Thursday 9 April 2015

Coffee Cake - Non Vegan

Coffee Cake - Non Vegan

It's spring time! Spring marks the start of birthdays in my family, the first being one of my brothers. Seeing as his birthday was still in lent, and I had given up chocolate (see the end of my blog post here) I wanted to make a cake that wasn't chocolate (the horror!). Vanilla seemed a bit plain for a birthday cake, so because my brother is such a huge fan of coffee I felt coffee cake would suffice!

Coffee Cake - Non Vegan

This is a super easy recipe, and the resulting cake is just delicious. It's safe to say my brother was very pleased with his birthday cake :)

Coffee Cake

Total time: 1 Hour plus Cooling
Yield: 1 Cake, Serves 6 - 8 people

  • 250g Butter (Room Temperature)
  • 275g Light Soft Brown Sugar
  • 4 Large Eggs
  • 300g Self-Raising Flour
  • 225ml Prepared Instant Coffee, Cooled Completely
  • 500g Mascarpone
  • 2 Tbsp Light Soft Brown Sugar
  • Butterscotch Pieces, to decorate
Cooking Directions
  1. Preheat the oven to 180°C. Grease and line two 18cm round cake tins.
  2. Beat together the butter and sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time.
  4. Sift in the flour in gradually, folding well with each addition.
  5. Stir in half the prepared coffee, until fully incorporated into the mixture.
  6. Spoon half the mixture into each of the cake tins and bake for 20-30 minutes until the cakes turn slightly golden in colour. 
  7. Sweeten the remaining coffee with a few teaspoons of sugar, then prick the warm cakes all over and drizzle a few tablespoons of the coffee mixture over the cakes. Leave the cakes to cool in the tins for a few minutes before transferring to a wire cooling rack.
  8. While the cakes are cooling, make the icing. Beat the mascarpone and sugar together, then stir in the remaining coffee mixture until the icing is smooth and creamy.
  9. Sandwich the sponges together with half the icing mixture, then top the cake with the remaining icing and the butterscotch pieces.
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