This is a recipe from a book called Breads and Baking. The general editor is Gina Steer… no ‘author’ as such.
I never thought I was a coffee cake person, but I don’t think I’ve ever been so greedy for a cake before this one.
The icing. Is just. My favourite.
It cuts into 8, but then it can cut into lots of other amounts of pieces as well 🙂
- 175g self-raising flour
- 125g butter, softened
- 175g caster sugar
- 1 tbsp instant coffee powder
- 2 large eggs
- 50g pecans, roughly chopped, plus extra to decorate (can be left whole)
For the Icing:
- 1 tsp instant coffee powder
- 1 tsp cocoa powder
- 75g unsalted butter, softened
- 175g icing sugar, sieved
- Preheat the oven to 190°c. Line the bases of 2 x 18cm sandwich tins and grease around the edges.
- Beat the butter and sugar together until light and creamy. Dissolve the coffee in 2 tablespoons of hot water and allow to cool. Lightly mix the eggs with the coffee liquid. Gradually beat into the creamed butter and sugar, adding a little of the flour with each addition.
- Fold in the pecans, then divide the mixture between the prepared tins and bake for 20-25 mins, or until well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins before turning out and cooling on a wire rack.
- To make the icing, blend the coffee and cocoa powder together with enough boiling water to make a stiff paste. (The first time I made this, I was far too heavy handed with the water and ended up with a VERY loose icing! It still tasted fantastic, but the cake didn’t look it!) Beat into the butter and icing sugar.
- Sandwich the 2 cakes together using half of the icing. Spread the remaining icing on top and decorate with the reserved pecans.