My better half celebrated his 30th birthday last week, and when I asked him what cake would he like to get for the occasion (because I’m like, the genie-in-a-bottle of all cakes) naturally, the coffee addict responded with “COFFEE CAKE!”… to which I responded with “DUH’!”
I mean seriously, this cake wins EVERYTHING. just typing these two words together makes me a bit tingly inside… coffee… cake… coffee cake! but this cake isn’t all just coffee, it has walnuts inside too (coffee and walnuts are totally bff irl) and a tiny hint of vanilla just to make life more fun. did I mention the heavenly coffee buttercream topping? well, I should have because there ain’t no cake without it. like popeye minus the spinach. it just don’t fly, ya dig? so there goes that creamy buttercream on top and the house smells like coffee for dayyyys… I’ve also mixed in wholemeal flour, just to give the cake that extra nutty flavour/texture it deserve! now let’s crack on with it before I start licking the screen.
What you’ll need:
For the cake:
- 175g very soft butter, plus extra for greasing
- 3 tbsp ground coffee (or instant coffee powder if you don’t know what’s good for you)
- 100g walnut halves
- 150g self-raising flour
- 50g wholemeal flour
- 200g soft light brown sugar
- 1 tsp baking powder
- 4 medium eggs (at room temperature)
- 1 tsp vanilla extract
For the coffee syrup:
- 1 tsp ground coffee
- 1 tbsp caster sugar
For the buttercream topping:
- 100g icing sugar
- 150g very soft butter
- 1 tsp ground coffee
Preheat oven to 180°C.
Now let’s make the sponge – Brew the ground coffee into a mug (using 1 tablespoon for a subtle coffee flavour or 3 tablespoons if you want to stay awake!) Then add 3 tablespoon of hot water from the kettle for every tablespoon of coffee. Finely chop half of the walnuts and set aside.
Put the flours into a large bowl along with the sugar and baking powder and mix a bit to combine.
Then add the butter, eggs, vanilla extract, prepared coffee and chopped walnuts (reserving the halves for decoration). Beat it hard until smooth and well combined. Divide the mixture evenly in a well buttered ring mould or a 10″ round loose bottomed tin (if your new obsession isn’t silicone cake moulds like mine…) then put in the oven for 25 minutes.
About 5 minutes before the cake is ready, put the kettle on again for the coffee syrup. Spoon the coffee powder into the mug with the sugar and 2 tablespoons of hot water from the kettle. Stir until the sugar has dissolved and set aside.
Check the cake is ready. A skewer inserted in the middle should come out clean. Return to the oven for another 5 or so minutes if not. Leave the cake to cool for a few minutes until cool enough to handle, carefully remove from the tin and leave to cool completely on a wire rack. Once cooled, brush liberally with the coffee sugar syrup to give a wonderfully soft sponge.
Make the buttercream. Sift the icing sugar into a large bowl. Add the butter and beat hard until light and fluffy. Blend the coffee powder in the mug with 2 tablespoon of hot water from the kettle, and stir into the buttercream.
Once the sponge have cooled, put it on a cake stand or serving plate and slather the top liberally with the buttercream (or if you feel like being artsy, draw with it like a 5 y/o) Arrange the remaining walnuts on top and dust with a bit of icing sugar if ya fancy.
Totally yum/ stay awake for a week/ Happy birthday my love! ^_^