Making coffee cake can be as easy or as complicated as you allow it to be. If you really wish to do so, you can go nuts with the most elaborate coffee cake recipe imaginable comprising dozens of weird and wonderful ingredients. If you’d prefer an easy ride with the guarantee of consistently solid results, going for something simpler is probably sensible.
For those in the latter bracket, what follows is perhaps the easiest coffee cake recipe you’ll ever come across which still leads to fantastic results, every time. It’s quick, it’s easy and there’s plenty of room for experimentation - especially with regard to how much coffee you use and which variety goes into the mix.
Start by heating the oven to 170° C (340° F), before adding a layer of parchment paper to a pair of 18cm (7in) cake tins. Whisk the butter and sugar together in a bowl to create a silky smooth paste.
Add the beaten eggs and whisk them vigorously into the mixture, then start adding and combining the flour 1 tablespoon at a time. Continue adding the flour gradually until it is all in the bowl, then give a gentle fold until fully combined.
Toss the coffee mixture into the bowl and fold into the mix, before pouring the cake batter into the two tins in equal quantities. Ensure the mixture has settled evenly and then place it in the center of the oven, where it should be left undisturbed for approximately 25 minutes.
While the cakes are cooking, you can throw together the icing by first blending the butter with the icing sugar, before adding the coffee mixture. You can go as gentle or as bold as you like with the coffee you add, along with any other flavorings you fancy trying out like vanilla or almond. Set the icing aside for later.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Check that the cakes are fully cooked by poking at them with a toothpick and seeing if it comes out clean. Take the cakes out of the oven and leave them to cool in the baking tins for 5 minutes, before transferring them to a wire rack and allowing to cool fully.
Place a generous layer of icing on top of one of the sponges and sandwich them together, before placing the rest on top and adding any other continents you like. Walnuts go particularly well with this simple coffee cake, as do cherries and other dried fruits.
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