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Thursday, May 6, 2021

Cappuccino Coffee Cake Recipe

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IIf you’re worried about cutting the cakes in half, you can just sandwich the two with half the frosting in the middle and half the frosting on top.

Preparation time: 20 minutes plus cooling time | Cooking time: 30 minutes

SERVED

Eight

INGREDIENTS

  • 225g very soft butter, and more for the cans
  • 225g light muscovado sugar or powdered sugar
  • 225g self-rising flour
  • 1 teaspoon of baking powder
  • 4 large eggs
  • 4 teaspoons of instant coffee, dissolved in 1 tablespoon of boiling water
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For the coffee icing

  • 175g soft butter
  • 350g icing sugar
  • 4 teaspoons of instant coffee, dissolved in 1 tablespoon of boiling water

METHOD

  1. Preheat the oven to 180 ° C / 160 ° C / gas 4. Butter and line the base with two 20 cm deep sandwich cake pans.
  2. Measure all cake ingredients, except coffee, in a large mixing bowl and beat until smooth. Stir in the dissolved coffee until well blended. Distribute the mixture evenly between the two prepared molds and level the tops.
  3. Bake in preheated oven for about 25 to 30 minutes until golden, moving away from sides of pan and sponge rises when lightly squeezed.
  4. To make the frosting, combine the butter and sugar in a mixing bowl and beat together until smooth. Stir in the dissolved coffee and divide into quarters.
  5. When cold, cut each cake horizontally in half, making four layers of cake. Sit a base on a cake stand and spread it with a quarter of the mixture. Continue to layer the cake and frosting to finish with frosting on top and swirl to give an eye-catching finish.
  6. Cake can be baked and iced up to two days ahead, kept covered in the refrigerator. Frozen or not, it freezes well.
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