Coffee Cake

Beautiful coffee cake, easy to prepare and delicious.  The recipe is for you to try.
These are what you need, two twenty sandwich tins to bake the cake, baking paper, ingredients for the cake which is explained in the recipe.  Buttercream and Kahlua to dress the cake.


Use the food processor to mix the cake instead of the electric cake mixer.

Use the electric mixer to beat the buttercream if you wish, but the food processor could do a good job too.

Once you have organised the wet ingredients and the dry ones, the process only takes a few minutes.

Mini coffee cakes filled with whipped cream and Kahlua

The Recipe for Coffee Cake

Coffee Cake

Ingredients

For the cake

250 g self-rising flour

225 g castor sugar

225 unsalted butter (softened)

3 tablespoons strong black coffee

4 large eggs

2 tablespoons light sour cream

Extra butter for greasing 2 X 20 cm sandwich tins to bake the cake in

Butter Cream

(butter, sugar and Kahlua)

350 g icing sugar

175 g soft unsalted butter, 1 tablespoon strong black coffee and a cup of Kahlua

Extra Kahlua to sprinkle onto the cakes

Method

Preheat oven 160 degrees C (for a fan forced).  Line with baking paper and butter the base of the two tins.  Place the dry ingredients: flour and sugar in the food processor, pulse to mix for a few seconds. The wet ingredients: lightly beaten eggs, softened butter, and the coffee, add into the dry ingredients, process, mix together to make a smooth batter. Add in the sour cream, pulse the machine to lighten the cake mixture to a pouring consistency.  Divide the mixture between the 2 lined tins and bake in the preheated oven for 22-25 minutes, or until the cake is springy to the touch.  Leave the cake on the tins for ten minutes before turning out, peel the lining paper then place on a cooling tray to cool.
The buttercream

Sift the icing sugar, put in the mixer, add the butter and beat until smooth.  Add in the hot coffee, mix to combine, and add the Kahlua, blend into the buttercream.

The Cake

Cut the cake in halves, and fill the cake with the buttercream, you would have three layers, plus one for the top.  Put the top and sides of the cake with the buttercream too.

Preparation

Lined and greased 2 x 20 cm sandwich tins

Flour, sugar (the dry ingredients)

eggs, black coffee, sour cream and softened butter

Lightly beaten eggs, black coffee, sour cream

and softened unsalted butter

(the wet ingredients)

Put the dry ingredients in the food processor, and pulse to mix

add in the wet ingredients (except the sour cream)

 the process to mix until smooth

Add in the sour cream, mix together to make 

a smooth and light mixture

The cake mixture is smooth to a pouring consistency

Divide the batter between the two prepared tins

Bake for 22-25 minutes on 160 degrees C 

(in a fan forced oven)

Freshly baked coffee cakes

Leave the cakes on the tins for ten minutes

before turning out 

Peel the paper, cool the cake on a tray

The Butter Cream

Sift the icing sugar before mixing it with the butter, coffee and Kahlua.

Put the sifted icing sugar in an electric mixer, add in softened butter, beat them together until smooth.  Add in the hot black coffee, mix together and beat high speed for a few seconds.  Add the Kahlua and mix thoroughly.  Now you have it, a smooth coffee buttercream.

Sift the icing sugar to get out of the lumps

The buttercream, smooth and creamy

To Dress the Cake

Cut each cake into two

Sprinkle each half with a cup of Kahlua

Spread some of the buttercreams onto each cake

After finished stacking the cake, now dress the outside of the cake

with the rest of the buttercream

Decorate the cake with piping of the buttercream or put walnuts on top.

Transfer the cake onto a serving plate.

I think this cake is very rich, cut thinly, it serves for 16 people.

Another variation, fill the cake with sweetened whipped cream with Kahlua flavour and dress the cake in the buttercream.  Make half of the quantity of the buttercream only.

Have fun and happy baking!

Until Next Post

Susy