Did you know the world pours about 1.4 billion cups of coffee a day! If you love coffee and you love cake (who doesn’t?) this is perfect for you. This cake has a crumbly, coffee cake and a creamy, coffee icing… perfect! I hope you like this amazing, tangy coffee cake!
Ingredients:
For the cake:
- 175g unsalted butter
- 175g caster sugar
- 3 large eggs
- 175g self raising flour
- 1 tsp baking powder
- 1 1/2 tbsp coffee granules mixed with hot water
For the icing:
- 250g icing sugar
- 110g unsalted butter
- 2 tbsp coffee granules mixed with hot water
- Glace cherries (optional)
For the cake: Preheat the oven to 180C/350F/Gas mark 4.
In a large bowl, cream together the butter and sugar until smooth and creamy. Whisk in the eggs, and then add in the flour and baking powder gradually until a smooth mixture. Add the coffee mixed with hot water (preferably the water was boiled in the kettle) to the cake mixture and mix until combined.
Line two circle cake tins with baking paper and pour half the mix into each tin.
Bake for 25-30 minutes until has risen. Leave to cool for 15-20 minutes on a cooling wrack when out.
For the icing: Cream together the butter and icing sugar until smooth, add in the coffee mixed with hot water. Use electric beaters to make it thicker and smooth.
Ice the cakes as you wish. If you are using glace cherries, place them on top as you wish.
ENJOY!
Boom Bakes 