While sat at my desk the last few weeks I keep daydreaming about Coffee Cake so I finally caved and baked myself one. This cake is everything I have been thinking about, rich in flavour, light and fluffy in texture, with a tasty creamy buttercream to top it off. A definite winner if your trying to work out what to bake this weekend.

INGREDIENTS

For the Cake:

4 Eggs

220g Caster Sugar

220g Self Raising Flour

220g Margarine

2 Teaspoons Instant Coffee

For the Buttercream:

200g Butter

400g Icing Sugar

2.5 Tablespoons Instant Coffee

METHOD

Preheat your oven to 180°C.

Weigh out the margarine, self raising flour and sugar.

Put into a large mixing bowl with the four eggs.

In a cup mix two teaspoons of instant coffee with approximately two teaspoons of water until combined.

Add the coffee mixture and water to the mixing bowl.

Mix to combine all the ingredients.

Line your baking tin with greaseproof paper (I’m using two loaf tins but you can use whatever baking tin you have to hand) then pour the cake batter into the baking tray.

Put the cake tin in the oven for approximately 40 minutes. They should spring back when done.

Leave the cake to cool.

While the cake is cooling I like to make the buttercream frosting. To make the frosting weigh out the butter, icing sugar and instant coffee into a large bowl.

Beat the ingredients together until they form a nice fluffy mixture.

Once the cake has cooled top with the buttercream, to finish it off I either grate over some dark chocolate with a fine grater or crumble over some walnuts.

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