Make your own coffee cake

This recipe is easy to make and adds a sweet addition to a pleasant afternoon cup of coffee or tea. With strong coffee or espresso as one of the ingredients, it’s sure to please coffee lovers.

Ingredients

150 grams of flour

150 grams of soft cream butter (Room temperature is best)

100 grams of brown caster sugar

While caster sugar and granulated sugar are not exactly the same, they can be swapped 1:1 in baking recipes. Caster sugar is popular in the UK and Australia and is a slightly finer grain of sugar that dissolves more easily, but in my experience, this doesn’t affect most baking recipes if swapped with granulated sugar if you can’t find caster sugar in your country.

1 teaspoon cinnamon

1 bag of yeast

2 eggs

2 - 3 tablespoons strong coffee or espresso

Foldable whipped cream

Powdered sugar

Preparations

First, prepare the strong coffee or espresso so that it has time to cool while you’re doing these other things. Next, grease a baking tin and dust with a little flour. A non-stick spray or a little butter will ensure the cake won’t stick to the pan once it’s done. Before you begin to assemble everything, it’s helpful to measure and weigh all of the ingredients.

Preheat the oven to 170ºC - 200ºC.

Instructions

Take a large bowl and mix the eggs, caster/granulated sugar and butter in a bowl. Make sure the butter is really soft. This makes mixing the ingredients a lot easier. When the batter becomes creamy. Add the cinnamon and 2/3 of the coffee to this mixture. Add the flour and yeast to this mixture and mix well. Your batter for the coffee cake is now ready.

Pour the batter into your greased baking tin and put it on the center rack of your oven. Bake for about 30-35 minutes. You can test to see when the cake is finished baking by sticking a toothpick or small fork into it. If the skewer comes out clean, with no cake batter sticking to it, you’ll know it’s fully baked.

While you’re waiting for your coffee cake to bake, you can prepare the topping. In a mixing bowl, combine the whipped cream with the remaining coffee. It’s optional to add some extra sugar if you want a sweeter frosting, otherwise, beat the cream mixture until it stiffens to fluffy peaks and put it in the refrigerator.

Finally, once the cake is done, allow it to cool on a baker’s rack or broiler pan on the counter for about 10 minutes or until it’s fully cool to the touch. Remove the cake from the baking tin and place it on a nice plate to serve. Remove the whipped cream from the refrigerator and decorate the top of the cake with the whipped cream. Sprinkle the coffee cake with as much powdered sugar as you want and enjoy your cake.