[schema type=”recipe” name=”Cappuccino Coffee Cake Recipe” author=”Rachel Howard” pubdate=”2017-02-21″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2017/02/coffee-cake2.jpg” description=”A rich coffee cake topped with a coffee frosting laced with Kahlúa” prepmins=”10″ cookmins=”25″ yield=”8″ calories=”1010″ fatcount=”56″ sugarcount=”87″ saltcount=”67″ ]
I had the urge to bake a cake this weekend. Probably not a great idea while I’m temporarily tracking my calories…although I’m not trying to lose weight, it just means I’m taking notice of what I’m eating so I’m looking a lot closer at stuff that I put into my belly!! Oh well…..
I really wanted to bake a solid cake (solid good, not solid hard!) so I decided on a coffee cake with a frosting laced with Kahlúa…yum.
This recipe is adapted from a Mary Berry recipe.
[callout title=Ingredients for the cake]
- 340g soft butter
- 340g light muscovado sugar
- 340g self-raising flour
- 1.5 tsp baking powder
- 6 large eggs
- 6 level tsp instant coffee, dissolved in 1.5 tbsp boiling water
- Preheat the oven to 180C
- Butter and line the base of three deep 8in cake tins
- Cream the butter in a freestanding mixer
- Add the sugar and beat well
- Add the flour, baking powder and eggs and mix well
- Add the dissolved coffee and mix until combined
- Divide the batter between the three cake tins
- Bake in the preheated oven for about 25–30 minutes until golden brown
- Leave to cool before frosting
[callout title=Ingredients for the frosting]
- 175g soft butter
- 350g icing sugar
- 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
- 1 tsp Kahlúa
- Beat the butter and icing sugar together on a medium speed
- Beat in the dissolved coffee and Kahlúa on a medium speed
- Turn the mixer to high and beat until light and fluffy
- If you need to loosen the frosting, add a splash of milk
I then decorated the cake with chocolate shavings and chocolate coffee beans.
I found the frosting was quite stiff and could have done with adding a bit of milk, but I didn’t realise until I had added a dollop on top of the cake so worked with it. If I made this again, I would add some milk and maybe multiply the amounts by 1.5 as I felt I needed a little more frosting to cake ratio.
I would also use a stronger coffee as the flavour wasn’t quite strong enough for my taste.
But overall, a great cake. Just a few tweaks needed if I was going to bake it again.