Local coffee grower Rod Walmsley enjoys nothing more than sitting and sipping a smooth black coffee after a long day, and cake made from Kadilly Coffee blends are the perfect accompaniment.
Coffee cake is a cake flavoured with or intended to be eaten with coffee. It is typically a sponge cake flavoured with coffee, typically baked in a circular shape with two layers separated by coffee butter icing, which also covers the top of the cake.
For the novice baker here is a simplified recipe to enjoy of an afternoon using local Kadilly Coffee beans.
This recipe can be made into an iced cake or baked separate as individual muffins.
Kadilly Coffee cake instructions
Ingredients
- 1 cup hot strongly brewed Kadilly Coffee
- 20 grams instant espresso powder, add more for stronger flavour
- 3 cups plain flour
- 2 and half teaspoons baking powder
- 1/2 teaspoon sea salt
- 50grams unsalted butter, chilled and cut into 1/2-inch cubes
- 2 cups superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature, separated
For the coffee glaze
- 2 tablespoons hot brewed coffee
- 1/2 teaspoon instant espresso or coffee powder (preferably instant espresso)
- 1 tablespoon whole milk
- 1 to 2 cups icing sugar
Instructions
Preheat the oven to 180 degrees and position a rack in the centre of the oven.
Butter and flour a 12-muffin pan, cake pan or fluted tube pan and tap out the excess flour.
Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.
Sift the flour, baking powder, and salt together in a bowl.
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
Gradually beat in the sugar, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in colour and texture, about 4 minutes.
Beat in the yolks, one at a time.
Reduce the mixer speed to low.
Add the flour mixture in three additions, alternating with the cooled coffee in two additions, beginning and ending with the flour mixture. Beat until smooth after each addition.
Beat the egg whites in a bowl with a handheld electric mixer on high speed or a balloon whisk until soft peaks form.
Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites.
Depending if a cake or muffins are required, fill cake tin or muffin pans and smooth the top with the spatula.
Bake until the top of the top of Kadilly coffee cake springs back when gently pressed with your finger, between 30 to 50 minutes.
Cool on a wire rack for 10 minutes.
Make the coffee glaze
In a small saucepan off the stovetop, stir the brew of your favourite Kadilly Coffee blend and espresso powder until the espresso powder dissolves.
Stir in the milk.
Add the icing sugar and whisk until smooth.
Place over low heat and heat, whisking constantly, until the glaze is warm to the touch and thins slightly.
Enjoy with your favourite cup of Kadilly Coffee.
- Last week’s recipe: Sweet and succulent honey and lemon chicken recipe
