Did you give up coffee, sugar and cake on January 1? Nah, me neither. If you did, look away now. Because here comes a lush coffee cake – that is, a cake with coffee in it, not just a cake to have with coffee – with a thick head of creamy coffee icing.
Easy Coffee Cake With Coffee Cream Icing
Just like this time last year, we are playing host to some of Wellington’s finest tradesmen. (Note to self: buying an old house is a dumb idea.) We’re almost old mates by now, so on Fridays I turn on a proper morning tea for them to knock back with their sandwiches at 10am. This cake vanished in seconds and one of them came inside with the empty plate to say “that was choiiiiiice!” I hope I haven’t raised the bar too high for next week.
1 1/2 cups caster sugar
3/4 cup rice bran oil
pinch of salt
1 cup full-fat Greek yoghurt
2 Tbsp instant coffee dissolved in 2 Tbsp hot water
2 cups self-raising flour
Preheat the oven to 180C and grease and line a 24cm cake tin.
Put the sugar and eggs in a food processor (or a large bowl) and whizz or beat with a wooden spoon until well mixed and slightly fluffy. Add the oil, salt, yoghurt, coffee and flour and pulse (or stir) until smooth.
Pour into the prepared tin and bake for 35-40 minutes. Let cool for 10 minutes then turn out of the tin and let cool completely on a rack. Cover with coffee cream icing as below, sprinkle over some vanilla grounds or finely grated dark chocolate, and serve.
For the coffee cream icing: Take 50g soft unsalted butter, 100g room temperature cream cheese, 1 tsp vanilla extract, 1 tsp instant coffee dissolved in 1 tsp hot water, and 1 cup icing sugar. Whizz in the rinsed-out processor (or beat furiously in the rinsed out bowl). Try not to eat it all before it goes on the cake.
Have a great weekend, everyone. Hope the new year has been kind so far…