Coffee Cake - Non Vegan
It's spring time! Spring marks the start of birthdays in my family, the first being one of my brothers. Seeing as his birthday was still in lent, and I had given up chocolate (see the end of my blog post here) I wanted to make a cake that wasn't chocolate (the horror!). Vanilla seemed a bit plain for a birthday cake, so because my brother is such a huge fan of coffee I felt coffee cake would suffice!
This is a super easy recipe, and the resulting cake is just delicious. It's safe to say my brother was very pleased with his birthday cake :)
Coffee Cake
Total time: 1 Hour plus Cooling
Yield: 1 Cake, Serves 6 - 8 people
Ingredients
Cake
- 250g Butter (Room Temperature)
- 275g Light Soft Brown Sugar
- 4 Large Eggs
- 300g Self-Raising Flour
- 225ml Prepared Instant Coffee, Cooled Completely
Icing
- 500g Mascarpone
- 2 Tbsp Light Soft Brown Sugar
- Butterscotch Pieces, to decorate
Cooking Directions
- Preheat the oven to 180°C. Grease and line two 18cm round cake tins.
- Beat together the butter and sugar until light and fluffy.
- Gradually beat in the eggs, one at a time.
- Sift in the flour in gradually, folding well with each addition.
- Stir in half the prepared coffee, until fully incorporated into the mixture.
- Spoon half the mixture into each of the cake tins and bake for 20-30 minutes until the cakes turn slightly golden in colour.
- Sweeten the remaining coffee with a few teaspoons of sugar, then prick the warm cakes all over and drizzle a few tablespoons of the coffee mixture over the cakes. Leave the cakes to cool in the tins for a few minutes before transferring to a wire cooling rack.
- While the cakes are cooling, make the icing. Beat the mascarpone and sugar together, then stir in the remaining coffee mixture until the icing is smooth and creamy.
- Sandwich the sponges together with half the icing mixture, then top the cake with the remaining icing and the butterscotch pieces.
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