Espresso Coffee Cake with Coffee Icing

by | Apr 10, 2017

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I wanted a coffee cake recipe that used real fresh espresso instead of instant coffee. I found this great recipe that uses 2-3 Espresso shots in the ingredients, and in the icing too. The result is a cake with a satisfying real coffee taste and scent. Perfect to whip up for your coffee dates.

Espresso Coffee Cake Bar Recipe

I’m a little bit of a coffee addict. I spent a few years living in one of the leading coffee-culture cities in the world, Melbourne Australia. Imagine my shock when I moved to London and tried their burned and watery swill that passes for coffee. Just awful.

With little tolerance for instant coffee, I wanted a cake recipe that used real fresh espresso. I found this Espresso Coffee Cake recipe that uses 2-3 Espresso shots in the ingredients, and in the icing too. The result is a cake with a satisfying real coffee taste and scent. Perfect to whip up for your coffee dates.

HOW TO MAKE ESPRESSO COFFEE CAKE


Click to watch how to make Espresso Coffee Cake

ESPRESSO COFFEE CAKE

Makes: one medium loaf       Difficulty: Easy

EQUIPMENT:

1 Medium loaf pan (21 x 11 x 6 cm)

INGREDIENTS:

Espresso Coffee Cake

90 ml of fresh brewed Espresso coffee, cooled (keep any spare for the icing)
125g Self Raising Flour
75g Pecan nuts, finely chopped
75g Unsalted Butter
70g Brown Sugar
1 egg, lightly beaten

Coffee Icing

115g Icing Sugar Mixture
10g Unsalted Butter
1-2 tablespoons of espresso coffee

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease a medium loaf pan with non-stick spray and line the base and sides with baking paper. Set the kitchen timer for 20 minutes.

In a large bowl add the self-raising flour, and chopped pecans.

In a medium saucepan add the butter and sugar. Stir on low heat until the sugar and butter have dissolved. Remove from heat and set aside.

When the melted butter has cooled to below 60 degrees Celsius (114F) add in the egg and espresso coffee. Mix the wet ingredients together until well combined.

Pour the wet ingredients over the dry ingredients in the large bowl. Gently fold the mixture together until just combined. Pour the batter into the loaf pan.

Check the oven has reached the correct temperature. Place the loaf pan on the middle rack of the oven. Bake until the top springs back when lightly pressed and a skewer inserted into the middle comes out clean (20-25 minutes).

Remove loaf tin from the oven and turn onto a wire rack to cool completely.

Prepare the coffee glace icing: Add the icing sugar, butter and coffee to a small saucepan. Stir the icing together over a saucepan of gently simmering water, until smooth and shiny. When the cake is completely cool, spread the icing over the cake.

Cut the loaf into bars of equal size to serve.

BAKING TIPS:

  • Do not over mix the wet and dry ingredients together otherwise the loaf will be dense and rubbery.
  • If you don’t have fresh espresso available, mix 1 tablespoon of instant coffee with 90ml of hot water for the cake. For the icing add 1 teaspoon of instant coffee to the icing sugar and mix in enough water to form a paste before stirring the icing over heat (1-2 tablespoons)
  • Once the glace icing begins to cool on the cake, don’t keep spreading it around too much with a knife or it will go grainy.
  • If the glace icing looks dull and has a grainy texture it was over-heated. Remember to stir over the steam of gently simmering water, not boiling water.

Adapted from Family Circle’s Fast Cakes

 

Espresso Coffee Cake with Coffee Icing
Espresso Coffee Cake with Coffee Icing
This coffee cake has two shots of fresh espresso inside and another one in the frosting. The result is a cake with a satisfying real coffee taste and scent. Perfect to whip up for your coffee dates.
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Servings Prep Time Cook Time Passive Time
8people at least 30mins 20mins 45mins
Servings Prep Time
8people at least 30mins
Cook Time Passive Time
20mins 45mins
Ingredients
  • Coffee Cake
  • 75 g Unsalted Butter
  • 70 g Brown Sugar
  • 1 Egg lightly beaten
  • 90 ml fresh brewed Espresso
  • 125 g Self Raising Flour
  • 75 g Pecan Nuts finely chopped
  • Coffee Icing
  • 160 g Icing Sugar
  • 10 g Unsalted Butter
  • 1 tablespoon fresh brewed Espresso
Servings: people at least
Units:
Ingredients
  • Coffee Cake
  • 75 g Unsalted Butter
  • 70 g Brown Sugar
  • 1 Egg lightly beaten
  • 90 ml fresh brewed Espresso
  • 125 g Self Raising Flour
  • 75 g Pecan Nuts finely chopped
  • Coffee Icing
  • 160 g Icing Sugar
  • 10 g Unsalted Butter
  • 1 tablespoon fresh brewed Espresso
Servings: people at least
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease a medium loaf pan with non-stick spray and line the base and sides with baking paper.
  2. In a medium saucepan add the butter and sugar. Stir on low heat until the sugar and butter have dissolved. Remove from heat and set aside to cool.
  3. When the melted butter has cooled add in the egg and espresso coffee. Mix the wet ingredients together until well combined.
  4. Add the self raising flour and chopped pecans to the mixture. Gently fold together until just combined. Pour the batter into the loaf pan.
  5. Check the oven has reached the correct temperature, then place the loaf pan on the middle rack of the oven. Bake for about 20-25 minutes. The cake is ready when the top springs back when lightly pressed and a skewer inserted into the middle comes out clean.
  6. Remove loaf tin from the oven and turn onto a wire rack to cool completely.
  7. Prepare the coffee glace icing: Add the icing sugar, butter and coffee to a small saucepan. Stir the icing together over a saucepan of gently simmering water, until smooth and shiny. Add a little more coffee if needed. When the cake is completely cool, spread the icing on the cake.
Recipe Notes
  • Do not over mix the wet and dry ingredients together otherwise the loaf will be dense and rubbery.
  • The cake batter looks a bit sloppy and wet, but it will bake up ok. Don’t add more flour like I did once. It will turn the cake dry.
  • If you don’t have fresh espresso available, mix 1 tablespoon of instant coffee with 90ml of hot water for the cake. For the icing add 1 teaspoon of instant coffee to the icing sugar and mix in enough water to form a paste before stirring the icing over heat (1-2 tablespoons)
  • Once the glace icing begins to cool on the cake, don’t keep spreading it around too much with a knife or it will go grainy.
  • If the glace icing looks dull and has a grainy texture it was over-heated. Remember to stir over the steam of gently simmering water, not boiling water.
Nutrition Facts
Espresso Coffee Cake with Coffee Icing
Amount Per Serving
Calories 318 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 49mg 16%
Sodium 15mg 1%
Potassium 109mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 28g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.2%
Calcium 2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other cake recipes like Ginger Beer Date Cake, Carrot Cake with Cream Cheese Frosting, Chocolate Fudge Cake and Mocha Fudge Cake Bars. If you love coffee you’ll like our baking recipes with coffee section too.

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