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Jenny's coffee cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a timeless coffee cake that's sure to warm your soul.
Ingredients:
  • 20.00 ml Instant Coffee Powder
  • 20.00 gm boiling water
  • 125g butter, softened
  • 2.20 gm vanilla essence
  • 135.00 gm brown sugar
  • 225.00 gm self-raising flour
  • 117.50 gm Light Sour Cream
  • 28.75 gm chopped walnuts
  • 3 tsp Instant Coffee Powder
  • 40.00 gm boiling water
  • 300.00 gm icing sugar mixture
  • 20g butter, softened
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm-round cake pan and line it with baking paper. In a bowl, mix coffee with boiling water until dissolved.
  • With an electric mixer, whip together butter, vanilla, and sugar until airy. Mix in the coffee concoction. Incorporate eggs one by one, beating well after each addition (don’t worry if it looks a bit grainy). Gently mix in sifted flour until just combined. Fold in the sour cream until fully incorporated.
  • Pour the mixture into the pan and ensure the surface is level. Bake for 45 minutes or until a skewer inserted in the middle comes out clean (if it starts to brown too much, cover with foil). Allow it to rest in the pan for 5 minutes before transferring to a wire rack to cool.
  • To prepare the coffee icing, mix coffee and boiling water in a small heatproof bowl until the coffee dissolves. In a large bowl, sift icing sugar and add the coffee mixture and butter. Stir until smooth. Spread the icing on the cake, sprinkle with walnuts, and serve on a plate.

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