Espresso Coffee Cake with Coffee Icing
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.
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
1 Medium loaf pan (21 x 11 x 6 cm)
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
115g Icing Sugar Mixture
10g Unsalted Butter
1-2 tablespoons of espresso coffee
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.
- 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
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