Coffee Butter Cake Recipe

150 g

1 cup

2

2 teaspoons

2 cups

1/2 cup

Coffee Butter Cream

100 g

3/4 cup

2 tablespoons

2 teaspoons

Unsalted butter

Soft brown sugar

Eggs, lightly beaten

Instant coffee powder

Self-raising flour

Milk

Unsalted butter

Icing sugar

Soft brown sugar

Instant coffee powder

• Preheat oven to moderate 180^oC. Brush a deep, 28 x 18 x 3 cm oblong cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add coffee powder, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour alternately with the milk.
• Stir until just combined and the mixture is almost smooth.
• Spoon mixture into prepared tin; smooth surface. Bake for 35 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• To make Coffee Butter Cream - Using electric beaters, beat butter in small mixing bowl until light and creamy.
• Add sifted icing sugar, brown sugar and coffee powder; beat until mixture is smooth and fluffy. Spread mixture over cake using a flat-bladed knife.