I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.
Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all.
My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake.
Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances.
Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉
This cake is moist, dense and coffee like.
The frosting is creamy, dreamy and amazing.
My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!
Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.
You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.
- 6 oz Self Rising Flour
- 6 oz Granulated Sugar
- 6 oz Unsalted Butter, at room temp.
- 3 Eggs
- Instant Coffee
- Hot Water
- ½ Cup Heavy Cream
- 2 Sticks Butter
- 3-4 Cups Powdered Sugar
- Preheat oven to 350F and grease two 8 or 9 inch pans.
- In the bowl of an electric mixer combine flour, sugar, butter and eggs. Mix until fully combined.
- In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
- Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
- Once cooked let cool completely on a wire rack.
- In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
- Spread the frosting on top of one cake and place the second cake on top. Dust with powdered sugar and enjoy 🙂