Recipe Submitted By:

Ultimate coffee cake


There is nothing nicer than a slice of light and fluffy coffee cake to accompany a cup of tea or coffee.


225g/8oz butter, softened and/or soft margarine (an equal quantity of both is best)
225g/8oz caster sugar
1 tablespoon light soft brown sugar
2 tablespoons of instant coffee dissolved in 5 tablespoons of boiling water
4 large eggs
225g/8oz self-raising flour

Buttercream filling:
110g/4oz softened unsalted butter
225g/8oz icing sugar

10oz/300g icing sugar
A coffee


Oven temperature Gas 4, Fan 170C.

Line two 20.5cm, 8in round cake tins with baking parchment.

Make the coffee in a cup, then move half of it into another cup. Add another 2 tablespoons boiling water to the coffee mixture that's going in the cake.

Begin by creaming together the butter/ margarine and sugars until very soft and light.

Slowly add the beaten egg with the mixer on slow speed. Then fold in the coffee and the flour.

Divide the mixture between the tins and bake for 25min or until cooked. Turn out on to a wire tray to cool.

For the butter cream beat together the softened butter, remaining coffee and icing sugar until light.

Fill the cake with the buttercream.

Sift the icing sugar and mix with enough coffee to form an icing and top the cake with it.

Copyright 2010