lo’s coffee cake

locorcoran

Let’s talk mix masters. Do you have one? I was lucky enough to be given a Kitchen Aid as a wedding present (sorry, correction ~ “we” were lucky enough to be given a Kitchen Aid as a wedding present) by my grandma, Mim. It stands in pride of place in our kitchen, is constantly covered in flour and cake batter splatter and gets a pretty good work out I reckon. As far as domestic-use mix masters go anyway.

And as much as I love my mix master and wouldn’t change it, there is that little something special about Mum’s old Sunbeam; the one she was given as a wedding present (sorry ~ I mean “they” were given) as a wedding present over 30 years ago. You know the brown one with the two glass bowls (one big, one small) and the two silver beaters? I used to love trying to figure out how to insert them in to the stand and I have such fond memories of licking those beaters back in the day; more often than not, it was Nanny’s chocolate cake mix that was being ‘licked’.

But there’s a little bit of a problem. A problem with my mix master, I mean. Totally a first world problem; so much so, I feel silly thinking about it, let alone writing about it. You see my Kitchen Aid, although modern and oh so glamorous has one design flaw. One massive design flaw if you’ve got kids. It only has one beater! Needless to say, this has caused a few problems considering I’ve had my two little girls in the kitchen with me more often than not. Fights over who gets to lick the beater and who has to have the “stinky” spatula, as Annabubby calls it, are a regular occurrence. And what am I going to do now that little Primmie girl’s joined the family? Give it a couple of years and it’ll be World War 3 in our household. If only a mix master with three beaters existed?

Which brings me to the best thing about this cake recipe – one for the coffee lover (certainly not the kiddies) you get the beater all to yourself!

 

 

Requiring a mix master or failing that, some hand beaters – this is a delicious cake. The perfect sweet treat to enjoy with a cuppa when friends come over; it’s fluffy, light and really versatile. Make it as a round cake, in a loaf tin or try coffee cupcakes instead (just make sure you reduce the cooking time if you do). The coffee flavoured butter cream is so moreish, it really makes the cake zing.

And if you like, top it with walnuts, shave some choccie over the top or simply leave it as is. There is however a little bit of ‘baking’ to do. It’s not one of those ‘throw everything in and away you go recipe’. You do need to separate the eggs and beat the whites, I guarantee you though – it’s worth that little extra effort.

Give it a try.

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lo’s coffee cake

3/4 cup of white sugar
1/3 cup of water
1 x tablespoon of instant coffee powder
3 x eggs, seperated
125 grams of butter (softened)
1 x teaspoon of vanilla extract
1 1/2 cups of self raising flour

coffee flavoured butter cream

60 grams of butter (softened)
1 1/2 cups of icing sugar
2 x tablespoons boiling water with 1 x teaspoon of instant coffee powder dissolved in it

  • Preheat the oven to 180℃ and grease and line a small round cake tin.
  • Simply add the water, instant coffee powder and sugar to a small saucepan. Stir over a medium heat until the liquid starts to boil. Remove from the heat, pour in to a small mixing bowl and set aside to cool to room temperature.
  • Meanwhile beat egg yolks, butter and vanilla in a mix master until pale and creamy.
  • In a thin steady stream, gradually add the cooled coffee syrup while continuing to mix over a medium speed until all mixed together nicely. Transfer this mixture in to a large mixing bowl.
  • Sift the flour over the top of this mixture and fold together with a spatula until combined.
  • Add the egg whites to the mix master and whisk on a high speed until you have soft peaks.
  • Add half of the egg whites in to the cake mixture and fold until combined. Add the rest of the egg whites until all mixed together well.
  • Pour in to the prepared tin and bake for 40 minutes.
  • Turn out on to a wire rack to cool.
  • Ice with the butter cream icing and serve with a hot cup of coffee!

To make the coffee icing – add the butter and icing sugar to a stand mixer and mix on a medium speed until it starts to come together. Gradually pour in the coffee water until you have a nice fluffy consistency.

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If you make this coffee cake, please leave a comment below.

7 Comments

  1. It’s delish Lo! I’m new to your blog and love that your recipes are simple and can be made with ingredients we have in the cupboard. Think those chocolate brownies could even be made with a baby on your hip!
    Will try the chocolate cake next , thanks for sharing 😊

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  2. Instagram I think. I’m cooking my way through your lovely recipes, something delicious for smoko is great when coming in from topping up the sheep feeders in the dust storms!

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  3. Hi again Lo, I’ve made the coffee cake a couple more times and in my Smeg oven it only needs 30 minutes. However it seems to be a little dry , is there anything I could add to fix this?

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    1. Hi Chris, hhm maybe you could try cooking on a lower oven setting if it’s turning out a little dry? Otherwise, hhm.. not sure. Serve it with lashings of cream or try a different recipe maybe? 😝😘 Thanks for your comments on the blog. I really appreciate them!

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