classic coffee cake



10 ml (2 tsp) instant coffee
15 ml (1 tbsp) hot water
180 ml (3/4 cup) milk
1/4 cup (60 ml) coffee or plain yogurt
750 ml (3 cups) baking flour
15 ml (1 tbsp) baking powder
5 ml (1 tsp) baking soda
250 ml (1 cup) unsalted butter, softened
1 3/4 cups (430 ml) sugar
15 ml (1 tbsp) vanilla extract
5 eggs

Coffee frosting

30 ml (2 tbsp.) Instant coffee
30 ml (2 tbsp) hot water
250 ml (1 cup) sliced   almonds
1 1/2 cups (375 ml) unsalted butter, softened
1 liter (4 cups) icing sugar



Dilute instant coffee in hot water. Cool.
Place the grill at the center of the oven. the first step is to heat it open with a temperature of 180 ° C (350 ° F). Butter two 8-inch (20 cm) round molds.
Put coffee, milk and yogurt in a container then mix.
In another bowl, combine the flour, baking powder and baking soda.
In a third bowl, using an electric mixer, whisk the butter, sugar and vanilla until the mixture turns pale. Smooth beaten eggs, add one at a time.
Add the dry ingredients and the liquid ingredients, alternating and mixing with a wooden spoon.
cake sticks using a toothpick, wait until it comes out. approximately 35 to 40 minutes baking. Let the cakes cool before removing from the mold. Let cool on rack.

Coffee frosting

Dilute instant coffee in hot water. Cool.
In a skillet, toast the almonds. Reserve.
In a bowl, whisk the butter, icing sugar and coffee until the mixture is smooth. Reserve.


Slice each cake in half, horizontally. Reserve about 500 ml (2 cups) of frosting for the sides and top of the cake. Spread the rest of the frosting between each slice of cake. Glaze the sides and top, then cover with toasted almonds.

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