I’ve watched Tanya Burr’s Youtube videos for years and her baking videos have always been so calming to watch, so I was so excited when I heard she was bringing out a baking book. Anyone who knows me will tell you how much I love baking, so I pre-ordered her book as a little post-exam treat to myself. I picked this recipe because I needed to bake a cake for my Nana’s visit last Sunday, and she adores coffee cake. I really really wanted this cake to be amazing and I wasn’t disappointed; the cake is light and oh so moist and the icing is insanely addictive and tasty. Seriously, how have I never made coffee icing before? Also this recipe is super easy to make and my Nana was really impessed (she’s 90 and knows anything and everything about baking so this is really saying something), go ahead and try it! I’ve written out Tanya’s recipe below and added my own notes in italics that should hopefully help you out even more. Enjoy!
For the cake –
225g butter, softened
225g light soft brown sugar
150ml strong coffee, cooled
250g self-raising flour
(I also added 1tsp baking powder
because I’m programmed to)
For the icing –
150g butter, softened
300g icing sugar
2 teaspoons instant coffee,
mixed with 3tbsps hot water
cocoa powder, for dusting
You will need 2 x 21cm round loose-bottomed cake tins (although mine weren’t loose bottomed and it was fine!)
- Preheat your oven to 180°C and line your cake tins with greaseproof paper.
- In a bowl, cream together the butter and sugar, then mix in the eggs and coffee. Don’t worry if the mixture looks like it’s split at this stage, once you’ve added the flour it will sort itself out.
- Stir in the flour to form a smooth batter, then divide between the two tins and bake for 20 minutes until golden and springy. Cool a little in the tins then transfer to a wire rack to cool completely.
- Make the icing by mixing together the butter and sugar in a bowl until pale and smooth. Stir in the coffee and mix again until well combined. My top tip for getting fluffy light buttercream, beat the butter on its own until it’s super creamy and soft and then add the sugar.
- Using a palette knife, sandwich the two cakes together with half the icing, then use the remaining half to top the cake. Dust with cocoa powder for a real cappuccino experience! If you don’t have a palette knife don’t stress, a spatula works just as well. Dollop half on top then smooth it round. I piped the rest onto the top just for a smarter finish.