Hello coffee lovers, happy weekend! We suddenly feel having a caffeine retreat, just kidding! We simply want to have a break from coffee over the weekend, but still, requiring to have a kick of coffee to our weekend coffee treat. Yeah, we know! It’s fickle minded! But feeling that the best way not to consume coffee, but still having coffee over the weekend is to make something sweet and caffeinated for a dessert this weekend.
So, browsing through the web for a new weekend recipe to share is frustrating because of the mood we don’t like to have coffee, but we still want coffee kind of feeling. That is why we come halfway deciding that the perfect weekend coffee treat to share this weekend is a Classic Coffee Cake.
The first coffee cakes are believed to have introduced in Germany. These were more like sweetbreads than cakes.According to the book Listening to America, Stuart Berg Flexner, it wasn’t until 1879 that the term “coffee cake” became a common term. In Hungary, a type of coffee cake is aranygaluska, which utilizes cinnamon. – Foodimentary
Now we have a little trivia for the Coffee Cake let’s start baking!
Classic Coffee Cake Recipe
- 170g caster sugar
- 170g butter or margarine, plus extra to grease
- 3 large eggs
- 170g self-raising flour
- 1 ½ tsp baking powder
- 1 tbsp instant coffee (add more if you like it strong) dissolved in 1 tbsp hot water
For the icing
- 225g icing sugar
- 100g butter or margarine
- 1 ½ tbsp instant coffee dissolved in 1 tbsp hot water
- strawberry jam (optional)
- walnuts or cherries, to decorate (optional)
- Heat oven to 160C/140C fan/gas 3. Line and grease 2 x 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk then cover and put to one side until ready to ice the cake.
- Once the sponges have completely cooled, spread half the icing on the bottom of one (leaving around half for the top) and spread the strawberry jam on the bottom of the other, if using. Sandwich together spread the remaining icing on top. Decorate with walnuts, or cherries if you prefer.
This recipe is from Recipe from bbcgoodfood.com "Coffee cake", March 2018.
You can pair this classic coffee cake with a classic black coffee the subtle sweetness of it will perfectly complement to the bitterly taste of coffee, or a tea which has a milder taste is also an excellent pair of coffee cake.