Coffee Butter Cake

For this cake I used freshly brewed strong coffee. You can also use instant (1 tablespoon) or coffee granules (3 tablespoons) if brewing coffee is a long process for you. There is no substitute for coffee because it’s meant to be a coffee cake. Have a pleasant week!

Sift the flour and baking powder. Set aside. Beat the butter, sugar and vanilla essence until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Fold in the flour, coffee, and milk in two batches.

Transfer the batter into the prepared pan(s)

and bake 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in tin ten minutes before transferring onto wire rack to cool.

Coffee Butter Icing: sift icing sugar into a bowl. Stir in butter and enough coffee to make a spreadable consistency (I added about 3½ tablespoons coffee). Spread icing on top of cake.

Coffee Butter Cake

Preparation time: 15 minutes; Baking time: 1 hour; Makes: 1 x 8-inch square or 9-inch round cake or two 8 x 4 inch loaf pans

Ingredients

  • 315g (2½ cups, 11oz) all-purpose flour
  • 2½ teaspoons baking powder
  • 225g (8oz, 2 sticks, 16 tablespoons) unsalted butter, room temperature
  • 225g fine sugar (8oz, 1 cup + 2 tablespoons)
  • 1 teaspoon vanilla extract (essence)
  • 3 eggs, room temperature
  • 125ml (½ cup) freshly brewed strong coffee (+ 4 tablespoons extra for icing)
  • 3 tablespoons milk

Coffee Butter Icing

  • 3 cups icing (confectioners) sugar
  • 40g (3 tablespoons) soft margarine or butter
  • 3-4 tablespoons coffee, extra

Instructions

  1. Preheat the oven to 325ºF (160ºC, Gas 3) ten minutes before using. Grease an 8-inch (20cm) square or 9-inch (23cm) round tin (pan) or two 8 x 4 loaf pans and line the base with parchment. Sift the flour and baking powder. Set aside.
  2. Beat the butter, sugar and vanilla essence until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Fold in the flour, coffee, and milk in two batches.
  5. Transfer the batter into the prepared pan and bake 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in tin ten minutes before transferring onto wire rack to cool. Ice the top of cake with coffee icing.
  6. Coffee Butter Icing: sift icing sugar into a bowl. Stir in butter and enough coffee to make a spreadable consistency (I added about 3½ tablespoons coffee)
  7. 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

  1. 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 two 8×4 inch cakes at 325°F (160°C) for 50 minutes.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

10 thoughts

  1. Liz, this is calling my name. I wish I could have a slice right now. I don’t think I could unsee this, so I am going to keep your recipe to make in the future. I am so excited. 😀

    1. Hi Gal you are so very quite. The cake was nice, while it lasted. And by the way I made those soft fluffy buns from your site. I just haven’t posted them, but I will. Pleasant day to you!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.