Espresso coffee cake

Name: Espresso coffee cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 175 g (6oz) unsalted butter, softened, plus extra to grease; 175g (6oz) golden caster sugar; 3 medium eggs; 175 g (6oz) self-raising flour, sifted; 1 tsp. baking powder; 1tbsp coffee liqueur, such as Tia Maria; 3 tbsp. instant espresso coffee, dissolved in 1tbsp of boiling water; 175 g (6oz) golden icing sugar, sifted; 2 tsp. instant espresso coffee, dissolved in 2tbsp and 1tsp boiling water; 18 dark chocolate-covered coffee beans

Gorgeously grown-up flavours combine in this coffee cake recipe to create a sophisticated tea-time treat.

By The GH Kitchen TeamPublished: 05 April 2002

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Brown, Food, Cuisine, Ingredient, Bread, Baked goods, Dessert, Loaf, Finger food, Chocolate,

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 50 mins

Ingredients

For the cake

175 g (6oz) unsalted butter, softened, plus extra to grease
175g (6oz) golden caster sugar
3 medium eggs
175 g (6oz) self-raising flour, sifted
1 tsp. baking powder
1tbsp coffee liqueur, such as Tia Maria
3 Tbsp. instant espresso coffee, dissolved in 1tbsp of boiling water

For the icing

175 g (6oz) golden icing sugar, sifted
2 tsp. instant espresso coffee, dissolved in 2tbsp and 1tsp boiling water
18 dark chocolate-covered coffee beans

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 900g (2lb) loaf tin with a non-stick greaseproof liner.
2. Step 2
  To make the cake, put the butter and sugar into the bowl of a freestanding mixer and cream together until the mixture becomes pale and fluffy. Beat in the eggs, one at a time, adding 1tbsp flour if the mixture looks like it's starting to curdle.
3. Step 3
  Sift the remaining flour and baking powder into the bowl, add the coffee liqueur and fold everything together. Put half the mixture into another bowl and mix in the coffee.
4. Step 4
  Spoon a dollop of each mixture into the tin, then repeat with the remaining mixture to create two layers. Shake the tin once to distribute the mixture, then swirl a skewer backwards and forwards through it three times to create a marbled effect. Bake for 45-50min or until a skewer inserted in the centre comes out clean. Turn out on to a wire rack and leave to cool.
5. Step 5
  To make the icing, put the golden icing sugar in a bowl, then add the coffee and stir together. Pour over the top of the cake and decorate with the coffee beans.
  
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Cook's tip

Want to save 70 calories per slice and a little time? Dredge the finished cake with 2tbsps each of cocoa powder and golden icing sugar and forget the rest!

Per Serving:

Calories: 300
Total carbs: 28 g
Total fat: 21 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time