Zutaten für Quick Mix Coffee Cake
- Instant Coffee Powder
- Hot Water
- Self Rising Flour
- Custard Powder
- Brown Sugar
- Milk
- 2 large eggs
- 1/4 cup (57g) softened butter (for icing)
- Vanilla Essence
- 2 cups (240g) icing sugar (for icing)
- 2 tablespoons honey (for icing)
- 1/4 cup hot water
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Zubereitung von Quick Mix Coffee Cake
- In a small bowl, dissolve 2 tablespoons of instant coffee powder in 1/4 cup of hot water. Set aside to cool slightly.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cooled coffee mixture.
- Pour batter into a greased and floured 20cm round cake tin.
- Bake in a preheated oven at 200°C (400°F) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the coffee icing (see below).
- Once the cake is completely cool, frost with the coffee icing.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
1008g
Fat
421g
Carbs
117g
