Coffee Cake Recipe



10 ml (2 tsp) instant coffee
15 ml (1 tbsp) hot water
180 ml (3/4 cup) milk
60 ml (1/4 cup) 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
430 ml (1 3/4 cups) sugar
15 ml (1 tbsp) vanilla extract
5 eggs

Coffee icing

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



Dilute the instant coffee in hot water. Cool.
Place the grill in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Butter 2 round mussels, 8 inches (20 cm) round.
In a bowl, combine coffee, milk, and yogurt.
In another bowl, combine flour, baking powder, and baking soda.
In a third bowl, using an electric mixer, whisk butter, sugar, and vanilla until mixture fades. Add eggs, one by one, whisking until smooth.
Add dry ingredients and liquid ingredients, alternating and mixing with a wooden spoon.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool before unmoulding. Allow cooling on a wire rack.

Coffee icing

Dilute the instant coffee in hot water. Cool.
In a frying pan, toast the almonds. Book.
In a bowl, whisk butter, icing sugar and coffee until smooth. Book.


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

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