Ingredients for Austrian Coffee Cake
- 1 1/2 cups butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 0g Self Rising Flour
- 1 teaspoon salt
- 1 cup strong brewed coffee
- 1 tablespoon confectioners' sugar
- 1 tablespoon dark rum
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- slivered almonds, for garnish
- 2 cups all-purpose flour
- 3/4 cup heavy cream
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How to Make Austrian Coffee Cake
- Preheat oven to 190°C (375°F). Grease and flour a 9-inch ring mold cake tin.
- In a large bowl, cream together 170g (1 1/2 cups) softened unsalted butter and 200g (1 1/2 cups) granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, mixing well after each addition. In a separate bowl, whisk together 250g (2 cups) all-purpose flour and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a metal spoon until just combined. Pour batter into the prepared ring mold.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the tin.
- While the cake cools, prepare the coffee syrup: In a small saucepan, combine 250ml (1 cup) strong brewed coffee, 50g (1/4 cup) granulated sugar, and 1 tablespoon of dark rum (optional). Heat over medium heat, stirring until the sugar dissolves. Let cool slightly.
- Once the cake is completely cool, carefully pour the coffee syrup evenly over the cake while it's still in the ring mold. Allow the cake to soak for at least 30 minutes.
- Carefully remove the cake from the ring mold and transfer it to a serving plate.
- In a separate bowl, whip 200ml (3/4 cup) heavy cream with 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake.
- Garnish with toasted slivered almonds and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
66g
Fat
51g
Carbs
10g
