How To Make Coffee Cake

Wanting to bake a coffee cake effortlessly? Look no further as this recipe is super easy to follow when using the Morphy Richards Cake Tin Set, Whisk and Solid Spoon Set, Stand Mixer and Electric Coffee Grinder. Perfect for coffee lovers, a bake sale, coffee mornings, family gatherings or a birthday party. Indulge in the best coffee cake you’ll ever bake, with its rich and aromatic deliciousness. Every slice is filled with coffee infused goodness, a taste you will not want to miss. 

Ingredients:

For the sponge:

• 2 tbsp ground coffee

• 185g unsalted butter, softened 

• 185g light brown sugar

• 185g self raising flour

• 3 eggs 
  

For the buttercream:

• 1 tbsp ground coffee

• 100 unsalted butter, softened 

• 200g icing sugar 

• 2 tbsp cocoa powder, also extra for dusting 

Method:

Step 1: Begin by preheating the oven to 180 degrees, gas mark 4. Using the Morphy Richards Loose Base Shallow Cake Tin Set, grease both tins and line with baking parchment. 

Step 2: Using the Morphy Richards Brew & Blend Electric Coffee Grinder, grind 2 tbsp of coffee. Take a bowl and mix your ground coffee with 50ml of boiled water and leave to one side until it needs adding into the cake mixture. 

Step 3: Using the Morphy Richards MixStar Compact Stand Mixer, mix together the butter until it is soft, and then combine the brown sugar until the consistency is fluffy. Add 1 egg and 1 tbsp of flour at a time, making sure you mix thoroughly each time and repeat this process two more times. Sprinkle a pinch of salt to the remaining flour, then slowly mix it into the mixture until it looks light and fluffy. Then, pour in the ground coffee and using the Morphy Richards Solid Spoon, gently fold it into the mixture until it is fully mixed together. 

Step 4: Take the two cake tins and evenly separate between the two tins. Bake for 25 minutes, or until both cakes have risen and the skewer has been inserted into the centre of both cakes and it comes out clean. Once baked, leave the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool down completely. 

Step 5: Once the cakes are completely cooled, it is time to make the buttercream. Put the ground coffee into a sieve lined with a coffee filter or a clean cloth and set it over a bowl. Pour over 50ml of boiled water and let it drip through. Using the Morphy Richards Whisk, beat the softened butter until creamy and smooth. In another bowl, mix together the cocoa powder and icing sugar. Once combined, slowly sift into the butter, mixing until smooth. Finally, pour in the strained coffee and beat until it is fully combined. 

Step 6: Time to decorate! Take half of the buttercream and spread it on the flat side of 1 cake. Take the second cake and put it on top of the buttercream layer, domed side up. Then spread the remaining butter cream over the top making sure it is evenly spread. To finish, add a light dusting of cocoa powder and enjoy! 

Recipe inspired by Waitrose recipes.