Coffee Drizzle Cake
I do love a coffee cake but don’t make them often as I’m the only one here that likes them, which means I end up eating most (by most I mean all) of it!
I decided a cake crossed with a sugary drizzle topping could be worth experimenting with. It was lovely and I did share it with a few visitors and my Dad, honest I shared 🙂
175g soft spread/butter
175g soft light brown sugar
3 eggs, lightly beaten
175g self raising flour
1 tsp baking powder
2 tbsp. instant coffee
4 tbsp. boiling water
100g granulated sugar
The loaf tin I used measured 11 cm x 22 cm at the widest and 6 cm deep, line the base and grease the sides.
Preheat oven to 180°C 160°C fan GM4
- Mix the coffee and boiling water together, set aside and allow to cool completely before making the cake.
- Beat the soft spread/butter with the soft brown sugar until light and fluffy. Add the egg in 3 additions mixing well, if it looks like it’s curdling add a tbsp. or 2 of the flour. Mix briefly on med/high speed to combine until smooth.
- Sieve in the flour and baking powder, also add 2 tbsp. of the cooled coffee mixture. Beat until all combined and smooth. Spoon into the prepared loaf tin and bake until firm to the touch and a skewer comes out clean when inserted in to the centre 30-40 minutes.
- Place the cake, still in the loaf tin, on a cooling rack. Mix the remaining coffee mixture with the granulated sugar. Use a skewer to make holes across the cake top then, whilst it’s still hot, spoon the drizzle mix over. Leave to cool completely in the tin. To remove loose the sides and gently tip on to a plate and then place a plate on the bottom and turn over, this way the crunchy sugar is on the top. Enjoy ♥