To start off a series of articles I’m working on about coffee culture in Malaysia, I was in the mood to make a cake, and since coffee is something I’m recently craving (am I pregnant?), why not a coffee cake?
Serves: 8 | Two 20cm(8in) cake tins | Preheat Oven: 180 degrees C
- 1 cup softened butter (220g)
- 1 cup caster sugar (or brown/muscovado sugar, I used half half)
- 4 large eggs
- 1 cup self raising flour
- 1 tsp baking powder
- 1 tsp vanilla
- a pinch of salt
- 4 tsp coffee granules (or more or depending on the strength of coffee) dissolved in 1 tbs hot water
- Combine the butter and sugar and mix until creamy. (Don’t attempt to microwave the butter to quickly soften it, leave it out overnight prior to baking.)
- Add the eggs, one by one, whisking until combined. (Looks gunky at first, but just keep stirring!)
- Put in the flour and baking powder, stir to combine.
- Add the rest of the ingredients and mix. It may look thick but no worries, it’s supposed to be that way.
- Pour in the tins and bake for 20-30 minutes, or until toothpick comes out clean.
Mascarpone Coffee Buttercream
- 1 cup butter
- 3-4 cups icing sugar (confectioners)
- 4tsp coffee disolved in 2tbs boiling water
- 1 cup mascarpone
Combine the softened butter and icing sugar until smooth. After, slowly add the coffee. Mix. Fold in the mascarpone.
Once the cake has cooled, frost the cake with the buttercream accordingly.