Jenny's coffee cake
This coffee cake is soft, buttery, and perfect for morning tea or an afternoon treat. It’s a simple recipe that delivers rich flavour and a delicious texture every time.
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Servings: 12
Calories: 320kcal
Ingredients
Cake
- 1 teaspoon instant coffee powder
- 1 tablespoon boiling water
- 125 g butter softened
- ½ teaspoon vanilla extract
- ¾ cup brown sugar
- 2 free-range eggs
- 1 ½ cups self-raising flour
- ½ cup sour cream
Icing
- 1 teaspoon instant coffee powder
- 2 tablespoon boiling water
- 2 cups icing confectioner's sugar
- 20 g butter melted
- ¼ cup crumbled walnuts
Instructions
- Pre-heat the oven to 160C (350F) fan-forced and grease and line a 20cm (8in) cake tin.
- Dissolve the coffee in the hot water and then set aside.
- In the bowl of an electric mixer, beat the butter, vanilla and brown sugar until light and fluffy.
- Add the coffee and carefully mix it in.
- Beat in the eggs one at a time.
- Scrape down the sides and beat again.
- Add the flour and beat it through then finally add the sour cream and mix until just combined.
- Scrape the batter into the tin and smooth out the top then bake for 45 minutes or until a cake tester inserted in the middle comes out clean.
- Leave it to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- To make the icing, dissolve the coffee in the boiling water.
- Place the icing sugar in a bowl and pour over the coffee mixture and butter and stir to combine.
- You may need to add extra hot water to get it to a spreadable consistency.
- Spread the icing over the cooled cake and top with crumbled walnuts.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 96mg | Potassium: 76mg | Fiber: 1g | Sugar: 33g | Vitamin A: 402IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.5mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
