I had a very dear friend ask me last week if I had a coffee cake recipe I could share with them.
Unthinkable – I didn’t!! Shame on me. I make coffee cream biscuits and my grandmother’s little coffee patty cakes but that’s it.
I remember I’d always hesitated to make a large cake as I’d been told repeatedly that they have a tendency to be dry in texture. Maybe that’s why I’d never bothered. I loathe dry cakes.
Time to remedy the situation though. Therefore I’ve put together the following recipe, which is a one-bowl mix no-stress cake. It’s delicious drizzled with a coffee glace-style icing.
Is the cake dry? No. How about 3 days after baking? No, it’s still light and moist.
So here is the recipe for those who would like it. I use coffee and chicory essence (available at supermarkets) for its intense flavour.
Certainly it’s a cake I will be making often from now on. Delicious of course with a cup of coffee.
1 cup sugar
½ cup milk
1¼ cups self raising flour
2 tablespoons coffee and chicory essence
90g butter, melted
Heat oven to 160 degrees C. Grease a 20cm Bundt tin (or ring tin).
Place all the ingredients in a mixing bowl, melted butter last, and beat with an electric mixer for two minutes.
Pour the mixture evenly into the prepared tin and bake for 30 to 40 minutes until a metal skewer inserted into the cake comes out clean.
Leave to stand in tin for 5 minutes, then turn out onto a wire rack to cool.
Drizzle with icing prepared as follows:
For the Icing
1½ cups icing sugar (sifted)
1 teaspoon instant coffee powder or granules dissolved in 2 teaspoons hot water
1½ teaspoons coffee and chicory essence
2 teaspoons melted butter
3 teaspoons boiling water
Mix all the above together, adding a little extra boiling water (only a few drops at a time) until a good drizzling consistency is reached.
Pour over the cooled cake and leave to set.