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Classic Coffee Cake

Wed, 13 June 2018

Classic Coffee Cake

Catherine Leyden was in the kitchen with this recipe that's perfect for Father's Day dessert. 

Ingredients

225g/8oz Odlums Self Raising Flour

175g/6oz Butter or Margarine (room temperature)

175g/6oz Shamrock Golden Caster Sugar

3 Eggs

1 teaspoon Goodall's Coffee Essence

2 tablespoons Camp Coffee Essence (or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled).

Icing/Filling

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.

Method

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.

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