After missing for so many years without updating my blog, this is my first post on my attempt for Moist Coffee Cake adapted from Celia.
This is for my own log on what I have modified from her original recipe to suit my own taste. The cake was moist and nice. I didn't add the walnuts though, but I sprinkled some chopped pecans on the frosting. I would probably try this again with walnuts in future!
Recipe for Moist Coffee Cake
Ingredients:
225 g flour
1 tsp baking powder
⅛ tsp baking soda
½ tsp salt
100 g walnuts chopped, plus extra for topping (I omitted this)
255 g unsalted butter cubed and at room temperature
225 g caster sugar (180g used)
4 eggs
1 tsp vanilla essence (coffee extract used)
1½ tbsp instant coffee granules (I used estimation based on the instant coffee sachets I had)
1 tbsp hot water
3 tbsp full-cream milk (can add slightly more)
For the coffee glaze
15g unsalted butter
100 g icing or confectioner’s sugar (80g used)
1 tbsp instant coffee granules
1 tbsp hot water
Some chopped pecans
Instructions:
Make the cake:
Pre-heat oven to 165°C (325°F).
Grease a 9 x 5 inch loaf pan with extra butter and lightly dust with flour. Shake off the excess flour.
Sift flour, baking powder, baking soda and salt into a mixing bowl. Stir in the chopped walnuts. Set aside.
Dissolve instant coffee granules in hot water. Stir in the milk. Set aside.
Using a stand mixer fitted with a paddle attachment or handheld mixer fitted with beaters, cream butter and sugar until light and fluffy, on medium speed. This may take 6 to 8 minutes.
Keeping a light hand, fold ⅓ of the flour-walnut mixture into the creamed butter mixture, followed by ½ of the coffee-milk solution. Do not over-mix the batter.
Fold in the next ⅓ of the flour-walnut mixture, followed by the remaining ½ of the coffee-milk solution. Again, without over-mixing the batter, fold in the last ⅓ of the flour-walnut mixture.
Lastly, fold in the coffee extract until well incorporated.
Pour batter into greased pan and bake in slow oven for 50 to 60 minutes (I baked for 55 mins in middle rack at 165C). Once the centre of the cake springs back when pressed, or a bamboo skewer inserted into the centre of the cake emerges free of cake batter, the cake is done.
Remove from the oven and leave the cake in the pan for 10 – 15 minutes before turning out onto a metal rack to cool completely.
Once the cake is completely cool, make the coffee glaze. Drizzle over the cake, and sprinkle walnuts (pecans) over the top. Allow the glaze to firm up and set for clean slices.
Make the coffee glaze:
In a mixing bowl, cut the butter into icing sugar with a wooden spoon or whisk.
Once the mixture resembles breadcrumbs, stir in the coffee solution, bit by bit, until you get a thick but pourable consistency. If you want the glaze more firm, add more icing sugar.
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