EASY COFFEE CAKE
Easy Coffee Cake - A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.PLUS - How to make this cake in any size of round, square or rectangular tin.
Provided by Charlotte Oates
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
- Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
- Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
- Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
- While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
- In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
- Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
- Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
- Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
- Serve
Nutrition Facts : Calories 521 kcal, Carbohydrate 63.1 g, Protein 4 g, Fat 28.3 g, SaturatedFat 12.6 g, Sodium 274.4 mg, Fiber 0.5 g, Sugar 50.6 g, ServingSize 1 serving
COFFEE LOAF CAKE
Provided by Shiran
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F/160°C. Grease an 8½ x 4¼-inch loaf pan.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a small bowl combine milk and coffee.
- Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Once all is added, be careful not to overmix the batter.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out dry. If the cake is browning too much while baking, cover the top loosely with aluminium foil. Remove from oven and allow to cool completely on a wire rack. Serve cake at room temperature. The coffee flavor gets stronger over time, after about 24 hours.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake can be frozen for up to 2 months. Thaw overnight in the fridge.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
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