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Cappuccino Coffee Cake Recipe

February 21, 2017 by rachel Leave a Comment

 

Cappuccino Coffee Cake Recipe
Cappuccino Coffee Cake Recipe
By Rachel Howard on 02/21/2017
A rich coffee cake topped with a coffee frosting laced with Kahlúa

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 8

Nutrition Information:
  • 1010 calories
  • 56 grams of fat
  • 87 grams of sugar
  • 67 milligrams of sodium

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.

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

coffee-cake1

Method:

  • 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

coffee-cake4

Ingredients for the frosting
  • 175g soft butter 
  • 350g icing sugar 
  • 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
  • 1 tsp Kahlúa

Method:

  • 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

coffee-cake3

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.

coffee-cake5

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.

Screen Shot 2017-02-21 at 19.52.37

Filed Under: Cake

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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