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.