I must admit, I'm a latecomer to the coffee cake party. I used to poo-poo it thinking it was for the geriatric bridge club afternoons, until I tried it again recently with cream cheese frosting. I freakin' loved it. I wonder if this is a coming-of-age thing and I am now a fully fledged adult that can't play bridge to save my life despite my dad being Kuwait's bridge champion (true story...and sadly not something that's been passed on down the gene pool). The only thing that I would be winning with at bridge club would be this insane-good coffee cake with coffee cream cheese buttercream and walnuts.
The coffee in this tall layer cake is subtle yet very present and really balances out the sweetness of the sponge. And the coffee cream cheese frosting...oh the coffee cream cheese frosting...I have to physically restrain myself from just spooning it straight into my cake-hole. It's got a delightful tang and is of perfect piping consistency giving the cake an effortlessly fancy look. The walnuts are nice as they are a classic pairing with coffee cake, adding to the texture and aesthetics of the cake but they aren't essential if you wanted to omit nuts.
380g caster sugar
120ml oil (vegetable or sunflower)
3 eggs, lightly beaten
1 tablespoon vanilla extract
3 teaspoon baking powder
1 teaspoon salt
3 tablespoons instant coffee granules
1 tablespoon boiling water
1. Preheat the oven to 170 degrees celcius and prepare three 6 inch round cake tins by greasing and a light dusting of flour. In a large mixing bowl whisk together the eggs, oil and sugar until light.
2. Tip in the yoghurt and whisk till well mixed.
3. Dissolve the instant coffee granules in the tablespoon of water and stir into the milk with the vanilla extract.
4. Sift half the flour, baking powder, and salt into the large mixing bowl with the egg mixture and stir to combine. Pour in half the milk mix and repeat with the remaining dry ingredients and milk to make a lump-free batter. The batter will be quite runny due to the high ratio of liquid ingredients.
5. Divide the batter into three 6 inch round cake tins and bake for 35-40 minutes or until a cocktail stick comes out clean.
6. Once baked, bring the cake tins out to cool in their tins for 10 minutes before releasing onto a wire rack to cool completely.
7. Once cooled, use a cake leveller or a bread knife to tort. You can leave the sponges as three deep layers or if you'd like to make a mile-high layer cake then split each layer into two even layers (using a cake leveller is best for this).
125g butter, room temperature
300g icing sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
80g cream cheese
1. In a stand mixer with whisk attachment whip the butter till light and fluffy. Add in the vanilla extract and coffee granules and beat till smooth.
2. Slowly tip in the sifted icing sugar to create a light and fluffy buttercream.
3. Add in the cream cheese and whip till combined.
Walnuts, halved and chopped
1. Place an 8 inch cake board on a decorating turntable and smear a dollop of the buttercream in the middle using a cranked spatula. Place a layer of sponge over it and affix to the board.
2. Spread two heaped tablespoons of buttercream onto the coffee cake sponge layer and smooth until the edges. Sandwich with another layer of sponge and repeat till all sponges are sandwiched. It is easier to layer sponges if they are chilled in the fridge and a bit firm.
3. Add a crumb coat of the coffee cream cheese buttercream around the sides of the cake using the angled spatula and scrape smooth using the edge of the spatula or a cake scraper. Chill in the fridge to set for 5-10 minutes.
4. Smooth another layer of frosting over the crumb-coat and fill a piping bag fitted with your nozzle of choice with the remaining buttercream. Pipe dollops on top of the cake.
5. You can add halved walnuts to decorate the top and crushed walnuts along the base of the cake.
Ta-daaa! Just look at those lovely layer-upon-layer levels of deliciousness! I hope you love this cake, actually I know you will. Even if you hate coffee cake you may change your mind like me when it's paired with the delicious coffee cream cheese frosting. If you make this cake do share your thoughts in the comments and tag me on your instagram photos @angesdesucre #angesdesucre - I love seeing your cakes!
This coffee cake is legit one of my favourite adulting discoveries. I finally feel like a grown up. Still suck at bridge though.
Lots of love,
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So apparently people are actually buying cakes with the sole intention to destroy them for a photo. For realsies, it’s a thing, and it’s called the cake smash. And if you’re anything like me, the thought of a celebration cake smashing, smooshing or squishing is pretty horrifying. But that’s exactly what some people are doing ON PURPOSE when their kidlet turns one.
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