Lets start with a basic Coffee Cake! Toppings and Icing are optional. Once again, please do give us feedback on how it was!
Ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
3 eggs (separated)
3/4 cup butter (softened)
3/4 cup sugar
2 tbsp instant coffee
1/3 cup water
For Toppings:
12-15 almonds or walnuts (whole and crushed)
12-15 almonds or walnuts (whole and crushed)
For Icing:
1 cup of granulated sugar
6 tablespoons of butter or margarine (softened)
1/2 cup of cocoa powder
1 cup of powdered sugar
1/3 cup of milk
1 tablespoon vanilla extract
1 cup of granulated sugar
6 tablespoons of butter or margarine (softened)
1/2 cup of cocoa powder
1 cup of powdered sugar
1/3 cup of milk
1 tablespoon vanilla extract
Directions:
- Grease and dust your pan or cake tin with butter/oil and flour.*
- Mix sugar, coffee and water in a big pan. Heat until sugar dissolves. Remove from heat, and keep aside to cool.
- Sieve flour with baking powder.
- Beat egg whites till stiff, and then keep aside.
- Beat butter and yolks till creamy.
- Add the sugar-coffee syrup (Direction 2)
- Stir the sugar-coffee syrup in the sifted flour.
- Fold egg whites (Direction 4) into the mixture in two batches. Fold gently until well mixed.
- Transfer to the greased and dusted tin. First, level it, and then make a slight depression** in the
middle of the mixture, by shifting some of it to the sides.
Bake it in an oven at 180°C/350°F, for 40 minutes or till firm. Transfer to a serving platter.
Toppings and Icing:
Icing:
(Make the Icing after, or while the cake is baking.*** )
- Cream butter. In a large bowl, whip butter at medium speed with an electric mixer, or with a whisk, until it is fluffy.
- Blend dry ingredients. In a small bowl, sift or whisk to combine cocoa and granulated sugar.
- Combine ingredients. Add the cocoa/sugar mix alternately with milk. Do not add too much milk, or the mixture will become too thin.
- Beat until the mixture is spreading consistency. If too thick, add more milk, one teaspoon at a time. If too thin, add more cocoa/sugar mixture.
- Add 1 tablespoon vanilla. Blend well.
- Add powdered sugar. Whisk in the powdered sugar, blending well so there aren’t any lumps.
- Spread on the cake! For a more professional look, make sure it is even.
Topping:
(It is okay to sprinkle the nuts on top, but this easy technique makes it look more professional:)
- Toast the whole nuts in a non-stick pan till light golden.
- Sprinkle the toasted and the crushed nuts on top, and serve.
WHY’S:
*We grease and dust the tin/pan so that the cake comes out easily after baking, and does not stick to the bottom.
** If a depression is not made in the middle, the cake will overflow, because a cake rises from the middle.
***If the icing is kept too long, it becomes hard.
References:
The Coffee Cake recipe has been taken from Nita Mehta’s Bakes and Cakes, but has been tried by me.
The Icing recipe has been taken from wikihow.com
Good Luck!
☺
~Cookie