So this feels like a bizarre follow up to my last post about weight gain… But what’s a birthday without cake?! It was my boyfriend’s birthday yesterday and he has a certified coffee obsession. So I whipped up this coffee cake which has the most obscenely delicious frosting I’ve probably ever experienced (big call!). So here it is:
For the cake:
– 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
– 125g softened butter
– 1/2 teaspoon vanilla essence
– 3/4 cup of brown sugar
– 2 eggs
– 1 & 1/2 cups of unbleached self-raising flour
– 1/2 cup of sour cream
for the frosting
– 3 teaspoons instant coffee
– 3 tablespoons boiling water
– 2 cups icing sugar
– 20 grams softened butter
Preheat oven to 160°C fan-forced, grease and line an 18cm cake tin.
Dissolve the coffee in the boiling water and in a separate bowl, beat the butter, vanilla and sugar together with an electric mixer until light and fluffy. Add the coffee and then beat again until combined. Add one egg at a time, beating until combined and then sift the flour over the top. Stir the flour in until just combined, then add the sour cream and again stir until just combined.
Whack the mixture into the cake tin. The batter should be quite dense and stiff, not a smooth runny mixture. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 5 minutes before putting it on a wire rack to cool.
For the frosting, dissolve the instant coffee with the boiling water in a bowl. Then sift the icing sugar over the top of the coffee, add the softened butter and then stir until combined. Spread the frosting over the cake. If you want you can decorate the top with chopped walnuts like I did.