Coffee Cake Recipe

coffee cake recipe This recipe was a family favourite when we were growing up. I asked my Mum to look out the recipe, and to my delight found out it is just as good as my memory held it to be.

Don’t let the corn oil in the ingredients list put you off – the cake has a fantastic moist texture and its a great way to use up left-over coffee from the pot – you can even freeze it down till you have enough if you’re feeling thrifty.


150g plain flour
2 tbsp baking powder
1/2 tsp salt
125g soft brown sugar
2 eggs, separated into yolks and whites
6 tbsp corn oil
4 tbsp milk
2 tbspĀ expresso coffee (about 2 shots)

For the syrup:

100g granulated sugar
175ml strong black coffee (if using expresso from a machine make 4 shots and make up the volume with water)
2 tbsp brandy or whiskey

coffee cake step by stepStep 1

Place the flour, baking powder, sugar and salt in a food processor and whizz for a few seconds to mix.

Add the oil, milk, expresso and the egg yolks through the feeder and whizz for a few more seconds until smooth. Spoon out into a large mixing bowl.

coffee cake step by stepStep 2

Whisk the egg whites in a clean bowl until stiff, and then fold into the cake mixture with a metal spoon.

coffee cake step by stepStep 3

Spoon the mixture into a lined cake tin then bake for around 40 mins at 180 degrees C, or until a skewer comes out cleanly.

Leave to cool on a rack.

coffee cake step  by step Step 4

Place the syrup ingredients in a small pan and simmer for 5 minutes until reduced a little. Take off the heat, then stir in the brandy or whiskey. Spoon the syrup over the cake and leave to soak overnight.

Serve with whipped or single runny cream.

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