Scrummy coffee cake

Coffee cake

As the nights are now drawing in I find I am craving more warming, comforting food so I thought it would be a good time to post my favourite coffee cake recipe, I made this yesterday and there is nothing nicer than a freshly baked piece of cake and a hot cup of tea (whilst sat in the front of the fire watching Downton Abbey, heaven!).


150g caster sugar
150g butter or margerine
3 eggs
150g self raising flour
1  1/2 tsp baking powder
1 tbsp hot water
1tbsp instant coffee (add more if you like it strong)

For the icing

225g icing sugar
100g butter or margerine
1 1/2 tbsp instant coffee
1 tbsp hot water


  1. Preheat the oven to 160c, 325F.  Grease and line a baking tin.
  2. Add the sugar and butter to a bowl and whisk until very fluffy and pale cream.
  3. Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time, make sure you don’t use all the flour.
  4. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
  5. Dissolve the coffee in the boiling water and add to the mixture still folding.  Pour into the tin and cook for 50 mins (if dividing mixture between 2 tins cook for 30 mins).
  6. Meanwhile cream the butter and the icing sugar until light and fluffy.  Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny, add it to the butter and icing sugar.  Whisk and leave in the fridge until the cake is done.
  7. Once the cake is cooked and cooled, decorate with the icing as desired.