One of my most delicious coffee cakes and the proof was that this cake disappeared from my kitchen counter in less than an hour, just gone! And I have made it so many times since then, everytime being a huge success with the audience. This will keep in a cool corner of your kitchen for 4-5 days unless you eat it all before that. This cake should serve around 6-8 people.
For the cake
- 175 gms unsalted softened butter
- 175 gms caster sugar
- 2 tbsp whole milk
- 1 tbsp instant coffee
- 175 gms self raising flour
- 3 eggs
- 1/2 tsp vanilla extract
- 50 gms walnuts, chopped
For the icing
- 80 gms unsalted softened butter
- 160 gms icing sugar
- 2 tbsp whole milk
- 1 tbsp instant coffee
- handful of walnuts, chopped
Grease and line a 2 lb loaf cake tin. Preheat the oven to 180C or 160C fan.
Beat the butter and sugar together for a minute until smooth and pale. Now warm the milk slightly before adding the coffee to it. Stir until it has dissolved. Add this to the bowl along with the rest of the ingredients except for the nuts.
Mix it all together and beat it for another minute until pale. Add the nuts and fold them into the cake. Pour the mixture into the prepared tin and bake for 45-50 minutes or until a screwer comes out clean. Leave it in the tin for 5 minutes before removing it.
Let it cool completely. Meanwhile prepare the icing.
Warm the milk slightly and add the coffee and stir until dissolved. Now beat the butter for a couple of minutes until smooth. Add the sugar and beat it again for a minute. Now add a little of the coffee mix and beat. You might not need all the coffee mix, just add enough to make the mixture smooth and spreadable.
Put the icing over the cake and sprinkle some more chopped walnuts and serve.
You can watch the video here –