Coffee Cake – recipe

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.

Coffee Cake

2 eggs
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.

4 thoughts on “Coffee Cake – recipe

  1. Rachelle says:

    Hi Sally
    Why are coffee cakes always in a ring or bundt tin? Can they be baked as successfully in a round tin? So much easier to grease/line and get out!


    • sallywiseau says:

      I think it’s because the longer they are cooked the more they tend to dry out, at least that’s my experience. The ring shape tin helps in this respect. Best wishes, Sally


  2. Rosemary says:

    Hi Sally, Is this the all purpose cake recipe you gave out today on the ABC radio? I wasn’t quick enough to write it down, but sounds like it. Thanks very much.


    • sallywiseau says:

      No it’s not but very similar Rosemary.

      This is the one I gave out this morning:

      2 eggs
      1 cup sugar
      1½ cups self raising flour
      ½ cup milk
      125g melted butter

      Place all ingredients in a bowl, butter last, and beat with an electric mixer for 2 minutes.

      Grease an 18cm round cake tin and line base with baking paper, grease again. Bake at 160°C (fan forced) for 30 to 40 minutes, or until a metal skewer when inserted into the centre comes out clean.

      Leave to stand in tin 5 minutes before turning out onto a wire rack to cool completely.

      Note: a 20cm ring or Bundt tin could be used instead. You could also use a 20cm round cake tin and adjust cooking time accordingly, but I find the 18cm to be best.


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