Coffee Cake

Another cake based on a vintage recipe, I really must get round to telling you all about my pet project. Oh, and it’s worth mentioning that in America, coffee cake is cake served with coffee, while in England, coffee cake is cake that is flavored with coffee.

Anyway, the ingredients were very intriguing; treacle, raisins, cinnamon…not your usual additions to coffee. I changed the amount of treacle as I don’t think modern palates can cope with that much, and I had to leave out the raisins because of Eldest Son being a raisin hater. You can always put them back in if you like the idea. Buttermilk was added to keep things moist. The recipe didn’t mention icing, but the coffee flavored glacé icing was a wise addition.

This is quite a rich and sophisticated little number, perfect for a grown up tea party.

Coffee Cake serves 8-10

  • 120ml strong coffee (allowed to go cold)
  • 180g light brown sugar
  • 120g soft butter
  • 2 eggs
  • 1tbsp treacle
  • 240g plain flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 150ml buttermilk

Grease and line a 20cm (or thereabouts) cake tin. Preheat the oven to 160⁰c (150⁰ fan/ gas mark 3).

Beat the butter and sugar to a cream. Beat in the eggs and treacle.

Sift together the flour, baking powder, bicarbonate of soda, and cinnamon. Add half of the flour to the mixture and mix well, then add the coffee.

Beat in the other half of the flour, then the buttermilk.

Scrape the mixture into the cake tin and bake for around 50 minutes, but check after 40 minutes, or until a skewer poked in the middle comes out clean. If the top of the cake is getting too brown before the middle is cooked, then cover with a piece of baking paper (not foil).

Allow to cool in the tin for 15 minutes, then transfer to a wire rack to finish cooling.

If you want to ice the cake, combine 90g of sifted icing sugar with 1tbsp of soft butter and a spoonful or two of cool coffee, enough to make it a spreadable consistency. You can ice the cake while it is still hot, if you want.

COTM: Coffee Cream

“if a stranger offers you sweets, hold out for the coffee creams”

Does anyone remember this quote? Or indeed the Biederbecke Affair, a very English comedy from the eighties? You can rent or buy from, I believe.

Coffee creams *sigh* Why are they so hard to get these days? Thornton’s used to do really nice ones, they were discontinued, then replaced by some kind of truffley thing which the lady in the shop assured me were exactly the same, They weren’t, I nearly cried!

My coffee cream cake however, is everything it promises to be. A light cream flavoured sponge, sandwiched with a coffee flavoured filling, crunchy meringue and drizzled with coffee glace icing.

coffee cream slice

I used a jar of coffee flavored spread that we picked up at the Ludlow food festival. If you can’t find anything similar, just use buttercream flavoured with strong coffee or coffee essence.

coffee spreadCoffee Cream Cake

for the cake:

  • 2 eggs
  • 225g caster sugar
  • pinch of salt
  • a tub of clotted cream (around 225g usually)
  • 200g self raising flour
  • a small jar of coffee flavoured spread or some coffee buttercream

Pre-heat the oven to 170°c/150 fan. Grease and line two sandwich cake tins.

Whisk the eggs and sugar together until thick and mousse like. Stir the cream until it becomes runny.

Add the cream and salt to the eggs and whisk until only just combined.

Fold in the flour with a metal spoon until just combined. Divide the mixture between the cake tins and bake for 20 mins or until golden brown and springy to the touch. Cool on a wire rack.

For the meringue:

  • 2 egg whites
  • 5oz (150g) caster sugar

Whisk the egg whites in a clean bowl until they form stiff peaks. Add the sugar a little at a time, whisking after each addition.

Line a couple of baking sheets with baking paper (not greaseproof which is different) and divide the meringue between them, swirling it out with the back of a spoon to form a round roughly the size of your cake tin.

Bake at a low heat until crisp and very lightly coloured. Leaving them to cool in the oven until completely cold will help them to dry out a bit more.


When everything is cool, sandwich the cakes together with the coffee filling of your choice, reserving about 4 tbsp. Put 1 meringue round in the middle of the cake, and the other one on top, using the remaining coffee filling to stick it down.

Make some glace icing using 3oz (90g) of sifted icing sugar, with 1tsp of strong coffee and enough extra water (be careful!) to make a smooth but not too runny icing. Drizzle over the top of the cake.

Use a very sharp knife to cut the cake, a serrated one will just crumble it to bits.