Feeding the Funky Bunch: Coffee Cake

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I recently made this coffee cake for my husband to take to work and share with his co-workers. It received rave reviews (!) so I decided to share the recipe here for everyone to enjoy. Unfortunately I forgot to snap a pic before I sent it off to work with him, but will try to remember to take some photos next time I make it. This coffee cake recipe is based on a simple cake recipe from an old cookbook of my Mum’s.

Ingredients

Coffee Cake

Coffee Icing

  • 125g butter
  • 300g icing sugar
  • 2-3tbs liquid coffee*

*Liquid coffee: add 3-4 tbs of boiling water to 5tbs of good quality instant coffee and mix to dissolve. Basically try to use as little boiling water as possible to dissolve the coffee.

TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Place raw sugar in TMX and blitz 3 sec, Sp 9
  3. Add butter and mix 20 sec, Sp 4
  4. Place bowl on top of TMX and weigh in flour and baking powder
  5. Turn TMX to Sp 4 and alternately add egg and flour/baking powder through the lid as follows
  6. Add one egg and mix 10 sec, add a generous tablespoon of flour/baking powder and mix 10 sec, add second egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec, add the third egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec
  7. Add the rest of the flour/baking powder and mix 20 sec, Sp 4
  8. Open TMX and scrape down sides if necessary
  9. Add liquid coffee*, vanilla essence and milk
  10. Mix 20 sec, Sp 4
  11. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Place butter and icing sugar in TMX
  2. (You can make your own icing sugar in TMX – raw sugar blitzed 20 sec, Sp 9 – but I find it nearly impossible to get rid of the slight graininess of the sugar. If you buy icing sugar ensure it doesn’t have any additives or anti-caking agents added)
  3. Mix 30 sec, Sp 4
  4. Add 2tbs liquid coffee* and mix 20 sec, Sp 4
  5. Taste and add extra liquid coffee* for a stronger flavour

Non-TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Cream butter and sugar by hand or in electric mixer
  3. Weigh flour and baking powder into a separate bowl
  4. Mix in the eggs one at a time by hand or electric mixer, following each with a generous tablespoon of flour/baking powder also mixed in well
  5. Add the rest of the flour/baking powder and mix well by hand or electric mixer
  6. Add liquid coffee*, vanilla essence and milk and mix well by hand or electric mixer
  7. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

Non-TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Cream butter and icing sugar by hand or with electric mixer
  2. Add 2tbs liquid coffee* and mix well by hand or electric mixer
  3. Taste and add extra liquid coffee* for a stronger flavour

 

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2 responses »

  1. Yum! I recently discovered that avocado can be used as a replacement for butter! Does not alter the taste in cakes at all 🙂 tested it on Paul and henhad no clue 😉 iI now freeze access avocado for baking purposes !

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