove from the heat and cool the syrup to room temperature.
- Beat the butter, vanilla and egg yolks together until light and fluffy. With mixture on medium speed, gradually pour in cooled coffee syrup in a thin stream. Continue beating until all the syrup is mixed in.
- Stir in the sifted flour all at once and fold in or mix on low speed until combined.
- Beat egg whites until soft peaks form. Fold half the egg whites into the mixture, then fold remaining egg whites, gently, into the mixture.
- Spread into the prepared tin (pan). Bake at 360°C (180°C) for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Stand a few minutes before turning onto wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 360°F for 50 minutes.
- Last Updated: December 2, 2018