Classic Coffee Cake
Wed, 13 June 2018
Catherine Leyden was in the kitchen with this recipe that's perfect for Father's Day dessert.
225g/8oz Odlums Self Raising Flour
175g/6oz Butter or Margarine (room temperature)
175g/6oz Shamrock Golden Caster Sugar
1 teaspoon Goodall's Coffee Essence
2 tablespoons Camp Coffee Essence (or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled).
225g/8oz Icing Sugar, sieved
75g/3oz Butter or Margarine (room temperature)
1 tablespoon Camp Coffee (or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled)
1 tablespoon milk.
Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 18cm/7" sandwich tins.
Place all the ingredients for the cake - flour, butter/margarine, sugar, eggs and coffee - into a mixing bowl and beat until mixture is smooth.
Transfer to the prepared tins and bake for about 25-30 minutes.
Cake is baked when top is gently pressed and it springs back.
Remove from tin and cool on a wire tray.
When completely cool, make icing by beating ingredients together until smooth.
Sandwich the two cakes with half the filling and spread remaining on top of the cake.