An easy and quick fix recipe for a rich and moist coffee cake for all coffee lovers!!
This is one irresistible bake that all coffee lovers must try! The luscious coffee cake covered with coffee flavoured honey icing
This recipe is one of the easiest recipe that gives you maximum indulgence. You only have to keep two things in mind. First and most important, keep all the ingredients at room temperature and second, do not over-mix the batter.
It’s my personal experience that whenever you follow a quick mix recipe (where you add all dry and wet ingredients together in a bowl and mix), you are tempted to over-mix. I have been there many times! I think 2-3 minutes should suffice. So please, if you are planning to bake this cake then follow the thumb rules!
This recipe from the book “Cakes and Slices” from the Australian Women’s Weekly was shared by my friend Shilpa Kapoor in a food group on Facebook. Finally, I check marked one box of my ‘must try recipes’ list. All I can say, this recipe is for keepsake!
How to make Honey iced Coffee cake
Preparation time: 10 minutes
Baking time: 40-45 minutes
Baking equipment used: one 1 lb loaf pan (can use 8″ round pan)
3 teaspoons dry instant coffee dissolved in 1 tablespoon hot water
125 grams butter, soft at room temperature
100 gram or 3/4 cup brown sugar firmly packed
2 eggs at room temperature
2 teaspoon vanilla essence
130 grams or 1 cup self-raising flour ( or 1 cup plain flour with 2 teaspoon baking powder)
1/4 cup custard powder (see the notes for substitute)
1/3 cup milk at room temperature
Walnuts to garnish
[1 cup = 250 ml]
For honey coffee icing
50 gram butter at room temperature
1 teaspoon dry instant coffee dissolved in 1 tbsp hot water
1 teaspoon honey
1 teaspoon vanilla essence
115 gram or 1 cup icing sugar (approximately)
- Preheat the oven to 180 C/160 C fan-assisted/350 F/gas 4.
- Grease and line your cake pan with baking parchment.
- Dissolve coffee in hot water.
- Sift custard powder and flour together. If using plain flour then shift baking powder too.
- In a bowl combine butter, sugar, eggs, essence, sifted flours and milk.
- Beat on a low speed with electric mixer till well combined and then on medium till the mixture turns pale in colour and is well aerated, approximately 3 minutes.
- DO NOT over-mix.
- Pour mixture into the pan and tap the pan one to two times on kitchen counter to release any trapped air bubble.
- Bake in preheated oven for 40 minutes or until a skewer comes out clean .
- Leave it to cool down completely before icing.
Prepare the icing :
- Melt butter in a saucepan on medium heat.
- Remove from heat and stir in coffee-water mixture, honey, vanilla essence and half the sifted icing sugar. While whisking, gradually add in the rest of the sugar until it reaches spreadable consistency.
- Spread the icing over the cake and top with toasted walnuts. To toast the walnuts, spread them on baking sheet and toast them in preheated oven at 180 C for 7-8 minutes. You may just chop the walnuts and decorate but I like the toasted one more.
- Slice and serve!
- All ingredients should be at room temperature. If they are not, then wait for it rather than speeding the process by warming the milk/butter in microwave. Do not attempt that please!
- Do not overmix the batter. The cake will be denser if you overmix.
- 1 cup self-raising flour can be substituted with 1 cup plain flour + 2 teaspoon baking powder.
- I have substituted 1/4 cup custard powder with 2 tablespoon milk powder + 2 tablespoon corn flour + 1 teaspoon vanilla extract.
- I used vanilla extract instead of vanilla essence in the recipe.
- Toasting walnuts are completely optional.
- Do not skip the icing as it really compliments the cake but this cake tastes fabulous on its own too.
Enjoy the cake with a cup of hot coffee!
Have a look at these cakes too in case you are looking for different flavours Eggless almond cake, Double chocolate and dates cake with walnuts, Rich fruit plum cake or Upside down apple cake with wholemeal flour and palm jaggery.
Hope you try this easy recipe and like it as much as we did! Share your feedback on my Facebook page The Baking Sutra once you try.
Have a great week!