Coffee Cake

Coffee Cake

Ingredients

For the cake:

150 gms all-purpose flour

150 gms unsalted butter, softened

150 gms granulated sugar

3 eggs, beaten

1 tsp baking powder

1 tbsp coffee granules dissolved in 2 tbsp of boiling water

50 gms walnuts, roughly chopped

For the icing:

250 gms Mascarpone or Cream Cheese

100 gms butter, softened

220 gms icing sugar, sifted

1 tsp coffee granules dissolved in 1 tbsp of boiling water

For caramel walnuts: (This is optional)

8 – 10 walnuts

3 tbsp white granulated sugar

2 tbsp water

Directions

Preheat oven to 180 deg C. Grease two 20 cm cake tins and line the bases with baking paper. With the help of an electric hand mixer, cream the butter and sugar for 5 minutes until white and fluffy. Add the eggs one at a time, beating after each addition. Sift the flour and baking powder and mix with the butter and sugar. Add the coffee and walnuts and fold into the cake mixture.

Spoon the mixture into the cake tins and smooth over the top. Bake for 20-25 minutes.

For the icing: Beat the cream cheese until smooth. Add butter and icing sugar and beat again. Add the coffee and beat until well combined.

For the caramel walnuts: Simmer sugar and water until the sugar is dissolved (do not stir at any point) and it starts to turn an amber colour. Have a lightly oiled plate ready and coat the walnuts in the caramel, one by one, using two forks. Once coated, place the caramel walnuts on the oiled plate and allow to cool.

Place one cake on the cake stand. Spread about 1/3 rd of the icing on the cake. Place the second cake gently on top of the icing. Spoon the remaining icing over the cake and on the sides and smoothen with a palette knife. Decorate with the caramel walnuts. Serve with a coffee. Enjoy!