Moist Coffee Cake Recipe – from scratch
The fragrance of coffee in a moist, light and fluffy cake is one that’s bound to get you baking. A simple and easy coffee cake recipe that takes no more than 10 minutes to combine. Taste delicious on its own but can be frosted with delicious coffee cream for a dessert cake or dressed with fondant for an unforgettable celebration cake.
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- 228 grams (8.04 oz) unsalted butter
- 250 grams (1.25 cups) castor sugar
- 260 grams (2.08 cups) All-purpose flour
- 4 (4 ) large eggs
- 2 tsp (2 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 tsp (1 tsp) instant coffee powder
- 120 ml (4.23 oz) hot milk
- 2 tsp (2 tsp) vanilla
- ½ tsp (0.5 tsp) coffee extract optional
- Preheat oven to 160C / 320 F
- Grease and line two baking pans
- Add coffee powder to hot milk – mix well and set aside to cool
- Sift together flour, baking powder, salt
- Cream together the butter and sugar until light and fluffy
- Add eggs one at a time
- Followed by the flour mixture and cooled coffee
- Lastly, add the vanilla and extract
- Pour into prepared baking pans
- Bake in a preheated oven for 35 minutes until a skewer inserted comes clean, checking at around 25 minutes.
- Cool in the pan for 10 minutes, then on a wire rack until completely cooled.
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