I made this cappuccino coffee cake for the first time over the Christmas holidays - intended for guests coming over to visit - but when they did a no-show, we devoured it all while watching a Dvd. All the more for us! The frosting is just the best finishing touch, and the coffee in the cake is strong enough to have flavour and subtle enough to still be sweet. I found this recipe in Mary Berry's One Step Ahead.
Call me slow, but I didn't realise until, like, last week, that Mary Berry also did the Hamlyn All Colour Cookbook way back when in the seventies, which incidentally was the first recipe book I probably ever took down from my mother's kitchen shelf when I was maybe ten or something (in the eighties, not the seventies I hasten to point out!). Suffice to say the Hamlyn All Colour Cookbook has been so used, it's almost worn out with the hardback covers almost falling off and smudges on pages. Nothing like a well loved cookbook!
Technically, Mary does this as a four layer cake; I was a little nervous so I did it as three layers instead the first time I tried it a few weeks ago, while this week I was feeling a little lazy, so, er, I just made it as two layers sandwiched together instead. Point being you can divide it as you wish!
Cappuccino coffee cake
225g butter
225g light muscavado sugar
4 eggs
225g self-raising flour
1 teaspoon baking powder
4 level teaspoons of instant coffee powder, dissolved in one tablespoon of boiling water
For the frosting
175g soft butter
350g icing sugar
4 level teaspoons of instant coffee powder, dissolved in 1 tablespoon of boiling water
Preheat the oven to 180*C, and grease your cake tins (if you are going to split into four, just divide the mix into two tins and then split each sponge carefully into two at the end). Using an electric handheld whisk, mix together the butter and sugar first; then add the eggs, then the flour and baking powder. Mix well. Then slowly add the coffee mix and blend well.
Divide the mix between the tins and bake for 25-30 minutes.Let each of the cakes cool completely before you put the frosting on (I left mine overnight - they'll still taste fresh).
Whisk the butter and icing sugar together and then add the coffee mix to the icing - it goes a really lovely cappuccino colour. Layer the frosting between each cake and you should still have enough to frost all over the top gently with a knife. If you want to, you could always sprinkle chopped pecans or walnuts over the top frosting layer to finish. Truly scrumptious!
3 comments
wow, this sounds goooood, might have to try it!
yummmm!
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