Coffee Cake and some breathing space at last!
Finally! It may be a Monday for you but I’m treating it like a Sunday, apart from the morning of schoolwork for the kids that is! I feel like I’ve done the Marathon des Sables! Long weekend, followed by back to back catering “favours” and 2 celebration cakes in as many weeks! I think this is my first post in June! As we’re almost halfway through the month, I shan’t bother picking a theme and shall just go with the flow and see where my tastebuds lead me. I was asked to bake a coffee cake for a communion yesterday and so I thought I’d start my blogging month with Lin’s Coffee Cake recipe.
The following recipe is one I put together ages ago but recently, after coming across a James Martin recipe (I know, normally I stay clear of celebrity chefs – not a fan!) in which he uses cardamom, decided to try it and wow! Also, I don’t dissolve the coffee before adding it. Some years ago I decided to experiment by sprinkling the coffee right at the end and baking it with the coffee granules still very much whole and visible. I must confess I was concerned that it would come out bitter that way but was pleasantly surprised at how that simple change improved the final result tremendously! It’s beautiful to look at too, as you slice it, you see all these little black dots, almost like poppy seeds! The cardamom seems to have been the final piece of the puzzle! It truly is delicious, one slice is never enough and it’s perfect sandwiched with coffee buttercream or served with ice-cream. And you know what? It’s such an easy recipe!
The coffee. Have you noticed recently how more and more brands are coming out with their usual instant coffee that’s mixed with finely ground coffee beans? I think Kenco Millicano was the first one a couple of years ago. The Millicano is the coffee I use, again, I think the final result is so much better. The Vanilla. I always use Madagascan Vanilla paste, not extract or essence, unless I don’t want the seeds showing.
Lin’s Coffee Cake
You’ll need an 8″ (20 cm) cake pan, line it and grease it as required. Some time ago, I posted an article on “Pushpans”. They really are amazing! Loose bottomed, all you need is to grease them, fill them, bake and when cool, push the base through. I even use them for my baseless cheesecakes and have never had a problem! They’re so good that I’ve got them in all the sizes! If only they’d make them square too! Ingredients 160g butter 160g sugar 200g self raising flour 3 eggs 2 tbsp instant coffee granules 6 cardamom, seeds removed and ground 1 tsp baking powder 1 tsp vanilla paste
Method 1. Preheat oven to 180C/Fan 160. 2. Sift flour and baking powder. 3. Cream butter and sugar. 4. Add eggs, one at a time, with a tbsp of flour with each addition, beating about a minute in between. The flour will stop the mixture from curdling. 5. Add the vanilla and beat to mix. 6. Add the coffee and cardamom and beat, again just to mix, you don’t want the coffee to start dissolving. 7. Fold in the flour and bake for about 30-35 minutes. Let cool, turn out and leave to cool completely if icing. It’s lovely warm with a scoop (or two) of all manner of ice cream.